Prevention and reversal of the formation of undesirable aromas and flavors in beverages and food products
AssigneeCERIA, Inc.
InventorsKeith VILLA, Catherine Villa
Life of this patent
Estimating the term…
Abstract
Methods to remove off-flavors and adverse aromas from hop-containing and/or cannabis-containing beverages and food products using Group 11 elements are described herein.
Claims22
A method for preventing or eliminating the sensory perception of adverse aromas or off-flavors of a food or beverage comprising:
- a. creating a mixture of said food product or beverage also containing Group 11 metal salts in an amount required to react with sulfurous compounds present in said food product or beverage,
- b. adding an antioxidant, if needed, to said mixture to prevent or minimize heavy metal oxidation;
- and
- c. exposing said mixture to light.
3-5. (canceled)
A method for preventing or eliminating adverse aromas or off-flavors of a food product or beverage, comprising:
- a. passing said food product or beverages through piping or tubing that contains or is made with Group 11 metal particles in an amount required to react with sulfurous compounds,
- b. adding an antioxidant, if needed, to said food product or beverage to prevent or minimize heavy metal oxidation;
- and
- c. exposing said mixture to light.
8-10. (canceled)
A method for preventing or eliminating the sensory perception of adverse aromas or off-flavors of a food product or beverage, comprising:
- a. exposing said food product or beverage to Group 11 metal particles or a filtration matrix containing Group 11 metal particles in an amount required to react with sulfurous compounds,
- b. adding an antioxidant, if needed, to said food product or beverage to prevent or minimize heavy metal oxidation;
- and
- c. exposing said mixture to light.
(canceled)
14-15. (canceled)
A method for preventing or eliminating the sensory perception of adverse aromas or off-flavors of a food product or beverage, comprising:
- a. exposing said food product or beverage to an extract of yeast or other microorganisms, wherein the yeast or other microorganisms were previously exposed to copper, silver, gold or other Group 11 elements wherein said extract contains sufficient copper, silver, gold or other Group 11 elements to eliminate sulfurous aromas and flavors,
- b. adding an antioxidant, if needed, to said food product or beverage to prevent or minimize heavy metal oxidation;
- and
- c. exposing said mixture to light.
(canceled)
19-40. (canceled)
Dependencies are inferred from the claim text.