Tannic Acid

Tannic acid is a polymer of gallic acid molecules and glucose. Commercial tannic acid is usually extracted from any of the following plant part: Tara pods (Caesalpinia spinosa), gallnuts from Rhus semialata or Quercus infectoria or Sicilian Sumac leaves (Rhus coriaria). Tannic acid has anti-bacterial, anti-enzymatic and astringent properties. Tannic acid is also used in many industrial applications. The best known is the tanning of leather. Tannic is acid is sometimes used to clear wines. Tannic acids reacts with proteins in wine to form insoluble complexes which sediment or can be filtered.

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Specifications: 81% Tannic acid(Industry grade); 93% Tannic acid(Food grade)

Botanical name: Galla Chinensis Mill

Characters: Light Yellow Powder

Odour: Practically odourless

Taste: Neutral/slight astringent taste

Mesh: 80

Loss on drying %: ≤9.0%

Storage and shelf life:

Storage: 1kg foil bag, 25kg/drum ,double plastic bags for inner packing and carton drum for outer packing

Stored conditions: Cool&dry place. Do not freeze. Keep away from strong light and heat

Shelf time: 3 years when stored properly