The invention provides pectins as new foam stabilizers for (temporary) foam heads
in beverages, in particular in beers, especially beers of the pilsner type. These
foam stabilizers are preferably obtained from hops, which is a constituent that
is inherent in beer and accordingly offers the advantage, among others, that the
foam stabilizers need to have no negative effect on the taste of the beer. Preferably,
the pectins are obtained from hop cones or bines. It may be advantageous to partially
saponify (de-esterify) the pectins, in connection with the number of charged groups
on the pectins. In addition, the invention provides methods for obtaining the pectins
and beverages stabilized with the pectins according to the invention.
