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

100%

Tarko T.

Acta Scientiarum Polonorum. Technologia Alimentaria

2006

tom 05

nr 1

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.

Influence of selected additives on colour stability of alcoholic egg liqueurs

86%

Tarko T., Tuszynski T.

Acta Scientiarum Polonorum. Technologia Alimentaria

2006

tom 05

nr 1

Addition of anti-oxidative agents into the liqueurs (particularly 0.1% tocopherol) contributes to the reduction of compounds responsible for the product’s colour (mainly carotenoids) determined by spectrophotometric means. However, applied modification does not completely inhibit the Advocaate’s browning during storage. Components formed during non-enzymatic browning, as a result of Maillard’s reaction, are the reason of liqueur’s negative colour change. An emulsion prepared from sodium soap, plant oil, distilled water and methyl orange may be a proper standard of egg liqueur colour

Ograniczanie wyników

2 Acta Scientiarum Polonorum. Technologia Alimentaria

2 Tarko T.

1 Tuszynski T.

2 2006

Wyniki wyszukiwania

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

Influence of selected additives on colour stability of alcoholic egg liqueurs