Key qualities of beer such as clarity, shelf life and foam stability are determined by filtration and stability during the brewing process. Filtration removes suspended solids and stabilizes to prevent the formation of haze. Binding of wheat protein with hop polyphenols results in turbidity, affecting appearance and shelf life. We usually use enzymes or additives such as PVPP for clarification and filtration, but can affect beer flavor and foam stability, and increase costs and waste.
Because of its large surface area and strong adsorption force, nano-silica can effectively remove proteins and polyphenols and make beer clear quickly. Compared with other additives, it has less impact on taste and foam stability, and can better maintain the original flavor and quality of beer.
Customer Demand
Remove suspended particles and improve the transparency of the beer
It does not affect the flavor or foam of the beer
It can remain clear and transparent at low temperatures
Reduce solid waste, water use and operating expenses
Recommended
HOMFP® silica for beer clarification
HOMFP® clarifies beer with silica that selectively adsorbed fog-sensitive proteins in beer without interfering with beer flavor and foam stability. It achieves the desired stability in a short period of time, thereby reducing reliance on other beer stabilizers such as one-way PVPP, enzymes and tannins. In addition, due to its designed permeability, HOMFP™ can be used as a filter aid without changing current process parameters.
If you have any questions about the performance and applications of our products, please feel free to contact us. We will provide you with professional and personalized solutions.
