Tannin
A safe, natural plant extract widely used in beverages.
- Category
- Emulsifiers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Natural astringent polyphenols found in tree bark, tea, and grapes, used as a clarifying agent and flavor modifier.
How it is used in food
Food-grade tannins (usually tannic acid from oak galls, chestnut or quebracho) are used mainly as clarifying and fining agents: they bind and precipitate haze-forming proteins in wine, beer and juice, and stabilise colour in red wine. They also add astringency and structure to beverages, and act as antioxidants that slow oxidative browning.
Commonly found in- Wine clarification
- Beer processing
- Flavorings
Health and safety
Completely safe and consumed widely in tea and wine. It acts as an antioxidant but can inhibit iron absorption in high amounts.
Long-standing safe dietary use, with intakes from tea, wine and coffee far exceeding additive use. The one real caution is nutritional rather than toxicological: tannins chelate non-haem iron, and drinking tea with meals can measurably reduce iron absorption — relevant for people with iron-deficiency anaemia, who are advised to separate tea from meals by an hour or so.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E181
Worth knowing
Tannins are what make strong tea, red wine and unripe fruit feel dry and puckering — the sensation is protein in your saliva being precipitated on your tongue, not a taste at all. The same protein-binding ability is what tanning leather is named after.
Conclusion
A safe, natural plant extract widely used in beverages.
References
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Open the appEntry last reviewed 2026-07-28.
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