pvpp crosslinked polyethylene pyrrolidone

pvpp It is used in beer, wine, tea and other beverage industry stabilizer, is made of vinyl pyrrolidone crosslinked polymerization. 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: pvpp as a stabilizer is widely used in beer, wine, tea beverage, juice and other beverage industry.

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. PolyFilter is a product that can remove polyphenols from beer, thereby avoiding the formation of unstable turbidity, bringing significant improvements to beer from vision to taste, and greatly extending the storage time of beer.
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
Due to the low usage and short adsorption time, it has high efficiency
No residue – can be completely removed by filtration
Greatly extend the shelf life of beer to ensure the constant quality of wine
Enhance beer stability in extreme weather conditions
It does not affect the taste, foam and other characteristic parameters of beer
Easy to use
Environmentally friendly.