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texture modifiers


Les Trois Clocher

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Do any of you use texture modifiers such as carboxyl methyl cellulose to stabilize your product while also slightly increasing viscosity/ mouth-feel?

On that note do you use any additives to help your liquor products? Either to stabilize or improve them

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This is an interesting question. I'm basically posting here to keep the thread live, however, I believe that France allows Calvados produces to add small amounts of glycerin to improve mouthfeel. I've never tried it.

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  • 3 weeks later...

ok so I guess no one uses them or it is one of those things people don't talk about... like chaptalization in wine :P a lot of ppl do it but no one dare emit it to their customer, just doesn't sound romantic

I have no experience but these are options that I know of,

-Carboxyl methyl cellulose (adds viscosity and suspends insoluble material in liquors)

- Hydroxypropyl cellulose (viscosity addition, stabilizer and emulsifier) 0.2-1.0%

-glycerin

I'm sure there are more out there... (Will have to look into the solubility of other texture modifiers/stabilizers in alcohol)

Anyone willing to share experience?

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