Tannase
Tannase is an enzyme that splits the ester bonds in hydrolyzable tannins and catechin gallates, releasing gallic acid. It is made by fermenting molds such as Aspergillus oryzae or Aspergillus niger, then filtering, concentrating and drying or formulating the enzyme. Beverage and extract makers use it mainly in tea processing to limit cloudiness (cream-down) in ready-to-drink and instant tea, and in juice and botanical extracts.
Suppliers sell different products under the same name. Specify the one you need.
Dried tannase on a carrier such as dextrin, used in tea leaf and tea extract processing.
Stabilized liquid tannase for dosing into tea or juice extracts.
Enzyme bound to a solid carrier for continuous processing, used mainly by large extract makers.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Activity varies from lot to lot, so record the measured activity and its unit for each lot and set the dose from it rather than from the nominal value. Record the production organism, carrier and any stabilizer or preservative, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
GRN 1192, for tannase produced by Aspergillus oryzae (Mitsubishi Chemical), for use in tea-based beverages, juices, soft drinks, flavored water, jelly and botanical extracts, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Nagoya, Japan
Japanese enzyme maker founded in 1899 that supplies digestive enzymes for dietary supplements and processing enzymes for food and beverage production.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include powder, liquid concentrate and immobilized tannase. Ask each supplier for the specification sheet of the exact grade they quote.
Expect tannase activity, production strain and antibiotic activity, loss on drying, heavy metals, microbiology and mycotoxins, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
GRN 1192, for tannase produced by Aspergillus oryzae (Mitsubishi Chemical), for use in tea-based beverages, juices, soft drinks, flavored water, jelly and botanical extracts, closed with FDA having no questions.
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