RU2406566C2 - Material for increasing colloidal stability of drinks - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: invention relates to stabilisation of drinks. The invention discloses a material for filtering and stabilising drinks containing polyphenols and/or sensitive proteins, especially for stabilising beer. The material is a composite consisting of microcrystalline cellulose and one or more protein and/or polyphenol sorbents. Preferably, the protein sorbent is silica in form of silicic acid derivatives: sol, hydrogel (silica gel), xerogel and or mixture thereof. The polyphenol sorbent is preferably cross-linked polyvinyl pyrrolidone.

EFFECT: invention increases colloidal stability of drinks with low consumption of sorbents.

13 cl, 5 tbl, 21 ex

Description

FIELD OF TECHNOLOGY

The invention relates to a material intended to increase colloidal stability (stabilization) of beverages containing proteins and / or polyphenols, and especially to stabilize beer.

BACKGROUND

Traditionally, in the fine purification of beverages, the liquid is filtered through a layer of filter aid. Most often, kieselguhr (diatomite) is used for these purposes, but it is considered a carcinogenic substance, and therefore in recent years new methods of filtration have appeared: membrane filtration and its variant - “cross-flow” filtration. The turbidity of drinks in this case is lower than with kieselguhr filtration, harmful microorganisms are almost completely removed, and accordingly this process eliminates the need for filtration. Membranes are easily regenerated and the costs when using them are lower or comparable to those when filtering through kieselguhr.

Unfortunately, beverages containing proteins and polyphenols become cloudy over time, regardless of the quality of the filtration. This is due to the formation of colloidal particles (mainly compounds of polyphenols with sensitive proteins), most of which are formed after filtration. Such drinks become cloudy during storage, which is accelerated by mechanical stress and, especially, when the temperature changes. Therefore, only filtration is not enough - to increase colloidal stability, polyphenols or sensitive proteins, or both, are partially removed from the drink using various sorbents.

There are two stabilization methods: in the first case, the sorbent (sorbents) is added to the drink before it is fed to the filter, and in the second case, stabilization is carried out after the filtration process. The first method is simpler, gives good results when filtering through an alluvial layer of kieselguhr, but there is no possibility of regeneration of expensive sorbents. Regeneration of sorbents is possible with membrane filtration, however, in this case, this stabilization method is ineffective.

The second method gives good results regardless of the filtration method and allows you to regenerate sorbents, but requires the installation of additional equipment and the costs of the stabilization operation. In addition, complete regeneration of sorbents is impossible (losses are always present), special and therefore more expensive sorbents are required, and in many cases the costs of regeneration are economically disadvantageous.

In any case, to reduce costs, a decrease in the consumption of sorbents is required, which requires an increase in their sorption ability.

According to this invention, an effective and inexpensive material is found, the use of which increases the sorption ability of sorbents of both proteins and polyphenols, and accordingly increases the colloidal stability of drinks even with a decrease in sorbent consumption. This material is a composite of sorbents of proteins and / or polyphenols with microcrystalline cellulose.

PROTOTYPES

The use of sorbents of proteins and polyphenols in the beverage industry both individually and jointly is widely known to specialists, however, in available publications there is no information about their use in combination with microcrystalline cellulose both in case of independent stabilization and stabilization combined with the process of filtering drinks.

Cellulose-based filtering materials have been known for a long time and were widely used until they were displaced by kieselguhr, they are not suitable for fine filtration of beverages, since cellulose fibers cannot retain fine particles, and crushed cellulose is compressed at high differential pressure that occurs in the filter layer. The same applies to microcrystalline cellulose, despite a number of articles and patents, it has not found industrial application as an independent filter material.

Therefore, ground pulp is used only as an additive to kieselguhr, for example, as described in the article: J. Speckner, H. Kieninger, Cellulose als Filterhilfsmittel, Brauwelt Nr. 46 (1984) 2058, as well as in WO / 1986/05511, US4910182, US 6712974 for strengthening the filter layer, especially in filters with a vertical filter surface. Microcrystalline cellulose additives are used to reduce the permeability of the filter layer (for example, WO / 1999/39806). It must be emphasized that microcrystalline cellulose is not a fibrous material, which is fundamentally different from cellulose fibers and products obtained by mechanical grinding of cellulose and preserving the fibrous structure, such as powder cellulose, microfibrillated cellulose, etc. Accordingly, since the above sources, speaking of cellulose and cellulose powder, do not mention microcrystalline cellulose, we are talking about a fundamentally different material. In addition, as shown below, the ability to increase the sorption properties of sorbents is inherent precisely in microcrystalline and not in powder pulp.

The use of sorbents, in particular PPVP, in combination with synthetic polymers, as described in WO 02/32544 (RU 2309005) and WO 03/084639 (RU 2339689), unlike microcrystalline cellulose, does not give an effect of increasing their sorption properties. In addition, these composites are used only for alluvial filtration and cannot be used to stabilize beverages during membrane filtration.

A microcrystalline cellulose and silica composite is described in publications WO / 1996/021429 and WO / 2004/022601 for use as a filler in tablet formulations. A wide list of hypothetical areas of application of this material is also defined, but its use as a stabilizer of drinks is not indicated.

Thus, no sources were found that indicate the use of microcrystalline cellulose in the manufacture of beverages in combination with sorbents of proteins and / or polyphenols and, in particular, with such common sorbents as polyvinylpyrrolidone or silica derivatives. There is also no evidence of a synergistic effect of increasing the sorption properties of sorbents of both proteins and polyphenols in the presence of microcrystalline cellulose.

DETAILED DESCRIPTION OF THE INVENTION

Improving the colloidal stability of beverages (stabilization), which is the aim of the present invention, is based on a previously unknown synergistic effect:

increase the sorption ability of a mixture of sorbents of proteins and polyphenols in combination with microcrystalline cellulose, which has a low intrinsic sorption ability with respect to proteins and polyphenols. This is especially important during stabilization combined with the filtration process using membranes, when, in contrast to kieselguhr filtration, the independent stabilizing effect of sorbents is not enough.

According to this invention, the composite material contains the following substances:

microcrystalline cellulose,

- a material capable of sorbing proteins,

- a material capable of absorbing polyphenols.

Microcrystalline cellulose is a partially depolymerized cellulose obtained by chemical degradation of cellulose-containing materials, and has been known since 1875 under the name hydrocellulose. Currently, various names of this material are used, in particular hydrolysis cellulose and cellulose with a maximum degree of polymerization (LODP-cellulose). In connection with the destruction, first of all, of amorphous sections of cellulose and an increase in the crystallinity of the final product, this material is more often called microcrystalline cellulose. Traditionally, it is obtained by acid hydrolysis of cellulose-containing materials with an aqueous solution of mineral acid. But for the purposes of this invention, microcrystalline cellulose produced by other methods, such as alcoholysis, alkaline hydrolysis, hydrolysis with Lewis acids, treatment of cellulose-containing materials with acid reagents or oxidizing agents with simultaneous mechanical action, etc. is also suitable. There are no restrictions on the methods of washing, bleaching and drying the microcrystalline cellulose used.

Of the sorbents of polyphenols, it is preferable to use crosslinked polymers or copolymers of N-vinylamides, and in particular polymers of N-vinyl lactams, and more preferably, use of crosslinked polyvinylpyrrolidone (PPVP) as a commercially available and accordingly most affordable sorbent.

Of the protein sorbents, it is desirable to use silica in various forms and its derivatives, although silicic acid derivatives: sols, hydrogels, xerogels, and alkaline earth metal silicates are more preferred.

Together with microcrystalline cellulose, both one and two types of sorbents can be used, this is determined mainly by the type of drink and the availability of special equipment. So, microcrystalline cellulose in combination with both a sorbent of proteins and a sorbent of polyphenols (for example, silica gel and PPVP) can be used to stabilize drinks containing both proteins and polyphenols (for example, beer). Microcrystalline cellulose in combination with a sorbent of polyphenols can be used to stabilize drinks containing a small amount of protein (for example, wine). If there is equipment for the regeneration of a polyphenol sorbent (usually regenerated PPVP), it is advisable to use microcrystalline cellulose with a protein sorbent for stabilization during filtration, and a polyphenol sorbent in combination with microcrystalline cellulose for additional stabilization after filtration.

The relative number of components can vary widely and depends on the properties of the materials used (degree of grinding, sorption capacity, etc.), as well as on the conditions of their use and on the type of drink, and must be selected individually in each case. In principle, the content of each of the main substances should be at least 1% by weight of their total amount. This value is determined by the minimum effective amount of the substance, which gives the mixture the necessary useful properties, however, it is preferable that the content of each substance be at least 5% by weight.

In addition to the main components listed in the claimed material, other substances can additionally be used. These include abrasive additives used to grind microcrystalline cellulose, as well as other materials, but the possibility of their presence should be considered in each case separately. The main thing is that additives and impurities should be harmless to health and should not impair the quality of drinks.

The average particle size of the components used is not critical, but there are still some limitations. Thus, the use of materials with an average particle size of less than 1 μm increases the resistance of the filter layer in a process combined with kieselguhr filtration, if the average particle size is too large (more than 500 μm), then the stabilization efficiency will be low. Particle size is especially important during stabilization, combined with membrane filtration, when too small particles clog the pores of the membranes, and large particles clog their transport channels. In most cases, materials with an average particle size of 10 to 100 microns are suitable, and most products commercially available for stabilizing beverages meet these requirements.

Attention should be paid to the method of application and preparation of the material. The simplest is to add to the drink (in the storage tank or in the pipeline in front of the filter) individual components or a composite obtained by dry mixing. This leads to positive results, but is not an effective method, since the components are mixed in equipment and in pipelines at their low concentration, resulting in low efficiency of their interaction.

The most effective is the preliminary mixing of the components in the presence of a small amount of water or an aqueous liquid (drink) with active mechanical action, and it is desirable to conduct subsequent drying of the resulting composite. Such joint processing of the components leads to their active interaction, which is unattainable with dry mixing of materials. This is due to the surface properties of microcrystalline cellulose and sorbents - their particles have a developed surface with many active groups. Between the particles dispersed in an aqueous fluid, hydrogen bonds form. Some of these bonds arise directly between particles, while others include intermediate molecules or chains of water molecules. Accordingly, not only physical, but also physico-chemical bonding of microcrystalline cellulose particles and sorbents occurs, and their useful properties are enhanced.

In preparing the material, the dry content of the components in the mixture can be from 1 to 75% by weight. The lower limit is determined by the minimum concentration at which there is a real interaction of particles, and the upper limit is determined by the ability of the wet mixture to undergo mechanical stress without the use of equipment of particular complexity. In practice, it is more preferable to use mixtures with dry components ranging from 10 to 40% by weight.

In addition, as a result of the joint processing of microcrystalline cellulose with sorbents, the size distribution of its particles changes. Typically, microcrystalline cellulose immediately after its production contains particles with a size from fractions of a micron to 1000 microns. When using alluvial filters, the particle size is not so important, but the presence of large particles is undesirable in membrane filtration. Co-processing of materials in an aqueous medium reduces the number of large particles of microcrystalline cellulose, while the resulting average particle size of microcrystalline cellulose is controlled by the duration of the joint treatment. This effect is especially manifested for substances having a higher hardness compared to cellulose, such substances are most inorganic sorbents and, in particular, silica gel.

As an illustration, the attached graph shows the particle size distribution:

- for silica gel before joint processing - dashed line,

- for microcrystalline cellulose before joint processing - dashed line,

- for a mixture of microcrystalline cellulose and silica gel (1: 1 by weight) after co-processing for 10 minutes, a solid line.

It can be seen that as a result of the joint treatment, practically all microcrystalline cellulose particles larger than 100 microns are destroyed, and the content of small particles (less than 1 micron) increases slightly.

If there is no need to use sorbents with high hardness in the composition of the claimed material, for grinding MCC, the above-mentioned neutral abrasive additives can be introduced into it, for which various minerals can be used, for example, alumina, kaolin, calcium carbonate (calcite), etc.

The presence of microcrystalline cellulose gives the material the ability to form granules, which in some cases is more convenient for use. These granules quickly disintegrate in water or in a drink, so their size does not matter and is determined only by the ease of use.

TECHNICAL RESULT

The technical result of the application of this invention is to increase the colloidal stability of drinks and, accordingly, increase their warranty shelf life, resistance to conditions of transportation and storage. The use of the claimed inventive stabilization material in all cases can reduce the consumption of sorbents, which is especially important for such an expensive material as PPVP.

It should also be noted an additional positive effect of the use of microcrystalline cellulose in the stabilization of beverages - in all cases there is a slight decrease in turbidity and a significant decrease in the content of dextrins (amylose and amylopectin oligopolymers).

Moreover, industrial experiments showed a smaller increase in differential pressure on the membrane filters when using the stabilization material according to this invention compared to the use of sorbents in the absence of microcrystalline cellulose. As a result, the membrane cycle life is extended by 10-30%, which reduces the consumption of expensive reagents for membrane regeneration and increases the productivity of the equipment.

EXAMPLES

In all experiments, microcrystalline cellulose obtained by treating gaseous hydrogen chloride with waste cotton-gauze production was used. Divergan® PPVP produced by BASF was used as the polyphenol sorbent, and Cöstrosorb® CWK silica gel was used as the sorbent of proteins. For membrane cross-flow filtration, NORIT BMF-RX 300 QS equipment was used.

The material for examples 1-14 was prepared as follows: a dispersion of microcrystalline cellulose in water (mass ratio of water: MCC was 3: 1) was mixed using a high-speed mixer (5000 rpm) for 5 minutes until a creamy mass was formed, then sorbents were added with additional water (water: silica gel ratio was 1: 1, water: PPVP ratio was 3: 1), the resulting mixture was stirred for another 10 minutes, and then dried.

The examples present data obtained for different industrial batches of one beer brand, however, comparative paired experiments (in the presence and absence of microcrystalline cellulose) were conducted with beer from the same batch.

The turbidity of the drink (in this case, beer) was determined in terms of turbidity units EMU (European Brewery Convention). To characterize the colloidal stability of beer, two main tests were used to determine the colloidal stability of the drink and predict its guaranteed shelf life:

- cold haze - during the test, the beer is kept at a temperature of minus 4 ° С for 40 minutes, resulting in the precipitation of protein-polyphenolic complexes, the indicator of colloidal stability of beer is a change in its turbidity (ΔЕВС) after cooling.

- cold clouding in the presence of ethanol - the test is carried out similarly to the cold clouding test, but with the addition of ethyl alcohol, which reduces the solubility of protein-polyphenol complexes and accelerates their precipitation, the addition of alcohol is 5 ml per 100 ml of beer.

Tests were also conducted that did not allow to accurately assess the colloidal stability of the drink, but provide additional information on the basis of which it is possible to evaluate the effectiveness of the action of sorbents:

- sensitive proteins - change in the turbidity of beer (ΔЕВС) after adding 10 mg of tannin to 100 ml of beer, the test allows you to evaluate the content of sensitive proteins in the drink.

- the limit of precipitation with a saturated solution of ammonium sulfate (SASPL) - the addition of a saturated solution of ammonium sulfate, causes the precipitation of both mouneobrazuyuschih (sensitive) and foaming proteins.

- tanoids - an indirect determination of the content of active polyphenols in beer due to their binding to polyvinylpyrrolidone.

The content of residual dextrins was determined by standard technology — by changing the optical density of the solution (wavelength 578 nm) when stained with iodine solution. The data are presented as the iodine number in arbitrary optical units. For normally sugared wort and, as a result, for long-term beer, it is desirable that the iodine number is less than 0.3 optical units.

Examples 1 and 2.

In these laboratory experiments, beer after the separator was fed to a filter with a pre-washed layer of kieselguhr. Kieselguhr and sorbents (examples with the letter “a”) or kieselguhr and a pre-prepared composite of sorbents with microcrystalline cellulose (examples of the letter “b”) and with powder cellulose (example 2-c) were dosed into the beer stream in front of the filter. The test results are shown in Table 2. Data analysis shows the effectiveness of microcrystalline cellulose in combination with silica gel, and in combination with silica gel and PPVP. The combined use of materials in both cases led to an increase in the colloidal stability of beer. From examples 6-b and 6-c shows that the use of powdered cellulose, unlike microcrystalline cellulose, does not increase the colloidal stability of the final product.

Table 1 The effectiveness of the stabilization process, combined with the filtration process through kieselguhr (results of laboratory experiments). Name of substance Example Number one 2 but b but b at Dosage in grams per hectoliter of beer Kieselguhr 110 110 110 110 110 Silica gel thirty thirty thirty thirty thirty PPVP - - twenty twenty twenty Microcrystalline cellulose - 10 - 10 - Cellulose powder - - - - 10 Test results Cold haze, ΔЕВС 0.5 0.4 0.1 0,0 0.1 Cold haze in the presence of ethanol, ΔЕВС 4.9 3,7 0.8 0.5 0.8 Sensitive proteins, ΔЕВС 0.1 0.1 0.3 0.1 0.3 SASPL, ml / 100 ml of beer 23 25 23 25 23 Tanoids, mg PVP / L of beer 52 39 fourteen fourteen fourteen Iodine number, opt. units 0.12 0.08 0.12 0.06 0.11 Turbidity H90, EMU 0.75 0.56 0.73 0.61 0.75

Examples 3-7. In these laboratory experiments, beer after the separator was fed to the membrane filter, sorbents (examples with the letter “a”) or sorbents with microcrystalline cellulose (examples with the letter “b”) were dosed into the beer stream before the filter. From the analysis of the results shown in Table 2, it is seen that the stabilization method according to this invention significantly increases the colloidal stability of beer even with a reduced consumption of sorbents.

table 2 The effectiveness of the stabilization process combined with the membrane filtration process (results of laboratory experiments). Name of substance Example Number 3 four 5 6 7 but b but b but b but b but b Dosage in grams per hectoliter of beer Silica gel - - fifty thirty - - fifty thirty 40 40 PPVP - - - - 25 twenty 25 twenty twenty* twenty* Microcrystalline cellulose - 10 - 10 - 10 - 10 - 10 Test results Cold haze, ΔЕВС 22 19 2.9 1.4 1,2 0.9 2.5 1,5 1.7 1.4 Cold haze in the presence of ethanol, ΔЕВС - - 8.7 4.3 4.7 2,3 7.9 4.3 4.4 3.9 SASPL, ml / 100 ml 12 fourteen 24 17 eleven 12 eighteen 22 19 21 Sensitive proteins ΔЕВС 2.9 2.1 1.3 1.4 4.8 4.1 2,3 0.6 1.4 1,1 Tanoids, mg PVP / L 54 48 47 34 22 19 28 23 fifteen 13 Iodine number, opt. units 0.12 0.04 0.09 0.02 0.08 0.02 0.05 0.02 0,07 0.02 Turbidity H90, EMU 0.77 0.75 0.48 0.44 0.43 0.41 0.73 0.71 0.57 0.51 * - Stabilization of regenerated PPVP after filtration.

Examples 8-10. In examples 9 and 10, the sorbents in the absence and in the presence of microcrystalline cellulose (control example 8) were dispensed into a beer stream circulating through a membrane cross-flow filtration unit. An analysis of the results shown in Table 3 shows that the use of pure sorbents practically does not give a stabilizing effect, while their use even in smaller amounts, but together with microcrystalline cellulose, sharply increases the colloidal stability of beer, and also increases the working cycle of membranes (in this case, 24%).

Table 3 Efficiency of the stabilization process combined with the cross-flow filtration process (industrial test results). Name of substance Example Number 8 9 10 Dosage in grams per hectoliter of beer Silica gel - fifty 40 PPVP - 25 twenty Microcrystalline cellulose - - 10 Test results Cold haze, ΔЕВС 22 fifteen 1,6 SASPL, ml / 100 ml of beer 12 13 12 Differential pressure increase, bar / hour 0.11 0.24 0.19 Cycle time membranes, hour 10.7 5 6.2 Iodine number, opt. units 0,07 0,07 0.05 Turbidity H90, Air Force 0.77 0.72 0.53

Examples 11-14. In these experiments, beer filtered through kieselguhr was treated with sorbents in the absence (examples with the letter “a”) and in the presence (examples with the letter “b”) of microcrystalline cellulose. The data presented in table 4, clearly demonstrate the presence of a synergistic effect - an increase in the sorption ability of a mixture of microcrystalline cellulose with sorbents, in comparison with individual substances. In these examples, the "purity of the experiment" is observed - the influence of filter materials on the sorption process is excluded.

Table 4 The effectiveness of the sorbents in the stabilization of filtered beer (after filtration through kieselguhr). Name of substance Example Number eleven 12 13 fourteen but b but b but b but b Dosage in grams per hectoliter of beer PPVP - - twenty fifteen - - twenty fifteen Silica gel - - - - thirty fifteen thirty fifteen Microcrystalline cellulose - 5 - 5 - 5 - 5 Test results Cold haze, ΔЕВС 2,3 2,3 1.8 0.3 0.8 0.6 0.3 0,0 Cold haze in the presence of ethanol, ΔEVC 6.9 6.4 3,7 2,8 4.2 3,1 1.4 0.2 SASPL, ml / 100 ml of beer 10 13 fifteen 17 eighteen twenty 21 26 Sensitive proteins, ΔЕВС 4.1 3.6 0.6 0.4 0.4 0.1 0.4 0.1 Tanoids, mg PVP / L of beer 63 59 12 10 63 54 fourteen eleven Iodine number, opt. units 0.12 0.08 0.08 0.02 0.11 0,03 0.10 0.02 Turbidity H90, EMU 0.85 0.79 0.66 0.60 0.75 0.55 0.65 0.54

Examples 15-21. In these experiments, beer filtered through kieselguhr was treated with various sorbents other than silica gel and PPVP, in the absence (examples with the letter “a”) and in the presence (examples with the letter “b”) of microcrystalline cellulose.

Table 5 The effect of microcrystalline cellulose on the effectiveness of various sorbents in the stabilization of filtered beer (after filtration through kieselguhr). Name of substance Example Number fifteen 16 17 eighteen 19 twenty 21 but b but b but b but b but b but b Dosage in grams per hectoliter of beer Xerogel silicic acid - twenty fifteen - - - - - - - - - - Silikazole - - - fifty thirty - - - - - - - - Aerosil - - - - - 40 thirty - - - - - - Bentonite - - - - - - - thirty twenty - - - - Magnesium silicate (chrysotile asbestos) - - - - - - - - - 40 thirty - - Sulphonated agarose - - - - - - - - - - - twenty 10 Microcrystalline
kaya cellulose - - 5 - 10 - 10 - 10 - 10 - 5 Test results Cold turbidity, ΔЕВС 2,3 0.7 0.5 0.6 0.4 2.0 1.8 1,6 1.4 2.0 1,2 0.4 0.2 Cold haze in the presence of ethanol, ΔЕВС 5,6 4.1 2.9 4.3 2.5 4.9 4.2 4,5 3.2 4,5 3,5 0.9 0.5

Examples 22-30. In these experiments, a sorbent composite with microcrystalline cellulose, which underwent various preliminary processing, was added to beer filtered through kieselguhr with stirring. The data presented in table 6, clearly demonstrate the increase in the effectiveness of the composite with the activation of processing.

Table 6 The effect of the intensity of pre-treatment of a composite of sorbents with microcrystalline cellulose on the effectiveness of the stabilization of beverages. Example Number Dosage in grams per hectoliter of beer The method of preparation of the composite Pre-treatment time, min Cold cloudy
ΔEBC Cold haze in the presence of a reference, ΔEBC PPVP Silica gel MCC 22 - - - filtered beer - 2.7 7.4 23 twenty thirty - sorbents without treatment - 0.6 1.8 24 twenty 25 10 untreated components - 0.3 1.3 25 fifteen twenty 5 manual mixing twenty 0.3 1,2 26 fifteen twenty 5 laboratory stirrer, 60 rpm twenty 0.2 0.7 27 fifteen fifteen 5 mixer, 3000 rpm 10 0.1 0.5 28 fifteen fifteen 5 mixer, 5000 rpm 10 0.1 0.5 29th fifteen fifteen 5 ultrasonic dispersant 3 0.1 0.4 thirty fifteen fifteen 5 mixer, 5000 rpm, drying 10 0,0 0.4

Claims (13)

1. Material for increasing colloidal stability (stabilization) of drinks containing proteins and / or polyphenols, treating the drink with sorbents and their subsequent removal, characterized in that together with one or more sorbents of proteins and / or polyphenols contains microcrystalline cellulose. 2. The material according to claim 1, where the term drinks means liquids for food or medical purposes, obtained from plant materials by digestion, extraction, extraction, fermentation and similar methods, and these liquids mainly include infusions, extracts, juices, wines and low-alcohol drinks , in particular beer and similar products. 3. The material according to claim 1, in which the sorbent of polyphenols is a cross-linked polymer or a copolymer of N-vinyl lactam and, preferably, cross-linked polyvinyl pyrrolidone. 4. The material according to claim 1, in which the sorbent of proteins is silica in various forms or derivatives of silica and, preferably, derivatives of silicic acid: sol (silica sol), hydrogel (silica gel), xerogel or alkaline earth metal silicate. 5. The material according to claim 1, in which the content of each component is at least 1% by weight and preferably at least 5% by weight. 6. The material according to claim 1, in which the average particle size of each component is in the range from 1 to 500 microns and, preferably, in the range from 10 to 100 microns. 7. The material according to claim 1, made by dispersing its components in water or in an aqueous liquid (beverage), wherein the content of dry components in the mixture is from 1 to 75% and, preferably, from 10 to 40% by weight. 8. The material according to claim 1 in the form of granules. 9. A method of stabilizing drinks, characterized in that the material according to claim 1 is used. 10. The method according to claim 9, characterized in that the stabilization is carried out simultaneously with the filtering process. 11. The method according to claim 10, characterized in that membrane filters are used. 12. The method according to claim 10, characterized in that the alluvial type filters are used. 13. The method according to p. 12, characterized in that the material according to claim 1 is applied in addition to the main filter material, in particular to kieselguhr.