Isomaltulose product prolongs beer freshness and stability
Independent research has shown that Palatinose is highly suitable for beer production as it is non-fermentable by oral lactic acid bacteria. The research showed that Palatinose improves the body of alcohol-reduced and alcohol-free beers.
24/06/08 Palatinose (isomaltulose), a functional carbohydrate from BENEO-Palatinit GmbH, promises to raise the bar in achieving long-term freshness and stability in beer and beer-mix products. In low or no alcohol beers Palatinose can improve taste and mouth feel.
Palatinose is a sugar (isomaltulose) that naturally occurs in honey and has a number of specific characteristics that make it very suitable for use in human nutrition. It is slowly metabolized in the small intestine, which leads to its being the only disaccharide with a very low glycemic index.
Because of the stable bond between the fructose and the glucose molecule Palatinose has been proven to be non-fermentable by oral lactic acid bacteria. Having this benefit in mind, Palatinose was tested to determine its suitability as an ingredient in beer and beer specialties and its potential fermentability by typical beer contaminants as well as beer production yeasts.
These studies were conducted between 2004 and 2007 at VLB Berlin (Versuchs- und Lehranstalt für Brauereien) in Germany which has been working in the field of research, development and training for the brewing industry for more than 120 years. Extensive screening tests at this renowned institute demonstrated that most common brewing yeasts are unable to ferment Palatinose, suggesting that the functional carbohydrate would ideally be added as early as possible in the brewing process.
In finished products, Palatinose was shown to have a positive influence on the mouth-feel of alcohol-reduced and alcohol-free beers that typically lack body. In beer specialties such as beer/lemonade mix drinks, it was found that Palatinose cannot be fermented by a wide range of beer contaminants, including Lactobacillus brevis and Saccharomyces diastaticus. It was also verified that microbiological stability can be increased in beer-mix products if Palatinose is the only carbohydrate present.
Anette Radowski, Area Manager Technical Services, BENEO-Palatinit said: “We are encouraged by these findings. Thanks to its unique physiological benefits as well as some of its physical and chemical characteristics, Palatinose offers new opportunities for product development in the area of beer specialties and malt beverages. As a leading producer and innovator of functional carbohydrates, we look forward to advancing in this area.”
BENEO-Palatinit will present these findings on Palatinose and its confirmed suitability for full-, low- or no-alcohol beer, beer specialties and malt beverages at the 2008 World Brewing Congress August 2 – 6, 2008, in Honolulu, Hawaii as a sponsor of the event.
