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Issue 5 (1) 2006 pp. 37-45

Tomasz Tarko

PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS

Abstract 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 MgSO4 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.
Keywords: egg liqueurs stability, emulsion creams
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/3_1_2006.pdf

For citation:

MLA Tarko, Tomasz. "PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 37-45.
APA Tarko T. (2006). PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS. Acta Sci.Pol. Technol. Aliment. 5 (1), 37-45
ISO 690 TARKO, Tomasz. PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 37-45.