Sumac tannin products for food
WINE & BEER & PRESERVATIVES
Why choose sumac tannins?
What is their role in the food industry?
In recent years, utilization of Rhus coriaria L. is upgrading not only in their culinary use and human nutrition, food industry and veterinary practices. Polyphenolic compounds as the main bioactive ingredients in Rhus coriaria L., which contribute mainly to the significance and utility of this spice.
Most of the antioxidant potential and therapeutic roles of sumac are increasingly attributed to its constituent tannins, flavonoids, and phenolic acids. Sumac tannins extracts and isolates are known to enhance the food quality and the oxidative stability of animal products such as meat and milk.
Sumac tannins r&d for wine:
Tannins contribute two characteristics to red wine character, astringency (most significantly) and bitterness—these are sensations that are sometimes confused by tasters. Bitter perception is quite well understood, since it is one of the five primary tastes and is sensed by a specific receptor found in taste buds on the tongue and soft palate. Astringency perception is much less well understood: the common understanding is that it is actually mediated by the sense of touch rather than by taste. Tannins are thought to taste astringent because they bind with salivary proline-rich proteins and precipitate them out. This leads to increased friction between mouth surfaces, and a sense of dryness or roughness. The term ‘mouthfeel’ has been coined to describe the sensation of wine in the mouth, and it is now recognized that this is an important property of red wines.
Sumac tannins r&d for beer:
Brewers will make use of the ability of tannins to link up with proteins to help stabilize finished beer against haze formation. The addition of as much as 3 g tannin/hl to the boiling wort can help precipitate unwanted proteins and thereby have a positive effect on both the clarity and the chemical–physical stability of the finished beer. The added tannin joins the precipitate. Such tannin additions are generally considered the simplest and most cost- effective method of beer stabilization.
Sumac tannins as preservatives:
Microorganism, fungus, yeasts, virus, pollens, and chemicals are the biggest threat to food’s shelf-life in home as well as in food markets. Various studies have proved that tannins prevent growth of microorganisms. Tannins are quite effective against the resistant methicillinresistant Staphylococcus aureus. Food-based viral infection is another major health problem in human and animals. Hydrolysable tannins are potential antiviral agents that used can be used in the food preservation to make food items more safe and preserve for prolonged period by using natural compounds.Tannins isolated from various natural sources act as preservatives due to their antibacterial and antioxidant properties.
Sumac tannins for nutraceutical applications:
Normal food components mainly provide the energy and essential nutrients for the growth and development for animals including human, but food also consist of bioactive molecules or phytochemicals and their inclusion in the appropriate quantity can act as possible therapeutically active agents also known as nutraceuticals, for example, phenol-rich tannins. The application of tannins has great potential as a nutraceuticals in order to prevent various diseases such as cancer, cardiovascular, kidney diseases, and diabetes. Major sources of tannins are fruits, vegetables, bark, wood, leaves, and seeds such as green tea, apples, cocoa, chocolate, grapes, apricots, cherries and Sumac.