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Winovazyme Biological Science & Technology Tannase
Winovazyme Biological Science & Technology 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.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Beverage
- Tea Cocoa & Coffee
Food & Nutrition — Processing & Packaging
- Food & Beverage Manufacturing
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Tea
- Functions
- Enzyme
- Ingredient Name
- Tannase
- Ingredient Origin
- Fermentation
- Usage
20-100ppm for tea extracting solution, the best dose should be determined through experiment.; Dissolve the enzyme using small amount of water before use.
- Markets
- Food & Nutrition
- 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.
- Benefits
- Avoid turbidity in tea beverage;
- Increase tea cream yield;
- Prevent flavor loss.
- PACKAGING
- 25 kg/bag, or as request.
- Enzyme Type
- Tannase
- Ingredient
- Tannase
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Food Ingredients Features
- Turbidity Stabilization
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Tea
