Cat No.
TAC-3000
Description
Tannase is an enzyme that enables the production of clear tea beverages while maintaining the tea's original deep flavor. The "browning" of tea beverages occurs because the caffeine and catechins in the tea create compounds that do not dissolve in cold water. Tannase separates the gallic acid (which is related to the bonding of caffeine and catechin) from the catechins, thus preventing the browning effect.
Abbr
Tannase (Food grade)
Species
Aspergillus oryzae
Bio-activity
300 Units/g
Appearance
Light-brown Powder
Applications
Tannins enzymes widely used in food processing, feed processing, cosmetics and leather production process.
Synonyms
tannase; 9025-71-2; Tannin acyl Hydrolase
Loss on drying
<8.0%
