Method for controlling light stability in malt beverages and pro

Details Method for controlling light stability in malt beverages and pro Method for controlling light stability in malt beverages and pro

1981-10-30

1983-06-21

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426592, 426600, A23L 200

Patent

active

043894216

ABSTRACT:
The addition of organic compounds containing 1,8 epoxy groups such as 1,8-cineole will prevent or significantly reduce light struck flavor in malt beverages.

REFERENCES:
patent: 3418135 (1968-12-01), Bayne et al.
patent: 3418136 (1968-12-01), Bayne et al.

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