Hop acids formulations and methods
AssigneeJohn I. Haas, Inc.
InventorsSami Faour, Michail Karavolos, Guillermo Guerrero Vasquez
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Abstract
The present disclosure provides compositions and methods for improved hop acids formulations including myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.
Claims19
A composition comprising hop alpha acids in an amount from about 1% to about 30% (w/w), myristic acid in an amount from about 0.05% to about 15% (w/v), and water.
A method of controlling bacterial growth in a process medium utilizing fermentation, the method comprising adding to the process medium a hop composition comprising:
- (a) hop alpha acids in an amount from about 1% to about 30% (w/w);
- (b) myristic acid in an amount from about 0.05% to about 15% (w/v);
- and
- (c) water.
A kit for reducing or preventing the growth of microorganisms comprising:
- composition comprising:
- (a) hop alpha acids in an amount from about 1% to about 30% (w/w);
- (b) myristic acid in an amount from about 0.05% to about 15% (w/v);
- and
- (c) water, wherein the composition is in a form suitable for delivery to a target site.
Dependencies are inferred from the claim text.