Tannic Acid
Antioxidants
Colorants
Flavoring Agents
1401-55-4
C₇₆H₅₂O₄₆
$4.97 ~ $7.46
Food
Free sample from 100g(NF)
One unit of:25kg/barrel 25kg/bag 25kg/barrel
One unit of:25kg/barrel 25kg/bag 25kg/barrel
25kg/barrel
25kg/bag
25kg/barrel
Product Info
What is Tannic Acid?
Tannic acid is a naturally derived, water-soluble polyphenolic compound used extensively as a clarifying agent in beverages like wine and beer, and as a flavor stabilizer providing astringency in foods.
How is Tannic Acid made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, and crush high-tannin raw materials, typically Chinese or Turkish gallnuts. | Control Point: Quality and origin of gallnuts. Note: The raw material is the primary determinant of final product quality. It must be free from mold and foreign contaminants. Crushing to a specific particle size maximizes extraction efficiency. |
| 2 | Aqueous-Solvent Extraction | Extract the crushed material with a carefully prepared solvent mixture (typically water, ether, and/or alcohol) in a counter-current extraction system. | Control Point: Solvent ratio, extraction temperature (e.g., 60-70°C), and duration. Note: These parameters are optimized to maximize the yield of hydrolysable tannins while minimizing the extraction of unwanted impurities and preventing thermal degradation. |
| 3 | Filtration & Clarification | Filter the crude liquid extract through filter presses or centrifuges to remove all suspended solid plant matter. | Control Point: Clarity of the filtrate. Note: Complete removal of insoluble solids is critical to prevent impurities and haze in the final product. Multiple filtration stages may be used. |
| 4 | Primary Concentration | Concentrate the clarified extract by evaporating the solvent, typically using a vacuum evaporator. | Control Point: Vacuum level and temperature. Note: Operating under vacuum lowers the solvent's boiling point, protecting the heat-sensitive tannic acid from decomposition. The solution is concentrated to a specific density. |
| 5 | Purification (Liquid-Liquid Separation) | Purify the concentrated aqueous solution by treating it with a non-miscible solvent like ethyl acetate. The tannic acid preferentially dissolves in the solvent layer. | Control Point: Purity of the separation solvent and pH of the solution. Note: This step separates the tannic acid from sugars, gallic acid, and other water-soluble impurities. Multiple separation cycles may be required for food or pharmaceutical grades. |
| 6 | Solvent Recovery & Final Concentration | Separate the purified solvent layer and recover the solvent via vacuum distillation, leaving a highly concentrated, syrupy tannic acid solution. | Control Point: Final solids concentration of the syrup. Note: Efficient solvent recovery is vital for economic and environmental reasons. The final syrup consistency must be suitable for the subsequent drying stage. |
| 7 | Drying | Convert the concentrated tannic acid syrup into a fine, light-colored powder using a spray dryer. | Control Point: Dryer inlet/outlet temperatures and atomization pressure. Note: Spray drying is the preferred method as it provides rapid drying with minimal heat exposure, resulting in a high-quality, stable, amorphous powder. |
| 8 | Finishing & Packaging | Sieve the dried powder to ensure a uniform particle size, perform final quality control tests (purity, heavy metals, ash), and package into sealed, moisture-proof containers. | Control Point: Final product specifications and packaging integrity. Note: Tannic acid is hygroscopic (absorbs moisture) and light-sensitive. Proper packaging is essential to maintain product stability and shelf-life. |
Technical Specifications
| CAS Number | 1401-55-4 |
| Chemical Formula | C₇₆H₅₂O₄₆ |
| Solubility | soluble in water and ethanol; insoluble in ether, benzene |
| Storage Conditions | store cool, dry, dark (2–8 °C) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food: baked goods
beverages
dairy
candy
meat
rendered fat
industrial: tanning
dye mordant
deodorant
Mechanism of action:
| Parameter | Tannic Acid |
|---|---|
| Functional Category | Astringent; Clarifying Agent; Flavoring Agent; Antioxidant; Color Stabilizer |
| Key Ingredients | Hydrolyzable Tannin (a specific type of polyphenol; polymer of gallic acid and glucose) |
| Mechanism of Action | Binds to and precipitates proteins (especially proline-rich proteins) and other macromolecules, forming insoluble complexes responsible for astringency and haze removal. Functions as a potent free radical scavenger by donating hydrogen atoms from multiple phenolic hydroxyl groups. Chelates multivalent metal ions (e.g., Fe³⁺, Cu²⁺), inhibiting metal-catalyzed oxidation and microbial enzyme activity. |
| Application Effect in Product | Imparts astringency and complexity to beverages (wine, beer, juices). Clarifies liquids by removing haze-forming proteins and alkaloids. Stabilizes color and prevents oxidative browning. Acts as a natural preservative by inhibiting microbial growth. Can be used to reduce bitterness by complexing with specific compounds. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Tannic Acid | Hydrolyzable Tannin / Polyphenol | Strong protein precipitation; high astringency; antioxidant; metal chelation (e.g., iron). | Highly effective and versatile for removing protein haze; strong rust conversion properties; traditional and well-understood. | Can impart excessive bitterness or astringency if overused; potential toxicity at very high concentrations. | Clarification (fining) of wine, beer, and juice; industrial rust converter; mordant for dyes; leather tanning. | For powerful, broad-spectrum protein precipitation and haze removal in beverages or for traditional industrial applications like rust conversion where high reactivity is needed. |
| Gallic Acid | Phenolic Acid / Tannin Precursor | Potent antioxidant; antimicrobial properties; a basic structural unit of tannic acid. | Strong antioxidant activity with less astringency than larger tannins; simpler molecule. | Lacks the strong protein-binding and precipitating ability of tannic acid; not an effective fining agent on its own. | As a food antioxidant; pharmaceutical and cosmetic formulations; chemical synthesis intermediate. | When antioxidant properties are desired without the strong astringency or protein precipitation effects of tannic acid. |
| Grape Seed Extract | Condensed Tannin / Proanthocyanidin | High concentration of Oligomeric Proanthocyanidins (OPCs); provides structure and color stability. | Contributes desirable mouthfeel and structure in winemaking; perceived as a beneficial nutraceutical. | Less aggressive protein removal compared to tannic acid; imparts its own flavor and color profile. | Winemaking (structure, color stability); dietary supplements for antioxidant support; cosmetics. | To add structure, stabilize color, and reduce oxidation in beverages, especially red wine, rather than just for clarification. |
| Bentonite | Montmorillonite Clay / Adsorbent | Swells in water; high cation-exchange capacity; strong negative charge attracts positive proteins. | Extremely effective at removing heat-unstable proteins; flavor-neutral; very low cost. | Produces a large volume of sediment (lees), causing product loss; can strip some aroma and color; ineffective at removing tannins. | Protein stabilization in white wine and fruit juices to prevent future haze formation. | For specifically targeting and removing proteins, especially in white wines, with minimal flavor impact. |
| Gelatin | Protein-based Fining Agent | Animal-derived protein with a positive charge in solution; directly binds with negatively charged tannins. | Excellent for reducing harshness and excessive astringency by removing tannins; clarifies quickly. | Not vegan; risk of over-fining can strip desirable character; can cause protein haze if used improperly. | Reducing tannin levels in red wine and cider; general clarification. | When the primary goal is to soften a beverage by reducing its tannin content and astringency. |
| PVPP (Polyvinylpolypyrrolidone) | Synthetic Polymer / Stabilizer | Insoluble synthetic compound with a high affinity for binding polyphenols, especially smaller ones. | Highly targeted for removing haze-forming and bitter phenolics; completely removed by filtration; no flavor impact. | Synthetic origin; can strip desirable phenolics if overused; not designed for protein removal. | Preventing chill haze and reducing bitterness in beer; color stabilization in white wine. | For precisely targeting and removing specific unwanted phenolic compounds that cause haze or bitterness, particularly in beer. |
Technical Documents
Available Documentation
CoA and TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications