Method of removing tannins and reducing clouding in drinks

Details Method of removing tannins and reducing clouding in drinks Method of removing tannins and reducing clouding in drinks

1976-02-03

1978-02-14

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

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

Treating liquid material

210 24, 426271, 4263305, 426422, C12H 104

Patent

active

040739546

ABSTRACT:
A method for removing tannins from liquid fruit drinks, vegetable drinks, and fermented liquids of vegetable and fruit origin which comprises contacting the liquid with at least one highly dispersed polymer obtained by condensing a monomer selected from the group consisting of polyamino compounds, polyhydroxy compounds and mixtures thereof, with formaldehyde. Polymers useful in the method of the invention should have a specific surface area of over 20 m.sup.2 /g and a positive zeta potential in a solution having a pH of from 3 to 5. The polymers of the invention may be easily separated from the contacted liquid using standard filtration techniques.

REFERENCES:
patent: 3245804 (1966-04-01), Heggaard
patent: 3436225 (1969-04-01), Raible
patent: 3512988 (1970-05-01), Yomo et al.
patent: 3597351 (1971-08-01), Landenberg
patent: 3878300 (1975-04-01), Milligan
Condensed Chem. Dict., 1971, 8th ed., Van Nostrand Rheinhold Co.

Affiliated with

Also associated with

Rating

Method of removing tannins and reducing clouding in drinks does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of removing tannins and reducing clouding in drinks, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of removing tannins and reducing clouding in drinks will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-525059