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  • Carrageenan - China

    price: contact company for price

    One.Product presentation In the process of beer brewing, excessive

    dissolved substance which contents nitrogen in material and accessories

    enter into malt juice evitably.The excessive thermal-changed protease

    can be removed when the malt juice is boiled, but there are many other

    cool protease to result in beer turbidity, which can’t be removed through

    normal boil.This cool protease can make filter difficult, and effact

    eventually beer’s non-biological stability.In the process of boiling

    malt juice, adding Carrageenan can validly remove excessive

    protease(especially cool protease) to obtain clear and stable malt

    juice. Carrageenan is a macromolecular D-Gelose which is extracted from

    extractive of Delisea Pulchra, and it is a neutral and green prodcut.In

    the case of PH of malt juice, it can apply its molecular-chain ester

    sulphate to combine with protease which has the positive charge in malt

    juice to generate condensation product which generally gets big and

    heavy and deposit from the juice, and then generate the firm malt

    dregs, therefore, the result of removing excessive protease can be

    reached, which increase beer’s non-biological stability. Two.Main

    function and trait

    1. Removing excessive protease(especially cool protease) in malt juice to increase beer non-biological stability.

    2. Clearing malt juice to improve beer filter.

    3. Induce the using quantity of filtering medium.

    4. Raising density of malt dregs, and induce loss of malt juice to increase acquired rate of malt juice.

    5. It is completely a kind of auxiliary medium which combine with protease and don’t enter into beer after it deposits.

    6. This won’t affect stability of beer flavor.

    Three.Using methods

    This product is added into the boiling pan ahead of ten to twenty mins before malt juice finishs its boil.Granular carrageenan can be directly added into the boiling pan, and powder should be mixed to paste using water before it is added, which can avoid powder’s fly.

    Four.Using quantity

    The recommended quantity is 15-30 ppm.Amount of this enzyme you add rests on the case of using additional material each factory and content of protease in malt juice.The suitable amount you add should be certained according to the experimental result.

    Five.Storage and package specification

    In the condition of cool and dry place, it can be kept well two years

    Carrageenan

    For any questions and needs please contact us below


    Company Contact:


    • Phone: 15006400068

    • Address: 11,KaiyuanRoad,LichengArea,Jinan,Shandong,China, jinan, China

    • Email: Email


    Published date: September 7, 2012 -

    • Business Description: involved in international trade import export of goods, products, and services

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