Kenneth Berg (1); (1) PQ Corporation,
IBD Symposium
Tuesday, August 16 • 8:15–11:30 a.m.
Tower Building, Second Level, Grand Ballroom
The chemistry of gluten has been previously shown to be the same as
the chemistry of beer chill haze protein: very high in proline and
acidic amino acids. It seemed reasonable to explore whether the
absorptive method of colloidal stabilization by removing chill haze
protein removes gluten at the same time. To prove this, first untreated
beer was treated with a range of silica gel doses, and analyzed for
gluten. Second, commercial beers known to be treated with silica gel
were analyzed for gluten as well. In both cases silica gel clearly
removed gluten, in some cases to below the detection limit of 5 ppm.
The doses used to colloidally stabilize beer were similar to those
needed to reach “gluten-free” status, but not identical in all beers.
Silica gel treatment, therefore, appears to be an effective and
inexpensive route to a full-flavor GF beer that leaves no residue
behind.
Ken received a B.A. in biology (biochemistry concentration) from
Cornell University in 1976, and a Ph.D. in biochemistry from Brandeis
University in 1981. After a post-doctoral appointment at North Carolina
State University, Ken designed protein purifications for Lee Scientific
in St. Louis. For the last 30 years he has aided PQ Corporation by
supporting its silica gel plants, their food industry customers
globally, and by inventing and developing new markets and products. His
support techniques include biochemistry, microbiology, optical
microscopy, powder mechanics, particle agglomeration, and the chemistry
of foods and silica. Ken lives near Philadelphia with his Music Teacher
wife Shelley.
