Effect of a magnetic field on dispersion of a hop extract and the influence on gushing of beer

Dispersing carbomers, mixing technology matters!

Mixing dry carbomer powder with water using magneto-hydrodynamic mixing yielded carbomer dispersions with higher viscosity and increased storage modulus as compared to conventional high shear mixing. ¹H NMR spectroscopy demonstrated this to be induced by a different water distribution, accompanied by lower ionization and higher degradation of the polymer in case of high shear mixing. This investigation reveals ¹H MAS NMR to provide suitable sensitivity and resolution to detect structural changes induced in organic polymers during their hydration.

Magnetohydrodynamic mixing yields carbomer dispersions with higher viscosity and higher storage modulus as compared to high shear mixing. ¹H NMR reveals molecular level differences in water distribution, polymer degradation and charge stabilization.

The Gushing Experience—A Quick Overview

Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins—hydrophobins—is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols.