Premium
Extension of the shelf life of cream‐based liqueurs at high ambient temperatures
Author(s) -
BANKS W.,
MUIR D. D.,
WILSON AGNES G.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01856.x
Subject(s) - shelf life , chemistry , calcium , viscosity , food science , chromatography , extension (predicate logic) , materials science , computer science , organic chemistry , composite material , programming language
Summary The effect of pH adjustment, calcium removal and citrate addition on the stability of a cream liqueur at 45°C was investigated. Evidence is presented to show that by either removal or sequestration of ionic calcium the shelf life of cream liqueurs can be usefully extended. Data is included on the relation between viscosity and composition for a range of liqueurs.