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you are visiting: home » products » Wonderup Cream » composition (Pag. 1) » hops (Pag. 1) » hops (Pag. 2)
Hops - Pag. 2

Wonderup Cream:

Hops: ingredient of Wonderup Cream

Hop extracts are used in cosmetics firming action (milks, tonics, masks) and in lotions and shampoos to stimulate the functions of the scalp and promote hair growth.
In the food industry, with its strong odor aromatic and bitter taste characteristic, the female flowers are used in the preparation of liqueurs (digestive) and grabs bitter tonic. In some regions the buds or the male shoots are suitable for the preparation of various dishes (soups, risottos and omelettes).

Chemical properties

The main components of the hops are the resins and in particular the "soft resin" (fraction soluble in hexane) with which the fraction of α-acids (or omolon) are the most responsible for the property known bittering hops. In fact, in the native form of the α-acids (humulone, cohumulone and adhumulone) present no bitter taste, it is only during the cooking stage of the wort, the influence of heat, such compounds are isomerized in the respective iso-α-acids, in the two cis and trans forms, much more soluble and decidedly bitter taste (threshold of perception 6 mg. / L). The iso-α-acids, also show an interesting antiseptic properties, in particular against Gram-positive and contribute to the stabilization of the foam.
The fraction of β-acids (or lupoloni), instead, besides contributing to the constitution of the aroma, when subjected to oxidative phenomena, are capable of producing undesired substances.

In addition to the main components mentioned above, hops also contain secondary components such as essential oils and polyphenols. The first represent a small fraction of hops extremely volatile (about 300 compounds) and in particular we remember the monoterpene myrcene), β-caryophyllene, α-humulene and β-farnesene (sesquiterpenes).
Also important are the oxygenated terpenes such as linalool and geraniol for their floral notes and many esters including 2-methylpropyl 2-methylbutyl isobutyrate and isobutyrate, responsible for the hops fruity notes.

The polyphenols, whether of low molecular size, are natural antioxidants that contribute to the determination of the reducing power of the must and to improve the stability of the aromatic beer if the high molecular size tend to precipitate together with the protein fraction during mashing.

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