Synonyms: Tannic acid, Tannin, Chinese gallnut tannic acid, Gallotanic acid, digallic acid, allotannin, tannimum
Botanical Name: Galla Chinensis
Molecular Formula: C76H52O46
Molecular weight: 1434~1701.18
CAS No.: 1401-55-4
Property: Tannic acid is light yellow to brown powder with special smell,
Oxidized with deeper color and bitter taste when exposed to air;
odorless; Soluble in water, ethanol, acetone, and ethyl acetate.
Clear, transparent and non-impurity in water.
Solubility: Soluble in water (250 g/L (20 C)). Clear, transparent and
non-impurity in water.
Soluble in ethanol, acetone and ethyl acetate. insoluble in
chloroform or aether gallotannin.
Part Extracted: Insect gall of Chinese Gallnut
Extraction Type: Solvent Extraction
Particle Size: 80 mesh
|Tannic Acid||Beer-brewing||Beer-mashing||Food grade|
|Purity(g/100g dry based)||97%min||96%min||92%min|
|Chroma(1:10 alcohol solution)||4-6EBC||5-7EBC||6-8EBC|
|PH(1% aqueous solution)||4-5||4-5||4-5|
Tannic acid is a clarifying agent of beer and low alcohol wine,
also used in pineapple proteinase food fields.
Both Beer-mashing and Beer Brewing Tannin are high pure tannic acid
extracted from Chinese gallnut with physical method. They can
reduce aldehydes in beer, enhancing non-biology stability and
flavor stability of beer.
Beer-mashing tannin acid is suitable to brewage saccharification or
in boiling process, adsorbing high polymer protein in wort, enhance
beer antioxidant capacity.
Beer Brewing Tannin is suitable to brewage fermentation, storage
and filtration, adsorbing high polymer alkaline, sulfur-containing
and hydrophobic sensitive protein in beer.
Packing: 25kg/paperboard drum.