Produkcja napojów bezalkoholowych z zastosowaniem emulsji napojowych

• Autorzy: Dłużewska E. , Gasik A.

Warianty tytułu

EN

Production of soft drinks with apply beverage emulsions

• Języki publikacji: PL

Abstrakty

PL

W artykule przedstawiono aktualny stan wiedzy na temat otrzymywania napojów bezalkoholowych z emulsji aromatów, składników recepturowych tych emulsji i problemów związanych z ich trwalościąprzechowalniczą. Znajomość poruszanych w artykule zagadnień może pomóc w pracach nad poprawą jakości produkowanych napojów bezalkoholowych, jak również w postępie techniczno-technologicznym w zakresie wprowadzania nowych produktów, takich jak napoje o nowych oryginalnych smakach i kolorach, napoje z coraz większym udziałem soków owocowych oraz wzbogacane w składniki prozdrowotne.

EN

Beverages with fruit test and typical cloudiness to natural juices are obtaining from flavour emulsions. Beverage emulsions are first prepared as an emulsion concentrate which is later diluted in sugar solution in order to produce the finished beverage. Stability of beverage emulsion in both the concentrated and diluted forms is the technological problem in soft drinks industry. In soft drinks, the beverage emulsion may provide flavour, colour and cloudy appearance for the beverage. A typical beverage emulsion composition includes flavour oils and weighing agents in the oil phase, and water, emulsifier, acids, and preservatives in the water phase.

Słowa kluczowe

PL

napoje bezalkoholowe; otrzymywanie napojów bezalkoholowych; emulsje; trwałość przechowalnicza

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2006
• Tom: T. 16, nr 2
• Strony: 26--29
• Opis fizyczny: Bibliogr. 43 poz.

Twórcy

autor

Dłużewska E.

autor

Gasik A.

• Wydział Technologii Żywności, SGGW w Warszawie,

Bibliografia

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