AGENT ET PROCEDE POUR STABILISER LA MOUSSE DANS LES BOISSONS MOUSSEUSES ET DANS LEURS INTERMEDIAIRES CONDUISANT A CELLES-CI

摘要

A composition for foam stabilisation in foaming beverages and their precursors is produced by thermally inactivating yeast. As active constituent, the composition contains the yeast or essentially non-autolysed extracts obtained therefrom. The composition for foam stabilisation is acceptable in terms of health.