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Beverage Chill Haze Stabilizers

IP.com Disclosure Number: IPCOM000201873D
Publication Date: 2010-Nov-29
Document File: 5 page(s) / 79K

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Abstract

It is possible to add vitaminic and other monophenol analogue substances to beverages to reduce chill haze formation. Such positive treatment provides a stabilisation approach which is novel given that a. the entire sample is treated, b. previously (haze forming) substances are removed from (a fraction of) beverages to inhibit haze formation, c. the additives are not provided (as in some historical cases involving gallic acid) to promote haze formation so that haze forming substances can be removed in the form of haze particles via filtration or other separation approach.

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Beverage Chill Haze Stabilizers

Introduction

Chill (nonbacterial) haze formation occurs in a number of beverages and reduces their appeal and thus their shelf storage life. Many beer and other agricultural beverages (wine, vinegar, flavorings) may be treated to reduce chill haze formation. Gallic acid has been used for generations to stabilise beer against chill haze formation by inducing haze formation so that haze forming precursors can be removed by filtration or similar methods (1). However use of this substance is based on tradition and not on dedicated scientific hypothesis. And it is used to aid removal of substances from and agriculture related beverage. Similarly present more modern methods of treating beverages with silica of polymers such as PVPP (1) or subjecting them to various forms of capture chromatography (2) all relate to removing substances from beer. In addition such treatments may, as in case of PVPP addition, result in beverages with residual additives which at best are non-toxic (Figure 1). Present work was based on a. the hypothesis that chill haze formation could be reduced or eliminated by adding nonchill haze forming phenol substances to beverage and b. the hypothesis that in some cases such substances could be vitaminic or other substances which do not detract from the nutritional and other value of the beverage. It therefore represents a distinct philosophical and technical departure from the type of stabilisation approaches used for millennia (Figure 1). The hypothesis was tested using beer as an example beverage prone to chill haze formation and treating it via addition of gallic acid, propyl gallate (which if the first hypothesis is correct should be more effective than gallic acid) and vitamin C (to test the second hypothesis).

Methods

Non-stabilized lager beer from a local brewery, which is normally only stable for four days before significant haze formation, was subjected to dosing with various additives (see below). At various times chill haze formation potential was analysed in manner similar to that used in various breweries. 0.6 mL 40% ethylene glycol was added into the cuvette-chamber of the Tannometer before analysis to increase the thermal contact between the sample and the cooler. The treated and control beer sample was added into a 100 mL flask and agitated strongly until all carbon dioxide was eliminated. 4 mL of the beer sample was pipetted into a cuvette. 10 mL ethanol was added depending on beer. First beer 0.24 mL ethanol was added and second lot beer 0.12 mL was added. The "Chill Haze" analysis was started. Chill haze is the precipitation that occurs when cooling the beer to -8°C. It is expressed in ECB units (see figures and references). The higher level of "Chill haze" the shorter shelf life of beer regarding to colloidal stability. The same beer sample was processed used in the treated samples within 24 hours since the beer stability is low and its chemical composition changes...