Hydrocolloids as beers foam stabilizer

Schmidt, Flávio Luís; Sebastian, Argino; Tamayo, R; Brito, Aline D. C. de

doi:10.5897/ajfs2020.1922

Cited by 3 publications

(3 citation statements)

References 17 publications

(23 reference statements)

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“…This effect of hydrocolloids on foam stability can be explained by an increase in the viscosity of the prototypes, which thereby reduces the outflow of liquid from the foam and improves its stability over a longer period of time. The correlation between head retention and beer viscosity was also confirmed in works [15,23].…”

Section: Resultssupporting

confidence: 54%

“…Pectin has a slight tendency to an increase in viscosity -it is characterized by a low thickening effect (Table 1). The expediency of stabilizing beer foam with pectin was also confirmed by the authors of works [15,16].…”

Section: Discussionsupporting

confidence: 52%

“…They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention [13]. In [15], the effect of hydrocolloids on foam stability was studied. The best effect is achieved using propylene glycol alginate, pectin and harsh wood gum.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Косів

2021

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Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact. Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer. The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing. High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention. Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate. The area of practical implementation of the research results: brewing companies. Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam. Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.

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Section: Resultssupporting

confidence: 54%

Section: Discussionsupporting

confidence: 52%

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Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Косів

2021

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Physicochemical and sensory properties of malt beverage containing sugar beet saponins

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The role of continuous phase rheology on the stabilization of edible foams: A review

Briceño-Ahumada

Mikhailovskaya

Staton³

2022

Physics of Fluids

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Foams play an essential role in food. They contribute to the texture, aroma, and mouthfeel of a product; potentially reduce calories; and visually inspire the consumer. Understanding factors that control foam structure and bubble lifetimes is, therefore, of considerable interest. This review focuses on the effect of the continuous phase rheology for bubbly systems with an emphasis on edible foams. We review common biopolymers used to alter the rheology of the continuous phase of food foams and discuss potential mechanisms responsible for the production and stabilization of such systems. Variations to the matrix (i.e., foamulsions and oil-based foams) and the addition of gelling particles are also considered. This review emphasizes the necessity for fine control over the mechanical properties of the continuous phase to achieve the desired sensorial attributes and foam stability in food products. However, the dynamics of viscoelastic food foams are poorly understood due to their complex nature. We, therefore, discuss rheological studies on model foams and provide future directions for research that is in keeping with current trends and challenges in the food industry and culinary arts.

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Hydrocolloids as beers foam stabilizer

Cited by 3 publications

References 17 publications

Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Physicochemical and sensory properties of malt beverage containing sugar beet saponins

The role of continuous phase rheology on the stabilization of edible foams: A review

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