Foam-stabilized malt beverage
AssigneeMerck & Co., Inc.
InventorsKenneth Clare, Margaret A. Lawson, Walter Bryden
Life of this patent
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Abstract
A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined xanthan gum and a cold-water soluble protein.
Claims18
A process for improving the foam properties of a fermented malt beverage comprising adding to said beverage xanthan gum and a cold-water soluble protein in a weight ratio in the range of about 4:1 to 1:4, in a combined amount of about 5-400 ppm by weight of said beverage.
A fermented malt beverage possessing improved foam properties containing xanthan gum and a cold-water soluble protein in a weight ratio in the range of about 4:1 to 1:4 in a combined amount of 5-400 ppm by weight of said beverage.
Dependencies are inferred from the claim text.