Stabilization of beverages and vinegar with acid-treated...

Details Stabilization of beverages and vinegar with acid-treated... Stabilization of beverages and vinegar with acid-treated...

C - Chemistry, Metallurgy

12

C

99/53, 195/8, 99

C12C 7/14 (2006.01) A23L 2/80 (2006.01) C12C 7/26 (2006.01) C12H 1/02 (2006.01) C12H 1/04 (2006.01) C12J 1/00 (2006.01)

Patent

CA 1058950

Abstract of the Disclosure Undesirable molecular weight protein and polyphenol molecules can be removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates containing less than about 14% magnesium oxide. The resultant liquid is more resis- tant to chill haze formation. Even better results are obtained if a polyamide is blended with the acid- treated synthetic silicate prior to contact with the liquid. A filter aid, such as diatomite, can also be combined with the acid-treated synthetic magnesium silicate and/or the blends containing the polyamide.

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