Vicant SB is an antioxidant and anti browning agent designed to enhance flavour and colloidal stability in beer. It is a white, crystalline powder which is fully soluble in water.

The active components function in two  ways, by scavenging dissolved oxygen and blocking staling reactions. Vicant slows the formation of off flavors, typically described as paper or cardboard, by binding with the causative carbonyl compounds, particularly trans-2-nonenal. Vicant also contains oxygen scavengers. These act at different rates, the faster acts to protect the beer during pasteurization, the slower to protect during storage.

Vicant SB should be added to beer as a solution in deaerated brewing water. This should be prepared at a strength of 5% as follows: Add the water to the container or vessel first and then add the Vicant powder to the water whilst stirring thoroughly but not overly vigorously in order to minimise oxygen up-take.