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Karmelosa L

1 of 2 products in this brand
Karmelosa L is Carboxymethyl cellulose in aqueous solution, for wine tartrate stabilization.

Ingredient Name: Carboxymethyl Cellulose

Functions: Stabilizer

Labeling Claims: Non-GMO

Physical Form: Liquid

End Uses: Wine

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Carboxymethyl Cellulose

    Food Ingredients Functions

    Stabilizer

    Ingredients
    Carboxymethyl Cellulose
    Food Additive Number
    E 466, INS 466
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Texture & Consistency

    Stabilizers

    Features & Benefits

    Labeling Claims

    Non-GMO

    Product Highlights

    Carboxymethyl cellulose (CMC) is used for wine tartrate stabilization; it blocks potassium tartrate formation and growth. There are many types of CMC available on the market, that vary in chemical characteristics and hence applications; and are traditionally used in agri-food, pharmaceutical and industrial sectors. After numerous trials within the Dal Cin laboratories, the best results were found with Karmelosa. It is a carboxymethyl cellulose characterized by an optimal substitution (frequency of carboxymethylic groups) and polymerization degree (glucose units) for stabilization efficacy and for ease of use (low viscosity, correlated with the polymerization degree). Karmelosa is available in powder (Karmelosa DC) and liquid form (Karmelosa L)

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Oenology

    Food & Nutrition Applications

    Wine

    Instructions for Use
    • Karmelosa L is used on clarified wines that are clear and ready for final filtration.
    • The liquid form is very easy to use. The product must be dissolved in a quantity of the wine to be treated, ensuring perfect homogenization.
    • Finally it is added to the total mass, making sure to pump-over to have complete homogenization
    Dosage
    • From 75 to 150 ml/hL (maximum dosage), according to the wine instability degree

    Properties

    Physical Form

    Liquid

    Typical Properties
    ValueUnitsTest Method / Conditions
    Physical StateThick Liquid-DC 1.01
    ColorTransparent-DC 1.02
    SmellPungent of Sulphur Dioxide-DC 1.03
    Solubilized Carboxymethylcellulosemin. 6.5% p/vDC 1.08
    pH5.5 - 6.5-DC 1.05
    Density1.00 - 1.02g/mlDC 1.10
    Stabilizing Substancesmax. 0.4%technical information
    Sobstitution Grade0.8 - 1.0-technical information
    Brightnessmax. 40NTUDC 6.06
    O.D. 420nmmax. 0.07-DC 6.09

    Technical Details & Test Data

    Classifications and Declarations

    Compliance with regulations

    • EU Reg. 2019/934 - Codex OIV (oenology)
    • EU Reg. 231/2012 (food additive)

    Limitations of use

    • Max dosage in wines: 150 ml/hl

    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

    Bottles

    Packaging
    • 5 kg and 25 kg cans,
    • 220 kg drums and 1000 kg IBC.
    • Bottle of 1 kg (code 1529)
    • Tank of 5 kg (code 1527)
    • Tank of 25 kg (code 1525)
    • Cask of 220 kg (code 1523)
    • Big of 1000 kg (code 1521)

    Storage & Handling

    Storage

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