PROSPECTS FOR USING CHITOSAN AS A STABILIZER IN COLLOIDAL OUTSTANDING
This article discusses the main representatives of the class of polyphenols, as well as the causes of the formation of colloidal opacities. The main auxiliary materials used in the technology of fermentation beverages are presented. The studies were carried out on model solutions, such sorbents as chitosan, diatomaceous earth and a combined sorbent based on them were studied. The maximum sorption of tannin by chitosan occurred already at 30 minutes of exposure and amounted to 242.5 mg of tannin per 1 g of chitosan. The maximum sorption of tannin by diatomaceous earth was 58.4 mg per 1 g of sorbent. The combined material based on diatomaceous earth and chitosan absorbs 147.2 mg of tannin per 1 g of sorbent. Chitosan and the combined sorbent have the best sorbing properties in relation to polyphenols. Research in this area will solve the problem of colloidal turbidity, increase the shelf life and sale of finished fermented drinks and beer.