Púdar Tannáis

Core Advantages of Tannase Powder:

• Cumas Hidróilithe Speisialaithe Specifically hydrolyzes ester bonds and glycosidic bonds in tannic acid, efficiently converting gallotannin into gallic acid with a conversion rate exceeding 90%.
• Comhoiriúnacht Leathan Iarratais Operates under mild reaction conditions (pH 4.0–6.0, 40–60°C), compatible with food and beverage processing systems without affecting original flavor or color.
• Deimhniú Sábháilteachta Bia-ghrád Produced via fermentation using GRAS-listed strains like Aspergillus niger, ensuring no solvent residues or microbial contamination risks.
• Próiseas atá Neamhdhíobhálach don Chomhshaol Enzymatic hydrolysis replaces traditional acid-base treatment, aligning with clean production and sustainable development requirements.

Functional Effects of Tannase Powder:

• Astringency a Bhaint as Tae agus Deochanna Hydrolyzes catechin tannins in tea liquor, reducing astringency intensity and improving the taste balance and palatability of tea and other products.
• Bith-infhaighteacht na gComhpháirteanna Feidhme a Fheabhsú Hydrolyzes tannin-protein/polyphenol complexes to release bound bioactive substances.
• Soiléire agus Cobhsaíocht i Deochanna a Fheabhsú In wine and fruit wine production, hydrolyzes turbid tannin-protein complexes to enhance clarity, shorten aging time, and reduce storage sedimentation.
• Luach Cothaitheach Beathaithe a Fheabhsú Degrades antinutritional tannins in feed, improving protein and starch digestibility and enhancing livestock growth performance.
• Meánranganna Cógaisíochta a Ullmhú Enables green synthesis of pharmaceutical intermediates like gallic acid and pyrogallic acid, delivering high-purity products via streamlined, environmentally friendly processes.