Isp Investments Inc.

Andrew Mola

Mustafa Rehmanji

Krishnamurthy Nacharaju

Giovanni Onnembo

Joseph P Bartko

Mika Jan Unting

Chandra Gopal

Bala Balasanmugam

Mika Unting Jan

Joycelyn Yapchulay

Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Crosslinked polyvinylpyrrolidone compositions

A method of removing a phenol contaminant from a beer or wine comprising contacting the beer or wine with a surface comprising a phenol contaminant effective removing amount of a poly(N-vinyl-2-pyrrolidone).

Method of removing phenols from a liquid

Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Methods of treatment to improve the quality of alcoholic beverages using vinyl lactam-derived polymer-hydrogen peroxide complexes

In the beer-making process, the wort is treated with a processing aid which is a composite of Carrageenan and polyvinyl polypyrrolidone (PVPP).

Colloidal stabilization of beer

A premix composition for clarifying beverages like beer includes, by weight, (a) about 40 to 90%, preferably 60&#x2013;85%, of silica xerogel having less than 10% water therein, preferably 5% or less, and a particle size, as defined by its mean volume average diameter MV, in both the dry state and as a 10% aqueous slurry, of less than 50&#x3bc;, preferably about 5&#x2013;30&#x3bc;, and (b) about 10 to 60%, preferably 15&#x2013;40%, of crosslinked polyvinylpyrrolidone having a particle size as defined, in the dry state, of about 10 to 50&#x3bc;, and about 30&#x2013;60&#x3bc; in a 10% aqueous slurry, and a process of obtaining, chill-haze stabilized beer with substantial reduction in high molecular weight proteins, as well as polyphenols, flavanoids and tannins, in an efficient and effective single-step process at a rapid filter-flow rate, with undetectable residual soluble plyvinylpyrrolidone thereafter, and no microbiological growth in the premix, effective haze stability after time, and advantageous redispersibility of the premix used in the process.

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Highland Lakes, NJ, United States of America

Andrew Mola