Method of treating liquid foods of plant origin for the purpose of stabilising them, especially with respect to their colour

摘要

The invention relates to a method of treating liquid foods of plant origin, such as musts/worts, wines, beers, juices or aqueous or dilute alcoholic extracts or concentrates of fruits, citruses or vegetables. The liquid to be treated is supplemented with chitosan in the form of a powder of the latter or of its salts - malate, tartrate or citrate -, or in the form of a solution of these same salts, in an amount such that there are 10 to 300 grams of chitosan per hectolitre of liquid, this powder having a particle size of less than 250 microns.