Plant derived enzymes
Enzybel International and BSC have been serving brew masters for more than 20 years solving accidental or recurrent chill haze and foam stability problems.
CRISTALFOAM®, a cream-white powder, based on vegetal protein hydrolisates, is easily soluble and improves foam stability of the beer head (head retention) as well as the cling (foam rings adhering to wall of glass). Increase of measured foam stability can reach 50% and more depending on existing foam positive or negative elements.
CRISTALASE® has been developed on the well-known action of papain (active substance extracted from the green papaya fruit) on the phenoloprotein bindings formed during cold storage of beer and which are causing chill haze.