Abstract: A composition is disclosed which is useful for reduction (by as much as 50% or more) of the rate of free fatty acid buildup and color degradation in cooking oils in fast food outlets and other eating establishments. The composition consists essentially of three specifically defined components: 47 to 59 parts by weight diatomite, 28 to 36 parts by weight synthetic calcium silicate hydrate, and 12 to 24 parts by weight synthetic magnesium silicate hydrate. Also disclosed is a process for achieving such reduction by treating the oil (as by filtering) with the composition.

Abstract: Undesirable protein and polyphenol molecules are removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates containing less than about 14% magnesium oxide. The resultant liquid is more resistant to chill haze formation. Even better results are obtained if a polyamide is blended with the acid-treated synthetic silicate prior to contact with the liquid. A filter aid, such as diatomite, can also be combined with the acid-treated synthetic magnesium silicate and/or the blends containing the polyamide.