title: [A study on the establishment of the specification of polyvinylpolypyrroridone as a food additive].
abstract: Polyvinylpolypyrroridone (PVPP) has been used in many countries for removing polyphenols in beer and wine, and was permitted as a food additive in Japan in April 1995. Prior to this approval of the compound, we studied procedures for identifying PVPP and its water soluble substances by colorimetry and infrared (IR) spectrometry for the establishment of the specification.
authors.forename: Y
authors.initials: Y
authors.lastname: Kawasaki
authors.forename: Y
authors.initials: Y
authors.lastname: Takeda
authors.forename: H
authors.initials: H
authors.lastname: Ishiwata
authors.forename: T
authors.initials: T
authors.lastname: Yamada
mesh_terms: D003124:Colorimetry; D005503:Food Additives / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D011205:Povidone / Q000031:analogs & derivatives* / Q000032:analysis; D012996:Solutions; D013055:Spectrophotometry, Infrared; D014867:Water
chemical_list: D005503:Food Additives; D012996:Solutions; D014867:Water; C077842:polyvinylpolypyrrolidone; D011205:Povidone