THE PROTECTION OF BEER FOAM AGAINST LIPID-INDUCED DESTABILIZATION

Addition of small quantities (10-20 mu g/ml) of a lipid binding protei n 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 trig lycerides to beer prior to foaming. The mechanism of action may involv e binding of the free lipids in the beer which prevents the lipid-indu ced disruption of the adsorbed protein layer at the air-water interfac es of foam lamellae.