Natupap NP

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Purified Papain Solution for Chill Haze Control in Beer

Higher molecular-weight proteins can contribute to protein complexes associated with chill haze in beer. Reducing these protein complexes can therefore support beer stability during maturation.

An effective chill-proofing treatment should reduce haze-forming proteins while maintaining important foam proteins.

Natupap NP is an optimum blend of purified papain derived from Carica papaya. It acts by degrading higher molecular-weight proteins and is designed as a chill-proofer for brewery applications while not affecting foam proteins.

Provides broad substrate specificity
Hydrolyses small peptides and larger proteins
Helps improve filtration efficiency by reducing complex protein molecules
Does not affect foam proteins
Helps prevent chill haze by reducing protein complexes
Supports degradation of higher molecular-weight proteins

Natupap NP is intended for brewery applications associated with :

Chill Proofing
Maturation
Wort Chilling / Downstream Brewing Operations

Purified papain-based formulation
Targets higher molecular-weight proteins
Helps prevent chill haze
Supports improved filtration
Does not affect foam proteins
Designed for brewery chill-proofing applications

The objective was to optimize the brewing process by replacing the existing enzyme and process-aid system with an alternative enzyme solution, with a focus on reducing enzyme and additive costs, shortening Total Processing Time (TPT), improving wort filtration efficiency, maintaining required wort quality and production parameters, ensuring consistent fermentation performance, and eliminating unnecessary process inputs wherever possible.

FAQ's

Why do some breweries experience chill haze even after achieving brilliant beer at packaging?

Chill haze develops when haze-sensitive proteins form complexes during cold storage. NATUPAP NP hydrolyses these proteins during maturation, helping improve colloidal stability before packaging.

Why isn't removing all proteins the right approach to beer stabilisation?

Not all proteins are undesirable. NATUPAP NP is designed to reduce haze-forming proteins without affecting foam-positive proteins, helping preserve beer head retention while improving clarity.

Why is maturation considered the ideal stage for protein stabilisation?

Applying NATUPAP NP during maturation allows haze-sensitive proteins to be hydrolysed before filtration and packaging, supporting a more stable finished beer.

How can breweries improve colloidal stability without changing their brewing process?

NATUPAP NP is incorporated during the normal maturation stage, allowing breweries to improve protein stabilisation as part of the existing beer production process.