Powiadomienia systemowe
- Sesja wygasła!
- Sesja wygasła!
- Sesja wygasła!
Tytuł artykułu
Autorzy
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.
Wydawca
Czasopismo
Rocznik
Tom
Strony
70--74
Opis fizyczny
106, Bibliogr. 45 poz.
Twórcy
Bibliografia
- 1. Buffo R.A., Reineccius G.A.: Beverage emulsions and the utilization of gum acacia as emulsifier/stabilizer, Perfumer&Flavorist 2000, 25, 24-44.
- 2. Buffo R.A., Reineccius G.A., Oehlert G.W.: Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions, Food Hydrocolloids 2001, 15, 53-66.
- 3. Buffo R.A., Reineccius G.A.: Shelf-life and mechanisms of destabilization in dilute beverage emulsions, Flavour and Fragrance J. 2001, 16, 7-12.
- 4. Buffo R.A., Reineccius G.A.: Modelling the rheology of concentrated beverage emulsions, J. Food Eng., 2002, 51, 267-272.
- 5. Chanamai R., McClements D. J.: Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration, Colloids and Surfaces A. 2000, 172, 79-86.
- 6. Chanamai R., McClements D. J.: Impact of weighting agents and sucrose on gravitational separation of beverage emulsions, J. Agric. Food Chem. 2000, 48, 5561-5565.
- 7. Chanamai R., McClements D. J.: Depletion flocculation of beverage emulsions by gum arabic and modified starch, J. Food Sci. 2001, 66 (3), 457-463.
- 8. Chanamai R., McClements D.J.: Comparison of gum arabic, modified starch and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature, J. Food Sci. 2002, 67,1, 120-125.
- 9. Coupland J. N., McClements D. J.: Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods, J. Food Eng. 2001, 50, 117-120.
- 10. Dickinson E., Stainsby G.: Emulsion stability. In: Advances in Food Emulsions and Foams (eds. E. Dickinson, G. Stainsby). Elsevier Applied Science 1988, 1-44.
- 11. Dickinson E., Murray B.S., Stainsby G., Anderson D.J.: Surface activity and emulsifying behaviour of some Acacia gums, Food Hydrocolloids 1988, 2, 477-490.
- 12. Dickinson E., Elverson D.J., Murray B.S.: On the film-forming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspects, Food Hydrocolloids 1989, 3 (2), 101-114.
- 13. Dickinson E., McClements D.J.: Advances in food colloids. Blackie Academic & Professional 1995, 81-99, 272-277.
- 14. Dickinson E.: Hydrocolloids at interfaces and the influence on the properties of dispersed systems, Food Hydrocolloids 2003, 17, 25-39.
- 15. Dłużewska E., Krygier K.: Stabilność emulsji aromatów. Smak i Aromat w żywności i napojach. Polska Izba Dodatków do Żywności. Trans-Druk, Konin 2004, 75 - 82.
- 16. Dłużewska E., Krygier K.: Substancje dodatkowe w napojach bezalkoholowych, Przem. Spoż. 2004, 6, 16-18.
- 17. Gaonkar A.G.: Surface and interfacial activities and emulsion characteristics of some food hydrocolloids. Food Hydrocolloids 1991, 5 (4), 329-337.
- 18. Garti N., Arkad O.: Preparation of cloudy coconut oil emulsions containing dispersed TiO2 using atomizer, J. Dispersion Sci. and Techn. 1987, 8 (2), 125-136.
- 19. Garti N., Aserin A., Azaria D.: A clouding agent based on modified soy protein, Intern. J. Food Sci. and Technol. 1991, 26, 259-270.
- 20. Garti N.: Hydrocolloids as emulsifying agents for oil-in-water emulsions, J. Dispersion Sci. and Techn. 1999, 20 (1&2), 327-355.
- 21. Garti N.: What can nature offer from an emulsifier point of view: trends and progress? Colloids and Surfaces A 1999, 152, 125-146.
- 22. Gasik A., Mitek M.: Syntetyczne barwniki organiczne w technologii żywności. Przem. Spoż. 8, 48 - 53.
- 23. Giese J.: Developments in beverage additives, Food Technol. 1995, 49, (9), 64-72.
- 24. Huang X., Kakuda Y., Cui W.: Hydrocolloids in emulsions: particle size distribution and interfacial activity, Food Hydrocolloids 2001, 15, 533-542.
- 25. Islam A.M., Philips G.O., Sljivo A., Snowden M.J., Williams P.A. (1997): A review of recent developments on the regulatory, structural and functional aspects of gum arabic, Food Hydrocolloids 1997, 11 (4), 493-505.
- 26. Kaufman V. R., Garti N.: Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks, J. Food Technol. 1984, 19, 255-261.
- 27. Kim Y.D., Morr C.V., Scherz T.W.: Microencapsulation properties of gum arabic and several food proteins: Liquid oil emulsion particles, J. Agric. Food Chem. 1996, 44, 1308-1313.
- 28. McClements D.J., Coupland J.N.: Theory of droplet size distribution measurements in emulsions using ultrasonic spectroscopy, Colloids and Surface A 1996, 117, 161-170.
- 29. McClements D.J.: Comments on viscosity enhancement and depletion flocculation by polysaccharides, Food Hydrocolloids 2000, 14, 173-177.
- 30. McClements D.J.: Food emulsions: Principles, Practice and Techniques. Second Edition. CRC Press LLC 2004.
- 31. McNamee B. F., O'Riordan D., O'Sullivan M. (1998): Emulsification and microencapsulation properties of gum arabic, J. Agric. Food Chem. 1998, 46, 4551-4555.
- 32. Minioti K., Sakellariou Ch., Thomaidis N.: Determination of 13 synthetic food colorants in water soluble foods by reversed phase high performance liquid chromatography coupled with diode array detector. Analytical Chemical Acta 583, 103 - 110.
- 33. Murphy P.: Starch. In: Handbook of hydrocolloids (eds. G.O. Phillips & P.A. Williams). Woodhead Publishing Limited and CRC Press LLC 2000.
- 34. Nikonorow M., Urbanek - Karłowska B.: Toksykologia żywności. PZWL, Warszawa 1987.
- 35. Randall R.C., Phillips G.O., Williams P.A.: Fractionation and characterization of gum from Acacia senegal, Food Hydrocolloids 1989, 3 (1), 65-75.
- 36. Ray A.K., Johnson J.K., Sullivan R.J.: Refractive index of the dispersed phase in oil-water emulsions: Its dependence on droplet size and aging, J. Food Sci. 1983, 48, 513-516.
- 37. Reineccius G.: Source Book of Flavors, Chapman & Hall, New York, London 1994, 572-577, 718-720.
- 38. Rizova V., Stafilv T., Stojanovski K.: HPLC investigation of the degradation of some artificial food colorants in the presence of ascorbic acid. Acta Pharm. 49, 211-216.
- 39. Rouseff R., Naim M.: Citrus flavor stability. In: Flavor Chemistry: Industrial and Academic Research. ACS symposium Series 756, American Chemical Society, Washington, DC, 2000, 44.
- 40. Schubert H., Ax K., Behrend O.: Product engineering of dispersed systems, Trends in Food Sciences & Technology 2003, 14, 9-16.
- 41. Stauffer C.E.: Emulgarory. WNT, Warszawa, 2001, 157-164.
- 42. Szostkiewicz S.: Wybrane zagadnienia technologii produkcji napojów na przykładzie coca - cola i pepsi - cola. Przem. Ferm. i Rol. 1973, 9, 37 - 39.
- 43. Tan Ch.-T., Holmes J.W.: Stability of beverage flavor emulsions, Perfumer&Flavorist 1988, 13, 23-41.
- 44. Tan Ch.-T.: Beverage emulsions. Chap. 12. In: Food emulsions. (eds. S. Friberg, K. Larsson, J. Sjoblom). Marcel Dekker, New York 2004.
- 45. Turbiano P.C.: The role of specialty food starches in flavor emulsions, American Chemical Society Symposium Series 1995, 610, 199-209.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-LOD1-0012-0007