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News
Indian Customers Visit Our Factory, Inspect PVP Production Lines and Successfully Reach Cooperation Orders
Mar 02, 2026On April 22-23, 2025, Nanjing Shundajie Chemical New Materials Co., Ltd. welcomed Mr. Manmit and his delegation, important customers from India. During this visit, the client focused on inspecting the company's PVP K30 and PVP-I (polyvinylpyrrolidone...
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The key role of PVP in solid and protein beverages
Jan 08, 20261、Stability challenges of solid and protein beverages The challenge of solid beverages: Agglomeration: Powder particles adhere to each other due to moisture absorption or surface static electricity, forming hard lumps that are difficult to dissolve....
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Protecting Color and Flavor - PVP as a Food Stabilizer and Protector
Jan 01, 2026The color, aroma, and taste of food are key factors determining its market acceptance. However, oxidation is the number one enemy that leads to food quality deterioration during processing and storage, causing a series of problems such as oil spoilag...
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The Secret of Clarity - Application of PVP in Clarifying Alcoholic Beverages and Fruit Juice
Dec 25, 2025A glass of clear and transparent beer, a bottle of sparkling white wine, and a can of sediment free fruit juice always bring people better visual enjoyment and quality. However, these beverages are prone to turbidity and precipitation during product...
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The diverse applications of PVP in the beverage industry: empowering the entire chain from clarification to preservation
Dec 18, 2025With the transformation of the beverage industry towards natural, healthy, and functional directions, consumers have put forward higher requirements for the clarity of appearance, uniformity of taste, and shelf life of beverages. Mainstream categorie...
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PVPP empowers the beer industry: the core solution for clarification, stability, and flavor optimization
Dec 11, 2025Clarity, colloid stability, and flavor coordination are key indicators that determine the market competitiveness of beer throughout the entire brewing chain. During the fermentation, storage, and transportation of beer, polyphenolic substances in the...
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Which one is better for preserving fruits and vegetables, PVPK30 or K17 ?
Dec 04, 2025The difference in fruit and vegetable preservation performance between PVPK30 (polyvinylpyrrolidone K30) and K17 is fundamentally due to performance differences caused by differences in molecular weight and molecular structure . Considering their fil...
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What soil types are not suitable for PVP?
Nov 27, 2025The suitability of PVP (polyvinylpyrrolidone) in soil is highly dependent on the soil's physical and chemical properties (such as particle composition, pH, salinity, and organic matter content) and core issues (such as compaction, water retention, an...
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What is the specific principle of PVP working in soil?
Nov 20, 2025The use of PVP (polyvinylpyrrolidone) in soil should be based on the principles of " low concentration, auxiliary use, and application-specific adaptation ." Methods should be designed based on its characteristics (water solubility, weak soil-improvi...
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What is the specific principle of PVP working in soil?
Nov 13, 2025The core of PVP's (polyvinylpyrrolidone) function in soil lies in its molecular structure (polar groups and polymer chains) and physicochemical properties (water solubility, adsorption, and water retention) . Through "intermolecular interactions" or ...
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What role does PVP play in soil? Can it prevent soil compaction?
Nov 04, 2025As a water-soluble polymer, PVP (polyvinylpyrrolidone) is primarily used in soil applications due to its water retention, dispersibility, and adsorption properties. While it can assist in soil improvement, it is not a core or mainstream material for ...
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What is the best ratio when PVP and chitosan are used together for preservation ?
Oct 28, 2025The optimal ratio of PVP (polyvinyl pyrrolidone) and chitosan requires dynamic adjustment based on the type of fruit or vegetable, chitosan molecular weight, and application process . The core principle is to maximize preservation effectiveness throu...
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Which preservatives can PVP be combined with for better results?
Oct 21, 2025In the preservation of fruits and vegetables, the core logic of PVP (polyvinylpyrrolidone) and other preservatives is "complementary advantages, synergistic effect"-by matching different functional components, to make up for the shortcomings of PVP w...
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How should fruits and vegetables be cleaned and stored after using PVP protective film?
Oct 14, 2025When using PVP (polyvinylpyrrolidone) protective film in the preservation of fruits and vegetables, it is necessary to focus on the three core goals of "safety and compliance, optimal effect, and avoiding negative impacts". In combination with the ch...
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What precautions should be taken when using PVP protective film in the preservation of fruits and vegetables?
Oct 07, 2025When using PVP (polyvinylpyrrolidone) protective film in the preservation of fruits and vegetables, it is necessary to focus on the three core goals of "safety and compliance, optimal effect, and avoiding negative impacts". In combination with the ch...
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What is the optimal concentration for the protective film formed by PVP in the preservation of fruits and vegetables?
Sep 30, 2025The thickness of PVP film formation and the preservation effect of fruits and vegetables are not "the thicker, the better", but there is an "appropriate thickness range" - the thickness needs to balance "physical barrier properties" and "film permeab...
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What is the optimal concentration for the protective film formed by PVP in the preservation of fruits and vegetables?
Sep 23, 2025In the preservation of fruits and vegetables, the optimal usage concentration of PVP (polyvinylpyrrolidone) protective film is usually 0.1% to 0.4%, and the specific concentration needs to be adjusted according to the type of fruits and vegetables, a...
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Does the protective film formed by PVP have an impact on the taste and nutritional value of fruits and vegetables?
Sep 16, 2025Under the premise of compliant use and reasonable process, the protective film formed by PVP has a very small overall impact on the taste and nutritional value of fruits and vegetables. It can even indirectly protect the taste and nutrition by delayi...
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Is it easy for PVP to form a protective film, which can prolong the freshness period of fruits and vegetables?
Sep 09, 2025PVP (Polyvinylpyrrolidone) Easily Forms a Protective Film on the Surface of Fruits and Vegetables, and This Property Has Been Applied in the Field of Fruit and Vegetable Preservation to Effectively Extend Their Freshness Period. The Core Reasons Are ...
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SUNDGE holds its 2025 semi annual summary meeting and team building activities: Gather SUNDGE, enjoy the journey, and achieve new results
Jul 22, 2025In the summer season, Nanjing SUNDGE Chemical New Materials Co. , Ltd. held a semi annual work summary meeting for 2025. The meeting comprehensively reviewed the company's operating results in the first half of the year, clarified the future dev...
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Hot News
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Indian Customers Visit Our Factory, Inspect PVP Production Lines and Successfully Reach Cooperation Orders
2026-03-02
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Nanjing SUNDGE Chemical New Materials Co., Ltd. participates in the 2025 CPHI China exhibition to jointly expand the global pharmaceutical new materials market
2025-07-10
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Based on the law, ensure the quality and safety of veterinary drugs-SUNDGE participated in the veterinary drug industry management training
2025-01-08
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SUNDGE Nanjing Ali Center Outbound Visit
2024-10-28
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The Turkish guests visited the factory and reached the intention of cooperation
2024-09-13
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SUNDGE Successfully Exhibited CPHI South China Station
2024-02-28
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SUNDGE participates in the course "Annual Business Plan and Comprehensive Budget Management
2024-02-28
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Watch and help each other! SUNDGE donates 10000 yuan to the Gansu earthquake stricken area
2024-02-28
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Good news - The company has successfully obtained the Veterinary Drug Business License Certificate
2024-02-28