Eaton Datasheets for Inhibitors and Stabilizers
Inhibitors suppress, decrease, or prevent a reaction from occurring while stabilizers are used to maintain specific functions or properties of a product or additive.
Inhibitors and Stabilizers: Learn more
| Product Name | Notes |
|---|---|
| Ascorbic Acid Stabilizer -- E 300 | Ascorbic Acid is a very pure vitamin C product. It protects the bottled beverage against unwanted oxidation. Advantages Reacts rapidly with oxygen to prevent oxidation Stabilizes the bouquet and taste... |
| Fining Agent for Beer Stabilization, BECOSOL® 30 | BECOSOL 30 silica sol fining agent has been formulated especially for clarifying beer and improving filtration in the brewing industry. The surface of BECOSOL 30 silica sol fining agent guarantees... |
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Non-swelling Silicic Acid Xerogel with a Maximum Moisture Content of 10% for Beer Stabilizing, BECOSORB® 1000
Non-swelling Silicic Acid Xerogel with a Maximum Moisture Content of 40% for Beer Stabilizing, BECOSORB® 2500 Non-swelling Silicic Acid Xerogel with a Maximum Moisture Content of 55% for Beer Stabilizing, BECOSORB® 6000 |
BECOSORB is a silica gel—a highly pure, amorphous silicon dioxide that is used for selective adsorption of protein matter that can cause turbidity in beer. Eaton offers three different silica... |
| Citric Acid Monohydrate Stabilizer | Citric acid monohydrate is a natural fruit acid that stabilizes wine and improves the acid balance of the wine. Advantages The purest product available For targeted acid enrichment of wines... |
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Potassium Disulphite Stabilizer
Pure Tartrate Stabilizer SIHA® Gum Arabic Granulate Stabilizer SIHA® Gum Arabic Liquid Stabilizer SIHA® OPTISIL Fining Agent SIHA® PhenoEx Stabilizer SIHA® Sterile Spray Disinfector SIHA® Tannin FC Fining Agent SIHA® Tannin MOX Fining Agent SIHA® Tannin QE Fining Agent |
In order to increase the shelf life of a beverage, a variety of techniques and their associated products can be used. From SIHA OPTISIL, which eliminates bitter tastes, to SIHA... |
| Lactic Acid 80 % Stabilizing Agent | Lactic acid 80 % is a biologically produced organic acid. It has a high degree of purity and has been specifically selected for fruit wine applications. Lactic Acid 80% stabilizing... |
| Potassium Sorbate Stabilizer | Potassium sorbate suppresses yeast and mold growth. It prevents secondary fermentation in filled bottles that may be caused by reinfection with yeasts after the final sterilizing filtration. Potassium Sorbate stabilizer... |
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Enzyme, SIHA® Distillery Enzyme SK Plus
Enzyme, SIHA® Pectinase W Liquid Enzyme, SIHAZYM™ A Granulated Enzyme, SIHAZYM™ Claro Enzyme, SIHAZYM™ Extro Enzyme, SIHAZYM™ Fine Enzyme, SIHAZYM™ Flot Enzyme, SIHAZYM™ HT 300 Enzyme, SIHAZYM™ Lyso Enzyme, SIHAZYM™ SupraMash Enzyme, SIHAZYM™ Uni |
SIHA pectinases have been used for decades to aid in the degradation of pectins, providing significant increases in juice yield. Our long-standing practical experience with refined, cleaned, targeted and highly... |
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Enzyme, Amylase AG 300 L
Enzyme, ConZym-Pex-Uni Enzyme, Panzym® AG XXL Enzyme, Panzym® Arome G Enzyme, Panzym® BE XXL Enzyme, Panzym® Clair Rapide G Enzyme, Panzym® Extract Blanc G Enzyme, Panzym® Extract G Enzyme, Panzym® Fino G Enzyme, Panzym® First Yield Enzyme, Panzym® Flux Enzyme, Panzym® HT 300 Enzyme, Panzym® Pro Clear Enzyme, Panzym® Pro Color Enzyme, Panzym® Pro SP L Enzyme, Panzym® Smash XXL Enzyme, Panzym® Univers Enzyme, Panzym® XXL Enzyme, Panzym® YieldMASH Enzyme, Panzym® YieldMASH XXL |
The use of enzymes improves extration of fruit, clarification and filtration performance. Panzym and SIHAZYM enzymes are mainly used in the fruit juice, spirits and wine sectors. The cleaned, specific... |