Deacidification of food liquids
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United States of America Patent
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-
Jul 24, 1984
Grant Date -
N/A
app pub date -
Mar 10, 1982
filing date -
Mar 11, 1981
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Food liquids such as wines are deacidified by removing malic acid without substantially affecting the tartaric acid content of the liquids. Deacidification is carried out by adding to the liquid calcium carbonate, potassium bicarbonate, calcium tartrate and a calcium double salt of tartaric and malic acids to cause precipitation of crystals of tartromalate from the liquid. The amount of calcium carbonate is sufficient to increase the pH of the food liquid to 4.5. The amount of calcium tartrate is sufficient to eliminate the portion of malic acid beyond the tartaric acid stoichiometrically equivalent content.
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