All Categories

Home > Showlist


When making a Liqueur, you'll need to use a variety of different ingredients. Sodium caseinate is the most important stabilizer. This is frequently found in cream liqueurs.

Sodium caseinate is the primary stabilizer in cream liqueurs

Cream liqueur is an alcoholic drinks made from milk fat, sugar, alcohol, and, occasionally, citrate. It's typically sold in bottles. However, the term "cream liqueur" is not universally defined. Furthermore, its composition varies from country to country.

Cream liqueurs typically have a few years of shelf life. They also tend to be bacteriostatic and contain enough alcohol and sugar to prevent bacterial growth. Cream liqueurs are manufactured using a variety of methods. Some liqueurs are processed in a single step, while others are processed in two steps.

High-pressure homogenization has been shown to be an effective method for improving cream liqueur stability. Fat droplets are finely dispersed and the emulsion is stabilized using this technique. The droplet diameter gradually increases over time.

Cream liqueurs are frequently prone to neck plugging, a condition in which a semisolid lump of fat forms on the liqueur's surface. This issue is more likely to occur in liqueurs that have been agitated or have experienced temperature fluctuations. Adding trisodium citrate as late in the manufacturing process as possible can help reduce the problem.

Why choose Goalong liquor Liqueur?

Related product categories

Not finding what you're looking for?
Contact our consultants for more available products.

Request A Quote Now