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Modernization of the Traditional Irish Cream Liqueur Production Process

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Modernization of Traditional Food Processes and Products

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 11))

Abstract

Traditional Irish Cream liqueurs are added value, long-life, oil-in-water emulsions, combining the flavour of an alcoholic drink with the texture of thickened cream. The fundamental studies of a number of workers in the UK and Ireland during the 1980s have enabled the significant commercial problems associated with the production of Irish Cream liqueurs to be overcome. This chapter looks at the prevention of creaming, fat plug formation and emulsion destabilization by calcium induced aggregation, and the minimization of calcium citrate crystal deposits in an exemplar Irish Cream liqueur. The standard two-stage design “plug-type” homogenizer valve is widely used in the production of Irish Cream liqueurs. This chapter looks at how to achieve an efficient homogenization operation through a good premix quality, air exclusion, control of the dispersed phase viscosity and effectively specified homogenization parameters. Finally, the use of a troubleshooting protocol for the production of traditional Irish Cream liqueurs is illustrated.

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Author information

Authors and Affiliations

  1. Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, Northern Ireland, UK

    Peter C. Mitchell

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  1. Peter C. Mitchell
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Correspondence to Peter C. Mitchell .

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Editors and Affiliations

  1. University of Malta, MSD, Malta

    Anna McElhatton

  2. Université Mohamed V, École Normale Supérieure, Rabat, Morocco

    Mustapha Missbah El Idrissi

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Mitchell, P.C. (2016). Modernization of the Traditional Irish Cream Liqueur Production Process. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_4

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