Increasing the chill haze stability of aqueous liquids derived f

Details Increasing the chill haze stability of aqueous liquids derived f Increasing the chill haze stability of aqueous liquids derived f

1974-10-16

1976-05-18

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Involving ion exchange, sequestering or chelating material

210 75, 4263304, 4263305, 426423, 426495, C12H 104, C12H 110

Patent

active

039580237

ABSTRACT:
The present invention provides an improved process for increasing the chill haze stability of aqueous liquids derived from fruits and vegetables, (e.g., beer, wine, fruit juices, vinegar, etc.) by using one or more haze control agents in a precoat or after precoat layer in the filter media used to filter the liquid and by adding one or more haze control agents as a body feed upstream of the filter. In a preferred embodiment one or more haze control agents are also added in ruh storage at a time in the process significantly before the filtration step. This improved process permits the beverage to be packaged immediately after filtration, thus eliminating the time consuming and space consuming storage following filtration normally required by conventional chill haze control techniques.

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