Liquid Tannic Acid Composition for Beer Colloidal Stabilization
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Solution Overview
Problem
Existing beer stabilization methods using proteolytic enzymes and silica gel face drawbacks such as impact on beer foam, health risks, and operational challenges, while tannic acid solutions require pre-dilution and handling issues, limiting their effectiveness and safety in breweries.
Innovation Solution
A concentrated, stable, and ready-to-use liquid tannic acid solution is formulated with tannic acid powder, grain alcohol, and water, allowing direct application during beer production, particularly in the cooling stage, to enhance colloidal stability and clarification without genetic modification or health risks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If tannic acid is used in powder form requiring pre-dilution, then colloidal stability is achieved, but preparation complexity and contamination risk increase
Solution Approach 1:
The patent applies preliminary action by pre-dissolving tannic acid in grain alcohol before use. The concentrated liquid tannic acid solution is prepared in advance with tannic acid completely dissolved in grain alcohol, eliminating the need for breweries to perform pre-dilution and preparation steps on-site. This resolves the contradiction by maintaining colloidal stability effectiveness while removing preparation complexity.
Solution Approach 2:
The patent uses grain alcohol as an intermediary solvent to dissolve tannic acid. The grain alcohol serves as a mediator that completely dissolves the tannic acid to form a stable concentrated solution, which then acts as the active stabilizing agent in beer. This intermediary approach eliminates contamination risks associated with water-based preparations while maintaining the desired colloidal stability effect.
2Reliability
If silica gel is used for protein adsorption, then colloidal stability is improved, but health risks and operational challenges increase
Solution Approach 1:
The patent replaces hazardous silica gel with a safe, biodegradable alternative - grain alcohol-based tannic acid solution. The grain alcohol serves as a temporary carrier that delivers tannic acid to the beer, then evaporates or integrates safely without accumulating harmful residues. This resolves the contradiction by maintaining colloidal stability while eliminating health risks from silica inhalation.
3Reliability
If proteolytic enzymes are applied directly to production line, then protein concentration is reduced, but impact on beer foam stability occurs
Solution Approach 1:
The patent applies local quality by using tannic acid to selectively target and precipitate only the problematic high molecular weight proteins and polyphenols that cause colloidal instability. Unlike proteolytic enzymes that non-specifically hydrolyze all proteins, the tannic acid solution selectively binds to and removes only the unstable protein fractions, leaving foam-stabilizing proteins intact. This resolves the contradiction by achieving colloidal stability while preserving beer foam stability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution ensures efficient colloidal stability and clarification with reduced preparation steps, lower dosages, and improved safety, maintaining sensory quality and increasing beer production efficiency.
Implementation Method 1
From the formation of hydrogen bonds with yeasts and high molecular weight proteins, which generate colloidal instability, tannic acids lead to their precipitation.
Implementation Method 2
Silica gel is a synthetic compound produced by the reaction of sodium silicate (Na 2 SiO 3 ) and sulfuric acid (H 2 SO 4 ). It acts through physical adsorption, retaining proteins responsible for the cloudiness of beer.
Implementation Method 3
In the application of proteolytic enzymes, the so-called proteases, among which papain is generally used, hydrolyze peptide chains and reduce the protein concentration in solution.
Data Source
Figure 1~2
AI summary
The present invention refers to a solution of liquid, concentrated and stable tannic acid for application in a brewing process for colloidal stabilization, as well as to the description of the process comprising the application of the liquid tannic acid solution in order to obtain the desired performance and technological and sensory advantages.