THE PROTECTION OF BEER FOAM AGAINST LIPID-INDUCED DESTABILIZATION

Abstract

Addition of small quantities (10–20 μg/ml) of a lipid binding protein from wheat to degassed beer was shown to significantly reduce lipid induced destabilisation of beer foam. The protein was found to be very effective against addition of free fatty acids, phospholipid and triglycerides to beer prior to foaming. The mechanism of action may involve binding of the free lipids in the beer which prevents the lipid-induced disruption of the adsorbed protein layer at the air-water interfaces of foam Iamellae.