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Tannic Acid Cas No:1401-55-4 and Tannins(gallo Tannin)

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    2019-08-30 07:15

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Wufeng Chicheng Biotech Co.,Ltd

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Website: http://www.chichengbiotech.com/ http://www.xskqc.com/com/chichengshengwu/

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Product details

Name: Tannic Acid

Synonyms: Tannins;tannic;Gallo tannin;Brewtan;sweetgum;Glycerite;Quebracho;Taic acid;Brewtan SI;acid,tannic

CAS NO: 1401-55-4

Structural formula:

Molecular formula: C76H52O46

Molecular weight: 1701.18

Appearance: Light brown irregular powder

Spec: Comply with FDA 21 CFR-§184.1097,Food Chemicals Codex, 3d Ed.(1981), p. 319, GB, EP, USP, FCC,BP

Tannic acid (CAS Reg. No. 1401–55–4), or hydrolyzable gallotannin, is a complex polyphenolic organic structure that yields gallic acid and either glucose or quinic acid as hydrolysis products. It is a yellowish-white to light brown substance in the form of an amorphous, bulky powder, glistening scales, or spongy masses. It is also ordorless, or has a faint characteristic odor, and has an astringent taste. Tannic acid is obtained by solvent extraction of nutgalls or excrescences that form on the young twigs of Quercus infectoria Oliver and related species of Quercus. Tannic acid is also obtained by solvent extraction of the seed pods of Tara ( Caesalpinia spinosa ) or the nutgalls of various sumac species, including Rhus semialata, R. coriaria, R. galabra, and R. typhia.

Usage: Mainly used as the clarifying agent of beer, wine, low-alcohol wine, can also used for pineapple proteinase and fd processing etc. The tannic acid used in the beer to absorb the alkaline polymer and hydrophobic sensitive protein in the beer, reooduce the aldehydes material, strengthen the antioxidant ability of beer, improve the non-biological stability and flavor of beer.


Suggested dosage:

Category of food

Maximum level of use in food (as served) (percent)

Functional use

Baked goods and baking mixes, §170.3(n)(1) of this chapter

0.01

Flavoring agent and adjuvant, §170.3(o)(12) of this chapter.

Alcoholic beverages, §170.3(n)(2) of this chapter

0.015

Flavor enhancer, §170.3(o)(11) of this chapter; flavoring agent and adjuvant, §170.3(o)(12) of this chapter; processing aid, §170.3(o)(24) of this chapter.

Nonalcoholic beverages and beverage bases, §170.3(n)(3) of this chapter and for gelatins, puddings, and fillings, §170.3(n)(22) of this chapter

0.005

Flavoring agent and adjuvant, §170.3(o)(12) of this chapter; pH control agent, §170.3(o)(23) of this chapter.

Frozen dairy desserts and mixes, §170.3(n)(20) of this chapter and for soft candy, §170.3(n)(38) of this chapter

0.04

Flavoring agent and adjuvant, §170.3(o)(12) of this chapter.

Hard candy and cough drops, §170.3(n)(25) of this chapter

0.013

Do.

Meat products, §170.3(n)(29) of this chapter

0.001

Do.

Storage: Moistureproof and avoid light, sealed storage

Packing: 25kgs/bag or drum

Capacity:500MT/year

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