Bindzil for the beverage industry Colloidal silica dispersions uses and benefits
Colloidal silica dispersions for beverage clarification Colloidal silica is used as a flocculation agent for wine and fruit juice, normally combined with gelatine and/or bentonite. The large active surface of the silica particles flocculates with undesirable proteins, yeast particles and pectin, removing them from the liquid by forming easily separated sediment. This has the effect of improving the taste, appearance and shelf life of the beverage. Flocculation formation First, negatively charged colloidal silica particles are added. These particles surround the waste substances, making them negatively charged. Next, positively charged gelatine is added. The undesirable substances are flocculated and fall by gravity to the bottom as a sediment. Properties of importance For efficient flocculation, the surface area of particles needs to be large. However, the surface area needs to be small for good adsorption/coagulation of proteins on the silica surface. This means in practice that an intermediate particle size is the optimal choice of Bindzil and Levasil products. Regulations for colloidal silica ur Bindzil and Levasil colloidal silica dispersions meet the following regulations in Europe and USA. Europe EEC Directives regarding wine (Annex IV, EC Reg No 1493/1999). EEC Recommendations regarding fruit juices. Special regulations for Switzerland and Austria. USA BATF for wine ( 24.246, USA CFR Title 27). FDA for fruit juices (ACT 1996, Fruit Juice and Nectar Regulations 2005).
Product characteristics Colloidal silica product characteristics Anionic particles Sodium stabilized Dispersed in water ph 811 Na + NH4 + Si Si Si Must clarification Bindzil 830 FG; S.A. = 300 m 2 /g, dp: 9 nm Levasil 200/30 FG; S.A. = 200 m 2 /g, dp: 15 nm Anionic particles Aluminate modified Sodium stabilized Dispersed in water ph 811 Na + Si AI Si Wine clarification Bindzil 257/360 FG; 360 m 2 /g, dp: 7 nm, surface modified Bevasil 30 (former Baykisol 30); 200 m 2 /g, dp: 15 nm, surface modfied Purity criteria for Bevasil/Levasil and Bindzil products Iron < 0.015% Titanium < 0.02% Arsenic < 0.0001% Antimony < 0.0001% Lead < 0.0001% Copper < 0.0001% Tin < 0.0001% Based on dry matter Reactivity % gelatine in the sediment 100 80 60 A 40 B C 20 A gelatine (80100 Bloom) Bevasil B gelatine (80100 Bloom) Non-modified colloidal silica, 30% 0 7.5 10 12.5 15 17.5 20 ml colloidal silica, 30% per g gelatine/hl Bevasil 30 Levasil 200/30 FG Reactivity between colloidal silica and gelatine: Aluminate modified colloidal silica is more reactive
Gelatine Using gelatine for clarification Flocculation with gelatine Bindzil, Levasil and Bevasil flocculate well with all the commonly available qualities of gelatine. Sedimentation after 1 hour Granulated gelatines with a Bloom number of between 80 and 130 are particularly suitable and should be dissolved at temperatures of more than 45 C. These gelatines dissolve relatively easily and react well with Bindzil, Levasil and Bevasil to facilitate extremely effective clarification. Recommended procedure for gelatine preparation Allow 1 part granulated gelatine to swell in 4 parts wine for 30 to 60 minutes. The wine should be cold. There is no advantage whatsoever to be gained by heating it. Add hot water while stirring all the time, ensuring that the temperature reaches about 45 C. This is best achieved by heating 4 parts water to at least 90 C. The gelatine dissolves within a few minutes. 150 ml 125 ml It is advisable to dilute the warm gelatine solution further by carefully adding 10 or 30 parts wine to produce 5 or 2.5% solutions. It should be noted that wine regulations do not permit additions of more than 4 parts water to 1 part gelatine. Bindzil 257/360 1 g Bindzil 30/360 1 g Gelatine 0.1 g Gelatine 0.1 g Bentonite 0.1 g Bentonite 0.1 g All dosages per liter wine or must Reference Amount of product per hectoliter (hl) 50100 ml Bevasil/Levasil/Bindzil...210 g gelatine 100 ml Bevasil/Levasil/Bindzil...25 g gelatine or 50 ml Bevasil/Levasil/Bindzi...12 g gelatine (For must with low content of tannin) 100 ml Bevasil/Levasil/Bindzil...515 g gelatine (For tightly pressed must, with high content of tannin)
Product addition Product addition (recommended) Wine and must In the case of normal clarification, colloidal silica is added to the liquid prior to the gelatine. If the fining also aims at eliminating tannins, the order of addition should be reversed. In case of a bentonite/gelatine system, the gradual substitution of bentonite with Bevasil/Levasil and Bindzil leads to faster flocculation as well as lower volumes of more dense sediments. Must Dosage of gelatine for 100 ml of Bindzil or Levasil per hl must Mild pressing Medium pressing Tight pressing Wine Dosage of gelatine for 100 ml of Bindzil or Bevasil per hl wine 25 g/hl 510 g/hl 515 g/hl When the treatment involves the reduction of ferric content, the addition of about 15 g/hl of potassium ferrocyanide prior to the addition of bentonite, Bevasil/Levasil/Bindzil and gelatine is recommended. Apple juice After enzyme treatment, which takes about 30 minutes at 50 C and at least an hour at 20 C, add 50100 g/hl Bentonite. After mixing, add about 10 g/hl gelatine. After further mixing, about 50 ml/hl Bevasil- /Levasil Bindzil is added. Wine with low content of polyphenols Wine with moderate/high content of polyphenols Young wine Pressed wine 25 g/hl 510 g/hl 510 g/hl 525 g/hl Further treatment Must Let the must rest for 812 hours without other additives. Alternatively, it could be centrifuged or filtered after approximately 3 hours. Wine Clarification takes place in storage tanks, typically for about 12 weeks. Further information For more detailed product information, please refer to our product guide. For samples, technical service and further information, please contact your nearest office, visit our website at www.colloidalsilica.com, or send an e-mail to colloidalsilica@akzonobel.com
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