Extension of the shelf life of cream‐based liqueurs at high ambient temperatures
- 1 December 1981
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 16 (6) , 587-595
- https://doi.org/10.1111/j.1365-2621.1981.tb01856.x
Abstract
Summary: The effect of pH adjustment, calcium removal and citrate addition on the stability of a cream liqueur at 45°C was investigated. Evidence is presented to show that by either removal or sequestration of ionic calcium the shelf life of cream liqueurs can be usefully extended. Data is included on the relation between viscosity and composition for a range of liqueurs.Keywords
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