Beer
- Efficient in protein coagulation
- Used for faster precipitation and flocculation
- Improves wort and beer clarity
- Minimizes production time
- Minimizes the use of filter aid
- Improves shelf life (no chill haze)
- Requires a low dosage application
Products and Application
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Ice Cream
- Imparts a homogenous meltdown
- Prevents precipitation of milk casein
- Controls ice crystal formation
- Contributes to overrun, ease of extrusion & over-all body of finished product
- Contributes to the smooth texture and creamy mouthful
