Method for Producing Carbon-Dioxide-Containing Drinks Having a Reduced Gushing Potential

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This patent describes a method for producing carbon-dioxide-containing beverages, such as beer, sparkling water, and caffeinated drinks, with a significantly reduced risk of 'gushing'—the unwanted and excessive foaming or overflowing when the container is opened. The process involves adding a specific amount (>10 g/hl) of gallotannins, a natural plant-derived substance, to the beverage, followed by filtration. Gallotannins bind and remove proteins and metal ions known to trigger gushing, thereby stabilizing the finished product.

Use CasesContent extracted from patent full text and abstract with AI.

• Production of beer with minimal gushing issues, even when using raw materials prone to causing gushing.
• Manufacture of sparkling or carbonated soft drinks, including mineral water, with less risk of unwanted foaming upon opening.
• Production of caffeinated or specialty drinks (e.g., coffee-cherry based beverages) with reduced gushing potential.
• Improvement of quality control in beverage manufacturing plants by minimizing spoilage and consumer complaints related to gushing.
• Application across both non-alcoholic and alcoholic carbonated beverages.

BenefitsContent extracted from patent full text and abstract with AI.

• Reduces gushing incidents, leading to a better consumer experience and less product waste.
• Enables use of raw materials that would otherwise be prone to causing gushing, increasing manufacturing flexibility and reducing ingredient losses.
• Minimizes financial losses and reputational damage for beverage producers associated with gushing problems.
• Does not negatively impact desirable beverage properties such as foam stability in beer.
• Removes both gushing-active proteins and problematic metal ions simultaneously in a single, straightforward process.
• Can be readily integrated into existing beverage production lines without major adaptations.

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Patent Abstract

The present invention describes a method for producing carbon-dioxide-containing drinks having a reduced gushing potential, wherein gallotannins are added to the drink.