Pectins as foam stabilizers for beverages having a foam head

Details Pectins as foam stabilizers for beverages having a foam head Pectins as foam stabilizers for beverages having a foam head

C - Chemistry, Metallurgy

12

H

C12H 1/14 (2006.01) A23L 2/00 (2006.01) A23L 2/52 (2006.01) C12C 12/00 (2006.01) A23L 1/0524 (2006.01)

Patent

CA 2196600

The invention provides pectins as new foam stabilizers for (temporary) foam heads in beverages, in particular in beers, especially beers of the pilsner type. These foam stabilizers are preferably obtained from hops, which is a constituent that is inherent in beer and accordingly offers the advantage, among others, that the foam stabilizers need to have no negative effect on the taste of the beer. Preferably, the pectins are obtained from hop cones or bines. It may be advantageous to partially saponify (de-esterify) the pectins, in connection with the number of charged groups on the pectins. In addition, the invention provides methods for obtaining the pectins and beverages stabilized with the pectins according to the invention.

L'invention concerne des pectines, utilisées comme nouveaux stabilisants de mousse pour des boissons recouvertes (temporairement) de mousse, en particulier des bières, du type Pilsner. Ces agents stabilisateurs de mousse sont, de préférence, obtenus à partir de houblon, qui est un constituant spécifique à la bière, et offre l'avantage, entre autres, de ne pas exercer d'effet négatif sur le goût de la bière. De préférence, les pectines sont obtenues à partir de cônes et de tiges de houblon. Il peut être avantageux de saponifier (désestérifier) les pectines, en ce qui concerne les groupes chargés sur les pectines. En outre, l'invention a pour objet des procédés pour obtenir les pectines et les boissons stabilisées avec les pectines selon la présente invention.

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