Predicting the stability of Advocaat type egg liqueurs on a base of selected evaluation indicators

• Autorzy: Tarko T

Warianty tytułu

PL

Prognozowanie stabilności kremów emulsyjnych typu Advocaat na podstawie wybranych wskaźników oceny

• Języki publikacji: EN

Abstrakty

EN

Attempts to work out a test for predicting the stability of Advocaat egg liqueurs revealed that centrifuging method appeared to be the most efficient in their quick destabilization. Measurements of conductivity, lipid droplet diameter as well as imbalance of emulsion with MgS04 addition may also be used as auxiliary indicators for evaluating the predicted stability of alcoholic egg emulsions. Making several tests at the same time is a condition for evaluation of credible liqueur stability time.

PL

Próby opracowania testu prognozowanej trwałości kremów typu Advocaat wykazały, że bardziej skuteczna w przeprowadzaniu szybkiej destabilizacji była metoda wirówkowa. Pomiary przewodności, średnicy kuleczek lipidowych oraz naruszenie równowagi emulsji z udziałem MgS04 mogą być również wykorzystane jako pomocnicze wskaźniki oceny prognozowanej trwałości alkoholowych emulsji jajowych. Warunkiem określenia wiarygodnego czasu stabilności kremów jest równoczesne wykonanie kilku testów.

Słowa kluczowe

EN

Advocaat egg liqueur; egg liqueur; stability; food technology; emulsion cream

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2006
• Tom: 05
• Numer: 1
• Opis fizyczny: p.37-45,fig.,ref.

Twórcy

autor

Tarko T

• Agricultural University of Krakow, Balicka 122, 30-149 Krakow, Poland

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