Tannase single enzyme with wide applications Sunson BFT Tannase of Sunson Industry Group Co., Ltd.
The tannase is produced by submerged fermentation of a selected fungal strain followed by purification, formulation and drying. The enzyme finds wide applications in various industries including food and beverage, feed, cosmetics and leather, where the enzyme plays its role by modifying...
Description of the Product
The tannase is produced by submerged fermentation of a selected fungal strain followed by purification, formulation and drying. The enzyme finds wide applications in various industries including food and beverage, feed, cosmetics and leather, where the enzyme plays its role by modifying tannins in desirable ways.
The enzyme is used to improve taste and damage the haze sensitivity of phenols in tea, remove anti-nutritional effect of tannins in feed, and make tannin a better tanning agent for leather, and so on. It can also be used to produce non-galloylated catechins.
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Price of the Product
Odour: Normal microbian fermentation odour
pH: 3.0-7.0, Optimum at 4.0-6.0
Activity Temperature : 15-60℃, Optimum at 40-55℃
Enzymatic Activity : ≥3,000 u/g
DEFINITION OF UNIT
1 unit of tannase equals to the amount of enzyme, which hydrolyzes 1μmol tannic acid in 1 min. at 30℃ and pH5.5.
25kgs/bag or 20kgs/bag
1 Instant Tea Industry: The product can prevent the cold turbidity and sedimentation of tea
beverages, improve the extraction rate of tea, maintain color and remove bitterness.
2 Beer Industry: The Product can remove tannins and proteins from beer to make it clear and transparent;
3 Persimmon or Other Food Industry: The product can remove the astringency of persimmons to make the taste better.
Add this product to the metered tea soup. It is recommended to add 50-100mg/kg tea or 0.1% to 0.20% of the tannin mass. The optimum dosage depends on factors such as tea variety, tannin content and process conditions, and the final dosage is determined according to the specific conditions of the plant. Adjust the dosage according to the purpose of use. It is recommended to adjust the pH value between 4.5 and 5.5 with citric acid and sodium hydroxide for pH adjustment.
Should be stored in a cool, dry place, aeration, avoiding high temperature.
12 months at 25℃, activity remain ≥90%; Increase dosage after shelf life.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
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