tanino rūgšties milteliai

is also known as tannin,  diplic acid, or soft acid. Tannic acid is a secondary substance produced by plant metabolism during plant growth, and it is a polyphenolic compound with a relative molecular weight between 500-3000Da. Tannin is a naturally occurring phenolic substance found in grapes, gallnuts, tea, redbud, cocoa, and many other plants.

According to its structure and activity, tannic acid is divided into two categories: one is condensed tannin, which is a derivative of flavanol, and the second position of flavanol in the molecule is combined with catechol or glucinol through a C-C bond. combined. The other is hydrolyzable tannic acid, which is synthesized by esterifying carbohydrates (such as glucose) with polyphenols such as gallic acid, tannic acid powder, and hexahydroxydifenic acid. Condensed tannic acid is an important anti-nutritional factor in plant-based feed ingredients for monogastric animals. The structure of hydrolyzed tannic acid determines its unique chemical characteristics and physiological activity due to its polyphenolic hydroxyl structure. It has strong biological and pharmacological activities and is widely used in medicine, food, daily chemicals, and agriculture.

Note that tannin is a generic term for a large group of polyphenolic substances with a complex chemical structure and molecular weights ranging from 500 to 3000.

• It has a fixed formula and molecular weight of C76H52O46, 1701.25 g/mol. The tannic acid is relatively common and is produced by almost all plants, so it is often isolated and used as a standard for tannins.

On top of this, an aqueous solution of tannic acid rapidly turns blue-black when it meets with iron ions, making it the main ingredient in the manufacture of blue-black ink! Blue-black ink is made from ferrous sulfate + tannic acid and gallic acid as the main ingredients. The traditional name for blue-black ink is Iron Gall Ink, where gall is short for gallotannins. The reason why tannins soften leather is that they contain many phenolic hydroxyl groups - these cross-link with the imine group of the protein, thus replacing the hydrogen bond between the protein and water. We call this property of tannic acid astringency

As mentioned earlier, tannins are divided into condensed tannins, which are degradable, and hydrolyzed tannins, which are non-degradable. Naturally, the binding of tannins to proteins is also divided into two main categories:

Condensed tannins: bound to proteins by covalent + non-covalent bonds with an electron shift. This binding is irreversible and therefore affects the absorption of the protein.

As an additive, tannins are generally added to feed at a rate of just a few hundred grams a tonne. The condensed tannin content of sorghum is around 0.7-2%, so if 100kg/tonne is used in feed, that is 700-2000 ppm of condensed tannin added, which, combined with taste problems affecting intake, is why it is considered an anti-nutritional factor. After the ban in Europe, numerous experiments have shown that hydrolyzed tannins do not affect protein absorption as much as condensed tannins, and when added in reasonable amounts, they can have many positive effects, such as reducing diarrhea, reducing the feed-to-meat ratio and reducing the rate of dead pellets.

Hydrolyzed tannins (hereafter referred to as tannins) can be used as feed additives in livestock and poultry feeds. Studies have shown that hydrolyzed tannins have a significant effect on the growth performance and intestinal health of monogastric animals by exerting astringent, antioxidant, antibacterial and anti-inflammatory effects.
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The advantage of tannins is that they are fast-acting and non-resistant in the fight against diarrhea. The mechanism is that when the intestinal villi are damaged, tannic acid induces a rapid denaturation of the epithelial proteins of the damaged intestinal villi, i.e. the tannic acid phenolic hydroxyl group combines with the protein imino group (similar to a bandage effect), increasing the tight junctions of the epithelial cells and thus forming a protective film that effectively prevents the exudation of body fluids. Under environmental conditions of pH 3.5-7.0, tannins and proteins will readily form a relatively stable single protein complex. The structure of tannins resembles a sphere, containing 25 phenolic hydroxyl groups, each of which can be combined with a protein imino, cyclically rolling forward, constantly shedding and recombining until finally discharged from the body. The use of tannic acid products for the prevention and control of diarrhea, therefore, requires a certain amount of additives to be maintained at a certain concentration to ensure good application results.

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The o-hydroxy phenol contained in tannic acid is an excellent hydrogen donor and has a significant scavenging effect on oxygen radicals such as superoxide anion radicals and hydroxyl radicals, which can protect many biological macromolecules of the body such as proteins, DNA, and lipids from free radical attacks, thus playing a certain protective role for the body tissues.

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⭕Anti-inflammatory
Hydrolyzed tannins may act as anti-inflammatory agents by affecting phagocytic cells to block inflammatory pathways. Studies have shown that hydrolyzed tannins bind to the intestinal cell wall to form a protective layer that blocks the binding of bacteria to intestinal receptors, improves the intestinal microecological environment inhibits bacterial infection, increases the area of nutrient absorption in the small intestine and the activity of digestive enzymes in the small intestine and promotes the absorption of nutrients in animals.

is committed to being the "leader in tannic acid " and has accumulated a wealth of successful experience in the field of tannic acid process innovation and applied research and development over the years. The company continues to develop and produce new products suitable for the market from raw material research, process improvement, content upgrading, and market trials. KINTAI is actively developing new products that combine hydrolyzed tannins with condensed tannins to ensure their astringency and antioxidant properties. At the same time, Rimbot uses a unique taste masking and antioxidant process to encapsulate hydrolyzed tannins, which solves the problems of moisture absorption, oxidation failure, and poor palatability of tannins, and the encapsulated tannins have no bad taste or odor, good thermal stability, and good dispersibility. According to the market demand, we now offer tannic acid products in powder form with 98% tannic acid content.

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