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Tannic Acid Properties 

How to Make Tannic Acid

Commercial tannic acid is extracted from any of the following plant parts: Tara pods, gallnuts, or Sicilian Sumac leaves. Preparing a standard solution of tannic acid at home requires tannic acid and deionized water. Take 10mL of stock tannic acid and dilute it to 1000 mL with deionized water.

Tannic Acid Astringent

Tannic acid is a class of astringents, it is a compound that precipitates protein. Astringents form a temporary film of clotted protein over the mucosal surface that effectively protects it from caustic agents and dulls the sensory nerve endings that are responsible for any reflex hyperexcitability.

Tannic Acid in Coffee

Tannic acid is a form of natural tannins, they are found in several plants, including the coffee plant. Tannins are another name for polyphenols produced by plants. Tannic acid is used in food and drinks to improve the taste and clarity in various drinks.

Tannic Acid Food List

Tannic acid is a component of many foods:

  • Grapes
  • Green tea
  • Persimmons
  • Black beans
  • Red beans
  • Apricots
  • Cherries
  • Peaches
  • Dates
  • English walnuts
  • Black walnuts
  • Cashews
  • Blueberries
  • Blackberries
  • Strawberries
  • Chocolate
  • Tea
  • Coffee
  • Cinnamon
  • Cumin
  • Oregano
  • Turmeric
  • Apple juice
  • Barley flour

Tannic Acid Definition

Tannic acid is another term for tannin

Tannic Acid in Wine

Tannins in wine are most commonly found in red wine. Tannin adds both bitterness and astringency as well as complexity in wine. Grape tannin comes from the skins, seeds, and stems of a wine grape. Because red wine has an extended contact with grape skins the tannins have more time to dissolve in the alcohol and water in the wine.

Tannic Acid Rust

Rust converters are chemical solutions that can be applied to an iron surface to convert iron oxides into a protective chemical barrier. Commercial rust converters are water-based, they contain tannic acid and an organic polymer.

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