clarificantes

Clarificantes, or fining agents, are substances added to liquids such as wine, fruit juice, beer or edible oil to reduce haze and improve clarity and stability. They act by binding colloidal particles, proteins, polyphenols or pigments, enabling their removal by sedimentation, flotation or filtration. They can be organic compounds (proteins and polysaccharides), inorganic clays, or synthetic polymers.

Common examples include gelatin and casein (milk protein) to remove specific proteins, isinglass (fish-derived) for wine clarification, bentonite (a clay) to stabilize proteins and clarify, PVPP (polyvinylpolypyrrolidone) to bind polyphenols, and activated carbon for decolorization and odor removal. In beer and juice processing, similar agents may be used, sometimes in combination with filtration aids.

The mechanisms vary: adsorption of particles to the agent, charge neutralization to promote coagulation, or bridging flocculation that clusters small particles into larger, easily removed aggregates. The choice of clarificante depends on the product’s composition, the desired stability and flavor/aroma profile, regulatory constraints, and potential impacts on mouthfeel or color.

Considerations and limitations include the potential loss of desirable compounds, allergen risks (for example, gelatin, isinglass, or casein), and the need to ensure compatibility with processing steps. Clarificantes are typically used as processing aids and may be removed by filtration; in some cases trace amounts remain in the final product.

See also: clarification in food processing, fining.