PapisCoquito Posted June 9, 2020 Share Posted June 9, 2020 Hey everyone, I have a product that I am hoping to bring to the commercial world, but Im having shelf stability issues. I need assistance in making this coconut rum liqueur shelf stable without needing refrigeration for obvious reasons. Does anyone have experience with cream and making it shelf stable for a product? Or using homogenized cream for mixing etc. Link to comment Share on other sites More sharing options...
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