| 摘要 |
A cream liqueur product having improved emulsion stability, which comprises (i) one or more alcohol products selected from distilled and fermented beverage alcohols, (ii) one or more carbohydrates, (iii) one or more caseinates, (iv) one or more substances selected from citric acid and salts thereof, (v) cream, and (vi) water, and wherein the average diameter of the butterfat globules of the cream component has been substantially reduced from the original average diameter thereof is prepared by a method which comprises (i) admixing water, the caseinate, and the citric acid or salt, to form a protein-containing mixture; (ii) admixing the protein-containing mixture and cream; (iii) admixing the mixture resulting from (ii) and a mixture comprising the alcoholic product, water, and the carbohydrate to form a product mixture; and (iv) treating the product mixture so that the diameter of the butterfat globules therein is substantially reduced. The average diameter of the butterfat globules is preferably 5 microns or less. |
