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Home >Food Processing: Techniques and Technology > Archive > Volume 31, Issue 4, 2013 > CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY

Irina Yu. Sergeeva a
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Sergeeva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The short review and the description of stabilizing substances applied in the beverage industry for providing the products colloidal and biological stability are given. The ways of improving the stability of beverages used in domestic and foreign practice, using antioxidants, enzymes, adsorbents and flocculants are considered. The classification of stabilizing substances using a hierarchical method is offered. The classification is based on the structural and technological characteristics of the stabilizers used for the storage stability of beverages. The classification features are marked. The analysis is presented of the classification feature values for the solutions of production issues connected with the use of stabilizing substances, i,e. for indicating application aspects, evaluation of the advantages and disadvantages of a particular stabilizer. An example algorithm of the actions of a specialist manufacturing alcoholic beverages on the basis of the classification analysis of the variant presented is given.
Keywords
Drinks, stability, stabilizing substances, antioxidants, enzymes, sorbents, flocculants, classification of stabilizing substances, hierarchical classification method
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