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          Language

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

          • Price:

            Negotiable

          • minimum:

          • Total supply:

          • Delivery term:

            The date of payment from buyers deliver within days

          • seat:

            Hubei

          • Validity to:

            Long-term effective

          • Last update:

            2019-10-02 12:44

          • Browse the number:

            342

          Send an inquiries
          Company Profile
          Wufeng Chicheng Biotech Co.,Ltd
          By certification [File Integrity]
          Contact:

          chichengshengwu(Mr.)  

          Email:

          Telephone:

          Phone:

          Area:

          Hubei

          Address:

          8 Tianchi Road, Yuyangguan Town, Wufeng, Yichang City, Hubei Province, China

          Website:

          http://chichengshengwu./

          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

          http://www.chichengbiotech.com/

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