Application of PVP in Beverage and Food
The turbidity phenomenon during the brewing and cold storage process, not only have influence on the exterior but also some of the precipitates, they are carcinogenic substances. These technical issues must be solved in beer brewing to ensure good quality products. In the production, to solve the phenomenon of beer flocculation sedimentation normally people use adsorption filtration method, precipitation separation method, protease decomposition method and etc. Crosslinked PVP(PVPP) which has the similar structurer with protein, make it more easier to complex with polyphenols and separate from the liquid. Insoluble PVP white powder or PVPP which used in brewing are generally insoluble. By filtering, it can be easily removed without being left in the beer. Compared with other stabilizers, PVPP can improve the beer stability significantly while the color and foam without any influence. Now it is used worldwide. For beer lovers, this is a good gospel.
Application of PVPP in Non - alcoholic Beverage
PVPP not only has a wide use as stabilizer in beer brewing, but also as clarify agent& stabilizer in tea drinks, fruit juice, vinegar, soy sauce and other liquid food and health care products. In many cases, as some of the liquid food contains a small amount of phenols and polybasic acid, if placed for long time, they will precipitate easily and cause turbidity. During the production and processing, add trace amounts of PVPP can help improve the clarity and avoid the turbidity. To make sure the drinks with stabilize color, improved taste, and prolong storage time.
The beer brewing has a long history, the invention of PVPP fining wine solve the problem of precipitation, so that we can have better taste beer. The chemicals have changed our lives and made it even better. When you enjoy a glass of beer or drink, do not forget that PVPP also share the credit.
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