Why is carrageenan added to beer?
Published Time:
2025-03-06
The negative charge of carrageenan interacts with the positive charge of wort protein, forming an unstable gel that separates impurities from the wort.
The main reasons for adding carrageenan to beer include:
Clarifying effect: Carrageenan is mainly used as a clarifying agent in beer production. It effectively removes colloidal substances and small particles from the wort, making the beer clear and bright.
Increase viscosity and improve taste: Carrageenan can also increase the viscosity of beer, making the taste smoother and richer, and improving the stability of the beer.
Assist filtration: Carrageenan can be used as an auxiliary clarifying agent for filtration, improving the coagulation effect, accelerating the sedimentation speed, and further clarifying the beer.
Properties and mechanism of action of carrageenan:
Physicochemical properties: Carrageenan is a high-molecular-weight hydrophilic polysaccharide extracted from red algae, with a chemical structure composed of D-galactose and 3,6-anhydro-D-galactose residues. It swells in cold water and dissolves in hot water above 60℃ to form a viscous, transparent solution, but is insoluble in organic solvents.
Mechanism of action: The negative charge of carrageenan interacts with the positive charge of wort protein to form an unstable gel, thereby separating impurities from the wort.
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