Beer and other beverages and their manufacture

Details Beer and other beverages and their manufacture Beer and other beverages and their manufacture

1987-08-04

1989-11-14

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

C12C 502

Patent

active

048806439

ABSTRACT:
Proteinaceous material is added to beer or other beverages. In beer and those other beverages on which a head can be formed it helps to improve the head, while in beverages not normally forming a head it can enable a head to be formed. Proteins extracted from albumen may be employed or whole albumen may be used. To avoid any tendency to haze-formation, particularly on pasteurization, protein fragments may be used. These can be formed by hydrolyzing proteins such as albumen proteins. An alternative method is to use alkylated proteins. Alkylated protein fragments are particularly satisfactory. The alkyl radicals may contain from four to twenty carbon atoms, preferred radicals containing six carbon atoms.

REFERENCES:
patent: 1673275 (1928-06-01), Wallerstein
patent: 2472252 (1949-06-01), Hughes
patent: 3970520 (1976-07-01), Feldman

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