Method of removing color bodies from a fermentation broth

A method of removing color bodies from a fermentation broth includes precipitating a color-forming impurity (color body) by adjusting the fermentation broth to a pH greater than about 13; filtering out precipitated color-forming impurities from the broth; and bleaching a second color impurity by tre...

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Bibliographische Detailangaben
1. Verfasser:	FRUCHEY, OLAN S
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ACYCLIC OR CARBOCYCLIC COMPOUNDS ADHESIVES BEER BIOCHEMISTRY CHEMISTRY DYES ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FORELSEWHERE METALLURGY MICROBIOLOGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS MUTATION OR GENETIC ENGINEERING NATURAL RESINS ORGANIC CHEMISTRY PAINTS POLISHES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method of removing color bodies from a fermentation broth includes precipitating a color-forming impurity (color body) by adjusting the fermentation broth to a pH greater than about 13; filtering out precipitated color-forming impurities from the broth; and bleaching a second color impurity by treating the broth with an oxidizing agent.