Preservation of hops utilizing ascorbic acid
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United States of America Patent
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Aug 30, 1983
Grant Date -
N/A
app pub date -
Oct 1, 1981
filing date -
Oct 1, 1981
priority date (Note) -
Expired
status (Latency Note)
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Abstract
This invention relates to a method of preserving hops from oxidation. Hops are often required to be stored for long periods and are therefore subject to deterioration due to oxidation. The method of this invention overcomes this problem by adding ascorbic acid to the hops. The ascorbic acid is oxidized in preference to the hops and therefore prevents the hops from being oxidized. The introduction of ascorbic acid powder during the hops pelletizing process and immediately after the hammermilling steps also prevents the loss of valuable hop constituents which naturally occurs during the pelletizing process.
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