Beverages
Jacobi’s wide range of adsorbents and activated carbons help improve the quality and taste of many beverages.
- Jacobi’s products are used to remove the bitter taste in orange and lemon juice, the color components from apple and grape juices, and undesired components from wine
- Jacobi’s ion exchange resins and activated carbons improve ingredient water quality for beverages, removing chlorine, trihalomethanes, organic contaminants, taste and odour, and trace compounds such as pesticides.
BEVERAGES: PROCESSES
Dealkalisation
Removal of alkalinity ions in water solutions (HCO3-, CO3²-and OH-) – Carbonates.
Decolorisation
Removal of unwanted colors from food and beverage liquids/solutions.
Decolorisation
Removal of unwanted colors from food and beverage liquids/solutions.
Nitrate Removal
Selective removal of nitrate compounds from drinking water.
Deacidification
Removal of acidity from beverages, juices.
BEVERAGES: PRODUCTS
Strong Acidic Cation
Strong acidic cation resins are bead sized co-polymers (mainly polystyrene-divinylbenzene) with a sulfuric group which attracts cations. Resinex SAC comes in gel or macroporous types and are available in several bead sizes to adapt to different applications.
Strong Based Anion
Strong base anion resins are bead sized co-polymers (mainly polystyrene-divinylbenzene) with a tertiary or quaternary ammonium group which removes anions in various processes. Resinex SBA comes in gel or macroporous type and is available in different bead sizes.
W A C
WAC are polyacrylic, gel or macro ion exchange beads. They have the unique carboxylic acid functions.
Weak Based Anion
Weak base anion resins are bead sized co-polymers (mainly polystyrene-divinylbenzene) with tertiary ammonium groups, which are usually macroporous in structure.
AD Resins
Jacobi’s full line of specialty ion exchange resins for water softening, chelation, and heavy metals removal.
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