Emulsje w napojach bezalkoholowych

Dłużewska, E.; Gasik, A.

Artykuł - szczegóły

Tytuł artykułu

Emulsje w napojach bezalkoholowych

Autorzy

Dłużewska E. , Gasik A.

Identyfikatory

Warianty tytułu

Emulsions in soft drink

Języki publikacji

Abstrakty

Wśród gazowanych i niegazowanych napojów można wyróżnić napoje mętne, otrzymane przez rozcieńczenie w roztworze cukru emulsji aromatów. Napojom bezalkoholowym emulsje nadają zapach i smak, barwę oraz odpowiednie zmętnienie. Stabilność emulsji napojowych zarówno w formie skoncentrowanej, jak i rozcieńczonej jest problemem technologicznym występującym w przemyśle napojów bezalkoholowych. W artykule omówiono typowe składniki emulsji napojowych. Przedstawiono problemy związane z jej stabilnością oraz omówiono proces produkcji emulsji i napojów bezalkoholowych.

Among carbonated and non-carbonated soft drinks the cloud beverages obtained by diluting the flavor emulsion can be distinguished. In soft drinks the flavor emulsion provides flavor, cloudiness and color for the beverage. Stability of beverage emulsions in both the concentrated and diluted forms is the technological problem in soft drinks industry. In the paper, the typical components of flavor emulsions are presented. The problems of beverage emulsion stability as well as the production process of emulsions and soft drinks are discussed.

Słowa kluczowe

emulsje napojowe stabilność emulsji napój bezalkoholowy

beverage emulsions stability of emulsion soft drink

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2008

Tom

T. 62, nr 8

Strony

70--74

Opis fizyczny

106, Bibliogr. 45 poz.

Twórcy

autor

Dłużewska E.

autor

Gasik A.

Wydział Nauk o Żywności SGGW, Warszawa

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikator YADDA

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