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.
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.