International Numbering System (INS) for Food Additives: 181
Food additives Europe numbers: E181
Tannins are not exactly food excipients in the strictest sense. Excipients are typically inactive ingredients added to processed foods for a specific technical purpose, like improving texture or shelf life. Tannins, on the other hand, are naturally occurring plant compounds found in a variety of fruits, vegetables, and even some beverages like tea and wine. Here's a breakdown of their properties and how they impact food:
Sources:
- Widespread in Plants: Tannins are abundant in various plant parts like seeds, fruits, leaves, and bark [1]. Some common sources include grapes (especially red wine grapes), cranberries, apples (particularly peels and cores), cocoa beans, and oak bark (used in wine aging).
Astringent Properties:
- Mouth-Drying Sensation: The hallmark characteristic of tannins is their astringency. They bind to proteins in saliva, creating a drying and puckering sensation in the mouth [2]. This is why unripe fruits high in tannins, like persimmons, can feel unpleasant to eat.
Food Applications:
- Bitterness and Astringency: Even though astringency might not be universally pleasant, it can contribute to the desired flavor profile in certain foods and beverages. For instance, tannins in red wine can provide bitterness and structure, complementing the fruitiness.
- Color: Tannins can also contribute to the color of some foods and beverages. In tea and coffee, they play a role in the final color and taste [3].
Health Considerations:
- Potential Benefits: While the astringency of tannins might not be favorable for everyone, some studies suggest potential health benefits associated with moderate tannin intake. These include antioxidant properties and potential benefits for heart health [4]. However, more research is ongoing.
- Digestive Issues: High intake of tannins might cause digestive discomfort in some individuals, like constipation or bloating [5].
Overall:
Tannins are naturally occurring plant compounds that contribute to astringency, bitterness, and color in various foods and beverages. While they might not be classified as food excipients in the strictest sense, they play a role in the sensory experience and potential health aspects of certain foods.