Food-grade tannase is used for food fermentation fruit juice and wine production and tea processing

    Tannase is predominantly derived through the microbial fermentation of specialized Aspergillus niger strains. Its fundamental functional mechanism centers on cleaving the ester bonds connecting catechol and gallic acid moieties, thereby releasing gallic acid anions from the parent tannic acid macromolecules. This versatile biocatalyst boasts extensive utilization across a spectrum of industrial sectors, including food fabrication, feed formulation, fruit wine and juice refinement, as well as tea and beverage production.

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.