Food-grade Tannase Enzyme For Fruit And Tea Processing And feed processing

    Tannase can break down complex tannins into smaller molecules such as gallic acid and glucose, thereby reducing the astringent and irritating properties of tannins. 

Food Industry: Used in the processing of fruit juices and fruit wines to break down the tannins, improve the taste, reduce sedimentation, and enhance clarity. 

Tea processing: Reduces the astringency of the tea infusion and enhances the product's quality. 

Feed Industry: When added to feed containing high tannin content (such as legume-based feed), it can eliminate the inhibitory effect of tannin on the digestion of livestock and poultry, thereby improving the feed utilization rate. 

Pharmaceutical field: Used in the preparation of digestive aids, to assist in protein digestion. 
Feed Industry: Added to the feed to enhance the utilization rate of protein in the raw materials and promote the growth of livestock and poultry.

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.