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Tannase Enzyme For Fruit And Tea Processing

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May 06, 2025
Category Connection: Fruit And Vegetable Enzymes
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Tags:
#vege fruit enzymes #vegetables enzymes #fruit juice pectinase
Brief: Discover the benefits of Light Yellow Powder Tannase Enzyme for fruit and tea processing. Extracted from Aspergillus niger, this enzyme enhances juice clarity, reduces tea bitterness, and prevents fruit browning. Ideal for food, feed, and beverage industries.
Related Product Features:
  • Extracted by fermentation of Aspergillus niger for high-quality enzyme production.
  • Cleaves ester bonds in tannic acid to release gallic acid anions.
  • Improves juice and fruit wine taste by reducing astringency and increasing clarity.
  • Reduces bitterness of tea polyphenols, enhancing tea soup quality.
  • Prevents browning in tannin-rich fruits like persimmons and chestnuts.
  • Degrades tannins in medicinal herbs to minimize interference with drug efficacy.
  • Available in customizable fineness: 40, 60, or 80 mesh.
  • Certified with HALAL, ISO, and FSSC22000 for quality and safety assurance.
Faqs:
  • What is the main function of Tannase Enzyme in fruit processing?
    Tannase Enzyme removes tannins from fruits, preventing browning and improving taste during processing.
  • How does Tannase Enzyme benefit tea processing?
    It reduces the bitterness of tea polyphenols, enhancing the quality and clarity of the tea soup.
  • What certifications does this Tannase Enzyme product have?
    The product is certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System for guaranteed quality and safety.
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