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Particles finer than 0.1 μm (10 −7 m) in water remain continuously in motion due to electrostatic charge (often negative) which causes them to repel each other. [citation needed] Once their electrostatic charge is neutralized by the use of a coagulant chemical, the finer particles start to collide and agglomerate (collect together) under the influence of Van der Waals forces.
They are thus often used as thickeners, emulsifiers, conditioners, clarifying agents, and even drag reducers. They are used in water treatment and for oil recovery. Many soaps, shampoos, and cosmetics incorporate polyelectrolytes. Furthermore, they are added to many foods and to concrete mixtures (superplasticizer).
Finings’ actions may be broadly categorized as either electrostatic, adsorbent, ionic, or enzymatic.. The electrostatic types comprise the vast majority; including all but activated carbon, fining yeast, PVPP, copper sulfate, pectinase and pectolase.
Before the water enters the clarifier, coagulation and flocculation reagents, such as polyelectrolytes and ferric sulfate, [4] can be added. These reagents cause finely suspended particles to clump together and form larger and denser particles, called flocs, that settle more quickly and stably.
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Many substances have historically been used as fining agents, including dried blood powder. [5] There are two general types of fining agents — organic compounds and solid/mineral materials. [4] Organic compounds used as fining agents are generally animal based, a possible cause of concern to vegans. [6]
An enzyme added to fruit to increase juice yield. Also used as a clarifying agent in fruit wines when added to wine or must to eliminate pectin hazes. Perlant French term for a very lightly sparkling wine with less effervescence than a crémant or pétillant Perlite
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