IMPROVEMENTS IN THE PROCESS OF CLARIFICATION AND STABILIZATION liquid food

摘要

Improvements in the process of clarification and stabilization of food liquids of vegetable origin characterized in that the liquids are passed through treating beds of ion exchangers with very low contact time; and the use for the process of clarification and stabilization of liquid foods macromolecular ion exchangers that have not experienced precondensation but simply a polymerization polar group allows strong activity and the use of the two conditions simultaneously.