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THE EFFECTS OF LIPIDS AND RELATED MATERIALS ON BEER FOAM
Author(s) -
Roberts R. T.,
Keeney P. J.,
Wainwright T.
Publication year - 1978
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1978.tb03831.x
Subject(s) - chemistry , lipid oxidation , food science , chromatography , biochemistry , antioxidant
The magnitude of the effect of lipid material on beer foam is not only related to the concentration but also depends on the physical state of lipid in the beer. Several lipid and lipid‐like materials have been examined and in all cases lipid added to beer a short time before foaming has a much more harmful effect on the foam than does the same concentration of lipid added some time previously. An explanation is proposed. The relevance to the brewer of these findings is discussed.