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E181AntioxidantLow concern
Tannic Acid
In plain words
The short version
A plant tannin used as a fining agent to clear haze from beer, wine, and juice — also an antioxidant.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No specific ADI at typical levels; astringent, and large amounts can reduce iron absorption.
The detail
A plant tannin extracted from galls, or from tara pods, oak, or sumac.
A clarifying/fining agent that binds and removes haze proteins from beer, wine, and juice; also an antioxidant and flavour component.
Light-brown astringent powder, water-soluble, binds proteins.
Not on the EU list of approved food additives (there is no authorised E 181), but tannic acid is authorised in the EU as a flavouring substance. US (GRAS for specified uses).
Sources
- WHO JECFA database — Tannic acid (INS 181), evaluation 1989 — World Health Organization / JECFA, 1989. No specific ADI; used as a processing/filtering aid
- 21 CFR 184.1097 — Tannic acid (GRAS with specific limitations), eCFR text as of 2026-10-13 — US eCFR / FDA, 2026. US (GRAS for specified uses)
- Regulation (EC) No 1333/2008, Annex II Part B (list of all additives), consolidated text of 18 August 2026 — Publications Office of the European Union, 2026. E 181 is not on the EU list of approved food additives
- Regulation (EC) No 1334/2008, Annex I Union list of flavourings, consolidated text of 16 February 2026 — tannic acid FL 16.080 — Publications Office of the European Union, 2026. Tannic acid is authorised in the EU as a flavouring substance
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.