Chinese name :PVPP(polyethylene polypyrrolidone)English name :PVPPCAS:25249-54-1Level :ReagentGradeMolecular weight :N/AMolecular formula (C6H9NO)nPurity :>99%Storage condition :RTProduct introductionChinese alias: crosslinked polyvinyl pyrrolidone (PVP-P); PVP-P(Crosslinked polymer)English alias: PVPP Physical properties: White or near-white powder, insoluble in water, ethanol, ether and other commonly used organic solvents.Use: Cross-linked polyvinylpyrrolidone (PVP-P) can form complexes with phenols and alkaloids to remove them from plant samples, thus preventing the modification and interference of proteins in order to determine protein content more accurately. It has also been reported that crosslinked polyethylpyrrolidone (PVP-P) can improve the activity of the enzymeCross-linked POvidone (PVPP), also known as insoluble polyvinylpyrrolidone, cross-linked polyvinylpyrrolidone, refers to the polymer water insoluble polymer obtained from n-vinyl2-pyrrolidone by cross-linking reaction. The appearance of crosslinked POvidone is white or white powder, no special odor, insoluble in water and various solvents. Crosslinked POvidone has the characteristics of good fluidity, easy processing and high water absorption, and has broad application prospects in…

Food and beverageInsoluble 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,PVPPINCI/CTFA insoluble PVPCAS number 9003-39-8A white or off-white free-flowing granular powdersummarizeEven 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…

Wine is a kind of unstable colloidal solution, how to prolong the stability period of wine, so that the wine does not produce oxidation, turbidity and precipitation phenomenon, has been the concern of wine producers. Recently, foreign wine and beer brewing has used PVPP to improve the stability of wine and improve the flavor of wine. PVPP is a fine white powder that can be used as a clarifying agent for wine. It is a very safe food additive after being added and filtered to remove residues.Application of PVPP in wine and molecular dynamics simulation Application: PVPP cardboard filter, PVPP disposable processing, PVPP recyclable recycling processingOn the contrary, the cross-linking degree of PVPP decreases, the molecular structure tends to be free chain, the steric hindrance of hydrogen bond formation decreases, and the average number of polyphenol molecules adsorbed by each PVPP molecule increases, which enhances the ability of PVPP to…

Crosslinked POvidone White powder, insoluble in water, can swell in water Used as beer, drink, cider, etc Clarifier and stabilizer are also done A disintegrator for tablets.   The role of PVPP(polyvinylpyrrolidone) in beer stabilization has been recognized in the widespread adoption of the beer industry. PVPP can selectively adsorb polyphenols that cause cold turbidity and permanent turbidity without adverse effects on beer. This allows brewers to guarantee that the beer will maintain a clear,inviting appearance when it reaches consumers during its stated shelf life. Considering the mechanism of beer colloid instability, beer stability can be effectively realized by using PVPP. Disposable and recycled materials can be used according to the brewer’s requirements. Their performance and use in breweries are well established. To ensure effective stability,PVPP can be used with other beer stabilizers such as silica gel, tannin and papain. A novel mixture of PVPP+ silicon dry gel is derived…

PVPP classification: Food grade and Pharmaceutical grade Chemical name: Crosslinked Polyvinylpyrrolidone CAS accession number: 25249-54-1 Specifications: Appearance：white or white-like powder Ahemical formula： (C6H9NO)n Molecular weight ：111.142 Density  g/cm3： 1.144 Melting point  ℃： 300 Boiling point  ℃ ：217.6 Refractive index： 1.593 Moisture  % ≤： 6.0 Water- soluble matter  % ≤ ： 0.5 Free-N-vinylpyrrolidone ppm  ≤ ：10 N,N-divinyl-imidazolinone ppm  ≤  ：  2 PH(in 1% water)：5-8 Heavy metal   ppm ≤ ：10 Nitrogen content  % ：11.0-12.8 Sulphated Ash  % ≤  ：0.4 Peroxide  ppm ≤： 400 Lead content  ppm ≤ ：2 Arsenic content  ppm ≤： 2 ◆Nature:white or nearly white, hygroscopic and easy-to-flow powder, odorless or slightly smelly, insoluble in water, strong alkali, strong acid and ethanol, chloroform or ether, etc; commonly used organic solvents have light expansibility, excellent physiological inertness, biocompatibility and good complexation ability with various substances. ◆Application:is widely used in brewing and beverage industries as a clarifying agent and stabilizer for beer, fruit wine and fruit juice; is suitable…