Karmelosa L
Karmelosa L is Carboxymethyl cellulose in aqueous solution, for wine tartrate stabilization.
Properties
- Physical Form
- Liquid
Product families
Applications
- Oenology
Product Families
- Stabilizers
Other characteristics
- Brand
- Karmelosa
- End Uses
- Wine
- Functions
- Stabilizer
- Ingredient Name
- Carboxymethyl Cellulose
- Labeling Claims
- Non-GMO
- Dosage
From 75 to 150 ml/hL (maximum dosage), according to the wine instability degree
- Markets
- Food & Nutrition
- Storage
Keep the product in its whole package in a cool place, away from moisture.
- 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)
- Ingredient
- Carboxymethyl Cellulose
- Technology
- Food Ingredients
- Packaging Type
- Bottles
- 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)
- Food Additive Number
- E 466, INS 466
- Use Instructions
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
- Food Ingredients Functions
- Stabilizer
- Food and Nutrition Applications
- Wine
- 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)
Technical data
Table 1 of 1
10 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Physical State | Thick Liquid | — | DC 1.01 |
| Color | Transparent | — | DC 1.02 |
| Smell | Pungent of Sulphur Dioxide | — | DC 1.03 |
| Solubilized Carboxymethylcellulose | min. 6.5 | % p/v | DC 1.08 |
| pH | 5.5 - 6.5 | — | DC 1.05 |
| Density | 1.00 - 1.02 | g/ml | DC 1.10 |
| Stabilizing Substances | max. 0.4 | % | technical information |
| Sobstitution Grade | 0.8 - 1.0 | — | technical information |
| Brightness | max. 40 | NTU | DC 6.06 |
| O.D. 420nm | max. 0.07 | — | DC 6.09 |
