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

Name: Tannin enzymes food grade for removing bitterness from tea fruit juice and fruit wine.
Brand: Nanning Doing-higher Bio-Tech Co.,LTD
SKU: Tannase
Availability: InStock

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

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

Product Details:

Place of Origin:	Nanning, Guangxi, China
Brand Name:	Doing-Higher
Certification:	ISO FSSC22000 HALAL
Model Number:	Tannase

Payment & Shipping Terms:

Minimum Order Quantity:	1 Kg
Price:	Negotiable
Packaging Details:	Outer packaging: cardboard box, cardboard drum
Delivery Time:	5-15 days
Payment Terms:	T/T,Western Union,MoneyGram
Supply Ability:	3T/day

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

Description

Physical Properties:	Light Yellow Powder	Enzyme Activity:	250U/G-500U/G
Odor:	Distinctive Smell	Solubility:	Soluble In Water
Optimal PH Value:	4.0-7.0	Optimal Temperature:	40-50℃
Product Execution Standards:	GB1886.174-2016	Addition Amount:	0.06-0.2% Of Tannin Weight
Enzymatic Hydrolysis Time:	4-6 Hours

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.

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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.
Product specifications	Outer packaging: cardboard box, cardboard drum.

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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.

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Contact Person: Alice

Tel: +86 19968343396

Fax: +86-771-4060266

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