Argc Food Additive Tannase Enzyme CAS 9025-71-2 Tannase

• Customization: Available
• CAS No.: 9025-71-2
• EINECS: 232-804-4
• Model NO.: AR66
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Enzyme Preparations
• Transport Package: as Your Requirement
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 30000 Kilogram/Kilograms Per Month

Product Description

Top Quality Food Additive Tannase Enzyme CAS 9025-71-2 Tannase

Description
 

Product name	High activity Tannase
Other name	tanninase
Color	white
Form	powder
Purity	99%
Grade	Food grade
CAS	232-804-4
COA	available
Sample	available
Shelf life	2 years
Product Keywords	Tannase from Aspergillus ficuum,99% Tannase

 
A tannin acyl hydrolase, this enzyme with two phenol acid, such as tannic acid hydrolysis.The enzyme can be made of mold, such as aspergillus Niger, aspergillus oryzae production.
Tannin, protein can be used in the processing of beer and make it clear, can also be used to remove the astringency of persimmon and other food, and used in the manufacture of instant tea, prevent fermented tea opacity.


Function
Enzyme preparation
Mainly for decomposition of tanning during the production of instant tea , in order to improve the cold cut type of finished goods and avoid turbid during cooling after hot melt. Can also be used for protein complex decomposition enzyme, tannins in beer making beer clarify shining brilliantly.

Tannin enzyme for tannin esters acyl hydrolase (Neotannase P) is a kind of extracellular enzymes, produced from aspergillus Niger. It can hydrolysis esters of gallic acid tannins and condensation of phenol carboxy keys, gallic acid and glucose. Tannin enzyme widely distributed, USES more, its research and application have been into the food processing, feed processing, cosmetics production and in the process of leather making process.


Certificate of Analysis

ATEGORY	NAME	SPECIFICATION	APPLICATION
Plant Enzyme	Papain	50000-2,000,000U/g 6000-60000 USP Units/mg	Digestion and Protein Hydrolysate
	Bromelain	50000-1,200,000U/g 500-1500CDU/mg	Digestion and Diminish Inflammation
	Chymopapain	20,000U/g	Cheese  product
	Transglutaminase(TG)	TG-A,TG-B,TG-K,TG-M,TG-Y	Protein Binding Processing
Microbial	Neutral Protease	200,000-600,000 U/g	Protein Hydrolysate and Biscuit
	Alkaline Protease	200,000-1,600,000 U/g	Protein Hydrolysate and Detergent
	Deaminase	20,000 U/g	Yeast Extract
	Nucllease	12,000U/g	Yeast Extract
Enzyme	Pectinase	30,000U/g	Beverage Industry
	Cellulase	20,000U/g	Juice and Brewing Industry
	Lacttase	10,000-100,000U/g	Dairy
	Amylase	2,000U/g	Starch Digestion and Baking
	Fungal amylase	140,000SKB	Bakery
	Lysozyme	45000FIP U/mg	Degerming and Food Refreshing
	Pancreatin	4000U/g	Health food and Digestion
	Digestive Enzyme	Composite Enzyme	Digestion and Diminish Inflammation
Special Enzyme	Yeast Extract Enzyme	Composite Enzyme	Yeast Extract
	Flavor Enzyme	Composite Enzyme	Removal of Bitterness