Haze and Foam - Research & Modeling
Characterization of hazes and studies of the mechanisms of haze and foam formation complement research on processing treatments designed to provide desired foam performance and stabilization against haze formation.
Proteins, Polyphenols and Polysaccharides
Many juices and other beverages, including beers and wines, are typically clear when produced but slowly develop haze during storage. Frequently the haze results from chemical interactions between proteins, polyphenols and polysaccharides. The particular protein fractions involved in haze formation often have an amino acid composition which promotes interaction with phenolic compounds. Modeling of haze formation as a function of initial product composition can lead to prediction of stability and cost-effective treatments which provide the desired stability.
Modern Turbidimeter
Light measured as transmitted, forward scatter and 90ø scatter accounts for dispersal patterns based on particle size and characteristics.
Stable Clouds
Stable clouds are desired in some juices and other beverages. Studies designed to learn more about producing and stabilizing cloudy natural juice products are in progress. Various proactive factors including selective-filtration, extraction conditions, homogenation and enzymatic modification are being explored.
Foam
Foam is an important property of some beverages, particularly beer and champagne. Protein is typically the most important component of foam, although other substances may also be involved. The relatively stable foam of beer, for example, results from an interaction between a protein fraction rich in basic and aromatic amino acids and the hop bitter compounds.
Developing and improving knowledge of the relationship between peptide concentration and structure and foam performance can lead to improved understanding, analysis and control of this complicated property of food products.
Contact:
Dr. Karl J. Siebert - (Tel: 315-787-2299)
Email: Karl_Siebert@Cornell.edu