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