Many years of development have been undertaken to identify the ideal blend of seaweed species required to yield the right quality of Alginic acid, and to optimize the critical esterification stage.

Foamaid stabilizes beer in two ways:

• Firstly by actively interacting with foam positive hydrophobic beer polypeptides
• Secondly by reducing the impact of foam negative factors

This latter effect explains the positive role Drifoam plays in protecting beer foam from external contamination, particularly from grease and detergents.