Application of chemical raw material pvpp in food and beverage

Food and beverage
Insoluble polyethylene polypyrrolidone is a food-grade product produced by Quzhou Jianhuanan Hang Pharmaceutical Co., LTD., which is used as a stabilizer in the beverage industry such as beer, red wine and tea. It is crosslinked and polymerized by vinylpyrrolidone. It has a slight taste or is tasteless. Insoluble in water, acid, alkali and other solvents, easy to absorb moisture, can expand rapidly in water but no gum formation.

Application: As a stabilizer, insoluble polyethylene polypyrrolidone is widely used in beer, wine, tea drinks, fruit juices and other beverage industries.
Chemical name crosslinked polyvinylpyrrolidone,PVPP
INCI/CTFA insoluble PVP
CAS number 9003-39-8
A white or off-white free-flowing granular powder
summarize
Even if the beer has been filtered, it will still produce precipitation after storage for a period of time. As a result, beer doesn’t last very long. This is caused by polyphenols in beer, polyphenols have a strong ability to cause beer to produce turbidity. PVPP can remove polyphenols from beer, thereby avoiding the formation of unstable turbidity, bring significant improvement to the beer from vision to taste, and greatly extend the beer storage time.
Formation mechanism of beer turbidity
Fresh beer contains a simple structure of flavanoid polyphenol substances and various proteins, these polyphenols and proteins are prone to form weak hydrogen bonds, thus forming compounds. Due to their relatively small molecular mass, these compounds are invisible to the naked eye. After three to six weeks, these flavanoids are oxidized and polymerized, and each three to four segments form a unit of polyphenols – protein complexes. Polyphenols – protein complexes that produce gelatinous particles that can be seen with the naked eye. Because the hydrogen bonds that hold the polyphenols together are weak, the bonds break when the temperature rises, so the turbidity disappears, a phenomenon called “cold turbidity”.
With the extension of storage period, some ionic bonds and covalent bonds are formed between flavane and protein, and because these bonds are relatively strong, the rise of temperature can not cause it to break, so permanent precipitation will be formed.
Mechanism of removing polyphenols
Polyphenols contain a large number of hydroxyl groups, and the carbonyl group in PVPP adsorbs these polyphenols by forming hydrogen bonds with them, and removes them by filtration.
Advantages of using PVPP
* High efficiency due to low usage and short adsorption time
* No residue – can be completely removed by filtration
* Greatly extend the shelf life of beer to ensure the constant quality of wine
* Enhanced beer stability in extreme weather conditions
* Does not affect beer taste, foam and other characteristic parameters
* Easy to use
* Environmentally friendly