tannic acid

Material Search

[2,3-dihydroxy-5-[[(2R,3R,4S,5R,6S)-3,4,5,6-tetrakis[[3,4-dihydroxy-5-(3,4,5-trihydroxybenzoyl)oxybenzoyl]oxy]oxan-2-yl]methoxycarbonyl]phenyl] 3,4,5-trihydroxybenzoate

Identifiers

CAS (Single)	1401-55-4
FEMA	3042
EINECS	215-753-2
Synonyms	acacia mollissima tannin castanea sativa mill tannin gallotannic acid D- glucopyranose,4-dihydroxy-5-[(3,4,5-trihydroxybenzoyl)oxy]benzoate] glycerite sweet gum [2,3- ihydroxy-5-[[(2R,3R,4S,5R,6S)-3,4,5,6-tetrakis[[3,4-dihydroxy-5-(3,4,5-trihydroxybenzoyl)oxybenzoyl]oxy]oxan-2-yl]methoxycarbonyl]phenyl] 3,4,5-trihydroxybenzoate quebracho wood extract quercus spp. quercus spp. philippines schinopsis lorentzii tannin tannic acid 80% tannic acid 90% tannic acid food grade natural tannic acid food grade synthetic tannic acid natural tannic acid USP tannin from chestnut tannin from mimosa tannin from quebracho tannin from sweet gum tannins tannins. gallic acid derivatives found in nutgalls, bark and other plant parts, especially oak bark
JECFA Food Flavoring	N/A
JECFA Food Additive	Tannic Acid
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	tannic acid
FDA UNII	28F9E0DJY6
CoE Number	746
XlogP3-AA	N/A
Molecular Weight	1701.21364
Molecular Formula	C76 H52 O46

Properties

Food Chemicals Codex Listed	No
Appearance	tan to brown powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	218.00 Â°C. @ 760.00 mm Hg
Boiling Point	N/A
Flash Point	32.00 Â°F. TCC ( 0.00 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	13.327 (est)
Soluble In	water, 512.4 mg/L @ 25 °C (est) acetone alcohol ether
Occurrence	anise star anise fruit anise star anise seed apple custard apple bark apple custard apple plant apricot fruit avocado leaf basil plant basil tissue culture basswood flower bilberry fruit bilberry leaf borage plant buckthorn sea buckthorn bark buckthorn sea buckthorn fruit buckthorn sea buckthorn shoot butternut bark cacao bean caper plant caraway plant carob bark carob bean cashew bark cassia bark chamomile garden chamomile plant chamomile sweet false chamomile plant cherry sour cherry bark chestnut sweet chestnut bark chestnut sweet chestnut leaf chestnut sweet chestnut nut chicory plant cinnamon ceylon cinnamon bark clove bud clove fruit clove leaf coconut plant coffee bean coriander fruit coriander seed cornmint plant cotton stem cumin seed currant black currant leaf dandelion root date palm fruit date palm plant dill plant eggplant fruit elder black elder leaf evening-primrose herb fig leaf fig stem bark ginkgo biloba leaf gooseberry fruit grape seed guava bark guava leaf guava root guava seed horseradish plant hyssop plant jackfruit bark jambul fruit kiwi fruit loquat leaf lotus indian lotus rhizome mango flower mango seed marjoram plant nance bark olive leaf oregano plant papaya leaf peach fruit peach leaf peppermint plant pistachio plant plum bark pokeweed root pomegranate fruit juice pomegranate leaf pomegranate pericarp pomegranate root pomegranate root bark pomegranate stem bark potato leaf purslane plant quince seed raspberry red raspberry fruit raspberry red raspberry leaf rosemary plant sage leaf sage plant sapodilla fruit savory summer savory plant sesame seed sorrel garden sorrel fruit sorrel garden sorrel root soursop plant soybean seed spearmint leaf tamarind bark tamarind seed tarragon leaf tarragon shoot tea leaf thyme leaf thyme plant verbena plant walnut black walnut fruit walnut black walnut pericarp walnut english walnut bark walnut english walnut fruit walnut english walnut leaf water mint leaf

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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Suppliers

	Vigon International TANNIC ACID NATURAL • 508677 Supplier Detail
	Penta Fine Ingredients NATURAL TANNIC ACID FOOD GRADE • 20-02100 Supplier Detail
	Penta Fine Ingredients Supplier Detail
	Penta Fine Ingredients TANNIC ACID USP • 20-02150 Supplier Detail
	Penta Fine Ingredients TANNIC ACID 80% • 20-02400 Supplier Detail

tannic acid

Identifiers

Properties

Organoleptic

AInsights BETA

Suppliers

Vigon International

Penta Fine Ingredients

Penta Fine Ingredients

Penta Fine Ingredients

Penta Fine Ingredients