Crosslinked Polyvinylpyrrolidone - Beverages Stabiliser
$ 9000.00 - $ 10000.00 /MT
||Stabilizers & Coagulators
Insoluble Polyvinylpyrrolidone can be used as clarifier and stabilizer for beer, fruit wine and fruit juice in the brewing and beverage industries. Liquors brewed from plant materials contain a variety of proteins and polyphenols. Polyphenols are liable to form complex precipitates with proteins under certain conditions, resulting in abiotic turbidity, which seriously affects the appearance and flavor of liquor, and is one of the main hazards to liquor quality.
From the mechanism of beverage turbidity formation, in order to prevent the formation and development of turbidity, it is necessary to remove the precursor of non-biological turbidity - polyphenol or high molecular protein, so that it can be separated from beverage. PVPP is a non-toxic, non-irritating, safe and stable polymer with strong selective adsorption ability. It can form hydrogen bond complex precipitation through carbonyl with anthocyanin, flavonoid polyhydroxyl derivatives and other phenolic substances, thus removing the non-biological turbidity of alcohol, achieving clarification and stability, while maintaining the original taste and flavor of the beverage. It is completely insoluble in beer (red wine, fruit juice, etc.). It is suitable for any kind of beer (red wine, fruit juice, etc.), which improves color and taste, and has no adverse effects on foam and flavor, and can prolong its storage period.
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