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US 2019/0161713 A1Published application
Use of a yeast protein extract to stabilise beer haze
AssigneeLesaffre Et Compagnie
InventorsYves Gosselin, Rudy Menin, Stéphane Meulemans
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Abstract
The present invention relates to the use of a yeast protein extract to stabilise the haze or cloudiness of a drink, particularly beer and preferably white beer.
Claims13
A method for stabilizing the haze or turbidity of a drink, said method comprising introducing into said drink a yeast protein extract.
Dependencies are inferred from the claim text.