Tannase Enzyme CAS 9025-71-2


Appearance: Powder
Colour: Light Yellow
CAS No: 9025-71-2
Odor: Slight Fermented Flavor
MOQ: 1 Kilogram
Shelf Life: 12 Months

Availability: 100 in stock

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Product Description

The tannase is produced by submerged fermentation of a selected fungal strain followed by purification, formulation and drying. The enzyme finds wide applications in various industries including food and beverage, feed, cosmetics and leather, where the enzyme plays its role by modifying tannins in desirable ways.

Mechanism and product standard

Tannin acyl hydrolase, commonly called tannase, catalyzes the hydrolysis of ester and depside bonds in such hydrolysable tannins as tannic acid, thereby releasing glucose and gallic acid in the end. By the catalysis with tannase, gallic acid glucose ester with tannic acid is successively hydrolyzed into 1,2,3,4,6-gallic acid tannin, 2,3,4,6-tetrapalic acid tannin and two monomers gallic acid-glucose, and finally gallic acid and glucose are produced.

Product standard

The product complies with GB1886.174.

Particle size (%<40 mesh) ≥80
Loss on drying/(%) ≤8.0
Lead/(mg/kg) ≤5.0
Arsenic/(mg/kg) ≤3.0
Total viable count/(CFU/g) ≤50000
Coliform Bacteria/(CFU/g) ≤30
Escherichia coli (CFU/g) <10
(MPN/g) ≤3.0
Salmonella/(25g) Not Detected

Function and application

The enzyme is used to improve taste and damage the haze sensitivity of phenols in tea, remove anti-nutritional effect of tannins in feed, and make tannin a better tanning agent for leather, and so on. It can also be used to produce non-galloylated catechins.


The recommended dosage is 0.25-1kg/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.


Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.If irritation or allergic response for skin or eyes develops, please consult a doctor.

Storage and Shelf life

Package: 25kg/jerry can.
Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.



Shelf Life

12 Months




Slight Fermented Flavor


1 Kilogram


Light Yellow

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