Tannin (E181)

Purpose and Function

Tannin (E181) is a naturally occurring polyphenolic compound found in various plant tissues, including oak bark, grapes, tea leaves, and other plant sources. In the food industry, tannins are used primarily as a colorant and stabilizer. Common uses include:

• Wine production: Tannins naturally occur in grapes and are crucial in winemaking, where they contribute to the color, taste, and astringency of the wine.
• Beverages: Sometimes added to drinks such as tea or certain alcoholic beverages to stabilize the color and flavor.
• Food additives: Tannins are used in the clarification process of beer and cider, helping to remove unwanted particles and stabilize the final product.
• Confectionery: It can also be used as a colorant in candies and other sweets.

Tannins provide astringency to foods and beverages, contributing to their drying sensation on the palate, which can enhance the overall flavor experience.

Potential Risks and Side Effects

Tannin (E181) is generally considered safe for consumption in regulated amounts. However, there are some considerations and potential risks:

• Astringency: They have a strong astringent property, which can cause a drying sensation in the mouth when consumed in large amounts. This astringency can make foods and beverages less palatable for some individuals.
• Iron absorption: Tannins can interfere with the body’s ability to absorb iron from plant-based sources. Regular consumption of tannin-rich foods and beverages (like tea) may contribute to iron deficiency, especially in individuals with low iron stores or those relying on plant-based diets.
• Allergic reactions: Although rare, some individuals may experience allergic reactions, particularly when derived from certain plant sources.

Despite these potential effects, E181 is approved for use in food products by regulatory bodies such as the European Food Safety Authority (EFSA) and is widely used in beverages and other consumables.