Single stage production of Irish cream liqueur

Liqueurs are a diverse family of strong, sweet, alcoholic beverages, usually containing distilled spirits such as brandy, whiskey, and rum, which are made by combining spirits with sugar and flavorings.

Irish Cream is a blend of fresh Irish dairy cream in a flavored/sweetened alcohol base containing Irish Whiskey and other permitted ingredients.

Single Stage production of Irish Cream Liqueur
*Step One: Initial spirit premix – preparation includes the combining of alcohol, carbohydrates, water and also usually flavorings and colorings;

*Step Two: Second premix - sometimes termed a protein premix, is prepared by:
a) Dissolving citric acid (or its salt) and dairy protein and/or other natural proteins, in water. Further emulsifiers may be added to better reinforce the dairy emulsifier.
b) Mixing this thoroughly with Irish dairy cream.

*Step Three: The product mixture is finally prepared by mixing the initial spirit premix with the second/protein premix. The two mixtures are combined inline very carefully, brought to a specific temperature, and then subjected to two homogenization processes. The homogenizer exerts high pressure on the mixture, which breaks up the cream molecules into smaller particles. Extensive homogenization assists in yielding a stable emulsion. Lack of sufficient homogenization can lead to formation of a ‘neck plug’ of aggregated fat during storage.

*Step Four: The complete product mixture is homogenized so that the average particle size of the cream globule is reduced to less than 5 microns, preferably less than 2 microns. The process prevents the separation of alcohol and cream during storage.
Single stage production of Irish cream liqueur