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1

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.
2
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Influence of selected additives on colloid stability of alcoholic emulsion creams

100%
Tarko T., Tuszynski T.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
Alcoholic emulsion creams produced using hen’s egg yolks (Advocaats) are dense, sweet liqueurs that are characterised by specific sensoric traits satisfying a wide spectrum of consumers. Despite long tradition of liqueur production, the technology in use does not ensure their full uniformity, nor stability during long-term storage. The destabilization rate is determined by many factors, e.g. homogenization technique, temperature, aeration as well as the quantitative and qualitative composition of a solution. We demonstrated that enrichment of the creams with lecithin (0.3%) or sodium caseinate (0.2%) enabled the “full” five-month storage stability. Sodium caseinate addition caused a significant reduction in fat droplets size measured directly after homogenization, but did not inhibit the formation of larger agglomerates via droplets joining. It also resulted in the cream’s viscosity increase. Advocaats containing elevated lecithin rates were characterised by high resistance to coalescence regardless of the fact that their viscosity was similar to the control samples. Furthermore, the synergistic effect of lecithin and sodium caseinate on storage durability of alcoholic emulsion creams was observed. Samples enriched with both compounds simultaneously, were stable over the five-month storage period, with their lipid phase being more dispersed and the coalescence being slower than in the control. The dispersion to size below 20 μm prolonged the durability of the tested emulsions to a significant extent. The combined application of lecithin (0.1%) and sodium caseinate (0.1%) employed to improve cream stability during storage proved to be efficient in industrial scale samples. Moreover, it was found that pressure homogenization under industrial conditions caused higher (by about 20%) dispersion of lipid fraction in reference to a high-rotation laboratory homogenizer.
3

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
4

Evaluation of methods for determination of alcohol content in emulsion creams

72%
Tarko T., Tuszynski T.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 1
73-81
Alcoholic emulsion creams are characterized with high viscosity and density, which makes the alcohol content and other physical and chemical parameters determination of products significantly difficult. Analytical methods applied for the determination of ethanol, are labor-consuming, they are characterized with low precision, require the sample distillation and the achieved results are mostly underestimated. On a base of comparison of various distillation techniques and determination methods, it can be stated that ethanol concentration measurements in alcoholic creams using pycnometric and DMA-58 density-meter after previous sample distillation (100 cm3 of cream + 200 cm3 of water), are distinguished with relatively high precision and result repeatability. Also applying the SPME extraction in gaseous phase along with chromatographic analysis seems to be advantageous. The method based on the refractometric measurement of toluene and benzene extracts of egg emulsions is characterized with short performance time, sufficient precision and very low costs.
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