Tannase

Color: White to light yellow powder
Odor: Normal microbian fermentation odour
Assay: ≥99%
Enzyme activity: 10w U/g
Lead: <40ug/g
Arsenic: <3ug/g
Salmonella: Negative/25g
Coliform: <30cfu/g
E.coli: Negative/25g
pH: 3.5-5.0
Shelf life: 2 Years

Description:
Tannase is a key enzyme in the degradation of gallotannins, a type of hydrolysable tannins. It is present in a diverse group of microorganisms, including rumen bacteria.
Tannase is made from Aspergillus oryzae through cultivation and extraction technique.
This product can hydrolyze depside bonds between gallic acid and tea polyphenols. It can be used in tea beverage and fruit juice industry.

Main Function
Tannin to prevent cold cloudy, increase extraction yield, maintain and improve the role of taste color in the tea beverage industry has a wide range of applications. How to adopt a more efficient way to cultivate high yield strains, extracting tannin enzyme liquid, in order to reduce the cost, is the main content in the study of tannin enzyme. In addition, the tannin enzyme if is the state of water soluble enzyme, and the role, enzyme and substrate in the reaction system, product mix, difficult to recycle. Looking for the right carrier, enzyme immobilization, the realization of enzyme reaction process pipelining, continuous, automation, will further reduce the production cost, improve production efficiency.
Tannase is used to prevent cold cloudy, increase extraction yield, maintain and improve the role of taste color in the tea beverage industry has a wide range of applications.

Applications
1. Instant Tea Industry: The product can prevent the cold turbidity and sedimentation of tea
beverages, improve the extraction rate of tea, maintain color and remove bitterness.
2. Beer Industry: The Product can remove tannins and proteins from beer to make it clear and transparent;
3. Persimmon or Other Food Industry: The product can remove the astringency of persimmons to make the taste better.
4. Enzyme Preparation:
Mainly for decomposition of tanning during the production of instant tea , in order to improve the cold cut type of finished goods and avoid turbid during cooling after hot melt. Can also be used for protein complex decomposition enzyme, tannins in beer making beer clarify shining brilliantly.