Tannase is an enzyme that enables the production of clear tea beverages while maintaining the teas original deep flavor. The browning of tea beverages occurs because the caffeine and catechins in the tea create compounds that do not dissolve in cold water. Tannase separates the gallic acid (which is related to the bonding of caffeine and catechin) from the catechins, thus preventing the browning effect.
Concentration:
100 U/g
CAS Number:
[9025-71-2]
Application Notes:
Tannins enzymes widely used in food processing, feed processing, cosmetics and leather production process.
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