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    • 3. 发明申请
    • PROCESS FOR EXTENDING BEVERAGE STABILITY
    • 提高饮料稳定性的方法
    • WO2010040114A1
    • 2010-04-08
    • PCT/US2009/059459
    • 2009-10-02
    • ASEMBLON, INC.TIMMONS, Christopher, D.JOHANSSON, DrewHALL, Kathrine, A.
    • TIMMONS, Christopher, D.JOHANSSON, DrewHALL, Kathrine, A.
    • A21D6/00
    • C12H1/0408
    • There is disclosed a method for removing metal ions from a beverage by exposing the beverage to a porous silica gel functionalized with a metal chelating agent and then later removing the porous silica gel from the beverage. There is further disclosed various materials that can be used, during processing, to improve the shelf life of beverage, such as beer, wine and other alcoholic beverages. More specifically, there is disclosed an anti-oxidation process comprising the chelating of transition and alkaline earth metal ions, such as Fe, Cu, Mn and Mg, via a cross- linked chelation moiety in an extremely thin or monolayer coating that is bound to a porous solid phase through surface hydroxyl groups and a silane moiety. There is disclosed a beer beverage that is characterized by having an iron and copper content lower than any content previously achieved due to the inherent introduction of iron and copper ions from the source hops or other component materials.
    • 公开了一种通过将饮料暴露于用金属螯合剂官能化的多孔硅胶,然后从饮料中除去多孔硅胶从饮料中除去金属离子的方法。 进一步公开了可在加工过程中可用于改善饮料如啤酒,葡萄酒和其它含酒精饮料的保质期的各种材料。 更具体地,公开了一种抗氧化方法,其包括通过在极薄或单层涂层中交联螯合部分螯合过渡碱和碱土金属离子如Fe,Cu,Mn和Mg的抗氧化方法,其结合到 通过表面羟基和硅烷部分的多孔固相。 公开了一种啤酒饮料,其特征在于铁和铜含量低于之前由源啤酒花或其他组分材料固有引入铁和铜离子所达到的任何含量。