Foam stable malt beverage

• US 3,966,976 A
• Filed: 05/27/1975
• Issued: 06/29/1976
• Est. Priority Date: 05/27/1975
• Status: Expired due to Term

• Current Assignee: Merck & Co., Inc.
• Original Assignee: Merck & Co., Inc.
• Inventors: Schuppner, Harry R. Jr., Randel, John H.
• Primary Examiner(s): Bernstein, Hiram H.
• Application Number:
  US05/581,387
• Time in Patent Office: 399 Days
• Field of Search: 426/329, 426/330.3, 426/654, 426/592, 426/330.4, 426/12, 426/61, 426/64, 260/209 R
• US Class Current: 426/329
• CPC Class Codes: C12H 1/14 with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds

Abstract

This invention relates to a process for preparing malt beverages having good foam stability and improved lace and cling, and a method of preparing such beverages by adding 5 - 100 ppm of a polysaccharide colloid S-10.

Claims

1. The method of improving the foam properties of fermented malt beverages which comprises adding to the beverage a quantity of between about 5 to 100 parts per million by the weight of said beverage of the Polysaccharide colloid S-10.

2. The method of claim 1 wherein 15-40 parts per million of S-10 are used.

3. A fermented malt beverage possessing improved foam properties containing Polysaccharide colloid S-10 in the amount of about 5-100 parts per million.