Nohrlund ApS is producing organic premixed cocktails on an industrial
scale and is the largest of its kind in Scandinavia. All cocktails are being produced on facilities in
Hvidovre, where the product is pasteurized to ensure 12 months shelf life.
a bartender makes a foamy cocktail, a foaming agent is added typically in the
form of egg white. When the drink is shaken the proteins create a matrix in the
liquid-air interface and a white foam is created that is stable for a couple of
minutes. Nohrlund wishes to create a cocktail with a 12 months shelf
life that at consumption can be shaken and create a foam
like a fresh cocktail. Foam is essentially suspended air in the food matrix, it
is only stable for minutes or hours, and will over time disappear, and the
proteins will precipitate in the drink resulting in a very unappealing look.
The challenge has been known for a long time but has not been investigated in
detail since this type of premixed cocktail is still a new food product.
In this project, you will work with DTU and Nohrlund to investigate how to make a drink with a foaming agent that produces minimum precipitation during
Timothy John Hobley
5 - 30
Afgangsprojekt, Bachelorprojekt, Fagprojekt, Kandidatspeciale, Specialkursus