Bozhko T. The formation of consumer properties of dessert emulsion cream liqueurs

The thesis is devoted to the formation of consumer properties dessert emulsion cream-liqueurs. Interaction of tsykorlakt's protein-carbohydrate complex and egg yolks' phosphatides in the formation and stabilization of emulsions of dessert emulsion cream liqueurs during the warranty period of storing is grounded. Confirmed experimentally reducing the burden of alcohol to the human organism during consumed dessert emulsion cream liqueurs. Classification of liqueurs, presented at the Ukrainian market, with the use of facet approach is improved method of evaluating the quality of dessert emulsion cream liqueurs by Flavour profile method. A comprehensive assessment of the quality of dessert emulsion cream liqueurs by organoleptic, physical and chemical indicators and indicators of safety is conducted. An ability to identify dessert emulsion cream liqueurs, made with natural egg yolk, is proposed, by quantity and ratio of the lecithin and cholesterol in finished product. The changes of quality and safety of the dessert emulsion cream liqueurs in the process of storage were studied and the guarantee terms of their storage are set.