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Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.

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Orzecznictwo
Chiny Nanning Doing-higher Bio-Tech Co.,LTD Certyfikaty
Chiny Nanning Doing-higher Bio-Tech Co.,LTD Certyfikaty
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Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.

Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.
Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.
Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.

Duży Obraz :  Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.

Szczegóły Produktu:
Miejsce pochodzenia: Nanning, Guangxi, Chiny
Nazwa handlowa: Doing-Higher
Orzecznictwo: ISO FSSC22000 HALAL
Numer modelu: tananeza
Zapłata:
Minimalne zamówienie: 1 kg
Cena: negocjowalne
Szczegóły pakowania: Opakowanie zewnętrzne: kartonowe pudełko, kartonowy bęben
Czas dostawy: 5-15 dni
Zasady płatności: T/T, Western Union, MoneyGram
Możliwość Supply: 3T/dzień
Kontakt

Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.

Opis
Właściwości fizyczne: Jasnożółty proszek Aktywność enzymu: 250U/G-500U/g
Zapach: Charakterystyczny zapach Rozpuszczalność: Rozpuszczalny w wodzie
Optymalna wartość pH: 4.0-7.0 Optymalna temperatura: 40-50 ℃
Standardy wykonania produktu: GB1886.174-2016 Kwota dodania: 0,06-0,2% masy taniny
Czas hydrolizy enzymatycznej: 4-6 godzin

Tanninase is a complex enzyme that specifically hydrolyzes tannin ester bonds. It can break down gallic tannins and condensed tannins, converting bitter tannins into soluble small molecules. It can eliminate the bitterness of tea beverages, fruit juices, and fruit wines, prevent tannins from binding with proteins to form precipitation and turbidity after storage, and significantly extend shelf life. In the deep processing of tea and the production of instant tea, it can also improve the clarity of the tea liquor and enhance palatability.

Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. 0


Application & Funtion


Tea processing Breaking down tea tannins in tea leaves to adjust the bitterness and astringency of tea beverages
Fruit wine brewing decompose soluble tannins in raw materials to reduce the bitterness and astringency of fruit wine
Juice processing degrade tannins in juice to prevent them from combining with proteins and pectin to produce turbid sediment, thereby enhancing the clarity and stability of the juice;
Fruit and vegetable processing processing fruits and vegetables rich in tannins such as persimmons and areca nuts, removing the astringent taste, and shortening the deastringent period
Plant extraction  Decompose tannins in raw materials to prevent them from adsorbing target components, thereby enhancing the extraction rate and purity of effective components.

Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. 1

COA
Origin Nanning, Guangxi, China
Physical properties White powder
Enzyme activity 50TU/MG-1000TU/MG,300USP-6000USP
Odor distinctive smell
Solubility soluble in water
Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value 7.0-8.0
Optimal temperature 50-55 ℃
Product execution standards GB1886.174-2016
Addition amount 0.1-0.3% (It depends on the actual situation)
Enzymatic hydrolysis time Conventional hydrolysis: 1-6 hours
Certification HALAL certificate
ISO Quality System Certification
FSSC22000 Food Safety System Certification
Product specifications Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Outer packaging: cardboard box, cardboard drum.


Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. 2

FAQ 

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;


2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.


3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.


4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine. 3

Etykietka:

Enzymy owocowe,

Enzymy warzywne,

Pektynaza soku owocowego

Szczegóły kontaktu
Nanning Doing-higher Bio-Tech Co.,LTD

Osoba kontaktowa: Alice

Tel: +86 19968343396

Faks: +86-771-4060266

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