Tannins(in 16 products)
Potential Risk Index®:
About:
Functions:
1. Colorant - Pigments or dyes that are added in order to change or enhance the color.
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (including as pesticides) and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of tannins with time plays an important role when determining harvesting times.
Tannins are an important ingredient in the process of tanning leather. Tanbark from oak, mimosa, chestnut and quebracho tree has traditionally been the primary source of tannery tannin, though inorganic tanning agents are also in use today and account for 90% of the world's leather production.
It is not approved to use as food additive (E181) in EU but is generally recognized as safe substance in food in US.
Scientific References:
Regulatory References:
1. E-numbers which are not found in EU FOOD
- "E181"
Safety and Hazards (UN GHS):
1. Causes serious eye irritation (H319)
2. Harmful to aquatic life with long lasting effects (H412)
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