tannase 500U/G use in food and tea beverage customizing enzyme activity specifications

    Tannase enzyme is obtained via the fermentation of Aspergillus niger strains. Its core mechanism of action lies in breaking the ester linkages between catechol and gallic acid, thus liberating gallic acid anions from tannic acid molecules. This enzyme is widely applied in sectors like food manufacturing, feed production, fruit wine and juice processing, as well as tea and beverage crafting.

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.