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Tannase (Food grade)

Official Full Name
Tannase (Food grade)
Background
Tannase is an enzyme that enables the production of clear tea beverages while maintaining the tea's original deep flavor. The "browning" of tea beverages occurs because the caffeine and catechins in the tea create compounds that do not dissolve in cold water. Tannase separates the gallic acid (which is related to the bonding of caffeine and catechin) from the catechins, thus preventing the browning effect.
Synonyms
tannase; 9025-71-2; Tannin acyl Hydrolase

Catalog
ProductName
EC No.
CAS No.
Source
Price
CatalogTAC-3000
EC No.
CAS No.9025-71-2
SourceAspergillus oryzae
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