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The typical composition of a cream liquor includes light cream, sweetened condensed milk, whiskey, instant coffee, chocolate syrup, flavors, vanilla and almond extracts.

GEA provides complete solutions for the production of liquors

Homogenization is needed to reduce the droplet size of the animal fat in the dairy base or to reduce the size of the oil droplets in the non-dairy base. In addition, as many of these products contain oil-based flavorings or colorings, the droplet size of these oils must also be reduced. A small average droplet size is necessary for long-term shelf-life (one year minimum) and stability during handling.

Reducing the mean size of the fat globules by homogenization produces a more stable product. Plus, post-treatment, the color is brighter and more uniform, and the flavor is enhanced. High pressure treatment results in the mixture’s components having a much-reduced average size, which means the final product is more stable and less likely to suffer from sedimentation or separation.

For this application, GEA recommends a two-stage process with a 400 bar (abrasive version) homogenizer with a standard homogenizing valve. If the homogenization is done prior to alcohol being added, a pressure of 350 bar can be used (50 bar for the second stage). In some instances, two passes, both at 350 bar, may be required to obtain a superior quality product.