Divergan F Pvpp 25249-54-1,9003-39-8

Divergan F is a highly cross-linked polyvinylpyrrolidone (PVPP), a synthetic polymer. Unlike linear PVP, PVPP is insoluble in water and organic solvents, which makes it useful in various applications due to its unique properties. Here are some key aspects of Divergan F (PVPP): Uses 1....

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Product Introduction

Uses

1. Pharmaceutical Industry: PVPP is used as a disintegrant in tablet formulations. Its cross-linked structure allows it to swell in the presence of water, which helps tablets break down more quickly upon ingestion, enhancing the drug's bioavailability.

2. Beverage Industry: In the production of beer and wine, Divergan F is used as a stabilizer to remove polyphenols and other impurities that can cause haze formation. This process, known as "cold stabilization," helps improve the clarity and shelf life of the beverage.

3. Cosmetics Industry: PVPP is used in some cosmetic formulations as a binder and film-former, contributing to the texture and stability of the product.

4. Food Industry: It is also used as a clarifying agent in various food products, helping to improve the appearance and stability.

Properties

Insolubility: PVPP does not dissolve in water or organic solvents, making it ideal for applications where solubility could be a drawback.

Swelling Capacity: It can swell significantly in the presence of moisture, making it effective in its role as a disintegrant.

Stabilizing Effect: Its ability to bind to certain impurities and remove them from solutions is valuable in beverage and food applications.

Overall, Divergan F (PVPP) is a versatile polymer with applications spanning pharmaceuticals, beverages, cosmetics, and food industries, primarily valued for its disintegration, stabilizing, and clarifying properties.

PYPP_DIVERGANF

Key Features

•Correct and stabilize color in wine, particularly white and blush wines
• Help prevent "browning" and "pinking"
• Freshen slightly oxidized wines
• Reduce astringency and bitterness in red and white wines
• Unmask fruity character
• Improve mouthfeel and finish of wine
• Treat press juice prior to fermentation to reduce astringency and bitterness

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