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Labilase

1 of 1 products in this brand

CBS Customized Brewing Solutions Labilase is an enzymatic preparation specifically developped to hydrolyze the components of the unfiltrable haze which may appear during fermentation especially when the yeast is stressed by high gravity wort, by fermentation temperatures, by high pressures in big tanks, etc. This enzymatic preparation works at normal fermentation, maturation and resting temperatures between 0°C and 30°C. Labilase is thermolabile and is quickly desactivated during beer pasteurization.

Ingredient Name: Enzyme

Functions: Enzyme

Physical Form: Liquid

End Uses: Beer

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name: Enzyme
Food Ingredients Functions: Enzyme
Ingredients: Enzyme
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Enzymes & Starter Cultures,
Processing Aids

Features & Benefits

Food Ingredients Features: Thermal Stability
Purposes: To improve beer colloidal stability by using Labilase during wort fermentation or beer maturation.

Higher glucans can be excreted by yeast during fermentation especially when dry yeast is used or when the yeast is physically stressed.

We have observed decreasings of 40-50% of beer turbidity in the breweries using Labilase at the rate of 2-3 g/hl.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Beer Brewing,
Liquor & Spirits
Food & Nutrition Applications: Beer
Application: In the beginning of fermentation or in the beginning of maturation.

This preparation is inactivated after 1 or 2 pasteurization units.

Properties

Physical Form: Liquid
Typical Properties
Temperature: This enzyme preparation is active at beer fermentation and maturation temperatures (0°C to 30°C) showing good hydrolysis results as the contact time during these stages is long enough.
pH Effect: This enzyme preparation is active at beer fermentation and maturation pH (4-5) showing good hydrolysis results as the contact time during these stages is long enough.

Safety & Health

Safety: Labilase is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for molds.

Packaging & Availability

Availability: Labilase is avalaible in liquid form.

Storage & Handling

Storage: The declared activity of Labilase is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C.