Stabilisers & Clarifiers


Stabisol (silicic acid hydrosol) has been used in the beverage industry since 1940. In 1983 Dr. Raible indicated the possibility of using Stabisol for the improvement of the filtration properties of beer.There are different Stabisol grades available depending on whether the treatment is meant to be done in the brewhouse or at maturation stage. An addition of Stabisol to wort or beer results in the crosslinkage of SiO2 particles to form a hydrogel. Haze is formed, which then progresses to flocculate and finally form a sediment. Since this hydrogel is removed completely from the beer, Stabisol treatment of wort and beer fulfils the requirements stipulated by the Food and Beer Tax Regulations, provided that pure silica sol preparations are used (Letter of the Bundesminister für Jugend, Familie und Gesundheit, Febr. 20th, 1985).


Typical Properties
Characteristics Silicic acid hydrosol for beer treatment, opalescent liquid
Chemical formula SiO2 x n H2O
SiO2-- content in ignition residue Approx. 30%
Density 1,205 - 1,213 g/cm3
Na2-content < 30 %
Specific surface area Approx. 300 m2/g SiO2
pH value at 20°C Approx. 10 
Heavy metal in dry substances Fe less than 150 ppm
  As less than 1 ppm
  Pb less than 1 ppm
  Ca less than 1 ppm
Safety Properties
Flash point not applicable
Toxicity none
Hazardous decomposition products none
Hazardous reactions none
STABISOL is sensitive to low temperatures and must therefore be stored at temperatures above 0°C. If properly stored, it is stable for over 18 months.