PVP Polyvinylpyrrolidone Powder9003-39-8

Food Processing

Pvp polyvinylpyrrolidone itself is not carcinogenic and has good food safety. It can form complexes with specific polyphenol compounds (such as tannins). In food processing, it is mainly used as a clarifier and stabilizer for food such as beer, fruit juice, and wine. PVP can form complexes with specific polyphenol compounds (such as tannins) to make it clarify and prevent coagulation in fruit juice drinks. For example, Buschke H et al. added 0.01%-0.02% soluble PVP to the fermenter, which can effectively reduce its freezing point. The same effect can be achieved by using PVP in the production process of wine and vinegar. Cross-linked PVP is particularly widely used in beer and tea beverages. Polyphenols in beer can combine with protein in beer to form tannin macromolecular complexes, which will seriously affect the flavor of beer and shorten its shelf life. The cross-linked polyvinylpyrrolidone (PVPP) can complex with tannins and anthocyanins in beer, thereby clarifying the beer, improving the storage stability of the beer, and extending the shelf life. In tea beverages, the use of PVPP can appropriately reduce the content of tea polyphenols, and PVPP does not remain in tea beverages, and can be reused, greatly reducing costs.

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