文章基本信息

标题：INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS
本地全文：下载
作者：Tomasz Tarko ; Tadeusz Tuszyński
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2006
卷号：5
期号：1
页码：47-60
出版社：Agricultural University of Poznan Press
摘要：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.
关键词：emulsion creams, colour stability, food additives