STABISOL (silicic acid hydrosol) has been used in the beverage industry since 1940. In 1983 Dr. Raible indicated the possibility of using STABISOL for the improvement of the filtration properties of beer.
There are two STABISOL-products available: STABISOL for beer application and STABISOL W for wort treatment.
An addition of STABISOL to wort or beer results in the crosslinkage of SiO2 particles to form a hydrogel. Haze is formed, which then progresses to flocculate and finally form a sediment. Since this hydrogel is removed completely from the beer, STABISOL treatment of wort and beer fulfils the requirements stipulated by the Food and Beer Tax Regulations, provided that pure silica sol preparations are used (Letter of the Bundesminister für Jugend, Familie und Gesundheit, Febr. 20th, 1985).