Beer ingredients

The same quality control parameters described for beer ingredients, enzymes, and the various processing steps are applied for alcoholic spirits and fuel ethanol. Since most distilled beverages are aged, the quantification of flavorful compounds via... 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

You may have noticed Ca-EDTA on the list of ingredients of many prepared foods, ranging from beer to mayonnaise. EDTA acts as a scavenger to pick up traces of metal ions that catalyze the chemical reactions responsible for flavor deterioration, loss of color, or rancidity. Typically, Ca-EDTA is added at a level of 30 to 800 ppm. 

Among others, in the development of suntan lotions or in the production of beer, the oxidation of ingredients during storage is a known cause of reduced product quality. 

The arsenic in beer incident has led to the rule that all food ingredients must be food grade, as must any food contact materials or materials used in the process. This rule can have the consequence that a material such as coke must be food grade. If a food is to be roasted over coke then that coke must be food grade. A non-food grade coke might, possibly, contain a substance such as arsenic. 

Annex II lists foodstuffs for which only certain of the annex I additives may be used. Such foodstuffs include cocoa products and chocolate products, fruit juices and nectars, jam, jellies and marmalades and partially dehydrated and dehydrated milk, which are the subjects of EU vertical standards, and a number of other foods including frozen unprocessed fmit and vegetables, quick-cook rice, non-emulsified oils and fats, canned and bottled fruit and vegetables, bread made with basic ingredients only, fresh pasta and beer. 

The picture here is even less clear than for reduced catalysts. In spite of the fine studies by Delmon and workers on the bulk mixed sulfides, and that of Schuit and De Beer and workers on various hybrid catalysts, it is not conclusively proved that bulk sulfides are the active ingredients for hydrodesulfurization reactions for the mildly sulfided catalysts employed in industry. 

If the resonance frequency of all nuclei of the same type, say the 6 protons in ethanol (Figure 7-14), the active ingredient of beer, were all identical, only one resonance or absorption peak would be observed and the life of an NMR spectroscopist would be dreadfully dull and tedious. It would serve the wretches right, but they have lucked out. There are subtle differences in NMR frequencies such that CHj protons resonate at different frequencies to CH, groups, and... 

---