Abstract
The properties of cream liqueurs with either sorbitol or sucrose as the principal carbohydrate have been investigated in detail. Not only does the use of sorbitol modify the organoleptic properties of the liqueur but its use also promotes a significant increase in shelf‐life of the product. In addition, a simple one‐stage process for the manufacture of cream liqueurs is described and has been compared with a typical two‐stage technique.
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