(TANNIN DECOMPOSING ENZYME PREPARATION)
TANNASE is an enzyme that hydrolyzes Tannin containing Depside bonds such as Tannic acid and Chlorogenic acid. It is chemically identified as Tannin acylhydrolase with the following registry number: EC 22.214.171.124 and CAS RN: 9025-71-2. It is produced by a non-genetically modified Aspergillus oryzae strains, with the criteria laid out in Regulation (EC) 1332/2008 on food enzymes.
In the food industry, TANNASE gives particularly excellent effects for improving tea quality (reduce bitterness) and preventing white clouding due to the coacervation of tea tannin.
Main enzyme reactions involving TANNASE are shown below. Apart from the main enzymatic activities, TANNASE does not contain significant levels of subsidiary activities.
PROPOSED CONDITIONS OF USE
TANNASE is intended for use in the production of tea based beverages (ready to drink teas, tea extracts) and botanical extracts. When using TANNASE for other kinds of beverage, try with concentration between 0.01% and 0.2%, at 30 to 40℃ for a certain time period, to find out the optimum conditions. It should be noted that ferric ions as inhibitor may affect the result.
|Tea based beverage||