Method for stabilizing colloidal and taste qualities of beverages

摘要

A method for treating beverages containing turbidity procursors and/or enzymes is described. The technique involves contacting the beverages with a diol or dicarboxylic acid polycondensate at a temperature ranging from 28.4 DEG to 176 DEG F., thereby resulting in separation of deleterious substance. The colloidal and taste qualities of the resultant beverages is thereby enhanced.