Tannase is produced through deep liquid fermentation and can hydrolyze ester bonds and depside bonds of tannin acid, gallic acid and tea polyphenols specifically, and cause many advantages for tea drink including solubility of tea cream. It can be used in tea beverage and fruit juice industry.
DEFINITION OF UNIT
1 unit of Tannase equals to the amount of enzyme, which hydrolyzes 1.0μmol tannin acid in 1 min. at 30℃ and pH5.5.
Appearance: Yellowish powder, 100% instant water soluble.
Active PH: 3-8, optimum between 4-6
Temperature: 15-60℃; Optimum between 40-55℃
FUNCTION & APPLICATION:
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. That is avoid haze in tea beverage and increase tea cream yield
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. It can also prevent flavor loss
STORAGE: Should be stored in a dry and cool place, avoid high temperature and damp.
SHELF LIFE: 25℃, 12 months, enzymatic activity remain≥90%. Increase dosage after shelf life.
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