Chill-proofing with synthetic magnesium silicates

Details Chill-proofing with synthetic magnesium silicates Chill-proofing with synthetic magnesium silicates

1974-09-03

1976-02-24

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

252449, 426 12, 426 17, 426422, C12C 714, C12H 102, C12H 104

Patent

active

039404986

ABSTRACT:
Undesirable protein and polyphenol molecules are removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates containing less than about 14% magnesium oxide. The resultant liquid is more resistant to chill haze formation. Even better results are obtained if a polyamide is blended with the acid-treated synthetic silicate prior to contact with the liquid. A filter aid, such as diatomite, can also be combined with the acid-treated synthetic magnesium silicate and/or the blends containing the polyamide.

REFERENCES:
patent: 2416007 (1947-02-01), Joachim
patent: 3251693 (1966-05-01), Brenner
patent: 3458393 (1969-07-01), Battista
patent: 3557023 (1971-01-01), Raible
patent: 3617215 (1971-11-01), Sugahara et al.

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