High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency

Recent progress in high-pressure technology has led to new opportunities for homogenisation processes. In this study, a high-pressure homogeniser and a standard radial diffuser homogeniser (Gaulin-type) were evaluated and compared in terms of their efficiency in model cream liqueur homogenisation and stabilization. Cream liqueurs with finely-dispersed droplets were produced on single-pass homogenisation using the high-pressure homogeniser. However, an increase in the homogenisation intensity above optimal conditions increased the mean fat droplet diameter. The standard radial diffuser homogeniser required multiple homogenisation passes to produce a stable cream liqueur. High-pressure homogenisation markedly increased cream liqueur temperature, due to pressure build-up and shear effects associated with conversion of kinetic energy into heat. Cream liqueurs with small mean fat droplet diameters, homogenised using the high-pressure homogeniser, displayed a slower rate of increase in droplet diameter and in viscosity during storage at 45 °C than those produced using a low pressure homogenisation process.