YC Innovative Process Poly Phiber

05 April 2011 CONFIDENTIAL Philippe Janssens

YC Innovative ProcessPolyPhiber

(05/04/2011)


PolyPhiber: concept

• Oxygen has a negative impact on the brewing process. Any oxidations at any steps tend to generate process problems as well as quality issues:– Mash filtration: bottleneck of the brewhouse– Quality of the beer: flavor stability

Nature of the problem


PolyPhiber: concept

• Adding specific polyphenols (= natural antioxidants) at earlier steps of the brewing process should have a positive impact with a scavenging effect on oxygen.

• Adding calibrated solid fine particles to improve cake structure

Proposed solution

Thin bed mash filtration: reduction of filtration timeQuality of the beer: flavor stability improvement

POLYPHIBRE IS SPECIFICALLY RICH IN POLYPHENOLS & FIBRES


PolyPhiber: philosophy

• Sustainability Policy & Program led by employees and growers

• Best Practices throughout individual farm• ISO 14001: 2004 Certification• Recycling Program committed to

“Reuse – Reduce – Recycle”• Preventive Maintenance Program• Towards Minimal Carbon & Water Footprints

Sustainability PolicyGreenChief™ Program


PolyPhiber: philosophy

• PolyPhiber is totally in line with our integrated sustainability policy:– Waste product reduction– Valorization of a residual fraction of hop– Process efficiency– Energy savings– Water consumption reduction

GreenChief™ Program&

ABInBev Sustainability


PolyPhiber: Polyphenols

• PolyPhiber Analysis (UCL)– Material

• Lot #PP-SITK075– Analysis and First Results

Polyphenols Analysis

Lot #PP-SITK075Total Polyphenols (%) 0.92

Flavanoids (%) 0.17

Antioxidant Power (min.)(AAPH Method)

35

50 mg of polyphenols/liter are necessary to get an anti oxidative effect(i.e. 10 g of PolyPhiber/kg of malt)


PolyPhiber: Lab trials

• Milling: under CO2, using the same batch of malt for each trial and the control.

Material & Method



• Brew diagram: 20min/48°C – 30min/63°C – 25min/74°– pH between 5.4 – 5.5– addition of PolyPhiber material

• Mashing in• Before filtration

– OG between 24-25°P

Material & Method



• Filtration on “Meura’s Lab Mash Filter” at 78°C

Material & Method



• Filtration on “Meura’s Lab Mash Filter” at constant pression (P=0.4 bar) allows calculating the mash filtration coefficient Fk:

Material & Method


PolyPhiber: Lab trialsTable of trials

Lot # Mashing in Filtr.

Control N/A N/A N/A

YC-PP 1 PP-SITK075 10 g/kg -

YC-PP 2 PP-SITK075 10 g/kg 10 g/kg

YC-PP 3 PP-SITK075 20 g/kg -

Trials were compared to a Control


IPhiber: Lab trialsResults

Fk Time Filtr. Cake thick. CCRControl 0.35 15’25 ’’ 41 mm 43.9%

YC-PP 1 (10/0) 0.33 14’23’’ 42 mm 42.2%

YC-PP 2 (10/10) 0.29 12’08’’ 42 mm 39.3%

YC-PP 3 (20/0) 0.24 10’09’’ 44 mm 40.9%

– Fk < 0.25 represents an excellent filtration– 0.25 < Fk < 0.30 represents a good filtration– 0.30 < Fk < 0.45 represents a normal filtration– Fk > 0.45 represents a poor filtration


PolyPhiber: Lab trials• Quantity

– It’s difficult to determine whether or not there is a positive effect at 10g/kg.– The effect is clearly positive at a dosage of 20g/kg.– The addition of PolyPhiber increase slightly the thickness of the cake

(normal) and improve the permeability of the cake (improvement of the mechanical properties).

– The optimum dosage rate should be somewhere between 10 and 20 g/kg of malt.

• Time of addition– A single dosage looks better than 2 separated dosages for the same total

quantity.– The optimum time of addition is during mashing in (the sooner the better).

Discussion


PolyPhiber: Perspectives

Savings & Productivity Is function of the brew diagram and Is function of the brewhouse configuration

1 1

22

MAK

MAT WOK

F2001


PolyPhiber: Case Studies

F2001: Process Steps Savings

F2001

Process StepOccupation Time (min) PolyPhiber Effect 10% reduction 15% reduction 20% reduction

Filing 7 no 7 7 7

Filtration 30 High 27 25,5 24

Compression 5 Moderate 4 4 4

Sparging 50 High 45 42,5 40

Final Comp 10 no 10 10 10

Discharge 10 no 10 10 10

Total 112 103 99 95

Average (%) -8,0 -11,6 -15,2


PolyPhiber: Case Study 1

MIN: Savings & Productivity

SAVING of 10%

Prod/Brewhouse

Malts, cereals

& adjuncts

(Kg)PolyPhiber

(Kg)Lab yield

(%)

Filtration cyclus (min)

Hls @ 15°P Hls/day

Hls/W (5days)

Mio Hls/Year

Difference (Hls)

Savings in Eq. Brews

Savings in Eq.

days of prod.

Classical Process 10.000 77,40% 112 487,1 6.263 31.313 1,57

Improved Process 10.000 150 77,40% 103 487,1 6.810 34.050 1,70 136.807 280,9 23,4



AVE: Savings & Productivity

SAVING of 15%

Prod/Brewhouse

Malts, cereals & adjuncts

(Kg)PolyPhiber

(Kg)

Lab yield

(%)

Filtration cyclus (min) Hls @ 15°PHls/day

Hls/W (5days)

Mio Hls/Year

Difference (Hls)


Savings in Eq.

days of prod.





MAX: Savings & ProductivitySAVING of 20%

Prod/Brewhouse

Malts, cereals & adjuncts

(Kg)PolyPhiber

(Kg)Lab yield

(%)

Filtration cyclus (min)

Hls @ 15°P Hls/day

Hls/W (5days)

Mio Hls/Yea

rDifference

(Hls)


Savings in Eq.

days of prod.




Thank youFor

Your Attention

YC Innovative Process Poly Phiber

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