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ErbiGel®
Acid-digested edible gelatin for clarification
The Bloom value is between 90 ‐ 100, which is the ideal range for beverage treatment. Due to the acidic digestion ErbiGel® shows mostly positive charge in typical beverage media. Gelatine application on juices and wines reduces the amount of certain polyphenols causing browning reactions, colloidal and polyphenol hazes.
At a glance:
| Product | Acidically treated gelatine (pork origin) |
| Range of use | Juices and wines |
| Goal | For polyphenol reduction and fining |
| Special features | Ensures high reactivity with polyphenols or silica sol |
| Dosage | 5 ‐ 40 g / 100 L juice or wine |
| Packaging unit | 1 kg |