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E1202 Polyvinylpolypyrrolidone is used as a stabiliser.
E1202 Polyvinylpolypyrrolidone’s main use is in the beer and wine industry, where it is used to clarify beer and wine, preventing them from becoming cloudy.
E1202 Polyvinylpolypyrrolidone can also be used in the production of juices and other beverages, where it performs similar functions.
CAS Number: 25249-54-1
EC Number: 607-418-00-0 (food additive classification)
Molecular Formula: (C6H9NO)n
Molecular Weight: Variable polymeric molecular weight
SYNONYMS:
1-ethenylpyrrolidin-2-one, Polyvinyl polypyrrolidone, crospovidone, crospolividone, E1202, Kollidon CL, Polyvinylpolypyrrolidone, PVPP, Polyvinyl Polypyrrolidone, Crospovidone, Crosslinked Polyvinylpyrrolidone, Crospolividone, Insoluble Polyvinylpyrrolidone, Cross-linked PVP, E1202
E1202 Polyvinylpolypyrrolidone is a synthetic, highly cross-linked polymer derived from polyvinylpyrrolidone (PVP).
E1202 Polyvinylpolypyrrolidone is insoluble in water and most organic solvents but can absorb significant amounts of water and swell quickly.
E1202 Polyvinylpolypyrrolidone is an insoluble form of polyvinylpyrrolidone (PVP) that, due to its ability to selectively bind to polyphenols, is used to improve the clarification and stabilization of beverages, especially beer and wine.
E1202 Polyvinylpolypyrrolidone is valued for its stabilizing properties, which help protect against turbidity and extend the shelf life of beverages without adversely affecting their taste, aroma or color.
E1202 Polyvinylpolypyrrolidone has an excellent ability to adsorb and remove polyphenols from beverages, helping to improve product clarity and stability.
E1202 Polyvinylpolypyrrolidone is chemically stable and safe to use, and does not dissolve in water, allowing it to be easily removed from the finished product.
E1202 Polyvinylpolypyrrolidone is a synthetic, insoluble polymer used in the food and beverage industry as a clarifying and stabilizing agent.
E1202 Polyvinylpolypyrrolidone is authorized under EU food additive number E1202 and is classified as a processing aid.
E1202 Polyvinylpolypyrrolidone is a cross-linked plastic made from vinylpyrrolidone building blocks.
E1202 Polyvinylpolypyrrolidone consists of a mixture of cross-linked chains of different lengths of polymerized mono-N-vinylpyrrolidone homologues.
E1202 Polyvinylpolypyrrolidone is insoluble in water and all organic solvents.
E1202 Polyvinylpolypyrrolidone is strongly hygroscopic.
E1202 Polyvinylpolypyrrolidone is a fully synthetic polymer.
E1202 Polyvinylpolypyrrolidone is not extracted from a natural source but is produced by chemical synthesis, in which various substances are combined and processed into a white powder with a mild odor.
Therefore, E1202 Polyvinylpolypyrrolidone is not a substance found in nature.
Because E1202 Polyvinylpolypyrrolidone is a synthetic additive that largely disappears from the final product, your exposure in practice is very low.
E1202 Polyvinylpolypyrrolidone is not a substance that you actively ingest as an ingredient.
Nevertheless, it remains a synthetic additive, and the research is limited to a single evaluation.
If you prefer to minimize the amount of synthetic additives in your diet, E1202 Polyvinylpolypyrrolidone is good to know that traditional clarifying agents also exist, such as bentonite (clay) or protein.
E1202 Polyvinylpolypyrrolidone is a white or off-white in color, hygroscopic, it appears as a free-flowing powder with a faint sweetish odor and is insoluble in water and other common solvents.
E1202 Polyvinylpolypyrrolidone is a product with proven high selectivity.
E1202 Polyvinylpolypyrrolidone is remarkably effective against tannic phenols (responsible for astringency in wines), and particularly against catechins and leucoanthocyanins, which are responsible for browning due to polyphenol oxidase and adhesion.
E1202 Polyvinylpolypyrrolidone is also characterized by its absolute chemical inertness, making it ideal for treating fruit juices, musts, and wines, where it leaves no residue.
In the treatment of white wines E1202 Polyvinylpolypyrrolidone leads to a significant decrease in the yellow-ochre colour given by the oxidised polymers of the phenolic substances, thus reducing the effect due to oxidation.
In the treatment of red wines E1202 Polyvinylpolypyrrolidone can lead to a slight decrease in the red colour, comparable in any case to that caused by similar treatments with protein fining agents.
Artificially produced E1202 Polyvinylpolypyrrolidone is chemically closely related to polyvinylpyrrolidone (E 1201).
E1202 Polyvinylpolypyrrolidone is primarily used as a processing aid in wine and beer production to remove unwanted scum.
In this case, the final product no longer contains E1202 Polyvinylpolypyrrolidone and is considered a processing aid.
E1202 Polyvinylpolypyrrolidone facilitates the elimination of polyphenols responsible for the browning of white wines.
E1202 Polyvinylpolypyrrolidone allows for better color stability over time.
E1202 Polyvinylpolypyrrolidone acts on the must, preserving its organoleptic qualities.
E1202 Polyvinylpolypyrrolidone eliminates bitter tastes.
E1202 Polyvinylpolypyrrolidone has a flocculation speed 5 times higher than any other protein-based clarifier.
USES and APPLICATIONS of E1202 POLYVINYLPOLYPYRROLIDONE:
E1202 Polyvinylpolypyrrolidone is widely used in the food, beverage, pharmaceutical, and cosmetic industries because of its excellent adsorption, clarification, and stabilizing properties.
In the food industry, E1202 Polyvinylpolypyrrolidone is mainly used as a clarifying and stabilizing agent for beer, wine, vinegar, and other beverages.
In pharmaceuticals, E1202 Polyvinylpolypyrrolidone functions as a tablet disintegrant due to its rapid swelling ability.
E1202 Polyvinylpolypyrrolidone has a broad range of industrial applications.
In the brewing industry, E1202 Polyvinylpolypyrrolidone is commonly used to remove polyphenols responsible for haze formation in beer.
This improves clarity, foam stability, and shelf life.
E1202 Polyvinylpolypyrrolidone is also used in wine production to reduce browning and bitterness caused by tannins and oxidized phenolic compounds.
In pharmaceutical formulations, E1202 Polyvinylpolypyrrolidone acts as a superdisintegrant in tablets and capsules.
E1202 Polyvinylpolypyrrolidone rapidly absorbs water and swells, helping tablets break apart quickly after ingestion, which improves dissolution and drug release.
The cosmetic industry uses E1202 Polyvinylpolypyrrolidone as a stabilizer, suspension aid, and formulation improver in powders and personal care products.
In food processing, E1202 Polyvinylpolypyrrolidone may be used during clarification and purification steps to remove impurities, discoloration compounds, and unstable phenolics.
E1202 Polyvinylpolypyrrolidone is also utilized in industrial filtration systems and specialty chemical processing where adsorption of organic compounds is required.
Beer production: E1202 Polyvinylpolypyrrolidone removes polyphenols responsible for haze formation and flavor changes (known as chill haze), thereby extending the shelf life and clarity of beer.
Wine production: E1202 Polyvinylpolypyrrolidone is also used in winemaking for stabilization and clarification, reducing oxidative discoloration and bitterness.
Fruit juices and other beverages: E1202 Polyvinylpolypyrrolidone is used to improve color, taste, and stability.
Pharmaceutical industry: E1202 Polyvinylpolypyrrolidone is also used as an excipient in tablet formulations, where it acts as a disintegrant.
Medically, E1202 Polyvinylpolypyrrolidone serves as a disintegration accelerator in tablets.
Cosmetics: E1202 Polyvinylpolypyrrolidone is used in various cosmetics.
E1202 Polyvinylpolypyrrolidone is used in various shampoos.
In food technology, E1202 Polyvinylpolypyrrolidone is used to clarify and stabilize wine and beer (in accordance with the German purity law) (E 1202).
E1202 Polyvinylpolypyrrolidone not only binds off-flavours and harmful substances but also unwanted polyphenols which can cause opacity.
E1202 Polyvinylpolypyrrolidone is then largely filtered out again.
E1202 Polyvinylpolypyrrolidone is also used as a carrier for food supplements and sweetener tablets.
E1202 Polyvinylpolypyrrolidone is an high purity product, chemically inert, not toxic, with high phenolics absorption activity.
E1202 Polyvinylpolypyrrolidone is able to eliminate more tannic and oxidized phenolic substances, acting positively on colour and flavour.
In white wines E1202 Polyvinylpolypyrrolidone reduces substantially browning caused by oxidized phenols.
E1202 Polyvinylpolypyrrolidone is recommended to use P.V.P.P. during clarification or filtration.
In red wines it reduces bitter tastes.
Thanks to this characteristics E1202 Polyvinylpolypyrrolidone is used to improve color and to prevent browning in grapes or fruits juice.
E1202 Polyvinylpolypyrrolidone improves the stability of wines by eliminating the oxidised and oxidizable phenolic compounds that affect the colour, clarity and organoleptic characteristics of wines.
Polyphenols in wine often form soluble complexes with proteins: a decrease in protein content in wines is often observed after treatment with E1202 Polyvinylpolypyrrolidone.
Its selectivity and affinity make E1202 Polyvinylpolypyrrolidone complementary to treatment with casein and bentonite, although it cannot be replaced by these two products.
E1202 Polyvinylpolypyrrolidone is used food additive with stabilizing, color retention and substance-support for other additives role.
E1202 Polyvinylpolypyrrolidone is a synthetic compound of mineral origin, with wide application in medicine, pharmacy, cosmetics etc.
In the food industry, E1202 Polyvinylpolypyrrolidone is used as a clarifying agent of some beverages, being insoluble and having the ability to capture tannin, eliminating it.
E1202 Polyvinylpolypyrrolidone is also used in food supplements in tablet or dragee form.
E1202 Polyvinylpolypyrrolidone is a plastic (polyamide) used to clarify and stabilize wine and beer (in accordance with the German Purity Law).
Besides removing off-flavors and contaminants, E1202 Polyvinylpolypyrrolidone also binds undesirable polyphenols (e.g., tannins) that can cause cloudiness.
E1202 Polyvinylpolypyrrolidone is then largely removed using filters or separators.
E1202 Polyvinylpolypyrrolidone is also used as a carrier material for dietary supplements and sweetener tablets.
E1202 Polyvinylpolypyrrolidone, crospovidone, crospolividone, or E1202 is a highly cross-linked modification of polyvinylpyrrolidone (PVP).
This cross-linked form of PVP, E1202 Polyvinylpolypyrrolidone,is used as a disintegrant (see also excipients) in pharmaceutical tablets.
E1202 Polyvinylpolypyrrolidone is insoluble in water, though it still absorbs water and swells very rapidly generating a swelling force.
This property makes E1202 Polyvinylpolypyrrolidone useful as a disintegrant in tablets.
E1202 Polyvinylpolypyrrolidone can be used as a drug, taken as a tablet or suspension to absorb compounds (so-called endotoxins) that cause diarrhea.
E1202 Polyvinylpolypyrrolidone is also used as a fining to extract impurities (via agglomeration followed by filtration).
E1202 Polyvinylpolypyrrolidone is used in winemaking.
Using the same principle E1202 Polyvinylpolypyrrolidone is used to remove polyphenols in beer production and thus clear beers with stable foam are produced.
E1202 Polyvinylpolypyrrolidone forms bonds similar to peptidic bonds in protein (especially, like proline residues) and that is why it can precipitate tannins the same way as proteins do.
E1202 Polyvinylpolypyrrolidone is used as a stabiliser.
E1202 Polyvinylpolypyrrolidone is a synthetic polymer used as a stabilizer and clarifying agent in the food industry.
E1202 Polyvinylpolypyrrolidone’s main use is in the beer and wine industry, where it is used to clarify beer and wine, preventing them from becoming cloudy.
E1202 Polyvinylpolypyrrolidone can also be used in the production of juices and other beverages, where it performs similar functions.
E1202 Polyvinylpolypyrrolidone is a synthetic clarifying agent used primarily in beverages such as beer and wine.
You will find E1202 Polyvinylpolypyrrolidone primarily in the production of wine, beer, and fruit juices.
There, E1202 Polyvinylpolypyrrolidone is used as a fining agent: it binds tannins and other substances that cause cloudiness.
After use, E1202 Polyvinylpolypyrrolidone is filtered out of the product.
This means that at most minimal residues remain in your final glass of wine or beer.
Additionally, E1202 Polyvinylpolypyrrolidone is used in the pharmaceutical industry as a carrier substance in tablets.
E1202 Polyvinylpolypyrrolidone is used as a color-retaining agent or stabilizer in tabletop sweeteners and some food supplements.
E1202 Polyvinylpolypyrrolidone is authorised without quantitative restrictions, only in food supplements in tablet or dragee form.
E1202 Polyvinylpolypyrrolidone is also used in cosmetics and medicines.
E1202 Polyvinylpolypyrrolidone is used food additive with the role of stabilizer, color retention agent and substance - support for other additives.
E1202 Polyvinylpolypyrrolidone is a synthetic compound of mineral origin, with wide application in medicine, pharmacy, cosmetics, etc.
In the food industry, E1202 Polyvinylpolypyrrolidone is used as a clarifying agent for some drinks, being insoluble and having the quality of capturing tannin, eliminating it.
E1202 Polyvinylpolypyrrolidone is also used in food supplements in the form of tablets or dragees.
E1202 POLYVINYLPOLYPYRROLIDONE AND ITS FUNCTIONS IN FOODS
As a food additive, E1202 Polyvinylpolypyrrolidone plays a key role in maintaining the quality of beverages.
By improving clarification and stabilization processes, E1202 Polyvinylpolypyrrolidone helps manufacturers offer clear, stable and visually appealing products, increasing their shelf life and consumer acceptance.
MECHANISM OF ACTION of E1202 POLYVINYLPOLYPYRROLIDONE:
E1202 Polyvinylpolypyrrolidone selectively binds polyphenols – plant-based compounds found in hops, grapes, and other raw materials.
These polyphenols can form complexes with proteins, leading to cloudiness or precipitation in beverages.
By binding to E1202 Polyvinylpolypyrrolidone, these unwanted reactions are prevented.
Since E1202 Polyvinylpolypyrrolidone itself is not absorbed by the body, no residues remain in the final product when the agent is filtered out prior to bottling, as is standard practice.
E1202 Polyvinylpolypyrrolidone for the prevention and rectification of oxidation
CHARACTERISTICS of E1202 POLYVINYLPOLYPYRROLIDONE:
E1202 Polyvinylpolypyrrolidone results from the polymerisation of vinylpyrrolidone.
E1202 Polyvinylpolypyrrolidone is made up of macromolecules arranged in a network and acts by adsorption.
Its granulated form makes E1202 Polyvinylpolypyrrolidone less powdery and easier to use.
PRODUCTION AND CHEMICAL PROPERTIES of E1202 POLYVINYLPOLYPYRROLIDONE:
E1202 Polyvinylpolypyrrolidone is synthetically produced from vinylpyrrolidone monomers.
E1202 Polyvinylpolypyrrolidone is an insoluble, cross-linked polymer in powder form that does not dissolve in the digestive tract and is therefore excreted unchanged by the body.
Its special molecular structure allows E1202 Polyvinylpolypyrrolidone to bind polyphenols and tannins either reversibly or irreversibly.
E1202 Polyvinylpolypyrrolidone is synthesized from vinylpyrrolidone in a multi-step chemical reaction.
CHARACTERISTICS OF E1202 POLYVINYLPOLYPYRROLIDONE
E1202 Polyvinylpolypyrrolidone is characterized by its insolubility, strong adsorption capacity, and rapid swelling behavior.
Unlike ordinary polyvinylpyrrolidone (PVP), the cross-linked structure prevents dissolution in water while maintaining excellent water uptake ability.
This makes E1202 Polyvinylpolypyrrolidone extremely useful as a filtration aid, stabilizer, and pharmaceutical excipient.
E1202 Polyvinylpolypyrrolidone has a porous three-dimensional structure capable of binding polyphenols, tannins, and other unwanted compounds.
Because of this selective adsorption property, E1202 Polyvinylpolypyrrolidone is widely used to improve clarity, flavor stability, and shelf life in beverages.
E1202 Polyvinylpolypyrrolidone is chemically stable, non-toxic, and generally considered biologically inert.
E1202 Polyvinylpolypyrrolidone passes through the digestive system without being absorbed significantly.
BENEFITS OF E1202 POLYVINYLPOLYPYRROLIDONE
One major benefit of E1202 Polyvinylpolypyrrolidone is its strong affinity for polyphenols and tannins, allowing efficient clarification of beverages without significantly affecting flavor quality.
E1202 Polyvinylpolypyrrolidone helps maintain product stability and prevents haze formation during storage.
Another advantage of E1202 Polyvinylpolypyrrolidone is its insolubility combined with high swelling capacity.
This provides excellent tablet disintegration performance in pharmaceutical applications while remaining chemically inert.
E1202 Polyvinylpolypyrrolidone also offers good thermal and chemical stability, low toxicity, minimal odor, and compatibility with many industrial formulations.
E1202 Polyvinylpolypyrrolidone is generally regarded as safe when used within approved limits and is widely accepted in international food and pharmaceutical regulations.
ADDITIONAL TECHNICAL INFORMATION of E1202 POLYVINYLPOLYPYRROLIDONE:
E1202 Polyvinylpolypyrrolidone is produced by polymerization of N-vinyl-2-pyrrolidone in the presence of cross-linking agents or alkaline catalysts.
The resulting network polymer, E1202 Polyvinylpolypyrrolidone, is insoluble but retains the chemical affinity of PVP for phenolic compounds.
E1202 Polyvinylpolypyrrolidone's adsorption mechanism resembles interactions seen between proteins and tannins, allowing efficient removal of haze-forming molecules in beverages.
Commercial beverage clarification systems may use either disposable E1202 Polyvinylpolypyrrolidone or regenerable E1202 Polyvinylpolypyrrolidone filtration systems depending on production scale.
Because E1202 Polyvinylpolypyrrolidone is insoluble, determination of exact molecular weight is difficult, and polymer molecular mass may vary depending on manufacturing conditions.
E1202 Polyvinylpolypyrrolidone is a cross-linked polymer, so it does not have a single exact molecular weight like small molecules.
E1202 Polyvinylpolypyrrolidone's molecular mass varies depending on the degree of polymerization and cross-linking during manufacturing.
The repeating structural unit of E1202 Polyvinylpolypyrrolidone is based on N-vinyl-2-pyrrolidone with a repeating unit molecular weight of approximately 111.14 g/mol.
PHYSICAL and CHEMICAL PROPERTIES of E1202 POLYVINYLPOLYPYRROLIDONE:
Common Name: Polyvinylpolypyrrolidone
E Number: E1202
CAS Number: 25249-54-1
EC / ECHA Number: 100.110.608
Molecular Formula: (C6H9NO)n
Molecular Weight: Polymer dependent / variable
Abbreviation: PVPP
Chemical Type: Cross-linked synthetic polymer
Appearance: White to off-white powder
Physical State: Powder
Color: White to off-white
Odor: Odorless or nearly odorless
Taste: Practically tasteless
Structure: Highly cross-linked polymer
Solubility in Water: Insoluble
Solubility in Organic Solvents: Insoluble
Water Absorption: High
Swelling Ability: Rapid swelling in water
Hygroscopicity: Slightly hygroscopic
Density: Approximately 1.1 g/cm³
Melting Point: Approximately 110–180 °C (decomposition)
pH Stability: Stable across broad pH range
Thermal Stability: Good thermal stability
Chemical Stability: Stable under normal conditions
Particle Form: Fine granular or powder form
Adsorption Capacity: Strong adsorption of polyphenols and tannins
Viscosity: Low because insoluble
Reactivity: Generally chemically inert
Flash Point: Approximately 93.9 °C
Polymer Character: Cross-linked homopolymer
Surface Characteristics: Porous adsorbent structure
FIRST AID MEASURES of E1202 POLYVINYLPOLYPYRROLIDONE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E1202 POLYVINYLPOLYPYRROLIDONE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E1202 POLYVINYLPOLYPYRROLIDONE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E1202 POLYVINYLPOLYPYRROLIDONE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of E1202 POLYVINYLPOLYPYRROLIDONE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E1202 POLYVINYLPOLYPYRROLIDONE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
