Our product range is designed to complement and enhance the natural beer stabilisation and clarification effects of the brewing process itself.

Brewing is a complex process involving intricate biochemistry and physical chemistry. In the course of brewing a beer the brewer is, in essence, enabling stabilisation and clarification which ultimately will lead to a colloidally stable beer. Colloidal haze or non-biological haze occurs when haze sensitive proteins and polyphenols combine or complex forming larger molecules that cause visual turbidity. As a result, the physical-chemical stability and quality of a beer will deteriorate over time, and especially if storage conditions are less than adequate.

Haze active proteins and polypeptides derived from barley proteins (hordeins) that are involved with protein polyphenol complexation have proline rich regions which form binding sites for the proline recognition sites on polyphenols.

Colloidal haze can be chill haze, which occur at low temperatures because of weak hydrogen bonds between proteins and small polymerised polyphenols and disappear when the beer is warmed, or permanent haze, which results from stronger covalent bonds between haze sensitive proteins and further polymerised polyphenols giving larger complexed molecules and does not dissolve when the beer is warmed.

The extent to which a beer needs colloidal haze stabilisation depends on the required shelf life and on the storage conditions of the packaged beer.


Maximising beer haze particle formation during the brewing process, and

Optimising the application of beer stabilisers, for

Minimising particle (haze) formation in the final packaged beer


It is the removal of colloidal material or particles

Clarification methods are sedimentation, centrifugation, and filtration


Optimise brewing processes to give higher and consistent throughput

Innovate brewing recipes with greater flexibility in raw material choice

Lower production costs and make a positive impact on sustainability


STABIFIX products meet international food standards

Stabifix silica gels, silica sols, PVPP and enzymes comply with the international standards for food safety as processing aids. They are not soluble in wort and beer and are completely removed by sedimentation (natural settling) and/or filtration ensuring no reaction products are left behind in the beer. And in the case of enzymes, when the substrate is no longer present.  Therefore, if the beer does not look and taste as it should, then that is nothing to do with the use of silica gel and/or PVPP.

Many Stabifix stabilisation products are suitable for use with DE and beer membrane filters. In addition, Stabifix silica gels, silica sols, and PVPP meet the requirements of the German Beer Purity Law.

Stabifix enzymes are biologically active proteins that transform one substance into another. Enzymes catalyse and speed up biochemical reactions in a controlled and targeted way. Since the enzyme itself remains unchanged by the reaction, leaving it free to catalyse further reactions, Stabifix enzymes are classified a food processing aid and meet all the relevant international standards.