| abstract |
Proteinaceous material is added to beer or other beverages. In beer and those other beverages on which a head can be formed it helps to improve the head, while in beverages not normally forming a head it can enable a head to be formed. The material may comprise proteins extracted from barley or malt, but proteins not normally found in beer are preferred. Proteins extracted from albumen may be employed or whole albumen may be used. To avoid any tendency to haze-formation, particularly on pasteurization, protein fragments may be used. These can be formed by hydrolysing proteins such as albumen proteins. An alternative method is to use alkylated proteins. Alkylated protein fragments are particularly satisfactory. The alkyl radicals may contain from four to twenty carbon atoms, preferred radicals containing six carbon atoms. |