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spicey20
Posted on Friday, October 8, 2004 - 10:33 am:   Edit PostDelete PostView Post/Check IPPrint Post   Move Post (Moderator/Admin Only)Ban Poster IP (Moderator/Admin only)

I read somewhere that you can use sodium stearoyl lactylate as a stabilizer in cream liqueur. Please tell me if this is true, in what quantities and at what stage should it be added in the case where heating is part of the process?
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Anonymous
 
Posted From: 24.58.109.168
Posted on Wednesday, September 7, 2005 - 8:20 pm:   Edit PostDelete PostView Post/Check IPPrint Post   Move Post (Moderator/Admin Only)Ban Poster IP (Moderator/Admin only)

This site states that Sodium stearoyl lactylate is an "Emulsifier used to improve the texture of...cream liqueur drinks..."
http://www.ukfoodguide.net/e481.htm
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Simon Quellen Field (Sfield)
Senior Member
Username: Sfield

Post Number: 669
Registered: 12-2004
Posted on Thursday, September 8, 2005 - 12:00 pm:   Edit PostDelete PostView Post/Check IPPrint Post   Move Post (Moderator/Admin Only)Ban Poster IP (Moderator/Admin only)

I would expect that it is heat stable, and that you would want to
add it to the cream before heating and before adding alcohol, as
that is when the cream is most likely to separate into butterfat
and milk solids. A little experimentation should give you the answer
quickly.

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