Process for the preparation of a stable citrus flavored malt beverage
US4440795A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 23, 1982 |
| Grant date | Apr 3, 1984 |
| Priority date | — |
| Expiry date | Jun 23, 2002 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12H3/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing a stable citrus flavored alcoholic malt beverage which does not form off aromas on storage comprises subjecting a feed or beer which contains components which can in the presence of citrus flavoring agents cause off aromas upon storage to reverse osmosis employing a membrane having a molecular weight cutoff of up to about 200 to remove substantial amounts of sulfur containing amino acids and other labile components which in the presence of citrus flavoring can cause off aromas, collecting the permeate which passes through said membrane and using it as the alcoholic base to which the citrus flavoring is added to obtain a stable citrus flavored alcoholic malt beverage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.