Knowde Enhanced TDS
Identification & Functionality
- Flavor Ingredient Class
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Hops Extract
- Technologies
- Product Families
Features & Benefits
- Product Features
Standardized CO2 hop extract preserves the aroma and bitter substances of the hops from which it is made. It has excellent stability and is a practical and concentrated alternative to raw hops or Hop pellets. The brewing properties of the original hops are retained. An early gift in the Brewing pan mainly brings bitterness, while later adding the lightly flowing hop oils are retained a hop-aromatic beer is created.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Product Application
For effective bitterness, the extract should be used at the beginning of the wort boiling or up to ten minutes afterwards be admitted. The yield of the α-acids in the beer is slightly higher than with non-isomerized hop pellets and is usually between 32 and 38%. If added late during the wort boiling process, the Yield of the α-acids are significantly lower. The required amount of CO2 hop extract results from the α acid content and the expected yield. The actual yield can vary depending on the plant and Process parameters vary. If the addition is made by means of an automated dosing system, the extract should be in the Heated up beforehand to 40 ° C and gently stirred to ensure a clean dosage
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Carbon Dioxide Quality | Food Grade | — | — |
| Density | 0,85 -1,1 | g/ml | — |
| Extraction Pressure (Liquid) | 150 - 500 | bar | — |
| Extraction Pressure (Liquid) | 55 - 70 | bar | — |
| Extraction Temperature (Liquid) | 50 - 60 | °C | — |
| Extraction Temperature (Liquid) | 5 - 15 | °C | — |
| Hop Oils | approx. 1 - 12 | ml / 100 g | — |
| Viscosity | approx. 1 - 3 Pas at 30 - 40 | °C | — |
Regulatory & Compliance
- Certifications & Compliance
- Quality Assurance And Food Safety
The Barth-Haas Group operates quality management systems based on ISO 9001 as well Food safety management programs in accordance with internationally recognized (HACCP) guidelines. You can find more information about our systems and programs on our website (www.barthhaasgroup.com).
Technical Details & Test Data
- Product Specifications
α-acids are depending on the desired concentration, usually between 10 and 40%
β-acids are usually 5 - 40% (not standardized and depending on the hop variety and the desired standardized alpha acid concentration)
- Analytical Methods
Three methods can be used to determine the α-acid content: high performance liquid chromatographic (HPLC), spectrophotometric and conductometric methods.
A specific measurement of the hops acid concentrations can be carried out by means of:
- HPLC with the current ICE standard, according to EBC method 7.7 or ASBC method Hops-14
- Conductometric methods EBC 7.6 or ASBC Hops-8
- ASBC Hops-8 spectrophotometric method
- The hop oil concentration can be determined using:
- EBC method 7.10 or ASBC method Hops-13
Safety & Health
- Safety Note
Standardized CO2 hop extract is a natural, non-toxic product and can be used without danger provided routine protective measures such as avoiding skin and especially eye contact
get noticed. For more information, please refer to the relevant safety data sheet.
Packaging & Availability
- Packaging
Container sizes are between 0.5 and 4 kg. Large single-use containers are available in sizes between 50 and 200 kg available. The container material complies with all requirements of the Food Contact Ordinance. For large containers for automated dosing systems, viscosity analyzes can be provided on request. The entire inner surface of the container is lined with a food-grade coating.
Storage & Handling
- Storage And Shelf Life
Standardized CO2 hop extract is extremely stable when stored correctly. The hop oils stay in preserved in their original condition. The extract should be stored cool at 0 to 5 ° C and within eight Years after manufacture. If the extract is stored at room temperature (below 25 ° C), it should be consumed within three years. Opened containers should be used up within a few days become.