Food enzyme

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Tannase

Tannase is produced from submerged fermentation and purification technique, it can hydrolyze depside bonds between gallic acid and tea polyphenols specifically, and cause many advantages for tea drink including solubilization of tea cream.

Function & Benefit

Avoid turbidity in tea beverage;

Increase tea cream yield;

Prevent flavor loss.

Specifications

Appearance

Light yellow powder

Odor

Normal fermentation odor

Activity

500U/g

pH

3.0~7.0 (optimum 4.0~6.0)

Temperature

30~60℃(optimum 30~40℃)

Defination of Unit

One unit (U) of Tannase equals to the quantity of enzyme, which degrades 1 μmol of tannic acid under the below condition.

Dosage

20-100ppm for tea extracting solution, the best dose should be determined through experiment.

Dissolve the enzyme using small amount of water before use.

Shelf Life & Storage

Enzyme activity remains> 90% after 12 months.

This product should be kept in a cool and dry place, avoid direct sunlight and long time exposure.

Packaging

20 kg/drum

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