Development of an improved silica-based beer stabilizer.
MBAA TQ vol. 34, Number 3, Pages 179-184 VIEW ARTICLE
Trials of a new type of silica gel preparation (which is a hydrogel but has the superior beer stabilizing capability normally associated with xerogels, without their drawbacks of poor filtration performance and dustiness, and moreover selectively adsorbs haze forming proteins, leaving the foam forming capacity and foam stability of the beer unaltered, unlike most protein removing beer stabilizers which cause a loss of foaming proteins) are described. The question of the correct way to compare the performance of different protein adsorbing agents in quantitative terms is discussed together with the effects of the permeability, particle size and average pore diameter of silica gel preparations on their beer stabilizing performance.
Keywords : beer colloidal performance silica gel stabilisation