Impact of protein nanoparticles on beer foam

Abstract

Beer foam adds a visual aesthetic to the beer- a good beer foam layer presents the beer as fresh and tasty and attracts customers. Beer foam also helps in maintaining the flavor of the beer by acting as an airtight blanket preventing the escape of CO2 from the beer. Thus, stable, long-lasting beer foam is preferred in the final product irrespective of consumer preferences. Beer foam stability is impacted by the proteins and protein nanoparticles. This work encompasses the effects that proteins and protein nanoparticles have on foaming in beer. Studies regarding the impact of protein nanoparticles on the quality of beer foam are also discussed.