Melanoidins and Beer Foam¹

1 Presented at the 44th Annual Meeting, Toronto, May 1978.

Abstract

Melanoidins made from various amino acids and sugars can improve beer foam and prevent the adverse effects of lipids. They behave in the same way as charged polysaccharides such as propylene glycol alginates and form ionic bonds with proteins in the bubble walls. As with isohumulone, foam improvement does not occur at high pH or if the proteins are acetylated. Melanoidins, isohumulone and charged polysaccharides all apparently react with similar groups on the proteins, and their foam stabilizing effects are competitive rather than additive.

• Foam
• Lipid
• Melanoidin
• Polysaccharide