FOAM-STABILIZED MALT BEVERAGE

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 gellan gum and a cold-water soluble protein.

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Bibliographische Detailangaben
Hauptverfasser:	CLARE, KENNETH, LAWSON, MARGARET A
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE
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Beschreibung
Zusammenfassung:	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 gellan gum and a cold-water soluble protein.