Tannin content

How can we reduce the tannin content from fruit peel? Im working on the pomegranate peel usage in food product. But the main problem is its bitter taste and ta…

1. Food & Material Scientist reply

   hi, how about trying on fermentation using lactic acid bacteria. or others like saccharomyces cerevisiae etc. Also good to check if this tannin is bound with some polysaccharides,…

2. Sanober Fatima reply

   Thank u.. actually I'm working on natural additive for whole grain based snack and produced it from pomegranate peel.. it show its respective functionality but it produced bitter…

3. Food & Material Scientist reply

   hi, Please check if this might take you towards the next step of thought; Quite an old publication. Effects of viscosity on the bitterness and astringency of grape seed tannin Foo…