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Health Raw Materials

Pharmaceutical Intermediates Series

Feed Additive Series

Food Tannic Acid

Xuandong Chemical

Specifications

HS Code	108754
Name	Food Tannic Acid
Chemical Formula	C76H52O46
Appearance	Yellowish - brown amorphous powder
Solubility	Soluble in water, ethanol, glycerol
Odor	Odorless
Taste	Astringent
Source	Derived from plants like oak galls
Function	Antioxidant, preservative
Molecular Weight	1701.19 g/mol
Ph Range	Slightly acidic in solution
Stability	Stable under normal storage conditions
Cas Number	1401-55-4

Packing & Storage

Packing	1 - kg pack of Food Tannic Acid in a sealed, chemical - resistant bag.
Storage	Food Tannic Acid should be stored in a cool, dry place. Keep it in a well - sealed container to prevent moisture absorption and contact with air, which could lead to oxidation. Avoid storing near heat sources or in direct sunlight. Store away from incompatible substances to prevent potential chemical reactions that might affect its quality for food - related applications.
Shipping	Food Tannic Acid is shipped in sealed, corrosion - resistant containers. These are carefully packed to prevent spills. Shipments follow strict chemical transportation regulations to ensure safe delivery.

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General Information

Historical Development

Food Tannic Acid has been around since ancient times. According to ancient books, the early ancestors gradually recognized the characteristics of this thing among the fruits of plants and trees. It began, or only observed its astringency, but its use was not detailed. In later generations, in the field of diet and medicinal use, it gradually developed its ability. In ancient times, it was often used to make leather, tanned animal hide to make it flexible and durable. In the diet, it is also occasionally used, either to adjust the taste or to prevent corrosion. In medicine, it is used to treat some diseases with its astringent nature. With the passage of time and the advancement of skills, the cognition and application of Food Tannic Acid have become more and more extensive. From simple to complex, from coarse to refined, its effectiveness in various industries has become increasingly important, leaving a deep impression on the path of historical evolution, laying the foundation for future generations to continuously explore and expand its uses.

Product Overview

Food Tannic Acid is an exquisite chemical product. It is unique in nature and has the effect of convergence. It often shows its function in various fields. Looking at its quality, the color is light yellow to light brown, like powder, delicate and uniform. In the field of industry, it can be an essential agent for leather tanning, helping leather to be tough and durable, and the color is also good. In the food industry, it can be used as a preservative to protect the taste of food and extend its taste. And in the field of medicine, it also makes contributions, with good effects such as bacteriostatic. This product has exquisite preparation process. After multiple steps, strict selection of raw materials, and precise control of heat, this good product can be obtained. It is of high quality and meets various rigorous standards, which is valued by all walks of life and is of great benefit to the development of many industries.

Physical & Chemical Properties

I have studied the physical and chemical properties of Food Tannic Acid. This substance is light yellow in color, like a powder, and has a slight smell. It is soluble in water, and when dissolved, the solution has a slightly sour taste. In terms of chemical properties, it is weakly acidic and can neutralize with alkalis. In air, it is relatively stable, but when it encounters strong oxidizing agents, it is prone to change. Its physical properties are also considerable, with a high melting point and certain heat resistance. In organic solutions, the solubility varies. Looking at its various properties, it can be seen that it may be useful in chemical, food and other fields. When carefully studied, it is necessary to make the best use of it.

Technical Specifications & Labeling

Food Tannic Acid is a special product. Its technical specifications and identification (product parameters) are the key. Looking at its technical specifications, it is necessary to clarify the precise proportion of its ingredients, the production process should follow specific laws, and conditions such as temperature and humidity must also be appropriate. As for the logo, the name of the product, ingredients, applicable domains, storage methods and other parameters should be listed in detail. In this way, this product can be clearly positioned in the market, and people can also know its characteristics and make good use of it. When making this product, we should abide by the norms according to the ancient law, and the logo is clear, so as to ensure that its quality and use are clear to everyone.

Preparation Method

In order to make Food Tannic Acid, the raw materials and production process are very important. The raw materials should be high-quality tannic-containing materials, such as the skin of specific trees, fruits, etc. In the production process, the raw materials need to be finely treated, or crushed, or soaked. During the reaction step, control the appropriate temperature, pH and reaction time to fully convert the tannic. Specific chemical reagents can be used to assist in the reaction process. The catalytic mechanism is also important. High-efficiency catalysts are selected to improve the reaction rate and product purity. In this way, according to a rigorous method, good Food Tannic Acid can be prepared.

Chemical Reactions & Modifications

After studying the chemical changes and modification of Food Tannic Acid. This substance often has a unique performance in the reaction. Its chemical activity can be completely different due to environmental variables, such as temperature, humidity, and catalysts. Looking at the reaction, in an alkaline atmosphere, it is often easy to neutralize and cause changes in properties. And when it encounters metal ions, it can also form a complex and change its structure. To improve its properties, chemical modification can be used. Taking esterification as an example, access to specific groups can adjust its solubility and stability. This is the way of chemical modification. By means of precise methods, it can change its inherent properties in order to meet more needs. It has considerable application prospects in industrial and pharmaceutical fields.

Synonyms & Product Names

Food Tannic Acid is another name for tannic acid. Tannic acid has been around since ancient times, and its name has changed a lot. In the past, it was also called "tannic acid", which was synonymous with Food Tannic Acid. Tannic acid has a wide range of uses. In the food industry, it is often used as a preservative to keep food from spoiling for a long time. It can also be used in leather manufacturing to make leather flexible and durable. In the field of medicine, it is also used to help converge and stop bleeding. Today's Food Tannic Acid products, although they have different names, are all of the genus Tannic Acid. Its quality is related to the wide range of uses. When a merchant makes it, they should use the method of fine research to seek its purity in order to obtain high-quality products that meet the needs of all parties.

Safety & Operational Standards

"Food Tannic Acid Product Safety and Operation Specifications" Food Tannic Acid is an important chemical product, which is related to production safety and operation specifications, and should not be careless. Its safety is the first thing to store. It should be placed in a cool, dry and well-ventilated place, away from fire and heat sources. If stored improperly, it may cause deterioration, affect quality, or cause safety hazards. In case of humid environment, it is easy to deliquescent; near fire sources, there is a risk of combustion. When operating, it must follow the specifications. The operator needs professional training and is familiar with the operation process. During the use process, handle it with care to avoid package damage. If it comes into contact with the skin, it should be rinsed with a large amount of water immediately; if it doesn't get into the eyes, it needs to be rinsed with flowing water or normal saline immediately, and seek medical attention in time. In addition, the production site should be equipped with corresponding fire equipment and leakage emergency treatment equipment. In the event of a leak, do not panic, quickly isolate the leaked contaminated area, and restrict personnel from entering and leaving. Emergency personnel should wear dust masks and anti-acid and alkali work clothes, and do not let leaks come into contact with combustible substances. Small leaks can be collected in dry, clean, and covered containers with a clean shovel; if there are large leaks, they need to build embankments or dig holes for containment, and transfer them to tanks or special collectors for recycling or transportation to waste disposal sites. In short, the safety and operating standards of Food Tannic Acid products are the key to ensuring smooth production, personnel safety and environmental pollution. They must be strictly adhered to and must not be slack.

Application Area

Tannic acid, in the field of food, involves a wide range. In drinking, it is stored in tea. Tea contains tannic acid, which can be drunk in moderation to help digest food and refresh the mind. And in the brewing industry, tannic acid also has its uses. It can make the color and taste of wine better, slow down its aging process, and increase the flavor of wine. In the genus of fruits and vegetables, it also contains tannic acid. Moderate tannic acid can give fruits and vegetables a unique flavor, but too much will cause astringent taste. Therefore, when preparing food, when the amount of tannic acid is well controlled, it can not only increase the flavor and texture of the food, but also not cause adverse effects. In this way, the wonderful use of tannic acid in the field of food can add color and flavor to the diet and benefit everyone's taste enjoyment.

Research & Development

I am dedicated to the research and development of Food Tannic Acid products. To observe this product, its unique nature has great potential in various fields. In the past, we have focused more on its chemical properties, observed the delicacy of its ingredients, and explored the mechanism of its reaction. However, the road to development is not smooth sailing. In order to show its advantages in practical application, many problems need to be overcome. For example, the extraction method should be efficient and not damage its quality; the way of application needs to be extensive and accurate. Our generation should study unremitting with tenacity. Drawing on ancient and modern theories, fusing Chinese and foreign wisdom, we hope to make contributions to the development of Food Tannic Acid products, making their effects widely available, benefiting everyone, and contributing to the progress of the industry.

Toxicity Research

The toxicity of tannic acid in today's research foods is quite important. Tannic acid is also a common ingredient in food. Yu carefully reviewed the classics and collected extensive data to investigate the facts. After many experiments, an appropriate amount of tannic acid is not a big problem in the human body, or it may be beneficial, it can help digestion and antioxidant. However, excessive intake may lead to drawbacks. In rats, high doses of tannic acid cause gastrointestinal discomfort and digestion disorders. It may combine with proteins to prevent nutrient absorption. Looking at cell experiments, high concentrations of tannic acid inhibit cell activity, which seems to be cytotoxic. In summary, although tannic acid is not highly toxic, it should be used with caution and in moderation to prevent excessive damage and ensure food safety.

Future Prospects

Today's Food Tannic Acid has extraordinary quality. It may open up new paths in the field of food. In the future, it can be expected to improve the flavor of food, increase its preservation, and do not damage taste and quality. In the road of medicine, it is also expected to shine. Or it can help treat various diseases and add wings to health. Its nature is mild, and its toxic and side effects are minimal. It can be a good prescription for the world. And its manufacturing method, if it can be refined, the cost will drop, and it can be widely spread in the world. In the future, it may become a daily necessity, benefiting all people, and creating a new situation in the world of food and medicine. The future is bright and boundless.

Frequently Asked Questions

What are the Main Food Sources of Tannic Acid?

The sources of tannic acid in food are quite wide. Tea is one of the major sources of tannic acid. All kinds of tea, whether green tea or black tea, contain tannic acid. Green tea contains more tannic acid than black tea. Because it is not fully fermented when it is made, it retains more tannic acid. Among fruits, there are also many containing tannic acid. For example, unripe persimmons have a high content of tannic acid, and the taste of food is astringent and stagnant, which is caused by tannic acid. In addition, grapes, plums, pomegranates, etc., also contain tannic acid, but after ripening, the content of tannic acid may change. Furthermore, there are traces of tannic acid in nuts and the like. Such as walnut skins, which contain a lot of tannic acid. When eating walnuts every day, if the outer skin is not removed, it is easy to taste astringent, which is the reason for tannic acid. Among beans, broad beans and other beans also contain tannic acid. Although its content is not very high, it cannot be ignored. During the cooking process of the diet, if it is not handled properly, tannic acid may affect the flavor and nutrient absorption of the food. Vegetables, such as spinach, also contain certain tannic acid. However, when cooking, after blanching and other treatments, part of the tannic acid can be removed to reduce its impact on the human body. Tannic acid is widely distributed in food. When choosing ingredients and preparing food in the daily diet, its characteristics should be clearly understood to achieve the purpose of both nutrition and deliciousness.

Benefits of Food Tannic Acid for Human Health

Tannic acid is harmful to people's health. Tannic acid, also known as tannic acid, is found in common foods, such as tea, persimmons, and grapes. Tea, especially common food, however, if the degree of tannic acid is low, it is not good for people's health. Tannic acid can be combined in food to form soluble tannic acid, causing absorption, and prone to blood deficiency for a long time. If people eat more immature persimmons, the content of tannic acid is high, and the effect of tannic acid on protein in the stomach can coagulate, causing gastric persimmon stone disease. Patients often feel stomach pain, vomiting, etc. Furthermore, tannic acid also affects the digestion and absorption of human protein. Protein is an important part of human health, and the encounter of tannic acid can make protein coagulate and sink, prevent the decomposition and absorption of protein in the stomach, and weaken the normal function of the human body. In addition, tannic acid or the cardiovascular system has an impact. The amount of tannic acid is added to the body, or it can dry the fat in the blood, increase the blood fat, and affect the cardiovascular system, leading to cardiovascular diseases. In addition, tannic acid is often used in food, but people need to pay attention to the amount of tannic acid, so as not to cause harm to the body and health, and the balance of daily food, in order to improve the health of the body.

What is the Role of Food Tannic Acids in Food Processing?

Tannic acid is used in food processing and has a wide range of functions. Tannic acid, also known as tannic acid, has astringent properties. In food processing, one of them is used as a preservative. For example, when fruits and vegetables are processed, tannic acid can be combined with microbial proteins to solidify and precipitate, thereby inhibiting the growth and reproduction of microorganisms and prolonging the shelf life of food. In the winemaking process, an appropriate amount of tannic acid can slow down the oxidation process of wine, maintain its flavor and color, and make wine more resistant to storage. Second, tannic acid can be used as a clarifying agent. In the production of fruit juices, beer and other beverages, tannic acid can interact with proteins, pectin and other substances to form insoluble precipitation, thereby removing impurities, making the drink more clear and translucent, and improving its appearance quality. For example, when apple juice is produced, tannic acid can effectively remove suspended particles, making apple juice clear and attractive. Third, tannic acid also contributes to the shaping of food flavor. In specific foods, tannic acid can impart a unique flavor. Like in tea, tannic acid is the key component that constitutes the astringency of tea. This astringency is integrated with other flavor substances of tea to create a unique taste of tea. In chocolate production, an appropriate amount of tannic acid can adjust the flavor of chocolate, adding its complexity and layering. Fourth, tannic acid can also act as a mordant in some aspects of food processing. Although not commonly used, in some traditional food dyeing processes, tannic acid can assist dyes in adhering to food, making dyeing more firm and lasting. Tannic acid is used in the field of food processing, and it has important functions in preservation, clarification, flavor shaping, and even specific dyeing processes. The rational use of tannic acid can effectively improve the quality and characteristics of food.

How to Determine the Content of Food Tannic Acid

To determine the content of tannic acid in food, you can follow the following methods. First, chemical analysis can be used. Take an appropriate amount of food samples and dissolve the tannic acid in a suitable solvent, such as ethanol and water. Then react with specific chemical reagents, such as gelatin solution dripping into the sample solution. Tannic acid and gelatin can form a precipitation. By observing the amount of precipitation, the content of tannic acid can be roughly judged. If the amount of precipitation is large, the content of tannic acid is relatively high; if the amount of precipitation is small, the content of tannic acid is low. Second, spectrophotometry can be used. Tannic acid has absorption properties under specific wavelengths of light. First prepare a series of standard solutions with known tannic acid content, measure their absorbance at this specific wavelength, and draw a standard curve. Then measure the absorbance of the processed food sample solution under the same conditions, and compare it with the standard curve to obtain the content of tannic acid in the sample. Third, high-performance liquid chromatography can also be used. This is an accurate method that can effectively separate various components in food. After the food sample is pretreated, inject it into a high-performance liquid chromatograph, determine its existence according to the retention time of tannic acid, and then compare it with the standard by the peak area to accurately determine the content of tannic acid. However, no matter what method is used, it is necessary to pay attention to the sample collection should be representative, and the processing process should be rigorous to ensure the accuracy of the measurement results.

How Much Does the Content of Food Tannic Acid Difference in Different Foods?

The amount of tannic acid contained in food varies greatly depending on the food. Among various fruits and vegetables, the content of tannic acid is different. For grapes, the content of tannic acid is relatively considerable. In the grape skin and the seed, tannic acid is contained in the middle. In the traditional art of winemaking, when the grape skin and the seed are soaked, tannic acid is released in the wine liquid, giving the wine a unique astringency. This astringency is an important characteristic in wine tasting. The amount of tannic acid content can change the taste and texture of the wine. Pomegranate is also a fruit with a high content of tannic acid. The tannic acid of pomegranate is more concentrated in the peel and pulp. According to traditional medical records, pomegranate tannic acid has the effect of convergence. When eating pomegranate, the astringency brought by tannic acid can be slightly sensed, which is a characterization of the existence of tannic acid. However, the amount of tannic acid contained in apples is different from the previous two. Apple tannic acid is mostly concentrated in the peel, and the content in the pulp is slightly less. When apples are eaten fresh, the taste of tannic acid is not obvious, because the content is relatively low, and the sweet and sour taste of apples is comprehensive, masking the astringency of tannic acid. Tea leaves, especially green tea, have a high content of tannic acid. Tannic acid in tea, also known as tea polyphenols, plays a key role in the formation of the taste of tea soup. Brewing green tea, the tannic acid is dissolved in water to make the tea soup feel fresh and astringent, and an appropriate amount of tannic acid Legume foods, such as soybeans, have relatively low tannic acid content. The main components of soybeans are protein and oil, but tannic acid is not its main component. Therefore, in bean products, it is rare for tannic acid to affect the taste. In summary, the tannic acid content of different foods varies significantly, from high to low. It is often seen in fruits, vegetables and tea leaves, while the content of beans is lower. This difference is due to the different characteristics of food categories, growth environment and composition, and then in terms of diet taste, nutrition and processing and utilization.