Process for the preparation of a stable beverage
AssigneeDsm IP Assets B.V.
InventorsLoes Elizabeth Bevers, Johanna Henrica Gerdina Maria Mutsaers
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Abstract
The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.
Claims6
A process for reducing haze in a beer, without affecting foam stability of the beer, the process comprising adding a protein arginine deiminase in E.C. 3.5.3.15, and a proline-specific endoprotease in E.C. 3.4.21.26, during preparation of the beer.
A beverage composition comprising a protein arginine deiminase in E.C. 3.5.3.15 and a proline-specific endoprotease in E.C. 3.4.21.26, wherein the beverage is a beer or a wort.
Dependencies are inferred from the claim text.