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TANNASE (TANNIN DECOMPOSING ENZYME PREPARATION)

TANNASE
(TANNIN DECOMPOSING ENZYME PREPARATION)

INTRODUCTION

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 3.1.1.20 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	Improve tea quality (reduce bitterness) and prevent haze formation due to the coacervation of tea tannin TANNASE is added to tea extract at a concentration of about 0.005% to 0.2% according to the concentration of tannin and incubated at 30 to 40℃ for 0.5 to 1 hours under stirring. Increase extractability TANNASE and other enzyme preparations (e.g. Cellulase, Pectinase) are added to a tea/water slurry at a concentration of about 0.05% to 0.1% and incubated at 40℃ for 1 to 2 hours under stirring. TANNASE is deactivated by heating at more than 95℃ for more than 30 min.
Botanical extract	Increase extractability TANNASE and other enzyme preparations (e.g. Cellulase, Pectinase) are added to botanical extract at a concentration of about 0.05% to 0.1% and incubated at 40℃ for 1 to 2 hours under stirring. TANNASE is deactivated by heating at more than 95℃ for more than 30 min.

Tea based beverage

Improve tea quality (reduce bitterness) and prevent haze formation due to the coacervation of tea tannin
TANNASE is added to tea extract at a concentration of about 0.005% to 0.2% according to the concentration of tannin and incubated at 30 to 40℃ for 0.5 to 1 hours under stirring.
Increase extractability
TANNASE and other enzyme preparations (e.g. Cellulase, Pectinase) are added to a tea/water slurry at a concentration of about 0.05% to 0.1% and incubated at 40℃ for 1 to 2 hours under stirring.
TANNASE is deactivated by heating at more than 95℃ for more than 30 min.

Botanical extract

Increase extractability
TANNASE and other enzyme preparations (e.g. Cellulase, Pectinase) are added to botanical extract at a concentration of about 0.05% to 0.1% and incubated at 40℃ for 1 to 2 hours under stirring.
TANNASE is deactivated by heating at more than 95℃ for more than 30 min.

TANNASE(TANNIN DECOMPOSING ENZYME PREPARATION)

INTRODUCTION

PROPOSED CONDITIONS OF USE

OPTIMUM CONDITIONS

TANNASE
(TANNIN DECOMPOSING ENZYME PREPARATION)