Nagardo® Sachets
User Guideline for non-alcoholic (NA) beer application
Nagardo® provides a natural way to microbiologically protect non-alcoholic beer. You find useful documents, videos and a calculation tool on the following page. A lot of these materials is related to the biological manufacturing process of non-alcoholic beer like using a maltose-negative yeast or an arrested /stopped fermentation. FAQ are answered as well.
Video Section
- Nagardo® introduction
You will learn what Nagardo® is and how it works. - Basic hurdle concept for non-alcoholic beer
There are some general things to consider to produce a safe non-alcoholic beer. - Measures to be taken in the brew-house
What are the measures to be taken in the brew-house? - Measures to be taken in the cold section
A pre-treatment of beer is necessary prior to Nagardo® application. - Optimum Nagardo® dosage
The appropriate Nagardo® dosage level is depending on the beer type, mainly on its turbidity, pH and production method. - Preparation of the Nagardo® solution
For the preparation of the Nagardo® solution please use the following calculation sheet. - Addition of the Nagardo® solution to the non-alcoholic beer
The easiest way to add the Nagardo® solution to the beer is to transfer it via a keg into the bright beer tank. In case an inline-dosing system is available, this can be used as well. - Mix bright beer tank before filling
Is crucial to re-mix the bright beer tank before filling to ensure a homogeneous Nagardo® distribution into the final packaging.
Guiding documents
Technical documentation
General information
- Quality Declaration
- Specification
- Safety Data Sheet (EU and USA, English versions)
- CoA (English) for available batch(es)
FAQ
Below, you will find some of our most frequently asked questions.
The closed sachets should be stored at ambient temperature in a dry environment. After opening, the content of the sachet should be used within a few days. Consult the SDS for details.
There is no sensory impact of Nagardo® at use level.
Nagardo® glycolipids lead to membrane disintegration of microbial cells.
Although Nagardo® has antibacterial properties, the main target is yeast in NA beer.
Although pasteurization is the preferreed method, you can also use e.g. filtration for cell count reduction prior to addition of Nagardo®. Please consult the latest Technical Data Sheet.
Yes. Once in solution, Nagardo® is heat-stable in all processing steps including pasteurization or hot-fill.
No. Please always prepare a Nagardo® solution first, in order to avoid clumps and inhomogeniety.
The Nagardo® solution should be prepared freshly on the day of operation or the evening before.
Foaming may impact homogenous dosing. Glycolipids can be enriched in the foam phase, thereby leading to inhomogenous concentrations in the finished product upon filling. Thereby, foam needs to be minimized during production.
The Nagardo® solution should not be mixed with other ingredients before adding into the beer.
- Check your cell removel step and initial viable cell count. Did you add Nagardo® when viable cell count is at 1cfu/l or below?
- Check your calculations (beer volume, Nagardo® amount, Nagardo® solution volume).
- Validate cleaning effectiveness, especially in the filler area.
Either wait (ca. 15 min) until the foam has collapsed or destroy the foam with ultrasound. In any case: wait until the foam has collapsed before proceeding.
We recommend using a dust mask when handling Nagardo®, in order to prevent irritation of the nose by the powder and to comply with good manufacturing practice.
A SDS can be downloaded from the website.
Nagardo® glycolipids have been confirmed to be safe for the intended use and human consumption in detailed and thorough safety studies. For details refor, for example, to the EFSA safety assessment (https://www.efsa.europa.eu/en/efsajournal/pub/6609) or the GRAS notice (GRN-00740). Nagardo® is regarded a very safe ingredient.
All key safety studies have been published in peer-reviewed journals, providing full transparency to our clients and the scientific communicty.
All key safety studies have been published in peer-reviewed journals, providing full transparency to our clients and the scientific communicty.
The glycolipids can be identified and quantified by HPLC-MS. The method is available from LANXESS on request. There are also certain laboratories offering the analysis as a service. For alcohol-free beer, please refer to BLQ Weihenstephan, Germany (https://www.blq-weihenstephan.tum.de/en/blq/home/)
No, there is no quick test. We recommend using a 4-eyes-principle and sign-off for Nagardo® addition instead.
Yes. Nagardo® is an approved food additive. It has to listed as "glycolipids" in the list of ingredients, naming the functionality. Example: preservative: glycolipids
Nagardo® is approved by the EU for use in soft drinks (including CSDs, still drinks, energy drinks, sport drinks, teas, kombucha) and in non-alcoholic beer. Maximum permitted use level is 50 ppm (except non-flavored tea: 20 ppm).
Yes. For example, claims like "free from synthetic preservatives" or "naturally preserved with glycolipds" are possible in most countries. Please carefully consider your local regulations.
Because Nagardo® is not an agricultural product, it is not organic.
Currently this is not possible, because Nagardo® glycolipids are not (yet) in the list of permitted ingredients of the EU or US organic regulations.
No. Therefore, Nagardo® cannot be used in beers manufactured in Germany and labeled as produced according to the German purity law.
However, Nagardo® can be used in all other European countries in NA beer, and in Germany if an exeption has been obtained from the local authority or if the finished product is not beer but e.g. a beer-mix beverage or speciality.
However, Nagardo® can be used in all other European countries in NA beer, and in Germany if an exeption has been obtained from the local authority or if the finished product is not beer but e.g. a beer-mix beverage or speciality.
Maximum is 50 mg/L. However, usually your optimum dosage will be much lower.
Alcoholic beer is currently not in scope of the regulatory approval of Nagardo®.
Nagardo® is added at very low concentrations only and does not impact nutrient composition.