Food & Flavours


Juices, ice-teas and softdrinks

Ajinomoto OmniChem tannins are widely used in soft drinks or juices to modify taste.

The Ajinomoto OmniChem tannins are not only used as masking agents but also as flavourings in their own right. In tea beverages they impart the typical mouth feel, dryness or astringency associated with tannins. To this purpose hydrolysable grades such as Tanal 01, Tanal 02, Tanal 04 or Tanal SCA are used. Condensed tannins suitable for this application include OmniVin WG, 10R and R, or blended grades such as Tanal QCT or Tanal QCTN.

Tannic acid can also be part of coffee, chocolate or cider type flavourings, where it contributes to mouth feel or astringency.

In juices the Ajinomoto OmniChem hydrolysable tannins are used to correct the fluctuating natural tannin levels in order to guarantee a more constant end-product. Or it can be used to add additional astringency in for instance Cranberry juice. In such applications Tanal 04 is most often used although Tanal 01 or Tanal SCA are also suitable alternatives.

Typically dosage levels are situated in the 50 – 150 mg/l range

Colour Stabilizers


In nature anthocyanins are responsible for many of the red colours found in flowers and fruits. Often these colours are the result of so-called “co-pigmentation”: the basic colour of an anthocyanin is strengthened or modified due to the presence of certain “co-pigments”. Hydrolysable tannins such as Tanal 01, Tanal 02 or Tanal 04 can be used in this kind of applications.

Not only can these tannins be used in end applications such as lemonades but they can also be incorporated in anthocyanin extracts(5) to improve stability. Reported dosages in this application are in between 5 - 25 % on weight anthocyanin extract.

Some fruits are coloured using artificial colorants (e.g. Maraschino cherries) and are mixed with other canned fruits. In such application it is important that the colorant does not migrate to adjacent pieces of fruit. This migration can be prevented by adding a small amount of tannin (0.1 – 0.3 % on fruit) to the fruit/water mix prior to the coloration of the fruit.