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The stabilizer (clarifier) of food liquids based on amorphous silicon dioxide

The stabilizer (clarifier) of food liquids based on amorphous silicon dioxide

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Russia, Novozeebkov
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Technical characteristics
  • BrandНПП Экокремний, ООО
  • Country of manufactureRussia
Description

The problem of turbidity is very relevant in the production of light, highly fermented beer. Pasteurized beer becomes especially cloudy during prolonged storage. pasteurization accelerates the appearance of turbidity. There are few substances contributing to turbidity in fresh beer - about 11 - 23 milligrams per 1 liter. These are mainly polypeptides and polyphenols. But when stored at temperatures close to 0 degrees, their amount increases several times, which leads to the formation of a flocculent precipitate - protein turbidity. Cold clouding is a harbinger of irreversible clouding.

The widespread use of pasteurization and the storage of beer in refrigerators forces brewers to pay special attention to its resistance to cold clouding.

The use of specialized adsorbent stabilizers in beer production technology makes it possible to delay the moment of sediment formation in the finished product and to preserve the attractive presentation of the drink for a long time.

Our company manufactures anti - protein haze “Kovelos - Stab” based on amorphous silicon dioxide (synthetic silica), which has a special surface structure of particles with a specific surface area of 350 sq. m. 1 gram. “Kovelos - Stab” binds proteins and polyphenols causing clouding and souring of beer and forms an insoluble precipitate. This process is called stabilization. After stabilization, beer can be stored without turbidity for up to 180 - 250 days.

“Kovelos - Stab” is introduced into already fermented beer at a dose of 30 - 80 grams per hectoliter. The greatest efficiency of clarification is achieved at a temperature comfortable for the formation of turbidity - 0 degrees C. At this temperature, substances that cause turbidity are quickly sorbed. Stabilization (clarification), depending on the technical feasibility of the brewing industry, can be carried out both in the stream before filtration (together with kieselguhr filtration), and in tanks (after - fermentation tank, virpol, etc. ) before filtration. The process of adsorption of turbidity lasts a very short time (several minutes) . Longer contact with the stabilizer does not adversely affect the drink. A combination of a stabilizer (clarifier) with other additives (processes) is possible.

It is worth noting that, unlike bentonite, Kovelos - Stab does not swell and thereby avoids loss of the drink.

We produce 3 brands of stabilizers - Kovelos - Stab 21 xerogel (10% water content inside the particles), Kovelos - Stab 23 hydrogel (30% water inside the particles) and Kovelos - Stab Z sol (highly dispersed system on 80% water based). Unlike the first two brands of stabilizers, “Kovelos - Stab Z ” is set only in stationary tanks.

The stabilizers "Kovelos - Stab" are completely safe for living creatures and do not adversely affect the quality of the drink, foaming, preserve the natural taste and aroma of beer.

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The stabilizer (clarifier) of food liquids based on amorphous silicon dioxide
The stabilizer (clarifier) of food liquids based on amorphous silicon dioxide
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