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.
01Origin
Where it comes from
A plant tannin extracted from galls, or from tara pods, oak, or sumac.
02Usage
How it's used
A clarifying/fining agent that binds and removes haze proteins from beer, wine, and juice; also an antioxidant and flavour component.
03Safety
Safety profile
No specific ADI at typical levels; astringent, and large amounts can reduce iron absorption.
04Properties
Physical & chemical properties
Light-brown astringent powder, water-soluble, binds proteins.
05Regulation
Regulation worldwide
EU-permitted (limited uses); US (GRAS for specified uses).
Educational information only. Not medical or dietary advice.