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Rhocell™ Largo

Rhocell™ Largo is a precoat "predispersed" based on short-fiber cellulose, for coarse filtrations.

Properties

Physical Form
  • Granules, Solid
  • Granules
  • Solid

Product families

Applications

Food & Nutrition — Beverage
  • Oenology

Product Families

Food Ingredients — Functional Additives
  • Processing Aids

Other characteristics

Brand
Rhocell
End Uses
Wine
Functions
Filtration Aid
Ingredient Name
Cellulose
Labeling Claims
Non-GMO
Markets
Food & Nutrition
Storage

Keep the product in its whole package in a cool place, away from moisture.

PACKAGING
5 kg PE bags into 20 kg box.
Application

Rhocell should be used in conjunction with diatomaceous earth to establish a filter cake for clarifying and polish filtration. Extensive trials have shown that Rhocell in addition to the removal of solid, also results in a significant reduction in yeast charge. This pure cellulose is completely inert, and its very elastic structure means it can withstand high differential pressure without compromising the filtration results. Small amounts of Rhocell with the body-feed during the filtration will improve the capacity of the cake to retain solids.; Rhocell not only acts to protect the filter element from the migration of filter aids, but due to its high adsorbing surface area (approx. 15 m2 /g), it is an active filter media. This, combined to the highly elastic grid structure, results in greater effectiveness of the depth filtration.; Rhocell is available in three versions:; Rhocell Largo for coarse filtration; Rhocell DC for polishing filtration R; hocell Super for very fining filtration

Ingredient
Cellulose
Technology
Food Ingredients
Use Dosages

Use approximately 1 kg of Rhocell per m2 to reach the sufficient consistency for the filtration. The product is easy to be dispersed in the liquid to be filtered.. During filtration Rhocell remains strongly attached to the filter elements, even in cases of pressure drop or temporary filter-clogging. It will tolerate very high limits of differential pressure.

Packaging Type
Bags
HIGHLIGHTS

Rhocell is the latest product created by Dal Cin after several years of researches and study concerning cellulose fiber. This product is manufactured using the predispersion technique. The selected cellulose fiber possesses unique grid structure with a very elastic and soft form which has a very high swelling power in polar liquids. This is an essential factor for good distribution and uniformity of the precoat and particularly for reducing the rates. Rhocell uniformly stratifies on the filter elements, both horizontal or vertical, and is easily and completely removed at the end of the filtration.; This product shows four major advantages:; extremely easy dispersion into polar liquids (wine, beer, juice, water, alcoholic beverages, etc.) with minimal sedimentation;; high filtering capacity (retention and flow-rates);; gives a stable filter cake on the screen and is easy to remove completely at the end of the filtration;; reduced rates with resultant cost savings both of the product and reduced waste disposal.

Food Additive Number
E 460, INS 460
Food Ingredients Functions
Filtration Aid
Food and Nutrition Applications
Wine
Classifications and Declarations

Compliance with regulations; EU Reg. 2019/934 - Codex OIV (oenology) - Product allowed for the production of organic wine (ann. VIIIbis EC Reg. 889/2008); Product suitable for contact with food; 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

11 rows
CharacteristicValueUnitMethod
Physical StateWet Granules—DC 1.01
ColorWhite—DC 1.02
SmellNeutral—DC 1.03
Cellulosic Fibre31 - 36%DC 1.06
Solvation Water64 - 69%DC 1.06
Calcination Residualmax. 1%DC 1.07
Permeability (Dal Cin)90 - 150—DC 3.03
Permeability (Darcies)1.5 - 3.2—DC 3.14
Specific Weight0.9—technical information
pH Susp. 5%7—DC 1.05
Total Heavy MetalsMax traces—A.A.Spectrophotometry

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