Deacidification of food liquids

Details Deacidification of food liquids Deacidification of food liquids

1982-03-10

1984-07-24

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

426 15, 4263304, 426592, 426490, C12H 110, C12G 100, A23L 334

Patent

active

044617780

ABSTRACT:
Food liquids such as wines are deacidified by removing malic acid without substantially affecting the tartaric acid content of the liquids. Deacidification is carried out by adding to the liquid calcium carbonate, potassium bicarbonate, calcium tartrate and a calcium double salt of tartaric and malic acids to cause precipitation of crystals of tartromalate from the liquid. The amount of calcium carbonate is sufficient to increase the pH of the food liquid to 4.5. The amount of calcium tartrate is sufficient to eliminate the portion of malic acid beyond the tartaric acid stoichiometrically equivalent content.

REFERENCES:
patent: 4112128 (1978-09-01), Fessler
patent: 4322446 (1982-03-01), Heess et al.
Amerine et al., The Technology of Wine Making, 3rd. Ed., The Ari Publishing Co., Inc., Westport, Conn., 1972, (pp. 210-215).

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