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Showing 1 to 1 of 1 for “"Cream liqueurs"”.
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The formulation, testing and stability of 16% fat cream liqueurs
Cream liqueurs manufactured by a one-step process, where alcohol was added before homogenisation, were more stable than those processed by a two -step process which involved addition of alcohol after homogenisation. Using the one-step process, it was possible to produce creaming-stable liqueurs by …