EP0067592A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Cream-based liqueur and process
Assignee: Nabisco Brands Inc
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Filing: 1982-05-27
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Granted: —
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Expires: 2002-05-27
Abstract
Abstract A liqueur is disclosed which contains fresh cream yet remains stable against separation despite an alcohol content of from about 5 to about 25%. According to the disclosed process, cream base and spirit portions are prepared and combined to form a stable product having a pH above about 6.3. The cream base portion is prepared from cream, sugar, an antioxidant, an emulsifier having a hydrophilic/lipophilic balance of less than about 12, a soluble casein salt as an emulsion stabilizer, and flavoring and/or color if desired. The cream base portion can be homogenized prior to blending or the blend of the cream base and spirit portions can be homogenized, to form a stable emulsion wherein the fat globules are reduced in size such that at least 95% are less than 1 micron in diameter, and substantially none are greater than 8 microns in diameter. The spirit portion may be flavored and/or colored as desired.
Inventors
- 👤 Lucien C. Rose
- 👤 Patrick R. Harrison
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-08 05:34
CPC Classifications
A; A23; A23C; A23C13/00; A23C13/12; A23C13/14; C; C12; C12G; C12G3/00; C12G3/04
Claims Analysis
Total Claims: 32
Claim 1
Independent Claim
103 words
A liqueur comprising natural dairy cream, ethanol in an amount of from about 5 to about 25% by volume, sugar and emulsifier, characterized in that: the liqueur is in the form of a stable emulsion wherein at least about 95% of the fat globules from the cream have diameters of less than 1 micron and substantially none have diameters greater than 8 microns; the emulsifier has a hydrophilic/lipophilic balance of less than about 12; and the liqueur futher comprises a water-soluble casein salt as an emulsion stabilizer; wherein the amounts of the emulsifier and stabilizer together are effective to provide a stable emulsion.
Claim 2
Dependent Claim
103 words
A liqueur comprising natural dairy cream, ethanol in an amount of from about 5 to about 25% by volume, sugar and emulsifier, characterized in that: the liqueur is in the form of a stable emulsion wherein at least about 95% of the fat globules from the cream have diameters of less than 1 micron and substantially none have diameters greater than 8 microns; the emulsifier has a hydrophilic/lipophilic balance of less than about 12; and the liqueur futher comprises a water-soluble casein salt as an emulsion stabilizer; wherein the amounts of the emulsifier and stabilizer together are effective to provide a stable emulsion.
Claim 3
Dependent Claim
19 words
A liqueur according to Claim 1 wherein the alcohol content is within the range of from 15 to 20%.
Claim 4
Dependent Claim
31 words
A liqueur according to Claim 1 or 2 wherein the cream has a fat content of at least 35% by weight and comprises at least 3% by volume of the liqueur.
Claim 5
Dependent Claim
17 words
A liqueur according to any preceding Claim wherein the cream comprises from 35 to 45% by volume.
Claim 6
Dependent Claim
23 words
A liqueur according to any preceding Claim wherein the sugar content of the liqueur is at least 2%5% by weight of the liqueur.
Claim 7
Dependent Claim
19 words
A liqueur according to Claim 5 wherein the sugar content is within the range of from 10 to 20%.
Claim 8
Dependent Claim
21 words
A liqueur according to any preceding Claim wherein the sugar comprises sucrose, high fructose corn syrup, or a combination of these.
Claim 9
Dependent Claim
15 words
A liqueur according to any preceding Claim wherein the pH is from 6.3 to 7.2
Claim 10
Dependent Claim
15 words
A liqueur according to any preceding Claim wherein the water-soluble casein salt comprises sodium caseinate.
Claim 11
Dependent Claim
21 words
A liqueur according to any preceding Claim wherein substantially all of the fat globules have diameters of 2 microns and less.
Claim 12
Dependent Claim
18 words
A liqueur according to any preceding Claim which exhibits a specific gravity of about 1.00 to about 1.15.
Claim 13
Dependent Claim
20 words
A liqueur according to any preceding Claim wherein the emulsifier comprises a combination of sorbitan monostearate and polyoxyethylene (20) sorbitanmonostearate.
Claim 14
Dependent Claim
21 words
A liqueur according to any preceding Claim wherein the emulsifier has a hydrophilic/lipophilic balance of from about 5.7 to about 6.0.
Claim 15
Dependent Claim
11 words
A liqueur according to any preceding Claim which further comprises flavoring.
Claim 16
Dependent Claim
11 words
A liqueur according to any preceding Claim which further comprises coloring.
Claim 17
Dependent Claim
12 words
A liqueur according to any preceding Claim which further comprises an antioxidant.
Claim 18
Dependent Claim
12 words
A liqueur according to any preceding Claim which further comprises a preservative.
Claim 19
Dependent Claim
33 words
A liqueur according to any preceding Claim wherein at least a portion of the ethanol is added as a distilled spirit selected from the group consisting of vodka, whiskey, rum, brandy and cognac.
Claim 20
Dependent Claim
127 words
A process for preparing a liqueur based on natural dairy cream and having an alcohol content of from about 5 to about 25% by volume, which comprises: preparing a cream base portion comprising cream, sugar, an emulsifier having a hydrophilic/lipophilic balance of less than about 12, and a water-soluble casein salt as an emulsion stabilizer; preparing a spirit portion comprising ethanol; blending the cream base and spirit portions; and homogenizing the ingredients of at least the cream base portion under conditions effective to reduce the size of the fat globules in the cream such that 95% have diameters less than 1 micron and substantially none have diameters greater than 8 microns and to provide a stable emulsion; the final product having a pH of above about 6.3.
Claim 21
Dependent Claim
127 words
A process for preparing a liqueur based on natural dairy cream and having an alcohol content of from about 5 to about 25% by volume, which comprises: preparing a cream base portion comprising cream, sugar, an emulsifier having a hydrophilic/lipophilic balance of less than about 12, and a water-soluble casein salt as an emulsion stabilizer; preparing a spirit portion comprising ethanol; blending the cream base and spirit portions; and homogenizing the ingredients of at least the cream base portion under conditions effective to reduce the size of the fat globules in the cream such that 95% have diameters less than 1 micron and substantially none have diameters greater than 8 microns and to provide a stable emulsion; the final product having a pH of above about 6.3.
Claim 22
Dependent Claim
28 words
A process according to Claim 20 wherein the cream base portion is prepared by homogenizing at a temperature within the range of from about 150° to about 190°F.
Claim 23
Dependent Claim
21 words
A process according to Claim 19 or 20 wherein the cream base portion is cooled to below about 40°F after homogenization.
Claim 24
Dependent Claim
38 words
A process according to any of Claims 19-21 wherein the cream base portion is homogenized in a two-stage dairy homogenizer using a first stage pressure of about 2500 psig and a second stage pressure of about 500 psig.
Claim 25
Dependent Claim
23 words
A process according to any of Claims 19-22 wherein the pH of both portions is above about 6.3 prior to blending them together.
Claim 26
Dependent Claim
31 words
A process according to any of Claims 19-23 wherein the cream has a fat content of at least 35% by weight and comprises at least 3% by weight of the liqueur.
Claim 27
Dependent Claim
22 words
A process according to any of Claims 19-24 wherein the sugar comprises sucrose, high fructose corn syrup, or a combination of these.
Claim 28
Dependent Claim
33 words
A process according to any of Claims 19-25 wherein the emulsifier comprises a combination of sorbitan monostearate and polyoxyethylene (20) sorbitan monostearate having a hydrophilic/lipophilic balance of from about 5.7 to about 6.
Claim 29
Dependent Claim
17 words
A process according to any of Claims 19-26 wherein the water soluble casein salt comprises sodium caseinate.
Claim 30
Dependent Claim
21 words
A process according to any of Claims 19-27 wherein the liqueur exhibits a specific gravity of about 1.00 to about 1.15.
Claim 31
Dependent Claim
22 words
A process according to any of Claims 19-28 wherein the cream base portion is homogenized prior to blending with the spirit portion.
Claim 32
Dependent Claim
21 words
A process according to any of Claims 19-20 wherein the cream base portion is homogenized after blending with the spirit portion.
References Cited (Backward Citations)
No citation records indexed.
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