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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.

Ingredient Name: Tannase

Ingredient Origin: Fermentation

Functions: Enzyme

Physical Form: Powder, Solid

End Uses: Tea

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Ingredient Origin
    Food Ingredients Functions
    Ingredients
    Tannase
    Technologies

    Features & Benefits

    Food Ingredients Features
    Benefits

    Avoid turbidity in tea beverage;

    Increase tea cream yield;

    Prevent flavor loss.

    Applications & Uses

    Food & Nutrition Applications
    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.

    Properties

    Physical Form

    Packaging & Availability

    Packaging Type
    Packaging

    25 kg/bag, or as request.

    Storage & Handling

    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.