MODERN APPROACHES TO THE FORMULATION AND COMPREHENSIVE STABILISATION OF EMULSION-TYPE LIQUEURS

The aim of this study is to summarise current scientific approaches to the formulation and stabilisation of emulsiontype liqueurs, to determine the relationship between formulation and technological factors, and to justify the prospects for using complex milk-plant stabilising systems in low-fat emulsion-based drinks. A comprehensive analysis of scientific publications has been conducted on the stability of emulsion-type liqueurs and alcoholic emulsions, low-fat dairy systems, and the interaction of milk proteins, hydrocolloids and polyphenolic compounds. The scientific information was processed by means of the following methods: analysis, systematisation, comparison and generalisation. A particular focus was placed on the findings of experimental studies that investigated the impact of varying ethanol concentrations, the characteristics of the fat phase, the nature of protein stabilisers, hydrocolloids, and plant components on the structural, mechanical, and colloidal properties of emulsions. A comprehensive review of the extant literature reveals that the stability of emulsion-type liqueurs is determined by the combined effect of formulation and process factors. It has been established that the effectiveness of sodium caseinate is contingent on multiple factors. These include the concentration of the substance, the type of protein ingredient, the ionic composition of the medium, the ethanol concentration, and the conditions under which the emulsion is formed. It has been demonstrated that the properties of the fat phase can exert a substantial influence on the nature of system destabilisation at elevated ethanol concentrations. A thorough analysis of protein-polysaccharide emulsions has been conducted, which has confirmed that an increase in viscosity does not necessarily result in a proportional increase in stability. This is due to the significant importance of the properties of the interfacial layer and the nature of the interaction between components. The potential for using plant-derived components in complex stabilising systems has been identified; however, further research is required to assess their effect on the interaction of polyphenolic compounds with milk proteins, hydrocolloids and ethanol. The feasibility of transitioning from the utilisation of individual stabilisers to the comprehensive regulation of the emulsion system's structure has been demonstrated. A promising avenue for further research has been identified as the combination of milk protein, hydrocolloid and a plant-based component, with experimental determination of their optimal ratio, order of addition and the stability of the resulting systems during storage.