BF Series


Beer haze consists primarily of protein and polyphenol; it is the complexation of protein and polyphenol which is responsible for forming beer haze. The problem of reducing the susceptibility of beer to haze formation can be tackled by reducing protein and / or polyphenol levels or minimizing the molecular sizes of protein/polyphenols.

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:

  1. Enhances wort and beer clarity
  2. Increases wort production
  3. Decreases fermentation time
  4. Increases ethanol yield
  5. Extends shelf life
  6. Maintains flavor stability
  7. Cost effective

Use Level

  • 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.

PH Tolerance

5.0 - 5.5 recommended for optimum effect

Regulatory Status

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.

How do we produce our carrageenan? Find out here