BEERPAP®
- is a product specially developed to stabilize
beer and other beverages, to optimally reduce the quantity of polypeptide
and polyphenol haze precursors.
- is produced by solution polymerization
(6-caprolactam) into kieselguhr elements
- the unique technology has been patented
Colloidal
hazes occurrence diagram:
Chill haze
Permanent haze
Sorptive removal of polyphenols by polyamides:
Product description:
Fine, loose powder of bright ochry colour
Advantages in comparison with other common agents:
- flow capacity of the given chemical has been
optimized
- it does not dissolve in beer (true polymer)
- it has effect on protein substances as well
- it is not necessary to let it swell
Use: for beer stabilization
Recommended dosing:
On the basis of our present knowledge, we recommend
doses of 40 – 50 g/hl. The dosing depends on the required time of stability,
and, further, on technology used during beer production and on input materials.
Therefore, it is necessary to omptimize doses according to particular
conditions.
Conclusion:
From the results of the tests made
by The Institute of Chemical Technology Prague it is evident that BEERPAP® in comparison with the other stabilizers retains
more polyphenols, but on the other side adsorbs the same amount of
anthocyanogens. It means that a beer
stabilized by BEERPAP® has better characteristics
keeping the same or the longer colloid stability of the product.
BEERPAP conforms to the requirements of (EC) European Parliament and
Council regulation No. 1935/2004, act 258/200 Sb. on public health protection
and amendments to some related acts, as amended, and decree of the Ministry of
Health of the Czech Republic No. 38/2001 Sb. on hygienic requirements for food
contact products used for beer filtration stabilization, as amended. (National
Institute of Public Health test report Z21-1030/06)
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