Ajinomoto Natural Specialities, part of Ajinomoto a Japanese food multinational, offers natural sustainable solutions for the production and stabilisation of international and domestic quality beers. The BREWTAN® product range provides cost efficient solutions for colloidal and organoleptic stability and can increase brewhouse yield.
Brewtan® F is injected in line before end clarification with a filter (Perlite, Kieselguhr) in order to have a perfect
stabilization without beer losses. The Brewtan® / protein complex is removed during filtration.
Brewtan® B brings the stabilisation upstream in the brewing process, with an increase in flavour stability when used in mashing in and an increase in colloidal stability when used in boiling. Brewtan® B can also be used simultaneously in mashing and boiling. The Brewtan® B / protein complex is left in the spent grains when used in mashing or removed in the whirlpool when used in boiling.
Brewtan® C is injected proportionally in line before maturation or settling tanks. This is an easy and economical solution for a complete and steady background stabilisation. The Brewtan C / protein complex is removed by sedimentation during maturation.
Ajinomoto OmniChem has also recently introduced a new range of oak tannins (OakTan). By using a unique extraction process combined with a severe selection of high quality raw materials, we are now able to simulate the wine ageing process and catch some of the subtle notes associated with high quality Oak barrels with our OakTan tannins.