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Tannase (tannin acyl hydrolase, CAS 9025‑71‑2) is an esterase mainly produced by microbial fermentation of Aspergillus niger. It hydrolyses ester bonds of tannins into gallic acid and glucose, mitigating astringency and haze caused by tannin‑protein complexesPMC. Approved as food‑processing enzyme globally, it is widely applied in tea beverages, instant tea, fruit juices and wine to reduce bitterness and clarify liquids. It also serves as biocatalyst for gallic‑acid production, with no direct function as preservative or antioxidant additivePMC
Tannase (tannin acyl hydrolase, CAS 9025‑71‑2) is a food‑grade hydrolytic enzyme, commonly fermented from Aspergillus niger. Approved by JECFA and major food authorities as a processing‑aid enzyme, it breaks ester linkages in hydrolysable tannins, decomposing tannins into gallic acid and glucose. It reduces astringency, prevents haze formation and improves liquid clarity, and it is widely used in beverage and food processing.
Its largest application is tea processing. In instant tea and bottled ready‑to‑drink tea beverages, tannase degrades tea tannins. It inhibits tannin‑protein complex precipitation during cold storage, eliminating cold‑haze phenomenon. Meanwhile it lowers harsh astringent taste, delivering milder, smoother sensory experience for black tea, green tea and oolong‑based drinks. This greatly improves product stability for commercial packaged tea.
Tannase is extensively used in fruit juice, wine and cider production. Many fruits contain high tannin content which brings strong bitter‑astringent notes. By partial hydrolysis of tannins, tannase softens rough taste of grape wine, apple cider and berry juices. It also reduces sediment caused by
tannin‑polysaccharide aggregation, improving brightness and shelf‑life clarity of fruit wine and fruit juice without destroying main flavour compounds.
It also finds use in plant‑based food and raw‑material preparation. In the processing of coffee‑related drinks, herbal infusions and some fruit‑flavoured syrups, it mitigates tannin‑driven bitterness. Industrially, it acts as biocatalyst to produce gallic acid from tannin‑rich raw materials; gallic acid can be further used to synthesise food‑antioxidant ingredients.
As a processing‑aid enzyme, tannase is not intended to remain active in final food. Processing conditions including temperature, pH and holding time are controlled to achieve target hydrolysis effect. Over‑treatment may generate excessive gallic acid and bring undesirable sour off‑flavour. Therefore enzyme dosage and reaction time must be strictly optimised for different raw materials. It is not a preservative and cannot suppress microbial spoilage.
In summary, tannase is a specialised food‑processing enzyme targeting tannin degradation. Core food‑industry uses include anti‑haze treatment for instant tea and bottled tea drinks, astringency reduction for fruit juice, wine and cider, as well as biocatalytic preparation of gallic acid. Manufacturers adjust enzyme dosage and reaction parameters to avoid over‑hydrolysis defects. It serves purely as processing aid rather than functional additive in finished food products.
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