The function of carrageenan within the beer brewing industry is to enhance precipitation and flocculation processes. This is achieved through the addition of carrageenan preparations to wort at or near the end of wort boiling and results in increased amounts of precipitation and flocculation of polypeptide and polyphenolic material during wort cooling. The clarity of wort directly influences downstream filtration and fining characteristics of beer. The enhanced removal of particulate material from wort results in a reduction in filter loading, an increase in filter throughput and prevents the passage of fine particulate material into the finished beer. The use of carrageenan is therefore of positive benefit to the maintenance of beer quality and retail potential.
BF-SERIES are natural grade carrageenan blends designed for beer fining applications has the following advantages:
- Enhances wort and beer clarity
- Increases wort production
- Decreases fermentation time
- Increases ethanol yield
- Extends shelf life
- Maintains flavor stability
- Cost effective
- 0.03 – 0.06% by weight of the wort
Method of Addition
Carrageenan should be added to the boiling solution 10 minutes prior to the end of the boiling. When carrageenan is to be added too early to the boiling solution, degradation of the polymer will occur and product efficiency is lost.
5.0 - 5.5 recommended for optimum effect
The carrageenan manufactured by TBK Manufacturing Corporation complies with current purity criteria as set forth in 21 CFR .172.620 and 172.626, the European Union(EEC Directives), FAO/JECFA specifications and the Food Chemical Codex (FCC) standards.