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Tannase Degrades ester type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages
Tannase Degrades ester-type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages
Tannase Degrades ester-type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages
Tannase Degrades ester-type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages
Tannase Degrades ester-type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages
Tannase Degrades ester-type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages
Tannase Degrades ester-type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages

Tannase Degrades ester type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages

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Price:$333.85

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Product Overview

Description



Product Description


Tannase, also known as ellagitase, is a tannin acyl hydrolase that is prepared by submerged fermentation and refined as a
highlyeffective biological preparation. The enzyme hydrolyses the ester and carboxyl bonds of gallic acid tannins and is widely used in the tea processing and extraction industry and in the juice industry.

MACHANISM OF ACTION

The formation of precipitation in tea beverages or tea concentrates not only affects the flavour and appearance quality of the product, but also leads to a significant loss of active ingredients. Tea polyphenols are the main component of precipitation, which can combine with caffeine through hydrogen bonding and non-polar bonding to produce complexes, of which ester catechins are more likely to participate in the formation of precipitation than non-ester catechins. The tanninase enzyme hydrolyses the ester catechins and reduces the combination of catechins with other chemical components to produce precipitation, which can effectively promote the re-solubilisation and recycling of precipitation.

Degrades ester-type catechins, promotes the conversion of tea cheese and prevents cold turbidity of tea beverages.
Can improve the taste of tea broth, reduce bitterness and astringency, maintain colour and improve the extraction rate of tea leaves.
Use in juice processing can degrade tannic acid, remove astringency and improve the taste of juice, while improving product stability.






Specification


item
value
Type
TAN-500
Product Name
Tannase
Appearance
Uniform powder
Temperature
30°C-60°C
PH
pH 3.0-7.0
Activity
≥500 U/g
MOQ
1 KG
Brand
Pallas
Shelf Life
24 Months
Packing
1kg/ Bag 25kg/drum
Place of Origin
China


Packing & Delivery




5kg per barrel or as your requested


Company Profile






We are a biotech company with more than 20 years experiences of polysaccharides and enzymes. With strong R&D capabilities of gene engineering, molecule modified, strains culturing and fermentation.
Pallas fermentation factory is located in Ningxia.


FAQ


Q1:How about the Price?
The price is negotiable. It can be changed according to your quantity or package. When you are making the inquiry, please let us know the quantity you want.

Q2.How about the Sample?
Sample is Free (some products have no free samples), but the air freight is collect or you pay us the cost in advance. When you reorder the products, we will minus the 70%~100% samples shipping cost for you.

Q3.How about the MOQ?
Different products have different MOQ. Please confirm with the sales MOQ what you need.

Q4: How about the label and the logo?
Customize label and logo is workable.

Q5.How about the Warranty
24 mongths for the Enzymes.


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