Method for controlling light stability in malt beverages and product thereof
AssigneeBusch Industrial Products Corporation
InventorS. R. Palamand
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Abstract
The addition of organic compounds containing 1,8 epoxy groups such as 1,8-cineole will prevent or significantly reduce light struck flavor in malt beverages.
Claims19
A malt beverage, comprising a light stabilizing material selected from the group consisting of organic compounds containing 1,8 epoxy groups and mixtures of organic compounds containing 1,8 and 1,4 epoxy groups in an amount sufficient to extend light stability, whereby the malt beverage is resistant to sunstruck flavor.
A malt beverage, comprising, in an amount sufficient to extend light stability, light stabilizing natural plant essences containing materials selected from the group consisting of organic compounds containing 1,8 and 1,4 epoxy groups.
A method for controlling light stability in malt beverages comprising adding to the malt beverage, in amounts sufficient to extend light stability, light stabilizing materials selected from the group consisting of organic materials containing 1,8 and 1,4 epoxy groups.
Dependencies are inferred from the claim text.