Barth-Haas Group Standardized CO2 Hop Extract
Depending on the extraction conditions and the type of hops, the color of the extract vary from yellow to dark green. The extract is semi-liquid at room temperature pasty. Its flow behavior improves when heated. With normal storage phase separation (hop extract / glucose) can occur, which can be reversed by heating and stirring
Product families
Applications
- Beer Brewing
- Liquor & Spirits
Product Families
- Flavor Ingredients
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
Container sizes are between 0.5 and 4 kg. Large single-use containers are available in sizes between 50 and 200 kg available. The container material complies with all requirements of the Food Contact Ordinance. For large containers for automated dosing systems, viscosity analyzes can be provided on request. The entire inner surface of the container is lined with a food-grade coating.
- Ingredient
- Hops Extract
- Safety Note
Standardized CO2 hop extract is a natural, non-toxic product and can be used without danger provided routine protective measures such as avoiding skin and especially eye contact get noticed. For more information, please refer to the relevant safety data sheet.
- Technology
- Food Ingredients
- Ingredient Name
- Hops Extract
- Product Features
Standardized CO2 hop extract preserves the aroma and bitter substances of the hops from which it is made. It has excellent stability and is a practical and concentrated alternative to raw hops or Hop pellets. The brewing properties of the original hops are retained. An early gift in the Brewing pan mainly brings bitterness, while later adding the lightly flowing hop oils are retained a hop-aromatic beer is created.
- Application
For effective bitterness, the extract should be used at the beginning of the wort boiling or up to ten minutes afterwards be admitted. The yield of the α-acids in the beer is slightly higher than with non-isomerized hop pellets and is usually between 32 and 38%. If added late during the wort boiling process, the Yield of the α-acids are significantly lower. The required amount of CO2 hop extract results from the α acid content and the expected yield. The actual yield can vary depending on the plant and Process parameters vary. If the addition is made by means of an automated dosing system, the extract should be in the Heated up beforehand to 40 ° C and gently stirred to ensure a clean dosage
- Shelf Life Storage
Standardized CO2 hop extract is extremely stable when stored correctly. The hop oils stay in preserved in their original condition. The extract should be stored cool at 0 to 5 ° C and within eight Years after manufacture. If the extract is stored at room temperature (below 25 ° C), it should be consumed within three years. Opened containers should be used up within a few days become.
- 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
Technical data
Table 1 of 1
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Carbon Dioxide Quality | Food Grade | — |
| Density | 0,85 -1,1 | g/ml |
| Extraction Pressure (Liquid) | 150 - 500 | bar |
| Extraction Pressure (Liquid) | 55 - 70 | bar |
| Extraction Temperature (Liquid) | 50 - 60 | °C |
| Extraction Temperature (Liquid) | 5 - 15 | °C |
| Hop Oils | approx. 1 - 12 | ml / 100 g |
| Viscosity | approx. 1 - 3 Pas at 30 - 40 | °C |
