{"id":13789,"date":"2022-10-19T10:08:01","date_gmt":"2022-10-19T16:08:01","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=13789"},"modified":"2023-08-21T14:23:56","modified_gmt":"2023-08-21T20:23:56","slug":"fb-webinar-silica-gel-for-beer-stabilization","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/13789\/fb-webinar-silica-gel-for-beer-stabilization\/","title":{"rendered":"WEBINAR: Silica Gel for Beer Stabilization"},"content":{"rendered":"

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Presented by PQ Corporation<\/a>
\nRecorded on December 6, 2022
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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.<\/p>\n

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\u2010OH) 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.<\/p>\n

PQ\u2019s BRITESORB\u00ae<\/sup> silica gels are highly selective adsorbents for beer haze-forming protein, with no adverse effect on flavor, foam, color, or aroma. BRITESORB\u00ae<\/sup> beer stabilizers have chillproofed more beer than any other silica gel in the world.<\/p>\n

BRITESORB\u00ae<\/sup> particles have pores of carefully controlled size and huge internal surface area. 10g of BRITESORB\u00ae<\/sup> silica gel have a similar area to a football (soccer) filed.<\/p>\n

Silica gel beer stabilizers are divided into three categories: silica hydrogels, silica hydrated xerogels and silica xerogels.
\nHydrogels 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.<\/p>\n