THE USE OF LABIATAE HERB PREPARATIONS FOR FOAM ENCHANCEMENT OF BEVERAGES

The present invention is concerned with a method for enhancing the foam properties of a number of beverages by incorporating foam-enhancing formulations either to the finished beverage or into a step in the manufacture of the beverage. L'invention concerne un procédé permettant d'améliorer...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	MENNETT, RANDALL, H, HANER, GREGORY, P, WALTER, POLLY, A, BARREN, JAMES, P, BERDAHL, DONALD, R
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention is concerned with a method for enhancing the foam properties of a number of beverages by incorporating foam-enhancing formulations either to the finished beverage or into a step in the manufacture of the beverage. L'invention concerne un procédé permettant d'améliorer les propriétés moussantes d'un certain nombre de boissons par incorporation de formulations d'amélioration d'effet moussant soit dans la boisson produite soit pendant une étape de la production de ladite boisson.