Knowde Enhanced TDS
Identification & Functionality
- Flavor Ingredient Class
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Hop Pellets
- Technologies
- Product Families
Features & Benefits
- Product Properties
Type 90 pellets are added in the brewhouse during the wort boiling in order to give the later beer the appropriate bitterness and character, which is identical to that obtained with raw hops. Hop pellets can also be used for hopping (adding in the storage tank, "dry hopping") during or after fermentation. Compared to raw hops, hop pellets have a higher homogeneity, better storage stability and reduce storage and transport costs. They produce an aroma that is identical to that produced by raw hops. Due to their traditional use in brewing, hop pellets are included in the GRAS list (generally recognized as safe) of the American FDA (Food and Drug Administration) and in accordance with US FDA regulations 21 CFR 170.30 (c) and 170.3 (f).
Applications & Uses
- Markets
- Food & Nutrition Applications
- Product Application
For a high bitter yield, the pellets should be used at the beginning of the wort boiling or for 15 minutes afterwards be added. The yield of the α-acids in the beer depends on the cooking system and others Process parameters and is usually between 30 and 35%. A later addition towards the end of the Cooking results in a lower yield of the α-acids, but the yield of the flavor-effective ones Substances increased. The amount of the dose is calculated according to the corresponding α-content and the typical Yield experience. If you want to achieve a pronounced hop aroma, the hops should be added by means of the oil content of the pellets can be dosed. Pellets can be dosed automatically.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Drying Temperature | max. 60 | °C | — |
| Humidity | 7 -12 | % | — |
| Pellet Temperature | max. 20 | °C | — |
| Pellet Temperature | max. 55 | °C | — |
Regulatory & Compliance
- Certifications & Compliance
- Quality Assurance And Food Safety
BarthHaas operates a quality management system based on ISO 9001 as well as management programs for Food safety according to internationally recognized HACCP guidelines. More information about our Systems and programs can be found on our website (www.barthhaas.com).
Technical Details & Test Data
- Analytical Methods
There are three different types of methods for determining the α-acid content: one Specific measurement of the α-acids using HPLC or conductometric or spectrophotometric methods:
The α-acid content can be determined using the following analytical methods:
- EBC method 7.5 - (α-acids in the form of the conductometer value (LCV))
- ASBC spectrophotometric method (Hops-6) - (α- and β-acids)
- HPLC (with ICE standard according to the EBC method 7.7 or the ASBC
- Method (Hops-14) - (α- and β-acids)
The hop oil concentration can be determined by means of
- EBC method 7.10 or
- ASBC method Hops-13 can be determined
- Product Specifications
α-acids : as in raw hops, depending on the respective variety and the year of harvest
β-acids : as in raw hops, depending on the variety and the year of harvest
Hop oils : as in raw hops, depending on the respective variety and the year of harvest
Safety & Health
- Safety
A breathing mask should be used if dust is generated. Hop pellets are flammable material. For more information, please refer to the relevant safety data sheet (SDS) on our Website www.barthhaas.com can be downloaded.
Packaging & Availability
- Packaging
The pellets are packed in bags made of a composite film (with an aluminum layer as a diffusion barrier). The Filling takes place under an inert gas atmosphere or as vacuum packaging. The foil materials used comply with the provisions of the Food Contact Ordinance. The remaining oxygen content in the foils is less than 2% of the gas volume. The film sizes available are between 1 and 500 kg.
Storage & Handling
- Storage
Hop pellets should be stored in a cool place between 0 and 5 ° C and within 3 years after processing are used up. When stored at –20 ° C, the pellets can be stored for up to 5 years. Opened Because of the breakdown reactions of the bitter acids and oil components, foils should be within a few Days to be used up.
Hop Deterioration During Storage And Shipping:
Hop Product Storage at up to 30°C Cold Storage at 3 °C Cones (3 months storage 22 % 5 % Pellets (1 year storage) 12 % 3-6 % Table 1: α-Acid losses in % relative during different storage conditions [1]
Shipping Temperature Alpha Losses Up to 25°C 3-6 % Up to30°C 5-8 % Up to35 °C 6-10 % > 35°C Up to 15 % Table 2: Alpha-acid losses during overseas transportation in % relative [2]