Natural Antifoam Ingredients & Flavours EMEA Region Where It - - PowerPoint PPT Presentation

Where It All Comes Together

Natural Antifoam

Ingredients & Flavours – EMEA Region

Technical capabilities

Brewing ingredients and process aids

Dextrin/glucan degradation Low carbohydrate beer Increased fermentability Reduced foaming Improved protein sedimentation Wort clarity Reduced foaming Obtain maximum extract with good run-off Reduced ß-glucan levels Liquefaction/dextrinisation of adjuncts Chill haze stability Diacetyl reduction Improved yeast floculation Chill haze stability Foam stability Flavour stability

BIOGLUCANASE BIOFERM AMYLOGLUCOSIDASE PROTEASE HITEMPASE WHIRLFLOC FERMCAP S BIOGLUCANASE AMYLOGLUCOSIDASE YEAST FOODS FERMCAP PROFIX BIOMATEX L BIOFINE BIOFINE CLEAR PROFIX BIOFOAM BIOCLOUD BIOX FLAVOUR

Brewing Fermentation Alcoholic Beverages Non-Alcoholic Beverages Malt drinks Beverage processing Creating and Stabilising Foam Reducing Process Foam Beer Soft drinks FABs / beer mixes Instant coffees etc

Kerry Foam Solutions for Beverages

Main steps of foam formation

Formation of bubbles Protein Emulsifier Tannins Stabilisation Hydrocolloids Emulsifiers Protein

1. 2.

Destabilisation

Lipids Silicon based AF Veg/Cereal Oil based AF

3.

– Overall foam reduces process and cost efficiencies – Coating of vessels - higher CIP needed – Excessive foaming during CIP processes can greatly reduce cleaning efficiencies – Excessive foaming of washing / rinsing liquors can greatly decrease foaming

efficiency.

– Inaccurate readings from control and measuring equipment such as temperature, level

and density controllers.

–Negative impact on CO2 purity/recovery

Why foam can be inconvenient

FermCap S –Most recent commercial trials/observations

• Increased FV capacity – up to 7-15%
• Increased hop utilisation – 4%
• Increased speed of fermentation
• Improved beer foam
• Improved CO2 recovery
• Yeast sediments faster at end of fermentation, better compaction and better

filtration performance

• No special cleaning required for cross flow filtration (ceramic) membranes.
• No reduction on flux rates with cross flow filtration (ceramic) membranes.

FermCap benefits: Increased fermenter capacity and earlier CO2 recovery in high gravity brews

99,0% 99,1% 99,2% 99,3% 99,4% 99,5% 99,6% 99,7% 99,8% 99,9% 100,0%

4 5 6 7 8 9 10

Time after tank filling (h) CO2 purity

Control FermCap

The desired CO2 purity is reached earlier in the fermentations using FermCap: there is no entrapped air in the foam (because there is virtually no foam !) the headspace represents a smaller volume and is faster to replace it by the pure CO2 produced by the yeast

to CO2 compression Exhausting gas vent

FermCap Control

At the beginning of the fermentation, the decision of either venting or using the exhausting gas depends on its CO2 content 6,050hl

17° P

5,750hl

17° P

Fermenter fill increasd by 5.2%