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  1. LIST OF ADDITIVES ALLOWED IN COMMERCIAL 
  2. BEER IN THE UNITED STATES
  3. -----------------
  4. Compiled by the Association of Brewers
  5. PO Box 287, Boulder, CO  80306  USA
  6. (303) 447-0816
  7.  
  8. From "Adjuncts reported to be employed in brewing,"  Congressional
  9. Record, March 12, 1973, pp. 7407-7408.
  10.  
  11. All adjuncts (additives) are listed followed by the range of
  12. levels reported used in Parts Per Million (ppm).
  13.  
  14.  
  15. 1.  Adjuncts employed for conversion:
  16.     Proteases and amylases derived from nontoxic strains of:
  17.         Aspergillus niger                     0.24 to 88.4 ppm.
  18.         Aspergillus oryzae                    0.17 to 13.6 ppm
  19.         Bacillus subtilis                     1.6 to 33.3 ppm
  20.         Diastase                              0.156 to 0.584 ppm
  21.         Ficin                                 2.5 to 54.34 ppm
  22.         Papain                                4.4 to 17.6 ppm
  23.  
  24. 2.  Adjuncts employed for clarifying in finished beer
  25.     (chillproofing):
  26.     Proteases and amylases derived from nontoxic strains of:
  27.         Aspergillus niger     (Approved on
  28.                                application filed in accordance
  29.                                with ATFD Industry Circular Nos.
  30.                                70-28 and 71-1.)
  31.  
  32.         Aspergillus oryzae                    0.1992 to 2.50 ppm
  33.         Bacillus subtilis                     0.016 to 0.336 ppm
  34.         Bromelain                             0.626 to 0.632 ppm
  35.         Ficin                                 1.592 to 3.184 ppm
  36.     Papain                                    0.7524 to 30 ppm
  37.     Pepsin                                    0.52 to 0.76 ppm
  38.     Gallotannin (tannin)                      21 to 84 ppm
  39.  
  40. 3.  Adjuncts employed to stabilize foam or prevent gushing:
  41.     Alginate (propylene glycol alginate)      10 to 320 ppm
  42.     Calcium disodium EDTA                     5 to 10 p.p.m
  43. .        (calcium disodium ethylenediaminetetraacetate)
  44.     Gum arabic (acacia)                       2 to 400 ppm
  45.     Peptone                                   1 to 54 ppm
  46.  
  47. 4.  Adjuncts employed to prevent oxidation:
  48.     Isoascorbates (sodium erythorbate)        2 to 300 ppm
  49.     Potassium metabisulfite                   0.6 to 80 ppm
  50.     Sodium bisulfite                          1 to 160 ppm
  51.     Sodium hydrosulfite (dithionite)          2.8 to 78 ppm
  52.     Sodium metabisulfite                      <1 to 208 ppm
  53.  
  54. 5.  Adjuncts employed as natural and artifical flavors:
  55.     Acetic acid                               0.192 to 60 ppm
  56.     Adipic acid                               "
  57.     Anethole                                  "
  58.     Benzaldehyde                              "
  59.     Citric acid                               80 to 1,000 ppm
  60.     Decanal                                   "
  61.     Ethanal (acetaldehyde)                    <1 to 40 ppm
  62.     Ethyl acetate                             "
  63.     Ethyl isobutyrate                         "
  64.     Ethyl maltol                              "
  65.     Gentian, extract                          "
  66.     Glycerin (glycerol)                       "
  67.     Grapefruit, oil                           "
  68.     Isoamyl-acetate                           "
  69.     Isoamyl butyrate                          "
  70.     Isobutyl acetate                          "
  71.     Juniper berries                           "
  72.     Lemon, oil                                "
  73.     Licorice root                             "
  74.     Lime, oil                                 "
  75.     Malic acid                                "
  76.     Methyl anthranilate                       "
  77.     Nootkatone                                "
  78.     Octanal                                   "
  79.     Orange, oil                               <1 to 40 ppm
  80.     Quassia, extract                          2.88 to 9 ppm
  81.     Sodium citrate                            "
  82.     Sucrose octaacetate                       "
  83.     Tartaric acid                             80 to 800 ppm
  84.     a-Terpineol                               "
  85.  
  86. 6.  Adjuncts employed as artificial colors:
  87.     Caramel                                   1 to 11,800 ppm
  88.     F.D. & C. Blue No. 1                      "
  89.     F.D. & C. Red No. 40                      "
  90.     F.D. & C. Yellow No. 5                    "
  91.  
  92. 7.  Adjuncts employed as microbiological inhibitors: 
  93.     n-Heptryl-p- hydroxybenzoate              12 ppm
  94.         (heptylparaben).
  95.  
  96.  
  97. For more information on applicable limitations on use of these
  98. adjuncts, send a stamped, self-addressed envelope and 50 cents to:
  99.  
  100. Association of Brewers
  101. PO Box 287
  102. Boulder, CO  80306-0287  USA
  103.  
  104.