Beer haze prevention protease

 PRODUCT DESCRIPTION

Protease (specific endopeptidase)is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The enzyme preferentially destroys haze sensitivity of proteins. The unique property makes it very beneficial in brewing and beverage to prevent cold haze and improve non-biological stability. It can also be used for the processing of animal and vegetable protein hydrolysate.

Cold haze in beer and beverages is formed mainly due to the interactions between haze sensitive proteins and polyphenols The specific endopeptidase can modify the sensitivity and prevent the formation of haze.

ØBeer colloidal stability improvement

lPrevent beer cold haze;
lNo impact on foaming and taste;
lNo harm to antioxidation capacity of beer.

Light brown liquid. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

The recommended dosage is 5ppm-20ppm on basis of cool wort in fermenter. Dilution with 10-20 times of cool brewing water before addition is recommended. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with convenient volume. Please contact our technical support for more details.

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

ØPackage： 5kg/drum.
ØStorage： Keep sealed in a dry and cool place with good ventilation and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.
ØShelf life:  12 months in a dry and cool place.