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Re: Thickening liqueurs

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  • waljaco
    Gum arabic is used in soft drinks - stops crystallization. wal
    Message 1 of 6 , May 18 1:11 AM
      Gum arabic is used in soft drinks - stops crystallization.
      --- In Distillers@yahoogroups.com, "gff_stwrt" <gff_stwrt@...> wrote:
      > Hi, folks,
      > I have some apricot liqueur that seems like it will need a bit of adjusting.
      > Needs a little more alcohol, it's a bit bland. I will use as high percentage as possible so as not to make it thinner than necessary, it is a bit thin already, and could do with some 'mouthfeel' too.
      > I could add some glycerine but that will increase the sweetness, I think; I have read that glycerine is 26 times as sweet as sugar.
      > So I am thinking of adding some glucose; I read that it will increase the thickness/ mouthfeel somewhat without adding excessive sweetness.
      > But are there any alternatives that could be used instead of or alongside either of these (or a bit of each)?
      > I found something on hawkinswatts.com.au that is designed for liqueurs, a kind of gum product perhaps, but they usually supply a minimum of 25 kg. so I guess that is not a possibility.
      > Thanks and regards from
      > The Baker
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