Grade: food grade
CAS No.: 1401-55-4
Origin of Tannic Acid
Gallnut, Rhus chinensis Mill for the sumac family plant. Var. sinica(Diels) Rehd. Et Wils. Galls on leaves are produced chiefly by the parasitic insect aphid Melaphis chinensis (Bell) Baker. The chemical composition of Chinese nutgall includes tannin (also known as tannin and tannin), gallic acid, oleic acid, linoleic acid, linolenic acid, lauric acid, etc.
Character: This product is light yellow to light brown powder with a unique smell and astringent taste. Soluble in 1 part water or ethanol, soluble in acetone, and insoluble in chloroform or ether.
Quality indicators: comply with the food and drug administration “Food Chemistry Specification” 5th edition and codex Alimentarius Standard; U.S. Food FC-IV standard.
To use: mainly used in cosmetics, food antioxidants, clarifiers of low alcohol, and oil antioxidants, but also bromelain food processing and other aspects.
Storage: keep away from moisture and light and store sealed