Hopsteiner Hexa Iso-Extract

amber, aqueous solution of the potassium salts of primarily hexahydro iso-alpha acids.

Ingredient Name: Hops Extract

Functions: Anti-Microbial Agent

Physical Form: Liquid

Labeling Claims: Kosher

Features: Anti-Bacterial

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Identification & Functionality

Flavor Family
Ingredient Name
Food Ingredients Functions
Ingredients
Hops Extract
Technologies

Features & Benefits

Benefit Claims
Labeling Claims
Food Ingredients Features
Product Highlights
  • Hexa Iso-Extract (Hexa) is an aqueous solution of       the     potassium salts        of  hexahydro     iso-alpha       acids  derived exclusively from CO2 extract.
  • Hexa greatly enhances beer foam when used as a post-fermentation replacement for a portion of conventional bittering products
  • Hexa provides protection against lightstruck flavor when used as the sole source for bitterness or in combination with other light stable hop products.

Temperature dependence of Nibem foam stability and an addition of 6 mg/l of hop acids

Hopsteiner Hexa Iso-Extract - Product Highlights

 

Product Information
  • Appearance

Hexa is a homogeneous, clear aqueous solution that is amber in color. It is free- flowing at the recommended storage and application temperatures. Hexa is miscible in demineralized water and alcohol.

  • Utilization

Based on HPLC analysis of the finished beer, utilization of Hexa is 60 – 80 %, depending on the timing and efficiency of the addition.

Actual utilization will vary from brewery to brewery due to differences in equipment and process conditions.

• Light Stability

Hexa only provides protection against lightstruck flavor in the complete absence of alpha acids and iso-alpha acids. Hexa can be used in conjunction with any Hopsteiner® light stable product to achieve light stability.

• Foam Enhancement

Hexa enhances both foam retention and cling. Noticeable foam improvement in beer can be achieved by adding 3 mg/l of hexahydro iso-alpha acids.

• Flavor

Hexa provides 1.0 to 1.2 times the sensory bitterness compared to that achieved with conventional hop products. The actual intensity of bitterness depends primarily on the quantity of bittering units and the type of beer. Therefore, the target number of bittering units must be determined in preliminary tests in order to achieve the correct level of sensory bitterness.

• Quality

All Hopsteiner® products are processed in facilities which fulfill internationally recognized quality standards.

Applications & Uses

Food & Nutrition Applications
Product Use

Hexa is typically used as a post- fermentation addition and prior to the final step in filtration.

• Dosage

Dosage is based on the product concentration, an estimated or known utilization and the desired intensity of bitterness in the beer. The fact that the perceived bitterness of Hexa is about 1.0 to

1.2 times the bitterness of iso-alpha acids derived from conventional hop products must be taken into consideration. The correct dosage of Hexa must be determined through trials at the brewery.

• Addition

We recommend adding Hexa at full strength (undiluted) into the center of the beer stream for at least 70 % of the total volume being transferred, preferably prior to the final step in filtration and after any gravity adjustment. An accurate, high pressure dosing pump is required to add the product into the beer stream at a point where vigorous mixing is assured. Hexa can be added at ambient temperatures.

If dilution is necessary, create a 1:10 dilution of Hexa by adding demineralized water adjusted to pH of 10 – 11 using potassium hydroxide (KOH) or potassium carbonate (K2CO3). If containers are used over several days, it is recommended that the headspace be flushed with nitrogen (CO2 is not suitable).

• Cleaning Recommendation

Hexa should not be left in dosing lines at low temperatures. Lines and dosing pumps should be flushed with warm, slightly alkaline, demineralized water or ethanol for purposes of cleaning.

• For Light Stable Beer

For maximum protection against lightstruck flavor, it is essential that no other sources of non-reduced iso-alpha acids are inadvertently introduced into the wort or beer. Therefore, the following must be carefully implemented:

    • exclusive use of light stable hop products

throughout the entire process

    • avoid contamination through equipment surfaces previously in contact with regular iso-alpha acids
    • never pitch wort with yeast that has been in contact with regular alpha and iso- alpha acids

Properties

Physical Form
Typical Properties
ValueUnitsTest Method / Conditions
Concentration of hexahydro iso-Alpha acids and9.0 ± 0.5%(w/w)
Concentration of tetrahydro iso-Alpha acids by HPLC (or by UV spectrophotometric analysis if required)1.0 ± 0.5%(w/w)
Iso-Alpha acidsbelow detection limit
Alpha acidsbelow detection limit
pH9 - 10
Viscosity at 20 °C (68 °F)2 – 6mPas
Density at 20 °C (68 °F)1.023 (± 0.005g/ml

Regulatory & Compliance

Certifications & Compliance

Technical Details & Test Data

Analytical Methods
  • Concentrations of Bitter Substances The concentrations of hexahydro iso-alpha acids can be measured using the following

methods:

    • HPLC according to Analytica-EBC 7.9
    • UV spectrophotometric analysis

• Concentrations of Reduced Iso-Alpha Acids in Beer

The concentration of reduced iso-alpha acids in beer can be measured by HPLC according to Analytica-EBC 9.47.

Note:

It is possible that analysis results for the corresponding value for bitterness must be adjusted. The factor used in this analysis will result in lower values if reduced hop products were used as the exclusive source for bitterness or in higher amounts.

• Foam Stability and Cling Test

Foam stability can be measured using the following methods listed in MEBAK, ASBC or Analytica-EBC:

  • NIBEMT Meter
  • NIBEM Cling
  • Steinfurth Foam Stability Tester
  • Ross & Clark
  • Pour Test
Technical Support

We are pleased to offer assistance and advice on the full range of Hopsteiner® products:

  • copies  of  all relevant  analytical procedures
  • Safety Data Sheets (SDS)
  • assistance with pilot or full-scale brewing trials
  • special analytical services

Disclaimer: The information provided in this document is believed to be correct and valid. However, Hopsteiner® does not guarantee that the information provided here is complete or accurate and thus assumes no liability for any consequences resulting from its application.

Safety & Health

Safety

Hexa is an intensely bitter product. Solutions of Hexa are mildly alkaline and therefore contact with sensitive skin should be avoided. If Hexa gets into the eyes, flush with copious amounts of water until clear and seek medical attention.

Packaging & Availability

Packaging

Hexa is normally packaged in 20 kg pails.

Storage & Handling

Storage

Hexa should be stored in sealed containers at 5 – 15 °C (41 – 59 °F). Opened containers should be used within a few days.

• Best Before Date

Hexa is stable for one year from the date it was produced / packaged if stored under the recommended conditions.