Enhanced beer foaming
OwnerGertjan Klijnstra, Marco Luigi Federico Giuseppininventors
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Abstract
The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process of the invention comprises adding a native potato protein isolate to the beer, wherein the native potato protein isolate has a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25.
Claims14
Process for preparing beer or a beer-like beverage with enhanced foaming properties comprising adding a native potato protein isolate to said beer, wherein said native potato protein isolate has a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25.
Use of a native potato protein isolate, preferably a native potato protease inhibitor isolate, as foam stabilising agent in beer or a beer-like beverage.
Dependencies are inferred from the claim text.