GB571368A - Improvements relating to the clarification of liquids - Google Patents

Abstract

In the clarification of liquids, such as beers, wines, sugar juices, fruit or vegetable juices or white water from paper manufacture, a fibrous pectate sol is added to the liquid and converted into a gel coextensive with the liquid, the gel being allowed to flocculate and precipitate. A fibrous pectate of an alkali metal, ammonium or an alkaline organic base is preferably used. The fibrous pectate may be prepared as described in U.S.A. Specification Re 21077 or, after mild treatment with sodium carbonate, the pectinous material may be repeatedly leached with hydrochloric acid and the pectic acid so formed subsequently converted to a pectate. The pectate gel is usually one of calcium pectate produced by the calcium salts contained in the natural products. Compounds of other polyvalent metals may also be used, particularly in non-food applications of the process. Any deficiency of the calcium, &c., compounds must be made up by addition of the required amount. In examples, (1) .4 gram of fibrous sodium pectate pulp dispersion is mixed with 1 litre of sugar cane juice, (2) 315 parts of coarsely screened orange juice is mixed with 582 parts of 13 DEG Brix sugar syrup and 49 parts of a 5 per cent. sol of fibrous sodium pectate is added while stirring, (3) orange juice is diluted with twice its volume of water and small quantities or calcium chloride and fibrous pectate sol added successively, (4) 1 part of a 2.5 per cent. dispersion of fibrous pectate pulp is mixed with 300 parts of white water. Specifications 538,461, 539,620, [Group V], and 555,089 are referred to.