Modernization of the Traditional Irish Cream Liqueur Production Process

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 11)


Traditional Irish Cream liqueurs are added value, long-life, oil-in-water emulsions, combining the flavour of an alcoholic drink with the texture of thickened cream. The fundamental studies of a number of workers in the UK and Ireland during the 1980s have enabled the significant commercial problems associated with the production of Irish Cream liqueurs to be overcome. This chapter looks at the prevention of creaming, fat plug formation and emulsion destabilization by calcium induced aggregation, and the minimization of calcium citrate crystal deposits in an exemplar Irish Cream liqueur. The standard two-stage design “plug-type” homogenizer valve is widely used in the production of Irish Cream liqueurs. This chapter looks at how to achieve an efficient homogenization operation through a good premix quality, air exclusion, control of the dispersed phase viscosity and effectively specified homogenization parameters. Finally, the use of a troubleshooting protocol for the production of traditional Irish Cream liqueurs is illustrated.


Cream Whiskey Liqueurs Homogenization 


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  1. 1.Northern Ireland Centre for Food and HealthUniversity of UlsterColeraineUK

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