Functional Proteins That Offer Enhanced Functionality and Qualities of Malt Beverages, Whether into Alcoholic or Non-, Likely That Could Benefit from Longer Lasting Foam, and Optimal 'Lacing'

Abstract: Nutritional Proteins are typically known for their foaming properties when added at higher concentration under shear. However, at higher use level they tend to bring undesirable mouthfeel, sensory issues, processing issues and doesn't form stable foam during the duration of period, which is desirable in craft beers and certain non-alcoholic space. With the advances in technology, Functional plant proteins exhibit exceptional foaming capacity and foam structure at low enough dosage and are used in sugar confectionary industry. The Purpose of the study is to examine effects of clean label proteins with respect to foam height, foam retention at three different levels (0.5g/L, 1g/L, 2.0g/L in malt-based beer. Results show in bud light represent initial foam height and retention is higher at all three use levels of functional protein when compared to control, along with desirable lacing perception. However, foam height slowly drops as the time elapses and by 4mins mark foam height and retention is still slightly better than control product without functional proteins. On the sensory aspect of the study, at higher use levels of functional protein taste impact was noticed and overall acceptability of beer profile was better between 0.5-1.0/L use levels of protein. Contemporary data on all-malt craft beers will be shared to illustrate efficacy.