Barth-Haas Group CO2 Hop Extract

Product families

Other characteristics

End Uses

Beer

Certifications & Compliance

FDA Compliant, Generally Recognized As Safe (GRAS), Hazard Analysis Critical Control Point (HACCP), ISO 9001

Markets

Food & Nutrition

PACKAGING

The α-acid content can be standardized by setting the weight per packaging unit. Another possibility for standardization is the addition of glucose syrup or other material in Food grade. Can sizes are between 0.5 and 4 kg. Large single-use containers come in sizes between 50 and 200 kg available. The container material complies with the requirements of the Food Contact Ordinance. Viscosity analyzes can be requested for automated dosing. The entire inner surface the container is lined with a food-grade coating.

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Ingredient

Hops Extract

Safety Note

CO2 hop extract is a natural, non-toxic product and can be used safely as long as it is routine protective measures such as avoiding contact with skin and especially eyes are observed become. For more information, please refer to the relevant safety data sheet (SDS).

Technology

Food Ingredients

Ingredient Name

Hops Extract

Product Features

CO2 hop extract contains all the brewing-relevant substances in hops, which are responsible for the aroma and the bitterness are responsible. The stability is excellent. The CO2 hop extract is a comfortable and concentrated one Alternative to raw hops or hop pellets, as the brewing properties of the cone hops are retained. An early serving in the wort kettle brings mainly bitterness, while a late serving (at the end of the Boiling) will produce a hop-aromatic beer

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Analytical Methods

Three different types of methods can be used to determine the α-acid content: HPLC or conductometric or spectrophotometric methods. A specific measurement of the hop acids can by means of:; HPLC with ICE standard according to EBC method 7.7 or ASBC method Hops-14; Conductometric methods EBC 7.6 or ASBC Hops-8; ASBC Hops-8 spectrophotometric metho; The hop oil concentration can be determined by means of

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Application

For effective bitterness, the extract should be used at the beginning of the boiling or up to 10 minutes after the beginning of the boiling be admitted. The yield of the α-acids in the beer is somewhat higher compared to non-isomerized ones Hop pellets and is between 32 and 38%. If the wort is added late during the wort boiling process, the The yield will be correspondingly lower. The required amount of CO2 hop extract results from the α-acid content and the empirical values of yields. The yields depend on the wort boiling system and other process parameters in the brewery. If the addition is made by means of an automated dosing system, the extract should be heated to around 40 ° C in advance and gently stirred to ensure a clean dosage guarantee.

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Shelf Life Storage

CO2 hop extract is extremely stable when stored appropriately. Hop oils stay in theirs original condition preserved. The extract should be stored in a cool place between 0 and 5 ° C and within 8 Years after processing. If CO2 extract is stored at room temperature (below 25 ° C), the extract should be used within 3 years, opened containers always within a few days.

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Flavor Ingredients

Oleoresins & Extracts

Food Ingredients Functions

Flavoring Agent

Certifications and Compliance

• FDA Compliant
• Generally Recognized As Safe (GRAS)
• Hazard Analysis Critical Control Point (HACCP)
• ISO 9001

Food and Nutrition Applications

Beer

Quality Assurance and Food Safety

BarthHaas operates a quality management system based on ISO 9001 as well as management programs for Food safety according to internationally recognized HACCP guidelines. More information about our Systems and programs can be found on our website (www.barthhaas.com).