Cross-linked POvidone PVPP product introduction

Pharmacopoeia names: Cross-linked POvidone, Crospovidonum (USP), Crospovidone(EP)

Chemical name: crosslinked polyvinyl pyrrolidone

Appearance and properties: white or milky white with hygroscopic free flow powder, tasteless or slightly characteristic odor, insoluble in water, alkali, acid and general organic solvents, water absorption is easy to expand rapidly, but does not form a gel; Good fluidity and plasticity, high compressibility.

Main applications and functions:

Pharmaceutical field: It can be used for drug disintegrators and fillers, drug sustained-release carriers and hemodialysis membranes.

Brewing and beverage industry: It can be used as a stabilizer and adsorbent for beer, juice, beverages, wine and other beverages, extending its storage time, improving the taste but not affecting the flavor of the beverage.

Daily chemical field: can be used as high-grade cosmetic moisturizing agent, has a therapeutic effect on skin inflammation, acne, erythema, used in toothpaste can reduce inflammation, analgesia for gingival also has a therapeutic effect.

Packing and storage: 20KG/ cardboard drum, lined with PE bag, dark, sealed, stored in a cool and dry place.
PVPP food grade application details

Food Additive – Insoluble polyvinylpyrrolidone (PVPP)

As we all know, crosslinked POvidone is one of the three super disintegrators, however, it can not only be widely used as medicinal excipients in pharmaceutical preparations, but also as a food additive used in the processing and production of beer, red wine, juice and other drinks, so it has another name – insoluble polyethylene pyrrolidone (PVPP).

Due to the characteristics of PVPP’s own structure, its powder particles have a multi-pore microstructure and a high specific surface area. It can effectively adsorb polyphenols in the wine body through complexation, maintain the clarification and stability of the wine body, prevent turbidity and precipitation, and significantly improve the color, taste and stability of the wine body.

01 Adsorption mechanism of PVPP

The molecular structure of the polymer limits the internal hydrogen bonds and maximizes the number of possible reaction sites to reduce the required level of PVPP addition in beer.

02 How to use PVPP

The PVPP is prefabricated into 8-12% slurry with deoxidized water, and it is left for about 1 hour to make the particles of PVPP fully absorb water and spread out, improve the adsorption efficiency, mix it alone or with other additives such as diatomaceous earth and add it to beer, and fully contact for more than 5-10 minutes after the adsorption is completed, the beer can be completely removed from the PVPP in the body.