Albakoll™ T

Identification & Functionality

Food Ingredients Functions

Stabilizer

Ingredients

Bentonite, Albumen

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Stabilizers

Features & Benefits

Labeling Claims

Allergen-free,

Non-GMO

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Oenology

Food & Nutrition Applications

Wine

Application

Albakoll T has been developed to match the particular needs of the vinegar process technology. Vinegar is a very difficult media to treat for its richness in colloids. It needs to be stabilized, clarified and make easy to process. Albakoll T reacts very well in this low pH and high colloids level conditions:

• improving polyphenols colloids stability and color hue;
• removing turbidity and haze to obtain a good clarity level;
• removing heat unstable protein with balanced bentonite content.

The clarification is very rapid (24-48 hours) and results in very compact sediments.

Thanks to its composition and wide action spectrum Albakoll T can be successfully applied on white wines very difficult to fine or filter. They usually are pressings or wines with very thick and persistent haze, due to colloid richness.

Instructions for Use

• The product can be prepared by dissolving the powder 1:10 – 1:20 in water some hours before use. Add it to the wine to be treated, very slowly stirring well.

Dosage

• From 500 to 1500 ppm (50 to 150 g/hl).
• In case of very high protein instability a further clarification by Superbenton DC (500-1000 ppm; 50 - 100 g/hl) should be necessary.

Properties

Physical Form

Powder,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Physical State	Powder	—	DC 1.01
Color	grey	—	DC 1.02
Smell	Neutral	—	DC 1.03
Proteins Content	min. 11	%	DC 2.04
Moisture Content	max. 15	%	DC 1.06
Ash Content	max. 85	%	DC 1.07
pH Susp. 5%	8.5 - 9.5	—	DC 1.05
Dispersibility	good	—	DC 1.04
Total Heavy Metals	max. 10	ppm	A.A.Spectrophotometry
Lead Content (Soluble)	max. 6	ppm	A.A.Spectrophotometry
Stabilizing Carbons	5	%	technical information
Total Bacteria	max. 30000	per g	plate count
Yeast And Moulds	max. 10	per g	plate count

Technical Details & Test Data

Classifications and Declarations

Compliance with regulations

• EU Reg. 2019/934 - Codex OIV (oenology)
• Product not certified as organic, but allowed for organic wine production if the organic version isn’t available (EC Reg. 889/2008)

Other statements

• This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)

Packaging & Availability

Packaging Type

Bags

Packaging

• 1 kg and 25 kg bags.

Storage & Handling

Storage

Keep the product in its whole package in a cool place, away from moisture.