Method for stabilization treatment of beer with hydrated silica

Details Method for stabilization treatment of beer with hydrated silica Method for stabilization treatment of beer with hydrated silica

1988-01-15

1989-11-14

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426423, 426442, C12H 102

Patent

active

048806501

ABSTRACT:
There is provided by this invention a finely divided hydrated silica gel which has a specific surface area of 530-720 m.sup.2 /g, preferably 550-650 m.sup.2 g, a pore volume of 0.9-1.5 ml/g, preferably 1.0-1.4 ml/g, a mean pore diameter of 50-120 .ANG., preferably 60-100 .ANG., a water content of 7-25% by weight, preferably 8-13% by weight (wet weight basis), and moreover the pH of which as a 5% aqueous suspension is 6.0-8.0, thereby producing a silica gel suitable for stabilization treatment of beer, and for reduction of the colloidal components in beer.

REFERENCES:
patent: 3070426 (1962-12-01), Winyall
patent: 3436225 (1969-04-01), Raible
patent: 3617301 (1971-11-01), Barby
patent: 3975293 (1976-08-01), Le Page
patent: 4515821 (1985-05-01), Armstead
patent: 4515821 (1985-05-01), Armstead
patent: 4631193 (1986-12-01), Sobus
patent: 4636394 (1987-01-01), Hsu

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