Chill-proofing with synthetic magnesium silicates
AssigneeJohns Manville
InventorsElbert Roy Butterworth, Willard John Duensing
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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.
Claims19
A method of stabilizing aqueous liquids or aqueous liquid suspensions against chill haze formation comprising contacting said liquid or said suspension with an acid-treated synthetic magnesium silicate containing 13% or less by weight of magnesium, on an oxide basis, in an amount effective to eliminate or reduce said chill haze and seperating said silicate from said liquid or liquid suspension to provide an aqueous liquid or aqueous liquid suspension resistant to chill haze formation.
A method of stabilizing an aqueous liquid or aqueous liquid suspension selected from the group consisting of wort, beer and wine against chill haze formation comprising contacting said liquid or suspension with particles of acid-treated synthetic magnesium silicate, having a magnesium content of 13% or less by weight in an amount effective to stabilize said liquid or suspension against chill haze formation and separating said particles from said liquid or suspension to provide a liquid or suspension resistant to chill haze formation.
Dependencies are inferred from the claim text.