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Effect of alcohol content on emulsion stability of cream liqueurs






Food Chemistry 18(2): 139-152

Effect of alcohol content on emulsion stability of cream liqueurs

Factors controlling the emulsion stability 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.

Accession: 001342348

DOI: 10.1016/0308-8146(85)90137-2

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