Process for the removal of iso-valeric acid from vinegar
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United States of America Patent
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Feb 19, 1991
Grant Date -
N/A
app pub date -
Oct 6, 1989
filing date -
Oct 6, 1989
priority date (Note) -
Expired
status (Latency Note)
Importance
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.
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