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Tests
have proved that KiOfine™ clarifies and detoxifies
beverages to remove undesirable compounds such
as:
- soil
particles
- organic
particles
- indigenous
microbial flora
- colloids
resulting in poor organoleptic
properties
- proteins
- heavy
metals: iron, cadmium, lead
- residual
pesticides
- mycotoxins
and endotoxins
It
is used to enhance the overall quality of beverages.
KitoZyme's
work is based on the following observations:
- Beverages
are generally processed using compounds
such as bentonite, kaolin, PVPP, food gelatine,
fish glue, casein, potassium caseinate,
ovalbumin, lactalbumin and silica gel.
-
All
of these products are liable to generate
allergenic residues, particularly in musts
and wines.
- There
are increasingly tight restrictions on
heavy metal content in beverages.
-
Mycotoxins, in
particular ochratoxin A and aflatoxins,
are subject to systematic controls in food
and beverages since it was proven that
they produce toxic effects when consumed
(nephrotoxicity, neurotoxicity, immunodeficiency,
suspected carcinogenicity).
Ordinary chitosan – a
biopolymer of the same family as those
produced by KitoZyme – is
used in processing vegetal-based
drinks such as wine. Chitosan is
a polysaccharide with a proven
capacity for clarifying and stabilising
liquids intended for consumption.
Until now, however, it has not been used industrially.
Ordinary chitosan
has the disadvantage of being an animal-based
product, which
means that it can trigger allergies.
Most chitosan on the market comes from crustacean
shells (shellfish, crabs, lobsters)
and beverages producers are legally obliged
to mention it on their product labels.
The KiOfine™ product
range is KitoZyme's response
to the needs of the beverage industry.
KitoZyme has patented (FR
05.07066, French patent application submitted
on 4 July 2005: "Use
of fungal biomass extract as an aid in the
processing of alimentary liquids") a
range of vegetal-based – more
specifically fungal-based - processing aids,
which can clarify and detoxify wine and champagne
without the negative side-effects listed
above, and which also simplify standard clarification
processes.
With the help
of Professor Pierre-Louis Teissedre and the Oenology
Laboratory at Montpellier University's Department
of Pharmaceutics, KitoZyme has
proved that its range of KiOfine powders,
when added to wine, absorb and flocculate undesirable
compounds while
preserving organoleptic properties.
The use of KiOfine is compatible with standard
wine processing procedures, requires no specialised
equipment and is also competitive in terms of
price.
KitoZyme intends
to extend its research in the future to cover
other types of beverages.
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