Stabilisers & Clarifiers

Silicasol and other SiO₂ products

Besides haze reactive proteins and polyphenols and increased levels of high molecular carbohydrates causing beer haze, it is also the load of small particles in the beer, that will contribute to the haze development as initiation points. Such particles are mainly of proteinacous nature and can be reduced with silica sol and SiO2 – based products.