Method for stabilizing colloidal and taste qualities of beverage

Details Method for stabilizing colloidal and taste qualities of beverage Method for stabilizing colloidal and taste qualities of beverage

1978-04-20

1979-12-04

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Treating liquid material

426422, 426590, 528309, 252356, A23L 126

Patent

active

041772954

ABSTRACT:
A method for treating beverages containing turbidity procursors and/or enzymes is described. The technique involves contacting the beverages with a diol or dicarboxylic acid polycondensate at a temperature ranging from 28.4.degree. to 176.degree. F., thereby resulting in separation of deleterious substance. The colloidal and taste qualities of the resultant beverages is thereby enhanced.

REFERENCES:
patent: 3512988 (1970-05-01), Yomo et al.
patent: 3551351 (1970-12-01), Murray et al.
patent: 3674502 (1972-07-01), Honey et al.

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