Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Foam stabilization or inhibiting foaming or gushing or...
Patent
1986-04-22
1988-01-19
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Foam stabilization or inhibiting foaming or gushing or...
4263304, 426592, C12C 502
Patent
active
047203897
ABSTRACT:
A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined xanthan gum and a galactomannan, e.g., guar gum or locust bean gum, or the glucomannan konjak gum.
REFERENCES:
patent: 2547988 (1951-04-01), Wallerstein et al.
patent: 3765918 (1973-10-01), Jordan et al.
patent: 3982024 (1976-09-01), Oneto
patent: 4298725 (1981-11-01), Williams et al.
patent: 4575551 (1986-03-01), Fujiyama et al.
Clare Kenneth
Lawson Margaret A.
Cintins Marianne M.
Jones Raymond N.
Lopez Gabriel
Merck & Co. , Inc.
Pfeiffer Hesna J.
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