Cream Liqueurs Research Articles

Effect of the interplay between lipid phase properties and ethanol concentration on the stability of model cream liqueurs

Cream liqueur formulations are limited to ethanol concentrations below 20 wt% due to clumping of the lipid phase at higher levels. However, it is not generally understood whether the properties of the dispersed phase, containing surface-active and crystallising lipids, or the detrimental impact of ethanol on the emulsifying properties of protein are responsible for this limitation. Here, model cream liqueurs were processed, containing solely ethanol (0, 15 or 50 wt%), water, sodium caseinate (3 wt%) and one of three lipid phases (10 wt%): sunflower oil stripped off surface-active molecules, native sunflower oil, or clarified butterfat. Ethanol was added either before or immediately after emulsion processing in a microfluidizer, and final emulsions were stored at 5 °C. At 0 and 15 wt% ethanol, independent of point of ethanol addition, native oil and butterfat resulted in up to three times smaller droplets than treated oil, and emulsions remained stable for at least nine months. The presence of ethanol (15 wt%) suppressed butterfat crystallisation at the selected storage temperature. At 50 wt% ethanol, the presence of a crystallising lipid fraction negatively affected emulsion stability, as such butterfat emulsions showed immediate clustering and creaming. Native oil-based emulsions were stable against creaming and coalescence at this ethanol level. The study concludes that the interplay of ethanol-compromised emulsifying properties of the protein and the crystallisation characteristics of the lipid inhibits the formulation of a commercially viable cream liqueur at elevated ethanol concentrations. For non-crystallising lipid phases however, the novel findings reported in this study are encouraging in view to formulating alternative product ranges.

Studies on the Production of Cream Liqueur Using Whiskey and Milk Cream

The quality of the liqueurs and their organoleptic properties depend on the characteristics of spirits or milk cream used as well as on the preparation procedures, including maceration and maturation processes. Hence the aim of this study is to produce a cream liqueur using whiskey as the spirit base and observe its shelf life stability. The specific objectives of this study were to produce cream liqueurs of different concentrations using whisky and milk cream, to evaluate the physicochemical properties of the cream liqueurs, to determine the shelf stability of the produced cream liqueur after three months of storage, to carry out sensory evaluation on the cream liqueurs in comparison with a commercial cream liqueur and to determine the acceptance of the liqueurs statistically based on parameters tested using One-Way ANOVA at P≤0.05. Ten (10) samples of cream liqueur were produced using standard method with different concentrations of sodium caseinate and were labelled Samples A to J. The cream liqueur samples were kept and stored at 30oC for 3 months for shelf study. The result of organoleptic evaluation showed that there was no significant (P>0.05) difference in taste, aroma, appearance and overall acceptability between the cream liqueur samples and a commercial cream liqueur. The presence of alcohol in the cream liqueur helps in the preservation of the liqueur and ensures maximum microbial stability and extended shelf life. It can be concluded therefore, that whiskey and cream milk are good raw materials for cream liqueur production.

The rheological properties of cream liqueurs and their changes in the transportation process

In order to determine the stability of colloidal systems of cream liqueurs with cycloractate and egg yolks, their rheological properties after production and during transportation, which was simulated through centrifugation and shaking, study, had been studied. Kinematic viscosity was determined by viscosimetric method using a graduated glass unit and a “Universal Computer Measuring Instrument” manufactured by “ITM Ltd.”, Kharkiv, Ukraine. The coefficient of surface tension was investigated by the method of detachment of the ring from the surface of the test substance, and the density – by the method of hydrostatic weighing. Storage of bottled glass bottles with a capacity of 0.35 l of dessert emulsion cream liqueurs took place in the warehouse at a temperature from +10 to + 250 С and a relative humidity of no more than 85%. Quality indicators in developed beverages were determined at 18, 36, 54, 72, 90 and 108 day. Dynamic viscosity of the sample of dessert emulsion cream liqueur “Healing Source” was 2394.1 MPa · s, cream liqueur “Health” – 2219.7 MPa · s, control sample “Dalkowski Advocaat Starotoruński” – 1949.99 MPa · s. It has been established that the kinematic viscosity and density of developed cream liqueurs are higher by 19.4 ... 21.8% compared with the control sample. For cocktails preparation it is expedient to use a dessert emulsion cream liqueur "Healing Source", the difference of the coefficient of surface tension of which with the control sample lies within the limits of statistical error it is determined. It is noted that in the process of centrifugation, cream liqueurs demonstrate a slight change in rheological properties. The smallest changes in density are noted for emulsion cream liqueur «Healing Source», the largest – for “Health”, due to the peculiarities of their prescription composition. The influence of “shaking effect” on the density of dessert emulsion cream liqueurs was determined. The biggest difference in density after shaking up to 10 s had the cream-liqueur “Health”, after 10s of shaking – the cream-liqueur “Steppe beauty”. The most stable structure of the colloidal system of the cream-liqueur “Healing Source” was the stability difference with the control sample lies within the statistical error.

Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods of time. Nowadays, the consumers ask for more than a drink. Thus, in the market, we can find a vast variety of beverages, where emulsion science seems to be the main factor for controlling flavor, color, the presence of constituents of technological or nutritional value, nutraceutical/bioactive components and, also, turbidity. This work intends to make an overview of the recent advances in beverage-emulsions technology. Some examples are given within the very large world of the beverage industry, from cream liqueurs, soft drinks, and functional beverages, to bottled water, fruit drinks, sparkling wine, and beer.

A 100-Year Review: Progress on the chemistry of milk and its components

Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3 protein fractions to identifying all the major and minor types of milk proteins as well as discovering that they have genetic variants. The structure and physical properties of most of the milk proteins have been extensively studied. The structure of the casein micelle has been the subject of many studies, and the initial views on submicelles have given way to the current model of the micelle as being assembled as a result of the concerted action of several types of interactions (including hydrophobic and the formation of calcium phosphate nanoclusters). The benefits of this improved knowledge of the type and nature of casein interactions include better control of the cheesemaking process, more functional milk powders, development of new products such as cream liqueurs, and expanded food applications. Increasing knowledge of proteins and minerals was paralleled by developments in the analysis of milk fat and its synthesis together with greater knowledge of its packaging in the milk fat globule membrane. Advances in analytical techniques have been essential to the isolation and characterization of milk components. Milk testing has progressed from gross compositional analyses of the fat and total solids content to the rapid analysis of milk for a wide range of components for various purposes, such as diagnostic issues related to animal health. Up to the 1950s, research on dairy chemistry was mostly focused on topics such as protein fractionation, heat stability, acid-base buffering, freezing point, and the nature of the calcium phosphate present in milk. Between the 1950s and 1970s, there was a major focus on identifying all the main protein types, their sequences, variants, association behavior, and other physical properties. During the 1970s and 1980s, one of the major emphases in dairy research was on protein functionality and fractionation processes. The negative cloud over dairy fat has lifted recently due to multiple reviews and meta-analyses showing no association with chronic issues such as cardiovascular disease, but changing consumer misconceptions will take time. More recently, there has been a great deal of interest in the biological and nutritional components in milk and how these materials were uniquely designed by the cow to achieve this type of purpose.

Characterization of alcohol-containing dairy emulsions: Pseudo-ternary phase diagrams of sodium caseinate solution-oil-ethanol systems

The physical properties and the stability of alcohol containing emulsions made with sodium caseinate using two types of oil (canola and coconut) were investigated. The region of emulsion stability was presented on ternary phase diagrams. This region was limited to emulsion compositions in the range of sodium caseinate solutions between 32–68wt.%, oil contents between 10 and 53wt.% and ethanol concentrations from 8 to 32wt.% The type of oil had a minor effect on emulsion stability, but stability was sensitive to ethanol content and casein/oil ratio. Emulsions within the region of emulsion stability behaved as Newtonian fluids with high ethanol content (>22wt.%) emulsions being low viscosity and those of low ethanol (<22wt.%) being of high viscosity. Ethanol affected the average droplet size. By establishing the boundaries of emulsion stability for the full phase space in cream liqueurs, formulation strategies for specific product properties can be planned.

Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs

Abstract High-pressure homogenisers, including a Microfluidizer, an orifice nozzle homogeniser and a radial diffuser homogeniser, and an ultrasonic system were evaluated and compared in terms of their efficiency in model cream liqueur emulsification. As the size distribution of the fat globules after homogenisation is very important for product quality, influence of homogeniser type and processing parameters on the droplet size distribution were studied. The Microfluidizer homogeniser produced cream liqueurs with fat droplets of the smallest diameters, while homogenisation by an orifice nozzle or a radial diffuser homogeniser produced cream liqueurs with very wide volume frequency distributions of fat droplet diameters. For all high-pressure homogenisation processes, cream liqueurs with fat droplets of smaller mean droplet diameters were produced at higher pressures, and it was found that lower fat droplet diameters resulted in cream liqueurs with improved storage stability. Using the ultrasonic homogeniser, it was also possible to produce a cream liqueur with finely-dispersed fat droplets; however, problems during shelf-life appeared for highly processed samples. Industrial relevance Other than typical dairy homogenisation processes, relatively few emulsification processes have been reported for the production of cream liqueurs. This work has important consequences in improving the efficiency of cream liqueur homogenisation processes and extending the shelf-life of cream liqueurs.

Aspects of milk-protein-stabilised emulsions

Milk proteins are widely used as ingredients in prepared foods, in which they perform a wide range of key functions, including emulsification, thickening, gelling and foaming. An important functionality of milk proteins in food colloids is their ability to facilitate the formation and stabilisation of oil droplets in emulsions. The ability of milk proteins to adsorb at the oil–water interface and to stabilise emulsions has been exploited by the food industry in the manufacture of nutritional products, specialised medical foods, dietary formulations, cream liqueurs and dairy desserts. This article provides an overview of the properties and functionalities of food emulsions formed with milk proteins, focusing on the structure and composition of adsorbed protein layers, competition between proteins and the physical and chemical stability of emulsion droplets. Of particular importance is the understanding of the behaviour of milk-protein-based emulsions under the conditions relevant to digestion in the human gastrointestinal tract. Recent relevant research in this area is reviewed and discussed.

High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency

Recent progress in high-pressure technology has led to new opportunities for homogenisation processes. In this study, a high-pressure homogeniser and a standard radial diffuser homogeniser (Gaulin-type) were evaluated and compared in terms of their efficiency in model cream liqueur homogenisation and stabilization. Cream liqueurs with finely-dispersed droplets were produced on single-pass homogenisation using the high-pressure homogeniser. However, an increase in the homogenisation intensity above optimal conditions increased the mean fat droplet diameter. The standard radial diffuser homogeniser required multiple homogenisation passes to produce a stable cream liqueur. High-pressure homogenisation markedly increased cream liqueur temperature, due to pressure build-up and shear effects associated with conversion of kinetic energy into heat. Cream liqueurs with small mean fat droplet diameters, homogenised using the high-pressure homogeniser, displayed a slower rate of increase in droplet diameter and in viscosity during storage at 45 °C than those produced using a low pressure homogenisation process.

Preparation, characterisation and selected functional properties of sodium caseinate–maltodextrin conjugates

Abstract Sodium caseinate (NaCN)–maltodextrin (Md40 or Md100) conjugates were prepared by a Maillard-type reaction by dry heat treatment of mixtures of NaCN and Md at 60 °C and 79% relative humidity for 4 days. Minimal levels of coloured reaction products were formed during conjugate preparation. Conjugation resulted in a 35.6% and a 36.2% loss of available amino groups in the NaCN, and a 17.8% and a 25.7% loss of available reducing groups in Md40 and Md100, respectively. SDS–PAGE and gel permeation chromatography confirmed conjugation. When assessed in the pH range 2.0–8.0 at 20 °C and 50 °C, conjugates had improved solubility compared to NaCN, particularly around the isoelectric point of the protein. The emulsifying properties of NaCN–Md conjugates were assessed in oil-in-water (o/w) emulsions and in model cream liqueurs. The conjugate stabilised o/w emulsions and liqueurs showed improved stability when compared to NaCN stabilised o/w emulsions and liqueurs. These results indicate a potential for these NaCN–Md conjugates as speciality functional food ingredients.

Extended lactation in dairy cows: effects of milking frequency, calving season and nutrition on lactation persistency and milk quality

Twelve spring-calving and twelve winter-calving cows were managed for extended lactation cycles of 18-months duration, with the former group then completing a second extended lactation. Half of the cows were fed according to standard management practice for the herd; the other half received supplementary concentrate from week 9 of lactation onwards. Commencing at the same time, half of the udder of each cow was subjected to increased milking frequency (thrice daily rather than twice daily). Lactation persistency (and hence total milk yield) was significantly increased by frequent milking. Winter calving cows and supplemented cows also exhibited better persistency, but this was only evident up until the point of re-breeding, at around lactation week 33. Milk composition was measured in the spring-calving cows in both their first and second extended lactations. Composition altered during the course of the lactation, protein and fat percentages increasing and lactose percentage decreasing, irrespective of treatment. The quality of the milk for processing into cheese, fermented products, heat-treated products and cream liqueurs was assessed by calculation of casein number (casein protein as a proportion of total protein). Processing quality declined across the course of lactation in those groups that showed poor persistency but not in those that maintained a persistent lactation. Milk hygienic quality (somatic cell counts) showed parallel changes. Body condition score increased during the course of lactation but was not affected by supplementation; none of the cows became excessively fat. All cows remained healthy throughout the extended lactations and the majority (33/36) re-bred successfully. By demonstrating that lactation persistency is plastic and can be improved by simple management interventions, the results lend support to the economic arguments in favour of extended lactation cycles. The likely welfare benefits of extended lactation are also discussed.

Effect of sodium caseinate on the stability of cream liqueurs

The apparent viscosity of cream liqueurs prepared with different commercial sodium caseinates increased on storage at 45°C at rates and to extents that were dependent on which caseinate was used in the cream liqueur preparation. Increases in the apparent viscosity of fat free and fat free, micellar casein and whey protein free liqueurs indicated that differences in the caseinate s per se, rather than differences in interfacial absorption of the caseinates or the inclusion of micellar casein and whey proteins with the cream serum, caused the differences in increases in the apparent viscosity of cream liqueurs on storage at 45°C. No significant correlation was found between the calcium content of the caseinates and increases in the apparent viscosity of the liqueur systems on storage at 45°C. Addition of 2‐mercaptoethanol to liqueurs after manufacture caused large increases in apparent viscosity, indicating that sulphydryl interactions may be important. Addition of NaCl to cream liqueurs resulted in an immediate increase in apparent viscosity, and on storage at 45°C for seven days, the liqueurs gelled, developed a high apparent viscosity or underwent phase separation, depending on which caseinate was used in the manufacture of the cream liqueur. Thus changes in the apparent viscosity of cream liqueurs on storage at 45°C are caseinate dependent and the results presented suggest that electrostatic and sulphydryl interactions may be involved in these changes.

Alcohol and Heat Stability of Milk Protein

Recent advances have been made in the understanding of factors that control the destabilization of milk proteins by alcohol and by heat. These advances are reviewed, and arguments are developed supporting a physical basis for the mechanism of alcohol-induced precipitation. These physical effects are contrasted with the mainly chemical reaction-based factors controlling heat coagulation. The benefits of these recent developments are illustrated by case studies on cream liqueurs and concentrated milk products.

Stability of alcohol-containing emulsions in relation to neck-plug formation in commercial cream liqueurs

The stability of alcohol-containing dairy emulsions has been investigated through observations of visual and microscopic appearance, normal gravity creaming, droplet-size distribution, viscosity, free fat content and shelf-life at 45°C. Changes in emulsion properties have been assessed in terms of their possible relevance to the phenomenon of neck-plug formation of commercial cream liqueurs after prolonged storage under market conditions. Of the various physical factors investigated (evaporation, stirring, agitation, inadequate or repeated homogenization, temperature cycling, storage at different temperatures), we have found that only the combination of temperature cycling (involving temperatures <0°C) and continuous mechanical agitation leads to changes in microscopic appearance or free fat content in a laboratory-made cream liqueur which could in any way be associated with commercial neck-plugging. Experiments with pH-adjusted cream liqueurs have shown increasing flocculation and reduction in shelf-life as pH is lowered below 6.4, but again no tendency towards neck-plug formation. Indeed, nothing resembling a commercial neck-plug in terms of shear modulus and free fat content could be produced in the laboratory under normal gravity conditions. Such a material could be made, however, by centrifuging a cream liqueur into a non-redispersible cream plug, and subjecting the resulting oil-in-water cohesive cream to temperature cycling (with or without agitation), whereby it is converted into a water-in-oil butterlike plug similar in texture and microscopic structure to the neck-plug. Based on these experimental observations, a plausible mechanism for neck-plug formation is proposed, taking account of likely chemical and compositional factors (pH changes, calcium ion content, emulsifier content) which might contribute towards the instability.

Factors affecting the properties of cohesive creams formed from cream liqueurs

AbstractA cohesive cream is a coherent structure of creamed emulsion droplets which cannot be redispersed by mild agitation. This paper describes the properties of cohesive creams produced by centrifugation of dairy‐based emulsions containing 140 g kg−1 alcohol (cream liqueurs). The effects of pH, calcium content and emulsifier concentration on the shear modulus and free fat content of the cohesive creams and the changes in these properties on temperature cycling are reported. The implications of the results for the development of cream plugs in cream liqueurs stored under market conditions are discussed. It is concluded that cream plug formation is likely to be enhanced by low pH, high calcium content, low concentration of caseinate emulsifier and temperature fluctuations during storage.

Stability of Cream Liqueurs Containing Low‐Molecular‐Weight Surfactants

ABSTRACTThe effect of adding low‐molecular‐weight surfactants, commercial glycerol monostearate (GMS) or sodium stearyl lactylate (SSL), on the stability of simulated cream liqueurs (dairy based oil‐in‐water emulsions containing alcohol) was investigated. The presence of 0.4–0.5 wt % GMS or SSL led to a substantial reduction in creaming at ambient temperature as well as a longer shelf‐life at 45°C. A protein analysis of the aqueous phase after emulsion centrifugation showed that added GMS or SSL displaced a significant proportion of caseinate from the surface of the emulsion droplets. Improved stability with respect to creaming appeared to be associated with a change in bulk rheological properties of the emulsion, probably arising from complex formation between low‐molecular‐weight emulsifier and caseinate, both in bulk aqueous solution and at the surface of the fat droplets.

Electropositively charged filters for the recovery of yeasts and bacteria from beverages.

The ability of electropositively charged filters to recover yeasts and lactic acid bacteria from a variety of beverages was evaluated. Filtration through 'Zeta plus', grade O5S, filters recovered nearly all of the yeast contaminants from table wines, sherry and port. Recovery of yeasts from cream liqueurs and egg-based beverages was also good but it was not possible to filter drinks containing orange juice, even through filters with nominal pore sizes of 2 to 10 micron. Lactic acid bacteria proved more difficult to recover than yeasts, even though smaller pore-sized filters (1 to 4 micron) were employed. However, a sufficiently high percentage of bacteria were recovered to justify use of these filters for quality assurance. The advantage of concentrating contaminants by using charged filters, and the influence of product composition on the efficiency of microbial adsorption are discussed. The growth of wine-spoiling yeasts and lactic acid bacteria were not inhibited by water- or ethanol-soluble extracts of the filter material.

An investigation into the manufacture of cream‐based liqueurs

The final year of the Food and Dairy Technology course at the Cheshire College of Agriculture, Reaseheath. requires a project to follow logically from a literature survey, with the undertaking of practical research leading to a final report and a formal seminar presentation. The choice of our topic followed an interest in work undertaken by the Hannah Research Institute on cream liqueurs. Independently the College was contacted by the Hereford Cider Museum Trust, who were interested in manufacturing a cream liqueur from a Calvados distillate. Consequently this became a prime objective of the project. For the academic year 1 982‐3 this project was awarded the Society of Dairy Technology cup, and the following is a brief summary of the final report.

Effect of alcohol content on emulsion stability of cream liqueurs

Factors controlling the emulsion stbility of cream liqueurs with high alcohol contents have been studied. It is shown that, as the alcohol content of the cream liqueur increases, the emulsion becomes increasingly sensitive to the interaction between compositional parameters and processing conditions. In addition, it was found that the alcohol content of the liquid phase, rather than the total alcohol content, determines stability.

Formulation of cream‐based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate component

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.