Restrepo Gallego, Mauricio2012-06-072012-06-0720061794-4449http://hdl.handle.net/10567/433Introduction. The way of an alimentary product is presented is fundamental for the moment in which a costumer makes a purchase choice. For the products of the emulsion kind, the separation of phases must be prevented. Preparing this kind of product involves critic variables such as tank and agitator design, agitation speed and interaction between ingredients, among others. By request of a liquor company, we aim to identify the factors that could create a problem of phase separation during storage. Objective. To identify the variables and factors related to the stability of “Piña Colada” and the phenomenon of phase separation during storage. Materials and methods. Laboratory equipment was used to simulate the production conditions of the usually used facility, variables such as tank filling, shaking speed, interaction between ingredients and storage conditions (temperature indoords, outdoors low and high temperatures) were manipulated. Results. The deterioration rate of the product was determined, finding that the storaging conditions are critical and it is recommended that the tank must be used at its maximum capacity, with an agitation speed of 1730 rpm, dosifying the ingredients directly, with either pumping up or recirculation. Conclusion. Storaging conditions and the combination of agitation speed and filling level of the tank, are fundamental conditions for the product´s stability.esCorporación Universitaria LasallistaBebidas alcohólicasEmulsiónSeparación de fasesAlimentosBebidas alcohólicas - Control de calidadBebidas alcohólicas - AlmacenamientoCarrageninaArticle