Clarification of fruit juice with honey

Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...

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426 15, 426 51, 426 52, 426422, 426495, 426577, 426592, 426599, 426654, 426658, A23L 230, A23L 234

Patent

active

043271154

ABSTRACT:
The present invention relates to a method for the clarification and removal of hazes from fresh, pasteurized, and fermented fruit juices by the use of honey as a clarifying agent, or alternatively, the treatment of the unclarified juice with both tannin and honey in instances where the natural fruit juice tannins are low. Furthermore, these clarification processes can be used in conjunction with presently used clarification processes, such as enzyme treatment, to shorten the clarification period.

REFERENCES:
patent: 358320 (1881-02-01), Algoever
patent: 1842673 (1929-05-01), Joseph
patent: 2690972 (1954-10-01), Bradshaw
patent: 3041175 (1962-06-01), Atkinson et al.
patent: 3236655 (1966-02-01), Murch et al.
patent: 3347678 (1967-10-01), Villadsen et al.
patent: 3917867 (1975-11-01), Atkins et al.
patent: 4089985 (1978-05-01), Wolff
Amerine, The Technology of Wine Making, 1972, pp. 400, 445 & 498.

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