Process for the removal of iso-valeric acid from vinegar

Details Process for the removal of iso-valeric acid from vinegar Process for the removal of iso-valeric acid from vinegar

1989-10-06

1991-02-19

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

210660, 426 17, 426271, C12H 104

Patent

active

049942921

ABSTRACT:
Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived from fruits, etc. into contact with a non-ionic porous synthetic adsorbent, selectively adsorbing to remove iso-valeric acid contained in vinegar and reducing the concentration of iso-valeric acid to below 10 ppm, thereby effectively removing uncomfortable smelly ingredient, while leaving soluble nitrogen ingredient as the tasting or ingredient, organic acids providing mild sourness and color ingredients.

REFERENCES:
patent: 4156026 (1979-05-01), Gogel
patent: 4205092 (1980-05-01), Mattick et al.
patent: 4898742 (1990-02-01), Shrikhande et al.

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