POLYCLAR PLUS USER GUIDE. Balanced Stabilization Prevents Chill Haze Extends Shelf-Life Enhances Flavor Stability Extends Filtration

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1 POLYCLAR PLUS Prescription Clarification and Stabilization of Beer Balanced Stabilization Prevents Chill Haze Extends Shelf-Life Enhances Flavor Stability Extends Filtration USER GUIDE PERFORMANCE ENHANCING PRODUCTS FOR BEVERAGES

2 POLYCLAR PLUS PRESCRIPTION CLARIFICATION The Polyclar Plus family of products is a composite of micronized, cross-linked polyvinylpolypyrrolidone (PVPP) and a specially developed grade of silica xerogel. They are designed to take advantage of the synergism between these two components for extending beer shelf-life, enhancing flavor stability, and extending beer filtration. The Polyclar Plus grades are all dual acting stabilizers offering a highly effective method for preventing non-biological haze in all types of beer. The Stabilization of Beer Non-biological haze formation results from the hydrogen bonding of haze-producing proteins with the polyphenol constituents in beer. To achieve colloidal stability, it is necessary to either reduce these protein-polyphenol complexes or prevent them from forming in the first place. This can be done by removing either the susceptible proteins, the polyphenols, or both. Some common methods to colloidally stabilize beer are: Protein precipitation (tannic acid), degradation (papain), or adsorption (silica gels). Polyphenol adsorption with PVPP. Polyclar Plus for balanced stabilization. 1

3 AND STABILIZATION OF BEER It is well understood that balanced stabilization is far superior to removing only a single component involved in the formation of haze complexes. Polyclar Plus family of stabilizers combines the action of select grade of silica xerogel, which adsorb the proteins involved in haze-formation, with highly selective polyphenol removal by micronized PVPP. The combined action has been found to be synergistic in terms of enhancing beer shelf-life while providing additional benefits. Living with Variability Beer is made via biochemical processes and the starting material is itself biological. Consequently, it is next to impossible to predict the amounts of the haze-causing polyphenols and proteins in beer. The following uncontrollable variables significantly impact the haze potential of a beer: The type of beer being produced. Darker beers (stouts, etc.) have more polyphenols than do lighter beers (American lagers). The source of the malt. Malt not only varies between different malt sources, but it also varies from year-to-year, even if procured from the same maltster. The wide annual variability stems from the variety of barley, farmers cultural and fertilizer practices, and the environmental conditions where the barley was grown. Other grains used in brewing the adjunct ratio. Different adjuncts are used to provide a higher or lower fermentable extract in the wort. Some common adjuncts used include corn grits, rice, converted syrups, sucrose and cane juice. The brewing process variables. Mashing cycle, lautering/mash filter, amount and type of hops, kettle boiling, fermentation procedure, yeast type, conditioning time and temperature, filter temperature and type. 2

4 Many of these are uncontrollable variables, like the weather, where the barley or hops are grown, leading ISP to develop the various grades of Polyclar Plus. The PVPP to silica xerogel ratios in different Polyclar Plus grades offers the brewmaster the ability to select a product that gives an optimum of balanced stabilization regardless of the beer type being stabilized. The graph below shows the advantage of being able to select the right stabilization product for any particular beer. In this case, using American lager, Polyclar Plus 820 (80% xerogel and 20% PVPP) provides the most balanced stabilization. Ratios higher in PVPP (Polyclar Plus 550, 640 and 730) over stabilized with regard to polyphenol removal but under-adsorbed proteins. Treatment Tannoid Protein Total Polyphenol Content (SASPL) (mg/1) None PP 550 BDL PP 640 BDL PP 730 BDL PP PP Tannometer was used to measure Tannoids & Proteins. BDL beyond detectable limits. With a much heavier beer, like an all-malt beer, not only does the appropriate dose change but so does the choice of the Polyclar Plus grade. The chart below, from a plant trial, shows that with a porter-type beer, the appropriate level of dosing is more than in a light lager (80g/hl vs. 40g/hl), and that the most effective grade (Polyclar Plus 640) has a higher PVPP content with a higher adsorptive capacity for polyphenols. Stabilization of an American Lager by a Range of Polyclar Plus Grades (40g/hl) Stabilization on an All Malt High Alcohol Beer (7% v/v) by Polyclar Plus Grades (80g/hl) Increasing Protein Stability ml P40//100ml Beer to 5 EBC Additiional Haze Increasing Protein Stability ml P40//100ml Beer to 5 EBC Additional Haze Increasing Polyphenol Stability ml T125/100ml Beer to 2 EBC Additional Haze Increasing Polyphenol Stability ml T125/100ml Beer to 2 EBC Additional Haze 3

5 Advantages of Polyclar Plus Stabilizers The prime advantage of the Polyclar Plus grades is obtaining balanced stabilization regardless of a beer s inherent content of proteins and polyphenols. However, the list below shows the numerous advantages of using one of the members of the Polyclar Plus family for beer clarification and stabilization. Contains select grades of xerogel and micronized PVPP that removes proteins and polyphenols in one step for balanced stabilization. Flexible grade selection for balanced stabilization of any beer type. Contains both xerogel and PVPP for easier handling that is more cost effective than sequential treatments. Prevents the formation of colloidal haze through insoluble protein/polyphenol complexes. Prevents oxidation of polyphenols (flavanoids) into complex polyphenols (tannoids) giving beer a harsh, astringent flavor and contributing to staling flavors in beer. Has optimal pore structure and particle size characteristics for adsorption of haze forming components. Technical Profile At normal use levels, 20 to 80 g/hl (5-20 lbs/100 bbl), Polyclar Plus will provide chill haze stabilities necessary for long distribution and stock turnover cycles. Actual dosing rates and the grade used will depend on the type of beer and conditions of treatment. Removes astringent tannins and provides flavor stability. Removes tannins and proteins for extended shelf-life of beer. Hydrophobic proteins that contribute to popcorn type polymer foam stability are not extracted. PVPP improves dispersion and slows sedimentation of xerogel resulting in more uniform dosing thus improving removal of haze-inducing components. Filtration advantages from longer filter runs, lower differential pressures and increased throughput have been observed in plant trials. Uses existing plant and equipment with no additional capital costs. Both PVPP and silica gel are approved under German purity law (Reinheitsgebot) as a process aid not a filter aid. Particle Size and Morphology Mean particle size of a hydrated Polyclar Plus slurry is greater than the mean particle size of the dry components. Since adsorption is principally a surface phenonemon, the larger, hydrated particles efficiently bind the polyphenols. As the photomicrograph shows, ISP s Polyclar is a popcorn type polymer. This results in irregular particles that have more surface area, hence greater absorption capacity, than PVPP s having smoother surfaces. The select xerogel in Polyclar Plus has a pore volume of 1.2 cc/g and a surface area per gram of 300 m 2. The large surface area allows for high protein adsorption that compliments the adsorptive capacity of the micronized PVPP. 4

6 Polyphenols and proteins are adsorbed simultaneously. Additional adsorption can occur via bridging with adsorbed polyphenols and adsorbed proteins, because of close proximity of the hydrated silica xerogel and PVPP. Filtration Efficiency removal. However, in Polyclar Plus, the PVPP has a positive impact on resuspendability of the xerogel reducing the energy for resuspendion by 96% (see chart). Inversions Required to Re-disperse 10% Slurries After 24 Hours of Sedimentation The use of Polyclar Plus stabilizers allows for single pass filtration. A more permeable filter cake is formed having excellent flow properties and superior stabilizing ability. The rate of settling of the xerogel component is retarded by PVPP. This helps to ensure more uniform contact and extraction. This is also a contributing factor to the more permeable filter cake. Sedimentation of PVPP, Xerogel and Polyclar Plus 73 Manufacturing Polyclar Plus stabilizers are manufactured under GMP conditions and the manufacturing facility is ISO 9001 certified. ISP follows strict internal quality control procedures to ensure that all products released for sale will meet and often exceed its product specifications. Material Safety Data Sheets are available from ISP upon request. Related to sedimentation rate, the difficulty in resuspending a settled slurry is also important. If the agitation in the dosing tank is stopped the particles will settle rapidly. In the case of silica gel alone, it may be difficult to resuspend the particles once they have settled. This can lead to sediment in the dosing tank and result in under-dosing for protein Regulation PVPP and silica xerogel are permitted for use in beer stabilization in most countries including the European Community, U.S. and Japan. Under section 9, paragraph 6 of the exceptionally strict German Beer Purity Control Law 5

7 (the Reinheitsgebot), PVPP may be used in quantities of up to 50 g/hl for beer treatment. Dosing Procedures The dosage levels, slurry make-up, point of injection, dispersion into the beer and contact time are important elements for economical and optimal performance of Polyclar Plus stabilizers. Typical dosage levels for Polyclar Plus stabilizers are in the range g/hl (5-20 lbs/100 bbl). The exact amount and grade required is dependent upon the type of beer, the brewing materials used, the brewing process, required shelf-life, mode of treatment and contact time. Determination of the proper dosage levels should be addressed on a brewery-by-brewery basis. The slurry (at 10% w/w) should be made up with cold, de-aerated water in a slurry tank equipped with an agitator and CO2 blanket. Agitation should be vigorous to ensure proper hydration and mixing. Recommended hydration time is a minimum of 30 minutes. It is important that Polyclar Plus slurries be added uniformly so that all of the beer comes into contact with the stabilizer. This may be achieved with the use of an in-line proportioning pump that doses the stabilizer slurry during beer transfer. Recommended contact time for optimal performance is 10 minutes. Some possible modes of addition are: (1) Injection into the beer stream during transfer to the cold storage tank. This allows adequate dispersion, contact time and settling prior to filtration; (2) Injection into the beer stream after centrifugation and/or after primary filtration; (3) Injection into the beer stream during transfer to the DE (Kieselguhr) filter; (4) Addition to DE slurry tank as both a precoat and bodyfeed allowing for single-pass filtration and stabilization. This last method gives an increased throughput, but stabilization may be slightly reduced due to less contact time with the beer. Service Capabilities Polyclar Plus stabilizers are being supplied to leading breweries throughout the world and are widely recognized for their outstanding performance in beverage clarification and stabilization. ISP operates on a global basis with facilities to provide complete technical service by highly specialized scientists and brewmasters. ISP technicians can measure the amount of haze-causing protein and polyphenols in green beer using a PT-Standard nephelometer. The results can be used as a guide to which Polyclar Plus grade should be used as well as a suggested dose rate that will provide the most economical balance of protein and polyphenol stabilization. 6

8 WORLD HEADQUARTERS PERFORMANCE-ENHANCING PRODUCTS INTERNATIONAL SPECIALTY PRODUCTS 1361 Alps Road Wayne, New Jersey 07470, USA USA Sample Center: Tel: (800) USA Customer & Sales Service: Tel: (800) Fax: (732) USA & CANADA SALES OFFICES PERSONAL CARE, PHARMACEUTICAL & BEVERAGE ILLINOIS, USA Tel: Toll Free: (800) Fax: PERFORMANCE CHEMICALS NORTH CAROLINA, USA Tel: Toll Free: (800) Fax: FINE CHEMICALS OHIO, USA Tel: Toll Free: (877)-ISP-OHIO Fax: Sales: ISP ALGINATES CALIFORNIA, USA Tel: Toll Free: Cust. Service: Fax: CANADA Tel: Toll Free: (800) Fax: LATIN AMERICA CUSTOMER SERVICE ARGENTINA Tel: /0659/3293 Fax: BRASIL Tel: Fax: COLOMBIA Tel: + 57 (1) Fax + 57 (1) MEXICO Tel: /26/38 Fax: /65 VENEZUELA Tel: Fax EUROPE CUSTOMER SERVICE AUSTRIA Tel: +43 (0) Fax: +43 (0) BELGIUM Tel: +32 (0) /34 Fax: +32 (0) BULGARIA Tel: +359 (0) Tel/Fax:+359 (0) CZECH REPUBLIC Tel: +420 (0) Fax: +420 (0) FRANCE Tel: +33 (0) /59 Fax: +33 (0) GERMANY Tel: +49 (0) (0) (0) Fax: +49 (0) HUNGARY Tel: +36 (0) Fax: +36 (0) ITALY Tel: Fax: NETHERLANDS Tel: +31 (0) Fax: +31 (0) POLAND Tel: +48 (0) /57 Fax: +48 (0) RUSSIA Tel: Fax: SPAIN Tel: +34 (0) Fax: +34 (0) SWEDEN (Also: Denmark, Finland, Norway) Tel: +46 (0) Fax: +46 (0) SWITZERLAND Tel: +41 (0) Fax: +41 (0) TURKEY (Also Middle East) Tel: +90 (0) /1548/1549 Fax: +90 (0) UK Tel: +44 (0) /55 Fax: +44 (0) ASIA PACIFIC CUSTOMER SERVICE N.S.W. AUSTRALIA Tel: Fax: VICTORIA, AUSTRALIA Tel: Fax: BEIJING, CHINA Tel: /6474 Fax: CHENGDU, CHINA Tel: Fax: GUANGZHOU, CHINA Tel: / Fax: SHANGHAI, CHINA Tel: Fax: HONG KONG Tel: Fax: HYDERABAD, INDIA Tel: Fax: MUMBAI, INDIA Tel: Tel: TelFax: INDONESIA Tel: /82 Fax: OSAKA, JAPAN Tel: Fax: TOKYO, JAPAN Tel: Fax: KOREA Tel: /6934 Fax: MALAYSIA Tel: /28/98 Fax: MAKATI CITY, PHILIPPINES Tel: Fax: SINGAPORE Tel: Fax: TAIWAN Tel: Fax: THAILAND Tel: Fax: Trade mark registration applied for Registered trade mark of the ISP group International Specialty Products Designed & Printed in USA. Polyclar Plus The information contained in this brochure and the various products described are intended for use only by persons having technical skill and at their own discretion and risk after they have performed necessary technical investigations, tests and evaluations of the products and their uses. While the information herein is believed to be reliable, we do not guarantee its accuracy and a purchaser must make its own determination of a product s suitability for purchaser s use, for the protection of the environment, and for the health and safety of its employees and the purchasers of its products. Neither ISP nor its affiliates shall be responsible for the use of this information, or of any product, method, or apparatus described in this brochure. Nothing herein waives any of ISP s or its affiliates conditions of sale, and WE MAKE NO WARRANTY, EXPRESS OR IMPLIED, OF MERCHANTABILITY OR FITNESS OF ANY PRODUCT FOR A PARTICULAR USE OR PURPOSE. We also make no warranty against infringement of any patents by reason of purchaser s use of any information, product, method or apparatus described in this brochure.