PVP itself is not carcinogenic and has good food safety. It can form complexes with specific polyphenolic compounds (such as tannins) and is mainly used as a clarifying and stabilizing agent in food processing, such as beer, fruit juice, and wine. PVP can form complexes with specific polyphenolic compounds (such as tannins), which play a clarifying and anticoagulant role in fruit juice beverages. Adding {{0}}.01%~0.02% soluble PVP to the fermentation tank, as shown by Buschke H et al., can effectively reduce its freezing point. The use of PVP in the production process of wine and vinegar can also have the same effect. The application of cross-linked PVP in beer and tea beverages is particularly widespread. Polyphenolic substances in beer can bind with proteins in beer to form tannin macromolecular complexes, which seriously affect the flavor of beer and shorten its shelf life. Crosslinked polyvinylpyrrolidone (PVPP) can chelate with tannic acid and anthocyanins in beer, thereby clarifying the beer, improving its storage stability, and extending its shelf life. In tea beverages, the use of PVPP can appropriately reduce the content of tea polyphenols, and PVPP does not remain in tea beverages, making it reusable and greatly reducing costs.