The ability to interact with protein makes carrageenan an excellent beer fining agent.
Kappa carrageenan is negatively charged in the solution, owing to its sulphate groups.
Wort proteins interact in these charged sites.
At very low dosage, carrageenan sticks together Non-Microbiological Particles (NMPs) such as protein, polyphenols and polysaccharides, in wort forming large aggregates which settles faster and is easier to filtrate.
Aquagel BF series dramatically improves the finished beer product and the beer manufacturing process. It gives the following advantages in beer:
accelerates precipitation and flocculation of protein
improves wort and beer clarity
improves wort recovery
minimizes production time by speeding up boiling and fermentation
decreases production cost by minimizing the use of filter aids