lboe Posted March 12, 2009 Share Posted March 12, 2009 I was reading up on cream liquors and saw noted that in the 70's "someone came up with a way to mix [alcohol and cream], and keep them mixed". I know that if you mix them at home, separation happens in your fridge, but a bottle of Baileys or Amarula remains blended. I've been doing more research and can't find the "trick". Can anyone here enlighten me - or is it a secret? Link to comment Share on other sites More sharing options...
abtinc Posted March 12, 2009 Share Posted March 12, 2009 Actually it is patented by Bailey's, so you can look it up at the Patent Office. Just don't try it in your commercial distillery, or the lawyers will get on your tail. Cheers, Alan Dikty Link to comment Share on other sites More sharing options...
Tom's Foolery Posted March 12, 2009 Share Posted March 12, 2009 A company in Cleveland (Arisdyne Systems) builds equimpent to do this for the salad dressing industry (vinegar and oil no longer separate in your dressing). The process is called hydronymic cavitation. They might be able to point you in the right direction: www.fivestartech.com and www.arisdyne.com Link to comment Share on other sites More sharing options...
lboe Posted March 12, 2009 Author Share Posted March 12, 2009 Actually it is patented by Bailey's, so you can look it up at the Patent Office. Just don't try it in your commercial distillery, or the lawyers will get on your tail.Cheers, Alan Dikty I was afraid of that. Then how do others such as Amarula achieve the lack of separation? Did they pony up the $$ for Bailey's process? Link to comment Share on other sites More sharing options...
lboe Posted March 12, 2009 Author Share Posted March 12, 2009 A great place to start. Thank you! Lisa A company in Cleveland (Arisdyne Systems) builds equimpent to do this for the salad dressing industry (vinegar and oil no longer separate in your dressing). The process is called hydronymic cavitation. They might be able to point you in the right direction: www.fivestartech.com and www.arisdyne.com Link to comment Share on other sites More sharing options...
Beast Posted March 12, 2009 Share Posted March 12, 2009 High pressure homogenization should accomplish the same thing. At least that is how they keep milk and cream from separating while the milk sits in your fridge. Homogenization also keeps chocolate milk from separating on the shelf. So without knowing for sure an educated guess is homogenization or a process similar. There are chemical emulsifiers that might do the same thing but I really doubt that they are using chemical emulsifiers. Beast. Link to comment Share on other sites More sharing options...
Palmetto Coast Posted March 13, 2009 Share Posted March 13, 2009 I looked into this not too long ago. Here is what I found. I have not contacted any of these yet. There are many types of homogenizers - inline shear mixers ($5000 - $10,000), microfluidizers ($50,000 - $200,000), high pressure homogenizers ($100,000 - $500,000+). For commercial applications, the vendors of the equipment will be able to tell you exactly what their equipment can and cannot do for your specific recipe(s). This link has the theory and how it works: http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html Shear mixer: http://www.silverson.com/USA/Products/inlinemixers.cfm Microfluidizer: www.microfluidscorp.com used to work, but it seems to be an inactive link now. High Pressure Homogenizer: http://www.gowcb.com/products/disperse/homogen.asp Let us know what you discover. Todd Link to comment Share on other sites More sharing options...
Charles@AEppelTreow Posted March 14, 2009 Share Posted March 14, 2009 I was also going to suggest emulsifiers along with high shear mixing. Emulsifiers don't have to be too 'chemical' - you might experiment with guar gum. Link to comment Share on other sites More sharing options...
Max Action Posted December 2, 2009 Share Posted December 2, 2009 I used to work in the pharmaceutical industry, and we had a lot of luck creating stable suspension formulations with a homogenizer and a dash of polysorbate. Link to comment Share on other sites More sharing options...
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