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Issue 5 (1) 2006 pp. 47-60

Tomasz Tarko, Tadeusz Tuszyński

INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS

Abstract 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.
Keywords: emulsion creams, colour stability, food additives
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/4_1_2006.pdf

For citation:

MLA Tarko, Tomasz, and Tadeusz Tuszyński. "INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 47-60.
APA Tarko T., Tuszyński T. (2006). INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS. Acta Sci.Pol. Technol. Aliment. 5 (1), 47-60
ISO 690 TARKO, Tomasz, TUSZYńSKI, Tadeusz. INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 47-60.