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
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.
ok so I guess no one uses them or it is one of those things people don't talk about... like chaptalization in wine 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%
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?