TANNIC ACID
Prepared at the 71st JECFA (2009) and published in FAO JECFA Monographs 7 (2009), superseding specifications prepared at the 39th JECFA (1992), published in the combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI 'not specified' was established at the 35th JECFA (1989). SYNONYMS Tannins (food grade), gallotannic acid, INS No. 181
DEFINITION Consists of gallotannins obtained by solvent extraction from certain natural sources; the substance is not an acid in the chemical
sense. The common name "Tannic acid" has been adopted to distinguish the commercial substance from other tannins, such as condensed tannins. These specifications relate only to hydrolysable gallotannins, i.e., those which yield gallic acid on hydrolysis. Hydrolysable gallotannins may be obtained from nutgalls, the excrescences which form on young twigs of various Quercus species, e.g., Q. infectoria; these include Chinese and
Aleppo tannins. They may also be obtained from various Sumac species, e.g. Rhus corieria, R. galabra, R. thypia; these include Sicilian and American sumacs. All of these consist essentially of polydigalloyl esters of glucose. A further source of hydrolysable gallotannins is the seed pods of Tara (Caesalpinia spinosa); these tannins consist essentially of the polydigalloyl esters of quinic acid.
These specifications do not apply to many other kinds of tannins which occur in nature, including condensed (non-hydrolysable) tannins and hydrolysable ellagitannins.
Assay Not less than 96% on dried basis
DESCRIPTION Amorphous powder, glistening scales or spongy mass, varying in colour from yellowish white to light brown; odourless or with a faint,
characteristic odour
FUNCTIONAL USES Clarifying agent, flavouring agent, flavour adjunct
