Abstract: This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.

Abstract: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-?-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-?-acids in alkali metal salts form, ?-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunky” flavors but has otherwise similar flavor and physical properties.

Abstract: A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids with hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with the catalyst and suitably facilitate the hydrogenation reaction. Alternatively, the necessary fluidity may be achieved at relatively low temperature by subjecting the reactants to a high pressure of CO2 gas such that the quantity of this gas that dissolves into the resin is sufficient to substantially reduce its viscosity, the pressure of the CO2 gas being either less than the liquefaction pressure at temperatures below the critical temperature or less than that which would cause the density to exceed that at the critical point for temperatures above the critical temperature.

Abstract: This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.

Abstract: The alkali metal salts form of ?-acids dissolved in propylene glycol is used to control microbial growth in food products, process streams and other applications, including in cosmetic formulations.

Abstract: A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids with hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with the catalyst and suitably facilitate the hydrogenation reaction. Alternatively, the necessary fluidity may be achieved at relatively low temperature by subjecting the reactants to a high pressure of CO2 gas such that the quantity of this gas that dissolves into the resin is sufficient to substantially reduce its viscosity, the pressure of the CO2 gas being either less than the liquefaction pressure at temperatures below the critical temperature or less than that which would cause the density to exceed that at the critical point for temperatures above the critical temperature.

Abstract: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-?-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-?-acids in alkali metal salts form, ?-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunky” flavors but has otherwise similar flavor and physical properties.

Abstract: The alkali metal salts form of ?-acids dissolved in propylene glycol is used to control microbial growth in food products, process streams and other applications, including in cosmetic formulations.

Abstract: The alkali metal salts form of ?-acids dissolved in propylene glycol is used to control microbial growth in food products, process streams and other applications, including in cosmetic formulations.

Abstract: A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids which hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with the catalyst and suitably facilitate the hydrogenation reaction. Alternatively, the necessary fluidity may be achieved at relatively low temperature by subjecting the reactants to a high pressure of CO2 gas such that the quantity of this gas that dissolves into the resin is sufficient to substantially reduce its viscosity. Particularly useful applications for the process are the conversion is iso-?-acids to tetrahydroiso-?-acids and rho-iso-?-acids into hexahydroiso-?-acids. The resinous products of the hydrogenation process may be readily converted to aqueous, alkaline solutions suitable for use in brewing beer.

Abstract: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-?-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-?-acids in alkali metal salts form, ?-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunk” flavors but has otherwise similar flavor and physical properties.

Abstract: Iso-?-acids and reduced iso-?-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: The alkali metal salts form of &bgr;-acids dissolved in propylene glycol is used to control microbial growth in food products, process streams and other applications, including in cosmetic formulations.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-&agr;-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-&agr;-acids in alkali metal salts form, &bgr;-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunk” flavors but has otherwise similar flavor and physical properties.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: A method for the production of isomerized hop preparation in which a hop extract is mixed with a solubilized alkaline and an alkaline earth metal salt, and the resulting mixture is subjected to a temperature of at least 70.degree. C. and a pH under 10 for a time sufficient to effect conversion of the alpha-acid in said hop extract into the iso-alpha acid.

Abstract: A process for the stabilization and isomerization of .alpha.-acids in hops by comminuting and treating hops with calcium or magnesium oxide or hydroxide to form the metal salts and subjecting them to an elevated temperature while isomerization to iso-.alpha.-acids occurs, is characterized in that the mixture of hops and calcium or magnesium oxide or hydroxide is formed into pellets under conditions controlled to minimize isomerization. The pellets are packed in the absence of oxygen and the sealed packs are subjected to controlled heating at about 40.degree. to 55.degree. C. for a period of at least one day, the time, temperature and calcium or magnesium oxide or hydroxide content being selected so as to effect substantially complete isomerization.