Tannase

Tannase (CAS 9025-71-2), also known as tannin acylhydrolase, is an enzyme that catalyzes the hydrolysis of ester and depside bonds in hydrolyzable tannins, releasing gallic acid and glucose.

It is used across food processing and biotechnology to reduce astringency, improve clarity, and enhance the bioavailability of polyphenolic compounds in tannin-containing substrates.

In beverage production, tannase is used to clarify tea extracts and cold-brew tea concentrates, preventing the haze formation that occurs when tannins interact with proteins at low temperatures.

Instant tea and ready-to-drink tea manufacturers rely on it to produce stable, clear products without sacrificing flavor profile. In wine and fruit juice processing, it reduces excess tannin load.

This enzymatic treatment improves mouthfeel and product consistency. Biotechnology applications include its use in gallic acid production, a key intermediate for propyl gallate and pharmaceutical antioxidants.

This is achieved through controlled enzymatic hydrolysis of tannin-rich plant materials. Tannase is supplied as a liquid enzyme preparation or as a dried powder, depending on the intended processing conditions.

Activity is expressed in units per gram or per milliliter, with food-grade specifications available for beverage and food processing applications. Technical-grade preparations are available for industrial use.

These preparations are ideal for gallic acid production and fermentation processes. The enzyme ensures high purity and efficiency in industrial applications while meeting necessary safety requirements.