Abstract:

Tannin, a botanic polyphenolic substance, extensively exists in a variety of vegetables and fruits. In fruits juice processing, a large amount of tannin is easy to enter into fruits juice and results in undesired mouth feeling, color and clarity. So, tannin removal from fruits juice is essential for improving the quality of fruits juice. This article summarizes mechanisms, advantages and disadvantages, and application status quo of current tannin removal techniques, including physical, chemical and biological techniques and others.

Key words: tannin, removal, polyphenol, astringency, juice