SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF A MILK-PLANT STABILIZING ADDITIVE TECHNOLOGY FOR USE IN EMULSION LIQUEUR PRODUCTION
DOI:
https://doi.org/10.31548/humanhealth.3.2026.07Keywords:
milk-plant stabilizing additive, sodium caseinate, whey ultrafiltrate, yacon leaves, emulsion liqueurs, colloidal stability, emulsifying propertiesAbstract
The rational utilization of secondary dairy by-products, particularly cottage cheese whey, and the development of ingredients for the food industry are among the most relevant areas for advancing modern resource-saving technologies. Particular interest is focused on the development of stabilizing systems based on whey processing products and plant-derived components containing biologically active functional compounds. In this regard, the scientific substantiation of the technology for producing a milk-plant stabilizing additive based on a milk-plant additive obtained using cottage cheese whey ultrafiltrate and yacon leaves, together with the protein stabilizer sodium caseinate, is of considerable importance.
The aim of this study was to provide a scientific substantiation of the composition and technological parameters for the production of a milk-plant stabilizing additive intended for use in the technology of emulsion liqueurs, as well as to determine the rational conditions for the preparation and incorporation of the protein stabilizer to ensure high emulsifying and stabilizing properties of the system. To achieve this objective, conventional methods for evaluating the sensory, physicochemical, and functional-technological properties of food systems were employed, including determination of active acidity, viscosity, and colloidal stability, as well as mathematical modeling and statistical analysis of experimental data.
The studies conducted provided a scientific justification for the composition of the milk-plant stabilizing additive. The feasibility of using sodium caseinate as a protein stabilizer at a concentration of 2,8% in the additive was established. It was found that preliminary solubilization of sodium caseinate in water, followed by the addition of the milk-plant additive, ensured the formation of a homogeneous protein-carbohydrate system with an active acidity of pH 6,2…6,6. The resulting additive exhibited a homogeneous consistency, with no signs of phase separation or sediment formation. It was demonstrated that combining the milk-plant additive components with sodium caseinate resulted in a stable system with enhanced emulsifying properties suitable for use in alcohol-containing emulsion products.
The practical significance of the work lies in the development of a novel milk-plant-stabilizing additive that can serve as a functional and technological ingredient in the production of emulsion liqueurs and other emulsion-based food systems. The proposed technology contributes to the comprehensive utilization of secondary dairy raw materials, expands the applications of cottage cheese whey ultrafiltrate, promotes the use of yacon leaves, and enhances the resource efficiency of food production processes.
Received 13.06.2026, accepted 21.07.2026, published 22.09.2026
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