Presented by PQ Corporation
December 6, 2022, at 9 a.m. EST
Beer contains various proteins (polypeptides) and tannins (polyphenols) that can slowly react during shelf storage to develop a colloidal complex. This complex becomes insoluble at cold temperatures at which beer is stored and consumed. The result is the formation of an undesirable turbidity known as chill haze.
Silica gel is an amorphous form of silicon dioxide produced from naturally derived raw materials that contains a network of pores. The surface chemistry includes silanol groups (Si‐OH) that specifically adsorb haze protein in beer. Only the proteins that cause chill haze are selectively adsorbed, while the proteins necessary for a stable head of foam are not adsorbed. This makes silica gel highly selective for haze protein.
PQ’s BRITESORB® silica gels are highly selective adsorbents for beer haze-forming protein, with no adverse effect on flavor, foam, color, or aroma. BRITESORB® beer stabilizers have chillproofed more beer than any other silica gel in the world.
BRITESORB® particles have pores of carefully controlled size and huge internal surface area. 10g of BRITESORB® silica gel have a similar area to a football (soccer) filed.
Silica gel beer stabilizers are divided into three categories: silica hydrogels, silica hydrated xerogels and silica xerogels.
Hydrogels have the advantages of lower dusting and faster filtration, while xerogels have the advantages of effectiveness at shorter contact times and higher activity on difficult-to-chillproof beers.
- During the webinar we will discuss how the different types of silica gel can impact the beer colloidal stability and the advantages of each of them.
- We will also address the differences between dead end and crossflow (membrane) filtration and which silica gel products are advised for each case.
- And we will talk about gluten free beer and present some considerations on organic/bio beer.
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Product Development Manager
Miguel Monsanto holds a PhD in the area of Separation Technologies applied to the Food Industry from the Eindhoven University of Technology where he worked on the separation of polyphenols from aqueous green and black tea. After finishing his PhD he started his career in the brewing industry. He has extensive experience having worked for one of the world’s major brewing company. Presently, he has a global role as Product Development Manager at PQ Corporation. The company is the market leader in highly selective silica gel adsorbents, for brewing applications.
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