Alias: Polyvinylpyrrolidone crosslinked, PVPP
CAS number: 25249-54-1
Properties: White or slightly yellow powder with easy flow and hygroscopic properties.
Molecular formula (C6H9NO)n
Introduction to cross-linked POvidone PVPP
Pvp-p, which is a polymer of the soluble compound PVP (polyvinylpyrrolidone) with insoluble versions of water and beer, PVPP is an amide polymer that binds to polyphenol compounds with a higher affinity than the proteins present in beer, which gives PVPP excellent properties as a chemical stabilizer for beer. If finely granular, high surface area PVPP is dispersed in beer, a large proportion of the dissolved polyphenols in beer will bind to the PVPP particles and subsequently be filtered out. Brewers want to remove these polyphenols because they react with beer proteins over time to form insoluble complexes that make beer cloudy. This type of stabilizer is called an adsorbent. PVPP can be used in two different ways to stabilize beer purity. The simple method is to use PVPP as a stabilizer for a single time, add very small particle size PVPP products to unfiltered beer, after a few hours of reaction time, and then filter with diatomaceous earth. The PVPP used and the polyphenols it removes are insoluble and will form as part of the filter cake for waste disposal. Second, a more advanced approach is to use “renewable PVPP”. This involves placing an additional specific PVPP filter after the diatomaceous earth (or other filter type), and the filtered beer has a high concentration of slightly larger PVPP particles added to it. These reactions react with the polyphenols in the beer on their way to the PVPP filter or through the holding tube and container accordingly, and the PVPP-polyphenol-bound particles are then filtered out in additional filters. The advantage of this technology is that the cake of the PVPP filter can be washed with hot alkali, dissolving most of the polyphenols, leaving PVPP particles, which can then be recovered and reused during the stabilization process.
Use and application of cross-linked POvidone PVPP
Due to the characteristics of PVPP’s own structure, its powder particles have a multi-pore microstructure and high specific surface area, which 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. After the addition of PVPP to the wine body, the insoluble PVPP-polyphenol complex can be removed through the diatomaceous earth filter. PVPP, which is insoluble in beer itself, has a long history of safe use in the beverage industry and has been recognized by the German beer Pure control law -Reinheitsgebot. At the same time, as an insoluble process excipient, it does not need to be indicated on the label in the field of biopharmaceutical, crosslinked POvidone PVPP has good physiological inertia and biocompatibility characteristics. It can be used as disintegrating agent and drug sustained-release carrier. Polyvinylpyrrolidone PVP, after absorbing some moisture, puts tablets or other forms of the drug under high pressure and then disintegrates into immeasurable small particles. This will help improve the body’s bioavailability. In the brewing and beverage industry, crosslinked POvidone, with its ability to absorb water, can eliminate anthocyanins and polyphenols, maintain taste, improve transparency, color, and even extend the shelf life of products.
