Method for modifying the quality of liquid foodstuff

摘要

The quality of a liquid foodstuff is modified by contacting it with micron-size carbon dioxide particles in a supercritical state. These particles are generated by supplying supercritical carbon dioxide through a filter with a mesh size of not more than 100 &mgr;m in average diameter. The liquid foodstuff was processed and contacted with carbon dioxide particles in a treating tank.