TANNIN-BASED CLOUDING AGENTS
Tannin-based clouding agents are described that when combined with a beverage, such as beer, provide to the beverage a high haze value that is stable over prolonged storage, as well as other benefits. The tannin-based clouding agents include a tannin, such as a plant-derived hydrolysable tannic acid, and can also include a hydrocolloid and/or a yeast extract. Beverages containing the disclosed tannin-based clouding agents are also described. Methods of making and using the disclosed tannin-based clouding agents and beverages containing the disclosed tannin-based clouding agents are also described.
1 . A clouding agent for beverage applications, wherein the clouding agent comprises a tannin in an amount of about 2% to 100% w/w of the clouding agent.
2 . The clouding agent of claim 1 , wherein the tannin is a hydrolysable tannic acid.
3 . The clouding agent of claim 2 , wherein the hydrolysable tannin is selected from the group consisting of gallotannin, catechin, proanthocyanidin, and combinations thereof.
4 . The clouding agent of claim 2 , wherein the hydrolysable tannic acid is derived from a plant selected from the group consisting of gallnuts ( Rhus semialata and Quercus infectoria ), tara pods ( Caesalpinia spinosa ), Sicilian Sumac leaves ( Rhus coriaria ), Oak wood ( Quercus robur, Quercus petraea and Quercus alba ), Chestnut wood ( Castanea sativa ), Quebracho wood ( Schinopsis lorentzii ), turkish gall nuts ( Quercus infectoria ) and combinations thereof.
5 . The clouding agent of claim 1 , wherein the clouding agent further comprises a hydrocolloid in an amount up to about 95% w/w of the clouding agent.
6 . The clouding agent of claim 5 , wherein the hydrocolloid is a water-soluble gum selected from the group consisting of gum arabic, gellan gum, konjac glucomannan, locust bean gum, guar gum, carrageenan, alginate, pectin, xanthan gum, and combinations thereof.
7 . The clouding agent of claim 1 , wherein the clouding agent further comprises a yeast extract in an amount up to about 95% w/w of the clouding agent.
8 . The clouding agent of claim 7 , wherein the yeast extract is derived from a yeast selected from the group consisting of Saccharomyces, Torula, Candida, Kluyveromyces , and combinations thereof.
9 . The clouding agent of claim 1 , wherein the clouding agent further comprises a hydrocolloid and a yeast extract, each in an amount of about 35-49% w/w of the clouding agent.
10 . A beverage comprising the clouding agent of claim 1 , wherein the beverage comprises proteins that form complexes with the clouding agent.
11 . The beverage of claim 10 , wherein the beverage is beer.
12 . The beverage of claim 11 , wherein the clouding agent is contained in the beer in an amount of about 10 to 100 ppm.
13 . A beverage comprising the clouding agent of claim 5 , wherein the beverage comprises proteins that form complexes with the clouding agent.
14 . The beverage of claim 13 , wherein the beverage is beer.
15 . The beverage of claim 14 , wherein the clouding agent is contained in the beer in an amount of about 100 to 1000 ppm.
16 . A beverage comprising the clouding agent of claim 7 , wherein the beverage comprises proteins that form complexes with the clouding agent.
17 . The beverage of claim 16 , wherein the beverage is beer.
18 . The beverage of claim 17 , wherein the clouding agent is contained in the beer in an amount of about 100 to 1000 ppm.
19 . A method of imparting or retaining a clouding appearance to a beverage, comprising the steps of adding the clouding agent of claim 1 to a beverage, wherein the beverage comprises proteins that form complexes with the clouding agent.
20 . The method of claim 19 , wherein the beverage is beer, and the clouding agent is added to the beverage in an amount of about 10 to 100 ppm.
21 . A method of imparting or retaining a clouding appearance to a beverage, comprising a step of adding the clouding agent of claim 5 to a beverage, wherein the beverage comprises proteins that form complexes with the clouding agent.
22 . The method of claim 21 , wherein the beverage is beer, and the clouding agent is added to the beverage in an amount of about 100 to 1000 ppm.
23 . A method of imparting or retaining a clouding appearance to a beverage, comprising a step of adding the clouding agent of claim 7 to a beverage, wherein the beverage comprises proteins that form complexes with the clouding agent.
24 . The method of claim 23 , wherein the beverage is beer, and the clouding agent is added to the beverage in an amount of about 100 to 1000 ppm.
25 . A method of imparting or retaining a clouding appearance to a beverage, comprising a step of adding the clouding agent of claim 9 to a beverage, wherein the beverage comprises proteins that form complexes with the clouding agent.
26 . The method of claim 25 , wherein the beverage is beer, and the clouding agent is added to the beverage in an amount of about 100 to 1000 ppm.
27 . A method of making a clouding agent, comprising steps of:
selecting a tannin that is capable of forming complexes with proteins contained in a beverage and thereby impart a hazy appearance to the beverage, and
packaging the tannin as the clouding agent.
28 . The method of claim 27 , wherein the tannin is a hydrolysable tannic acid.
29 . The method of claim 27 , wherein the tannin has a molecular weight, hydroxyl group number, or a purity value that enhances the haze-generating effect of the tannic acid.
30 . The method of claim 27 , wherein the beverage is beer.
31 . The method of claim 27 , further comprising a step of selecting a hydrocolloid and combining the hydrocolloid with the tannin in a ratio selected to generate a desired hazy appearance in the beverage.
32 . The method of claim 27 , further comprising a step of selecting a yeast extract and combining the yeast extract with the tannin in a ratio selected to generate a desired hazy appearance in the beverage.
33 . The method of claim 27 , further comprising a step of selecting a hydrocolloid and a yeast extract and combining the hydrocolloid and the yeast extract with the tannin in a ratio selected to generate a desired hazy appearance in the beverage.