Polyvinylpolypyrrolidone (PVPP)
The short version
Cross-linked PVP — an insoluble polyphenol-binding clarifier for beer, wine, and fruit juices.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by cross-linking polyvinylpyrrolidone (E1201) to form an insoluble polymer matrix. The cross-links lock the polymer into an insoluble form that can be filtered out after binding the target impurities.
How it's used
The standard polyphenol-removal agent in beer brewing (binds haze-forming polyphenols, filtered off to give bright stable beer), wine fining, and fruit-juice clarification. Also a fast-acting tablet disintegrant in pharmaceuticals. Typical use: 10–80 g per hectoliter beer.
Safety profile
ADI not specified — considered safe. Not absorbed (the cross-linked form is too large to cross the gut wall). Filtered out of beverages before bottling — final product contains essentially no PVPP.
Physical & chemical properties
White to off-white powder, insoluble in water and most solvents. Swells on water contact. Filtered or centrifuged from process liquid after polyphenol binding.
Regulation worldwide
Permitted globally with specified use categories (mainly beverage clarification).
Educational information only. Not medical or dietary advice.