Beer contains proteins that form complexes with carbohydrates and polyphenols. These carbohydrate - protein - polyphenol (malt-hordein-tannin) complexes are soluble in freshly made beer, but on standing in low temperatures, they form haze. This haze is referred to as chill haze. Haze is composed of 15- 70% proteins depending on the type barley used. One of the simplest methods to un-haze beer is via protein hydrolysing enzymes.
Fruzyme Biotech’s Zestase™ is a powdered formulation specific to haze proteins. Zestase™ is one of the oldest and most efficient enzymes used to prevent the formation of chill haze. In addition Zestase™ has also shown to decrease viscosity and prevent excessive foaming of beer.