Tannase
What are the applications of tannase?
Tannase is widely used in beverages, tea extracts, wine, and fermented products to reduce astringency, improve clarity, and enhance flavor stability. It also supports processing of tannin-rich fruits and ingredients and is applied in enzymatic production of gallic acid.
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Product name： |
Tannase |
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Main components： |
Tannase, Glucose |
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Grade: |
Food Grade |
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Source: |
Aspergillus oryzae |
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Technology : |
Fermentation |
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Appearance: |
Off white to light yellow powder |
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Product odor: |
Normal fermentation odor |
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Enzyme activity: |
100u/g~10,000 u/g or customized |
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MOQ: |
1 kg |
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Packing: |
1kg/bag; 25 kg/drum or customized |
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Storage: |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life: |
24 months |
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Optimum environment: |
40℃～50℃; pH 4.0 ~ 6.0 |
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Certificate： |
ISO9001,FSSC22000,Halal,Kosher |
Mechanism of action:
Tannase catalyzes the hydrolysis of ester and some glycosidic bonds in tannins, breaking them into gallic acid and alcohol or sugar. The enzyme's active site recognizes these bonds, enabling substrate cleavage and formation of smaller, more usable molecules.
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Product characteristics |
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Product name: |
Tannase |
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Synonyms: |
Tannin acyl hydrolase |
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Source: |
Aspergillus oryzae fermentation |
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Functionality: |
Tannin hydrolysis, ester bond cleavage, reduction of bitterness and astringency, improvement of flavor clarity, enhancement of antioxidant compound availability, etc. |
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Application: |
Tea and coffee processing, fruit juice clarification, wine and beverage production, plant extract modification, functional food ingredient preparation, etc. |
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Recommended usage method: |
The recommended dosage is 0.1-0.3%, which may vary depending on factors such as substrate type, concentration, and reaction conditions. The exact amount should be adjusted based on production needs. |
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Product profile |
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Appearance |
Off white to light yellow powder |
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Odor |
Normal fermentation odor |
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Activity of enzyme |
100u/g~10,000 u/g or customized |
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Particle size |
98% pass 80mesh |
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Heavy metals |
＜30.0 mg/kg |
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Pb |
NMT 5.00 mg/kg |
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As |
NMT 3.00 mg/kg |
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Total Plate Count |
NMT 10,000 CFU/g |
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E.coli |
Negative/10g |
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Salmonella |
Negative/10g |
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Yeast and Mould |
NMT 100 cfu/g |
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Packaging |
1kg/bag; 25 kg/drum or customized |
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Storage |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life |
24 months from date of manufacture |
Beverage Processing
Tannase is used in tea, juice, and plant-based beverages to break down tannins, reduce astringency, and improve clarity and flavor stability during processing and storage.
Tea Extract & Instant Tea
In tea extract production, tannase helps degrade ester catechins, enhancing solubility and reducing turbidity issues, resulting in smoother taste and improved appearance of instant tea products.
Wine & Fermented Products
Tannase assists in controlling tannin-related haze, stabilizing color, and refining flavor profiles in wine and other fermented beverages, contributing to more consistent quality in final products.
High Substrate Specificity: Tannase exhibits strong specificity toward ester-bonded tannins such as gallotannins, effectively catalyzing their hydrolysis into smaller phenolic compounds, supporting controlled modification of tannin-rich raw materials.
pH Stability: Tannase remains stable within a broad acidic to neutral range of pH 3.0–7.0, with optimal stability at pH 4.0–6.0, supporting reliable performance throughout food processing conditions.
Q: What is food grade tannase?
A: Food grade tannase is an enzyme produced by fermentation that hydrolyzes tannins in food materials. It helps reduce astringency, improve clarity, and enhance flavor stability, making it widely used in beverages, tea processing, and other food applications.
Q: What is the assay for tannase activity?
A: Tannase activity is assayed mainly via spectrophotometry (tannic acid substrate, Folin-Ciocalteu reagent, 720 nm), titrimetry (NaOH titration), or HPLC. Optimal conditions: pH 4.0-6.0, 40-50℃; assays quantify gallic acid from hydrolysis.
Q: What enzyme breaks down tannins?
A: Tannase is a key hydrolase that catalyzes the degradation of tannins. It hydrolyzes tannic acid and related ester-bonded polyphenols, releasing gallic acid and corresponding sugar moieties through selective ester bond cleavage.
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