Malt beverages with improved flavor and method of making same

Details Malt beverages with improved flavor and method of making same Malt beverages with improved flavor and method of making same

1985-03-18

1989-03-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Noncarbohydrate sweetener or composition containing same

426592, C12G 306

Patent

active

048162809

ABSTRACT:
A malt beverage comprising a fermentation product made from water, malt, hops, yeast and containing Aspartame, with or without minor constituents such as water treatment salts, yeast food, etc. The concentration of Aspartame is between 4 and 450 ppm (weight/volume) of the final product, and preferably is between 4 and 20 ppm (weight/volume) of the final product. The malt beverage containing Aspartame is made by a method comprising the addition of Aspartame to the malt beverage at least after the boiling operation, and preferably after final filtration of the beverage.

REFERENCES:
patent: 3800046 (1974-03-01), Schlatter
patent: 4021580 (1977-05-01), Raymond et al.
Anon. 1982, the Nutra Sweet Breakthrough, G. D. Searle & Co.
Moll, 1981, Prediction of the Organoleptic Quality of Beer in the Quality of Foods and Beverages, Academic Press, Inc., pp. 148-166.
Broderick et al., 1978, the Practical Brewer Second Edition, pp. 300-309 and 440-441, Master Brewers Assn.
European Brewery Convention Thesaurus, vol. 1, 1982, IRL Press Ltd., Oxford U.K., pp. VI and VII.
Clapperton et al., 1975, MBAA Technical Quarterly, vol. 12(4), pp. 273-280.

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