5 November 2009 ( ) WO 2009/ Al

Transcription

1 (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (43) International Publication Date (10) International Publication Number 5 November 2009 ( ) WO 2009/ Al (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23L 2/54 ( ) C12G 1/00 ( ) kind of national protection available): AE, AG, AL, AM, C12C 11/00 ( ) C12G 3/00 ( ) AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, C12C 12/00 ( ) CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (21) International Application Number: HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, PCT/GB2009/ KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (22) International Filing Date: MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, 28 April 2009 ( ) NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, (25) Filing Language: English UG, US, UZ, VC, VN, ZA, ZM, ZW. (26) Publication Language: English (84) Designated States (unless otherwise indicated, for every (30) Priority Data: kind of regional protection available): ARIPO (BW, GH, May 2008 ( ) GB GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, (71) Applicant (for all designated States except US): TM), European (AT, BE, BG, CH, CY, CZ, DE, DK, EE, STEPHENSON GROUP LIMITED [GB/GB]; Brook- ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, foot House, Low Lane, Horsforth, Leeds Yorkshire LS 18 MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, TR), 5PU (GB). OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, (72) Inventor; and MR, NE, SN, TD, TG). (75) Inventor/Applicant (for US only): TAYLOR, Roy, Ken Published: neth [GB/GB]; 5 Woodlea Avenue, Hudersfield York shire HC3 4EF (GB). with international search report (Art. 21(3)) (74) Agents: APPLEYARD LEES et al; 15 Clare Road, Hal ifax Yorkshire HXl 2HY (GB). (54) Title: FOAM CONTROL (57) Abstract: A polyoxyethylene sorbitan fatty acid ester,or a sorbitan fatty acid ester, or a polyethylene glycol (PEG) fatty acid ester,alleviates problems arising from undesired foaming in beer, and rapid loss of carbon dioxide.

2 FOAM CONTROL The present invention relates to improvements in or relating to beer. In particular the present invention relates to the controlling of foaming and/or control of carbon dioxide in beer, during filling of beer containers and/or during dispensing. By "foaming" herein we include the formation of an excessive and/or persistent foam head during filling or dispensing; and the spurting or gushing which may occur when a beer container i s opened. By "filling" herein we mean filling of containers during manufacture, and thus include canning or bottling. By "dispensing" (or "pouring") herein we mean pouring of a beer direct from a container (for example b y a person in the home, or b y a member of serving staff, for example a steward on an airline, or a bartender), a s well a s delivering from a draft flow system at home or in a bar or restaurant. By "beer" herein we mean any fermented starch beverage, especially any fermented malt beverage, including such a s bitters, lagers, stouts, ales, wheat beers, Iambic beers, typically having an alcohol content below 12% b y volume. Some beers may have carbon dioxide added to them during their production. Others have only carbon dioxide from fermentation. Both are called "carbonated" herein. A "container" herein may typically be a bottle or can, or a keg or barrel.

3 There i s a need for foam control in beer, and a particular need to control foaming in beer during filling of containers. The overall filling process i s significantly retarded b y the time it takes for a foam to collapse before filling may continue to the required volume. A solution to this problem will thus improve the throughput of beer through filling stations in the manufacturing process. A further problem associated with excessive foaming i s excessive loss of carbon dioxide during filling. It i s undesirable, from a product quality, efficiency and environmental viewpoint, to release carbon dioxide into the environment. However some breweries have sought to recover carbon dioxide from the fermentation process and use it to carbonate the beer. A yet further problem i s the loss of the contribution to taste provided b y carbon dioxide, particularly in respect of more carbonated beers such a s lagers. If excessive carbon dioxide i s lost from the beer there may be a marked deterioration in its drinking quality. A technical measure which solves or reduces one or more of the problems described herein could be of high value. U S 3,751,263 describes the use of antifoaming agents introduced during boiling, aeration, and fermentation of the wort in brewery processes. To this end, silicone antifoaming agents are used, but are removed prior to the

4 beer being packaged, thus restoring the foaming properties to the beer. In the rare circumstances where antifoaming agents are introduced to remain within the beer after packaging, such antifoaming agents have generally been derived from hop extracts. Such hop extracts are only partially effective in foam control, and furthermore often affect the taste of the beer unfavourably in the quantities required for effective foam control. In addition, such hop extracts typically require the inclusion of emulsifying agents to render the hop extracts soluble. This cocktail of ingredients i s undesirable both in terms of the complexity of the manufacturing process and the resulting flavour of the beer. Hop extracts produce particularly unpleasant odours and flavours when exposed to light, even when emulsified with an emulsifying agent, albeit this effect i s then somewhat reduced. It i s an object of the present invention to solve at least one of the problems of the prior art. In accordance with a first aspect of the present invention, there i s provided a beer comprising a foam control agent and/or a carbon dioxide control agent, the control agent comprising: a polyoxyethylene sorbitan fatty acid ester; a sorbitan fatty acid ester; or a polyethylene glycol (PEG) fatty acid ester. The addition of such foam control agents has a remarkable effect in relation to foam control, when a beer

5 i s delivered to a container, whether the container be a can or bottle in a filling plant, or a drinking vessel such a s a glass or cup. Foaming i s significantly reduced. It appears to be the case with many beers that excessive foam i s inhibited, and any foam head which i s produced i s more coarse and collapses more quickly. Consequently there arise the advantages that less carbon dioxide i s lost into the atmosphere during filling giving economic and environmental benefit; and less carbon dioxide escapes from the beverage when it i s poured into a drinking vessel (thereby giving better drinking quality). A further advantage of embodiments of the invention may be that carbon dioxide can be retained for longer in the beer in a container which has been opened. The familiar problem of beer, especially bottled or canned beer, going "flat" after pouring may thereby be ameliorated, in such embodiments. Carbonation may be b y a natural process of fermentation and, if wished, in addition b y supply of carbon dioxide. The beer may be non-alcoholic, but i s typically alcoholic with an alcohol content no more than 12% ABV, where ABV mean alcohol b y volume, a s commonly understood in the art. Preferably the beer has an alcohol content of less than 8% ABV. Most preferably the beer has an alcohol content of less than 6.5% ABV. The beer preferably has an alcohol content greater than 2% ABV, preferably greater than 3% ABV, and most preferably greater than 4% ABV.

6 The beer may be a bitter, lager, ale, stout, wheat beer, Iambic beer, or anything else which i s commonly regarded a s a beer. Preferably the beer i s clear; that is, preferably not hazy and/or cloudy and/or turbid and/or opaque. Preferably the beer does not contain hop extracts in addition to those arising from the brewing process; for example, those sometimes used a s auxiliary foam control agents. Preferably the control agent, which may include one or more compounds of one or more of the classes of compound stated, i s the only agent present in the beverage to achieve foam control and/or control carbon dioxide release. That i s to say, there i s no control agent other than a polyoxyethylene sorbitan fatty acid ester and/or a sorbitan fatty acid ester and/or a polyethylene glycol fatty acid ester. Preferably no other compound intended to promote or boost the activity of the control agent i s present. Preferably the control agent has a molecular weight in the range of 200 to 3000, preferably 300 to 2500, more preferably 400 to Preferably the control agent has an HLB value less than 14, more preferably less than 12, most preferably less than 11. Preferably the control agent has an HLB value greater than 1, more preferably greater than 2, most preferably greater than 3.

7 HLB number i s defined in terms of the widely used method of Griffin. In accordance with this method the molecular weight of the ethylene oxide part of the respective compound i s calculated. For example if there are 2 0 moles of ethylene oxide, the molecular weight of that compound i s 880 (20 multiplied b y 44). To this number i s added the molecular weight of the fatty acid residue (e.g. monooleate, dilaureate etc.), this essentially gives an overall molecular weight. The molecular weight of the ethylene oxide part i s expressed a s a percentage of the overall molecular weight, and the resulting percentage value i s divided b y 5, to yield the HLB value (thus if the ethylene oxide represents 55% of the total compound weight, the HLB value of the respective compound is 11). Preferably the control agent i s used in the absence of any other control agent. Preferably the control agent i s not used to assist the performance of another control agent. The concentration of the control agent i s preferably 0.1 to 100 mg/1, preferably 0.1 to 5 0 mg/1, more preferably 0.5 to 3 0 mg/1, more preferably 1 to 2 0 mg/1, most preferably 1 to 1 0 mg/1. Control agents may be used in admixture, within the classed defined and across the classes defined. Such concentration ranges refer to the total amount of control agents present, when more than one such compound i s present. Concentrations are of the control agent (s) a s active, and do not refer to formulated product containing same.

8 The molar ratio of ethylene oxide to fatty acid ester in a control agent comprising compounds with polyethylene oxide residues i s at least 1, preferably 2 to 36, most preferably 4 to 7. A beer may contain a sorbitan fatty acid ester in an amount of from 0.1 to 5 0 mg/1, preferably from 0.5 to 2 0 mg/1, more preferably from 1 to 20mg/l, and most preferably from 1 to 1 0 mg/1. The sorbitan fatty acid ester preferably has an HLB value of less than 11, more preferably less than 10, and most preferably less than 9. The sorbitan fatty acid ester preferably has a minimum HLB value of 3, and most preferably 4. The sorbitan fatty acid ester may be compounds with plural ester groups, e.g. triesters, but i s preferably a monoester. The sorbitan fatty acid ester i s preferably selected from the group including: Sorbitan monooleate (commonly known a s SPAN 80) - HLB 4.3. Sorbitan monostearate (commonly known a s SPAN 60) HLB 4.7. Sorbitan monopalmitate (commonly known a s SPAN 40) HLB 6.7. Sorbitan monolaurate (commonly known a s SPAN 20) - HLB 8.6.

9 Preferably the sorbitan fatty acid ester i s sorbitan monooleate or sorbitan monolaurate. The beer may contain a polyethylene glycol fatty acid ester in an amount of from 0.1 to 5 0 mg/1, more preferably 1 to 3 0 mg/1, most preferably 2 to 2 0 mg/1. The polyethylene glycol fatty acid ester preferably has an HLB value less than 12, more preferably less than 10, and most preferably less than 9. The polyethylene glycol fatty acid ester preferably has a minimum HLB value of 4, more preferably 5, and most preferably 6. Preferably the PEG part of the PEG fatty acid esters i s a low molecular PEG moiety, for example a PEG PEG 2000 moiety, preferably a PEG PEG 1000 moiety, most preferably PEG PEG 600. The Cloud Point (CP) of a preferred control agent, in a 1% aqueous solution, i s preferably not greater than C, preferably not greater than 16 C, and more preferably is not greater than C. The polyethylene glycol fatty acid ester i s preferably selected from the group including: PEG 200 monolaurate - HLB 9.3, CP 15 C PEG 200 dilaurate - HLB 5.9, CP less than 5 C PEG 300 dilaurate - HLB 7.9, CP less than 5 C PEG 200 monostearate - HLB 8.1, CP less than 5 C PEG 200 distearate - HLB 4.8, CP less than 5 C PEG 300 monostearate - HLB 10.3, CP less than 5 C PEG 300 distearate - HLB 6.9, CP less than 5 C

10 PEG 400 monostearate - HLB 11.7, CP less than 5 C PEG 400 distearate - HLB 8.5, CP less than 5 C PEG 600 distearate - HLB 10.7, CP less than 5 C PEG 200 monooleate - HLB 8.2, CP less than 5 C PEG 200 dioleate - HLB 5.0, CP less than 5 C PEG 300 monooleate - HLB 10.2, CP less than 5 C PEG 300 dioleate - HLB 6.9, CP less than 5 C PEG 400 dioleate - HLB 8.3, CP less than 5 C PEG 600 dioleate - HLB 10.6, CP C. Preferably the PEG fatty acid ester i s PEG 200 monooleate, PEG 400 dioleate or PEG 600 dioleate. A beer may comprise a polyoxyethylene sorbitan fatty acid ester in a concentration range of 0.1 to 100 mg/1, preferably 0.1 to 5 0 mg/1, preferably 0.2 to 3 0 mg/1, preferably 0.5 to 2 0 mg/1, most preferably 1 to 1 0 mg/1. Preferably the polyoxyethylene sorbitan fatty acid ester has an HLB value less than 14, more preferably less than Preferably the polyoxyethylene sorbitan fatty acid ester has a minimum HLB value of 5, more preferably a minimum of 6, more preferably a minimum of 7. The polyoxyethylene sorbitan fatty acid ester may be selected from the group including: Polyoxyethylene - (20) - sorbitan tristearate (common name Polysorbate 65)- HLB Polyoxyethylene - (20) - sorbitan trioleate (common name Polysorbate 85) - HLB 11.0.

11 Polyoxyethylene - (4) - sorbitan monostearate (common name Polysorbate 61) - HLB 9.6. Polyoxyethylene - (5) - sorbitan monooleate (common name Polysorbate 81) - HLB Polyoxyethylene - (4) - sorbitan monolaurate (common name Polysorbate 21) - HLB Most preferably the polyoxyethylene sorbitan fatty acid ester i s Polysorbate 65. It should be noted that the preferred compounds for use in beer a s foam control agents are selected to complement a given beer. The examples show how simple tests may be carried out in order to select the optimum foam control agent for a given beer. Preferably the control agent used in the present invention comprises at least one mole of ethylene oxide per mole of ester; preferably at least 2, preferably at least 3, more preferably at least 4. Preferably it contains up to 3 6 moles of ethylene oxide per mole of fatty acid ester, preferably up to 24, preferably up to 12, most preferably up to 7. The presence, in the polyoxyethylene sorbitan ester or PEG ester of other alkylene oxide moieties such a s propylene oxide, i s not excluded. However, some polyoxyethylene component must be present, and the polyoxyethylene component itself preferably conforms to the molar definitions given above, without reference to any additional alkylene oxide component. Most preferably, however, the polyoxyethylene

12 component contains ethylene oxide units, and no other alkylene oxide unit. Preferably the fatty acid residues of any defined compounds herein are residues of C e - C33 fatty acids, preferably Cio - C22 fatty acids. Fatty acids may be saturated (for example lauric, stearic) or unsaturated (for example oleic). Typically the compound may have from 1 to the saturation number of fatty acid residues (the compound being, for example a monooleate, dioleate, monostearate, distearate or, in the case of a sorbitan compound, being a trioleate or tristearate, for example). It will be appreciated that many of the parameters expressed above for a control agent of the invention are mean values, given that the control agents are distributions of compounds; for example molecular weight, HLB and number of carbon atoms per molecule or residue. A similar comment applies to the degree of ethoxylation, given that ethoxylation produces a distribution. Preferably the control agent i s added to the beer or to a precursor thereof; for example, a pre-f ermentation liquor. The control agent may itself be a liquid at ambient temperature, or it may be liquefiable, for example b y heating it in order to melt it, or b y dissolving or dispersing it in a liquid carrier. In accordance with the second aspect of the present invention there i s provided a sealed container containing a beer of the first aspect. The sealed container i s suitably of a pressure-resisting construction, such a s a

13 metal can, a deformation-resistant plastics bottle, or a glass bottle, or a barrel or keg. In accordance with the third aspect of the present invention there i s provided a foam control additive comprising the control agent of the first aspect. Preferably the additive i s in a form whereby it may be conveniently added to a base beer (that is, a beer lacking only the control agent) or to a precursor thereof, for example to a pre-f ermentation liquor. Preferably the additive comprises a liquid carrier, preferably water. The liquid carrier may further comprise an ingestible polar organic solvent such a s ethanol to assist solubility of the control agent. In accordance with a fourth aspect of the present invention there i s provided a method of making a beer of the first aspect, comprising adding the control agent to a base beer (that is, a beer lacking only the control agent) or a precursor therefor. The foam control agent may first be incorporated into a foam control additive in accordance with the second aspect before then adding said additive to the beer or precursor therefor. The method may include the step of sealing the beer in a pressure-resistant container. It i s found that in accordance with the present invention the filling process i s much quicker with than without the control agent. The amount of foam formed i s reduced, and it collapses more quickly. Both phenomena lead to increased filling rates. In accordance with a fifth aspect of the present invention there i s provided a method of controlling foaming and/or improving retention of carbon dioxide in a

14 beer, the method comprising the inclusion, in the beer or in a precursor, of a foam control agent a s defined above. In accordance with a sixth aspect of the present invention there i s provided a use, for the purpose of controlling foaming and/or improving retention of carbon dioxide in a beer, of a control agent a s defined above. The preferred features of any aspect of the present invention are also preferred features of any other aspect. The invention will now be further described, b y way of illustration only, with reference to the following examples. Example 1 Experiments to assess foaming properties were carried out upon beer employing commercially available Polysorbate 65 (HLB 10.5; sold under the trade mark Kotilen S/3), otherwise known a s Polyoxyethylene (20) sorbitan tristearate, a s the control agent. The beer employed in this example was "biere blonde" (exclusive to Tesco, a UK supermarket) - French lager (2.8% ABV). A foam control additive in the form of an aqueous dispersion of Polysorbate 65 was prepared b y adding liquid (molten) Kotilen S/3 to hot water at approximately C, mixing and allowing the mixture to cool to C, to produce a 0.5 wt % aqueous dispersion. Appropriate quantities of the additive were introduced b y pipette into the relevant beer bottles, the caps having been removed, then replaced with new crown caps using a capping tool.

15 The bottles were inverted 2 0 times using a smooth action, to obtain a uniform dispersion before allowing it to equilibrate for a minimum of three hours at ambient temperature. Controls (i.e. where just water i s added) were treated in a similar way, but with an appropriate amount of water, eg. 1.Og water being added to the beer instead of 1.Og of the 0.5% Kotilen S/3 (equivalent to 4 0 mg/1 Polysorbate 65) Example Ia In this example the biere blonde from Tesco was used, dosed with the Polysorbate 65, and the beer was adjusted to the temperature stated in Table 1 below, using a water bath. When the bottle was opened the temperature of the beer was taken using an electronic thermometer. The beer was then poured from each bottle in turn into a weight tared 600 m l plastic beaker in a continuous smooth stream from the top of the beaker at an angle of 90. The beer was poured into the beaker, which was oversized for the volume of beer, a s quickly a s possible, and the time taken for the foam to subside to leave a clear area of approximately 2.5 cm diameter was recorded. A constant dose of 40mg/l Polysorbate 65 (active content) was used, or a control of 2g of water. The results are outlined in Table 1 below.

16 TABLE 1 ''Beer would not all go into beaker ''Much smaller head In this example the temperature effect on the rate o f foam collapse can b e clearly seen in respect o f the control (2g o f water). More importantly however, a dramatic increase in the rate o f foam collapse i s observed across all temperatures in the samples treated with 2g o f the foam control additive dispersion. Furthermore, the change in the rate o f foam collapse i s inverted with temperature a s compared to those samples treated with a control solution. It i s o f note that the size o f the foam head at high temperatures, in respect o f the samples treated with the foam control agent, was much less than those samples not treated with foam control agent. This indicates that less carbon dioxide was lost during pouring, whilst the foam itself also collapsed much more quickly. The inverted temperature relationship with the rate o f foam collapse i s also telling o f the effect o f the foam control agent. The fact that foam collapse occurs quicker

17 at higher temperatures for samples containing the foam control agent i s a clear indication of a kinetic effect, and confirms the effectiveness of the foam control agent. Example Ib The tests carried out in Example Ia were repeated, but this time using lower concentrations of the foam control agent. Dosages were 2 0 mg/1 Polysorbate 65 in 250 m l biere blonde and 1.5g 3 0 mg/1 Polysorbate 65 in 250 m l biere blonde (30mg/l). Temperatures were again varied. The results are outlined in Table 2 below. TABLE 2 These results are consistent with expectations following the results of Example Ia. Example Ic The tests carried out in Examples Ia and Ib were essentially repeated, only at each temperature a pair of beers were tested: one control having been treated with Ig

18 of tap water and one treated beer with 2 0 mg/1 of Polysorbate 65. Mixing of the additives with the beer was conducted a s before. Again the beer was the same biere blonde, but this time larger 1000 m l glass measuring cylinders were used a s receptacles. The beer was poured into the cylinders a s quickly a s possible, and the total volume of liquid plus foam was noted, a s well a s the time taken for the foam to subside to leave a clear area of approximately 1.5 cm diameter. The results are outlined in Table 3 below. TABLE 3 These results clearly show a superior performance in terms of foam control in relation to the treated samples over the control samples. The rate of foam collapse increases markedly with temperature in the case of treated samples, but much less so in the case of the control samples.

19 For the control samples, the fact that the rate of foam collapse now increases with temperature (unlike in Example Ia) may be due to the different receptacles used. Surface area i s likely to b e an important factor in foam collapse. Example 2 In this example, similar tests to those outlined above were performed using Budweiser (300 m l bottles, 5% ABV). Mixing of additives with the beer within the bottles prior to pouring was carried out a s in Example 1. Example 2a In this example bottles of beer were treated with 1 0 mg/1 Polysorbate 65 within each beer sample. Treated beer was then poured into a squat form borosilicate glass beaker (800 ml) over the top of the beaker such that no beer was poured down the side of the beaker. Times were then noted for the foam to clear, based on the following two definitions: a ) time taken to clear an area of approximately 1.5 cm diameter; b ) time take to totally clear (apart from a thin layer of foam around the inside of the beaker). For completeness, each experiment was performed with a corresponding control dosed with 3g water. The results are shown in Table 4 below.

20 TABLE 4 These results clearly demonstrate the effectiveness of the foam control agent, and that the difference between times a ) and b ) i s significantly reduced in the case of treated samples a s the temperature i s increased. A t low temperatures and in all cases with the control, samples took a long time to progress from a ) to b ) to give total clearance of the foam. Example 2b This time bottles were treated with 6.7 mg/1 of Polysorbate 65 within each beer sample. Treated beer was then poured into a squat form borosilicate glass beaker (800 ml) a s in Example 2a. Times were then noted for the foam to clear, based on the same two definitions in Example 2a. The results are shown in Table 5 below.

21 TABLE 5 These results are consistent with those obtained in Example 2a, and demonstrate that lower doses of STS 2 0 may be employed to still achieve excellent levels of foam control. Clearly lower doses are preferable in terms of taste. Example 2c In this example bottles of beer were treated with 16.7 mg/1 of Polysorbate 65 within each beer sample. Controls were treated with Ig of tap water. Mixing was conducted as in Example 1. A pair of bottles (one control and one treated) were adjusted to the same temperature before caps were removed and their temperatures checked. The contents of each were then poured into each of two identical 1000 m l glass measuring cylinders. The total volume of liquid plus foam was noted, a s well a s the time taken for the foam to subside to leave a clear area of approximately 1.5 cm diameter.

22 The results are outlined in Table 6 below. TABLE 6 These results confirm that beers with higher alcohol content enjoy better foam control when dosed with foam control agents according to the present invention. Clearly in the case of the control, the rate of foam collapse does not increase significantly with temperature, unlike treated beers. Furthermore, the rate of foam collapse i s much greater even at low temperatures for beers treated with the foam control agent. Example 3 In this example, similar tests to those outlined above were performed using Cobra lager (330 m l bottles, 5% ABV). Mixing of additives with the beer within the bottles prior to pouring was carried out a s in Example 1.

23 Bottles of beer were treated with 6.7 mg/1 of Polysorbate 65 within each beer sample. Controls were treated with 2.2g of tap water. A pair of bottles (one control and one treated) were adjusted to the same temperature before caps were removed and their temperatures checked. The contents of each were then poured into each of two identical 1000 m l glass measuring cylinders. The total volume of liquid plus foam was noted, a s well a s the time taken for the foam to subside to leave a clear area of approximately 1.5 cm diameter. The results are outlined in Table 7 below. TABLE 7 These results demonstrate the same principles a s in Examples 1 and 2 upon another beer. Clearly foams of Cobra lager are more difficult to control than foams of some other beers at low dosage of foam control agent - such variation i s to be expected. However, the results

24 show unambiguous improvements in foam control for samples containing Polysorbate 65 over the control samples. Example 4 In this example, numerous experiments were carried out with various beers, foam control agents (different from Polysorbate 65), and concentrations of foam control agents within said beers. 0.1 to 2.0 wt% dispersions of the relevant foam control agents were prepared in a similar manner to the method outlined for Polysorbate 65 in Example 1. The temperature of the diluent water varied between 1 0 and 90 0 C, depending upon the additive to be dispersed. Bottles of beer were then treated with such dispersions (foam control additives) a s before such that the bottles were resealed, mixed, and allowed to equilibrate a s described in Example 1. N o more than 3g of the foam control agent dispersions was added to any of the beers to obtain the desired concentrations of foam control agent within the beers. Any controls were always treated in the same way a s in Example 1, ie. replacing an amount of foam control agent with an equivalent amount of water. In each experiment, treated beer was then poured in a continuous stream, over approximately 5 seconds, into a squat form borosilicate glass beaker (800 ml) over the top of the beaker such that no beer was poured down the side of the beaker. The time taken for the foam to subside to leave a clear area of approximately 1.5 cm diameter was recorded.

25 Example 4a In this example Budweiser (300 ml, 5% ABV) was tested a s outlined above using sorbitan monolaurate a s foam control agent. In each case the temperature of the beer was 16 C. The results are shown in Table 8 below. TABLE These results indicate excellent foam control even at relatively low doses of foam control agent and at medium temperatures. Example 4b In this example Budweiser (300 ml, 5% ABV) was tested a s outlined above using a variety of foam control agents at constant dose and temperature. In each case the temperature of the beer was 16 C. The results are shown in Table 9 below.

26 TABLE 9 These results illustrate the effectiveness of both sorbitan fatty acid esters (non-ethoxylated) and also PEG fatty acid esters. Example 4c In this example Budweiser (300 ml, 5% ABV) was tested a s outlined above using a variety of foam control agents at various doses but similar temperatures. The results are shown in Table 1 0 below.

27 TABLE 1 0 These results demonstrate the effect on foam control of both these sorbitan and PEG esters, albeit the dosages for optimum foam control may differ. Concentrations of PEG esters must in general be higher than the corresponding sorbitan esters. The results also show, however, that certain fatty acid groups are preferable to others, whether linked to a sorbitan or a PEG moiety. Example 4d In this example Budweiser (300 ml, 5% ABV) was tested a s outlined above using three different foam control agents at constant dosage but at various temperatures. The results are shown in Table 1 1 below.

28 TABLE 1 1 These results demonstrate that variation in foaming properties with temperature i s considerably reduced in the case of beers containing foam control agents such a s sorbitan fatty acid esters or PEG fatty acid esters. Thus, even at low temperatures, such foam control agents perform excellently. Example 4e In this example Boheme Pilsen (Czech Pilsner Lager, 330 ml, 4.7% ABV) was tested a s outlined above using various foam control agents at constant dose and temperature. In each case the temperature of the beer was 14 C. The results are shown in Table 12 below.

29 TABLE 12 These results show the effectiveness of sorbitan fatty acid esters and PEG fatty acid esters a s foam control agents in a pilsner-type beer at moderate temperatures. Clearly the sorbitan esters perform best at the 1 0 mg/1 dosage used in these tests, but it i s known that PEG esters can be used in higher doses without tainting the taste of the beer. Example 4f In this example Biere Blonde (250 m l bottles, 2.8% ABV), a s used in Example 1, was tested a s outlined above using various foam control agents at constant dose and temperature. In each case the temperature of the beer was 14 C. The results are shown in Table 13 below.

30 TABLE 1 3 These results again show the effectiveness of sorbitan fatty acid esters and PEG fatty acid esters a s foam control agents in a lower-alcohol beer at medium temperatures. However, certain esters perform better in this example than they did in Example 4e. This may be related to the lower alcohol content of this beer. Although the general effectiveness of sorbitan and PEG fatty acid esters has been demonstrated across many beers, it i s thought that certain esters are likely to be particularly complementary with specific beers. A simple screen of sorbitan fatty acid esters and PEG fatty acid esters could therefore be carried out in relation to any beer to ascertain the most appropriate foam control agent. A s these examples show, the person skilled in the art could readily carry out such a screen, without undue experimentation, armed with the knowledge of the present invention.

31 Example 4f In this example various beers were tested a s outlined above using various foam control agents at constant dose and temperature. Larger, 1000 ml, beakers were used, to accommodate the large volume of liquid and foam. The results are shown in Table 1 4 below. TABLE 14

32 These results demonstrate the effectiveness of sorbitan monooleate and PEG 200 monooleate across a range of different beers, including traditional British ale, where sorbitan monolaurate was shown to perform particularly well. This supports the broad applicability of the present invention. An advantage of a beer containing foam control agents which control or suppress foaming at higher temperatures, such as room temperature (-25 0 C ), is that bottlenecks in the beer bottling process may be reduced, resulting in increased manufacturing throughput. It also alleviates the need to chill the beer prior to bottling, which i s an expensive and energy inefficient partial solution currently employed in the industry.

33 Further advantages in using the foam control agents are that desired foam conditions on pouring and in the glass may be achieved, especially when a low-foaming effect i s desired; serving the beer may be quicker; loss of carbon dioxide to the atmosphere may be reduced; and the beer may retain good drinking quality for longer, a s it may take longer to go "flat".

34 CLAIMS 1. Beer comprising a foam control agent and/or a carbon dioxide control agent, the control agent comprising: a sorbitan fatty acid ester; or a polyethylene glycol (PEG) fatty acid ester; or a polyoxyethylene sorbitan fatty acid ester. 2. Beer a s claimed in claim 1 wherein the control agent has an HLB value in the range Beer a s claimed in claim 1 or 2, wherein the control agent i s present in an amount of from 0.1 to 100 mg/1. 4. Beer a s claimed in any preceding claim, wherein the control agent comprises a sorbitan fatty acid ester having an HLB value of 3-11 and present in an amount of from 0.1 to 5 0 mg/1. 5. Beer a s claimed in any preceding claim, wherein the control agent comprises a sorbitan fatty acid monoester. 6. Beer a s claimed in claim 5, wherein the control agent comprises a sorbitan fatty acid monoester selected from the group: sorbitan monooleate, sorbitan monostearate, sorbitan monopalmitate and sorbitan monolaurate. 7. Beer a s claimed in any preceding claim, wherein the control agent comprises a polyethylene glycol fatty acid ester having an HLB value of 4-12 and present in an amount of from 0.1 to 5 0 mg/1.

35 8. Beer a s claimed in any preceding claim, wherein the control agent comprises a PEG 5 0 to PEG 2000 fatty acid ester. 9. Beer a s claimed in claim 8, wherein the control agent comprises a polyethylene glycol fatty acid ester selected from the group: PEG 200 monooleate, PEG 400 dioleate and PEG 600 dioleate. 10. Beer a s claimed in any preceding claim wherein the control agent comprises a polyoxyethylene sorbitan fatty acid ester having an HLB value of 5-14, present in an amount of from 0.1 to 100 mg/ Beer a s claimed in claim 5, wherein the control agent comprises a polyoxyethylene sorbitan fatty acid ester selected from the group: Polyoxyethylene- (4) -sorbitan monolaurate Polyoxyethylene- (20) -sorbitan tristearate Polyoxyethylene- (4) -sorbitan monostearate Polyoxyethylene- (20) -sorbitan trioleate Polyoxyethylene- (5) -sorbitan monooleate. 12. A sealed container containing beer a s claimed in any preceding claim. 13. A concentrate to be added to beer, or to a precursor to beer, to make beer a s claimed in any of claims 1 to A method of brewing a s claimed in any of claims 1 to 11, comprising adding a said control agent to beer, or to a precursor therefor.

36 15. A method of controlling foaming and/or improving retention of carbon dioxide in beer, the method comprising the inclusion, in beer, of one or more compounds selected from a polyoxyethylene sorbitan fatty acid ester; a sorbitan fatty acid ester; and a polyethylene glycol (PEG) fatty acid ester. 16. Use, for the purpose of controlling foaming and/or improving retention of carbon dioxide in beer, of a polyoxyethylene sorbitan fatty acid ester; or a sorbitan fatty acid ester; or a polyethylene glycol (PEG) fatty acid ester. 17. Beer, a sealed container of beer, a concentrate o f or precursor to beer, a method of brewing beer, a method of controlling foaming and/or improving retention of carbon dioxide in beer, and a use substantially a s hereinbefore described with particular reference to the Examples.

37 INTERNATIONAL SEARCH REPORT International application No PCT/GB2009/ A. CLASSIFICATION OF SUBJECT MATTER INV. A23L2/54 C12C11/00 C12C12/00 C12G1/00 C12G3/00 According to International Patent Classification (IPC) or to pom national classification and IPC B. FIELDS SEARCHED Minimum documentation searched (classification system followed by classification symbols) A23L C12C C12G Documentation searched other than minimum documentation to the extent that such documents are included in the fields searched Electronic data base consulted during the international search (name of data base and, where practical, search terms used) EPO-Internal, WPI Data, FSTA C. DOCUMENTS CONSIDERED TO BE RELEVANT Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No. X,P WO 2008/ A l (STEPHENSON GROUP LTD 1-17 [GB]; TAYLOR ROY KENNETH [GB]) 5 June 2008 ( ) page 9, line 15 - page 10, line 3 ; claims US 2004/ A l (COOK PHILLIP MICHAEL 1-17 [US]) 4 November 2004 ( ) paragraphs [0025], [0027], [0030], [0036]; claims; example 7 JP A (TOYO SEIKAN KAISHA LTD) January 1990 ( ) the whole document JP A (U C C UESHIMA COFFEE KK) November 1998 ( ) the whole document -/-- Further documents are listed in the continuation of Box C. See patent family annex. * Special categories of cited documents : 'T' later document published after the international filing date "A - or priority date and not in conflict with the application but document defining the general state of the art which is not cited to understand the principle or theory underlying the considered to be of particular relevance invention 'E' earlier document but published on or after the international 'X' document of particular relevance; the claimed invention filing date cannot be considered novel or cannot be considered to 1 L document which may throw doubts on priority claim(s) or Involve an inventive step when the document is taken alone which is cited to establish the publication date of another "Y" document of particular relevance; the claimed invention citation or other special reason (as specified) cannot be considered to involve an inventive step when the "O" document referring to an oral disclosure, use, exhibition or document is combined with one or more other such docu other means ments, such combination being obvious to a person skilled ' P * document published prior to the international filing date but In the art. later than the priority date claimed & document member of the same patent family Date of the actual completion of the international search Date of mailing of the international search report 27 July /08/2009 Name and mailing address of the ISA/ Authorized officer European Patent Office, P.B Patentlaan 2 NL HV Rijswijk TeI. (+31-70) , Fax: (+31-70) Vernier, Frederic Form PCT/ISA/210 (second sheet) (April 2005)

38 C(Contlnuation). INTERNATIONAL SEARCH REPORT DOCUMENTS CONSIDERED TO BE RELEVANT International application No PCT/GB2009/ Calegory' Crtalion of document, wilh indication, where appropriate, ol the relevanl passages Relevant to claim No BAMFORTH C W : "The relative significance 1-17 of physics and chemistry for beer foam excellence: theory and practice" JOURNAL OF THE INSTITUTE OF BREWING, INSTITUTE O F BREWING. LONDON, GB, vol. 110, no. 4, 1 January 2004 ( ), pages , XP ISSN: the whole document EP A l (BETZ EUROP INC [US]) September 1992 ( ) the whole document Form PCT/ISA'210 (continuation ot second sheet) (April 9Q05)

39 Information on patent family members International application No PCT/GB2009/ Patent document Publication Patent family Publication cited in search report date member(s) date WO A l AU A l US A l AU A l BR PI A CA A l EP A l JP T MX PA A US A l WO A l JP A NONE JP A NONE EP A l AU B AU A CA A l NZ A US A Form PCT/ISA/210 (patent family annex) (April 2005)