Cross-linked Polyvinylpyrrolidone, PVPP

PVPP is applied as a stabilizer in the beverage industry, such as in beer, red wine, tea beverages, etc. It is formed by the cross-linking polymerization of vinyl pyrrolidone. It has a slight taste or is odorless. It is insoluble in water, acids, alkalis and other solvents, and is highly hygroscopic. It can rapidly expand in water but no gel is formed.

As a stabilizer, PVPP is widely used in the beer, wine, tea beverage, juice and other beverage industries.

Cross-linked Polyvinylpyrrolidone, PVPP

: 25249-54-1; 9003-39-8
White or off-white free-flowing granular powder

Even after being filtered, beer will still produce sediment after being stored for a period of time. Therefore, the storage period of beer is not very long. This is caused by the polyphenols in beer, and polyphenols have a strong ability to cause turbidity in beer. PVPP can remove the polyphenols in beer, thereby avoiding the formation of unstable turbid substances, bringing significant improvements to beer both visually and in terms of taste, and greatly extending the storage time of beer.

Fresh beer contains a kind of simple-structured flavanoid polyphenols and various proteins. These polyphenols and proteins are likely to form weak hydrogen bonds with each other, thus forming compounds. Due to their relatively small molecular weights, these compounds are invisible to the naked eye. After 3 to 6 weeks, these flavanoid substances are oxidized and undergo a polymerization reaction. Every 3 to 4 chain segments form a unit of polyphenol-protein complex. The polyphenol-protein complex can generate visible colloidal particles with the naked eye. Since the hydrogen bonds connecting the polyphenols together are relatively weak, when the temperature rises, the bonds break, and this phenomenon is called "cold turbidity".

As the storage period is prolonged, a part of ionic bonds and covalent bonds are formed between the flavanoids and proteins. Since these bonds are relatively strong, the increase in temperature cannot cause them to break, so permanent sediment will be formed.

Polyphenols contain a large number of hydroxyl groups. The carbonyl groups in PVPP adsorb these polyphenols by forming hydrogen bonds with them, and they are removed through filtration.

High efficiency due to the low dosage and short adsorption time.

No residue - it can be completely removed through filtration.

Greatly extends the shelf life of beer and ensures the consistent quality of the beer.

Enhances the stability of beer under extreme weather conditions.

Does not affect the taste, foam and other characteristic parameters of beer.

Easy to use.

Environmentally friendly.

can selectively absorb the polyphenols in grape juice and wine and form complexes, which are removed through the filtration process, significantly improving the quality of the wine in terms of color, taste, stability, etc. A relatively low dosage can make the wine stable and clear.
can be added during the initial filtration of the juice and the filtration of the finished wine after brewing.
can be added during the wine brewing and aging processes.
(Compliant with the national standard GB1886.73, the US FCC, and the European E1202)

Packed in 20 kg paper drums with a PE bag lining.
Special packaging can be provided according to customers' requirements.
Store in a well-ventilated place at room temperature, protected from light.

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