Knowde Enhanced TDS
Identification & Functionality
- Flavor Family
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Hops Extract
- Technologies
Features & Benefits
- Benefit Claims
- Labeling Claims
- Product Highlights
- Iso-Extract is a pure aqueous solution of the potassium salts of iso-αacids produced entirely from CO2 hop extract
- Isoalpha acids are naturally formed when hop alpha acids are boiled (e.g. brewing process). Isoalpha acids are responsible for inhibiting gram positive bacteria growth during beer or cereal fermentations. About 25 ppm of IsoExtract 30% can inhibit the growth of most gram positive bacteria under laboratory conditions.
- Iso-Extract is commonly added to yeast propagators, mash tanks, and fermenters of cereal based fermentation plants at 50 ppm.
Molecular Structure of Isoalpha Acids
- Product Information
- Appearance
At room temperature, Rho 30 % is a liquid that is reddish-brown to amber in color. Precipitation (reversible) may occur under normal storage conditions.
- Utilization
When added to conditioned beer prior to the final step in filtration, utilization of rho iso- alpha acids is typically 70 – 85 %. If added to the wort kettle, utilization is likely to be around 45 – 55 %.
Actual utilization will vary from brewery to brewery due to differences in equipment and process conditions.
• Light Stability
Rho 30 % only provides protection against lightstruck flavor in the complete absence of alpha acids and iso-alpha acids. Rho 30 % can be used in conjunction with any Hopsteiner® light stable product to achieve light stability.
• Flavor
Rho 30 % only imparts bitterness. Compared to regular iso-alpha acid products, Rho 30 % lends a smoother, non- lingering bitterness to beer.
Depending on the total bitterness and type of beer, the intensity of the bitterness of rho iso-alpha acids is 60 to 70 % of that achieved with regular iso-alpha acids. Thus, the sensory factor of rho iso-alpha acids is
0.6 – 0.7 times the bitterness of iso-alpha acids at a value of 1.0.
• Quality
All Hopsteiner® products are processed in facilities which fulfill internationally recognized quality standards.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Product Use
Rho 30 % is typically used as a post- fermentation addition. However, it may be applied as a partial or even complete addition to the wort in order to reduce the risk of bacterial infection.
• Dosage
Dosage of Rho 30 % is based on an estimated or known utilization and the desired intensity of bitterness in the beer. The fact that the bitterness of rho iso-alpha acids is about 30 % less than that of iso- alpha acids derived from conventional hop products must be taken into consideration (see Flavor section).
• Addition
Dosage during wort boiling can be done without any pre-treatment of the product.
For a post-fermentation addition, Rho 30 % should first be heated to 60 ºC (120 ºF) and agitated to ensure dissolution of any precipitated material before use.
We recommend in-line additions directly into the beer stream, preferably at a point where vigorous mixing is assured, after primary filtration and gravity adjustment. The addition must be completed prior to final clarification and should take place over at least 70 % of the total volume being transferred.
If dilution is necessary, always add Rho 30% to demineralized water and adjust the pH to 8 – 9 using potassium hydroxide (KOH). If containers are used over several days, it is recommended that the headspace be flushed with nitrogen (CO2 is not suitable).
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• Cleaning Recommendation
Rho 30 % 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:
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- exclusive use of light stable hop products throughout the entire process
- avoid contamination through equipment
surfaces previously in contact with regular iso-alpha acids
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- never pitch wort with yeast that has been in contact with regular alpha and iso- alpha acids
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Properties
- Physical Form
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Concentration(of rho iso-Alpha acids by HPLC or corresponding UV spectrophotometric analysis value) | 30.0 ± 2.0 | %(w/w) | — |
| Iso-Alpha acids | below detection limit | — | — |
| Alpha acids | below detection limit | — | — |
| pH | 8 - 9 | — | — |
| Viscosity at 20 °C (68 °F) | 20 – 25 | mPas | — |
| Density at 20 °C (68 °F) | 1.075 (± 0.005) | g/ml | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Analytical Methods
- Concentration of Bitter Substances The concentration of rho 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.
- Concentration of Bitter Substances The concentration of rho iso-alpha acids can be measured using the following methods:
- 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
Rho 30 % is a slightly alkaline, intensely bitter product and may be safely handled using routine precautions to avoid contact with skin and, in particular, the eyes. Any product coming into contact with the skin should be washed off immediately with soap and water or an appropriate hand cleanser. If Rho 30 % gets into the eyes, flush with copious amounts of water until clear and seek medical attention.
For full safety information, please refer to the relevant Hopsteiner® safety data sheet.
Packaging & Availability
- Packaging
Rho 30 % is normally packaged in 20 kg (45 lb) pails.
Storage & Handling
- Storage
Rho 30 % 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
Rho 30 % is stable for three years from the date it was produced / packaged if stored under the recommended conditions.