Tannins E181
natural plant extract — Primarily natural.
Tannic acid
CAS: 1401-55-4
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Tannins?
Tannins (E181), also known as food-grade tannins or tannic acid, are naturally occurring polyphenolic compounds found in plants, particularly in tree bark, grape skins, tea leaves, pomegranate rind, and oak galls. For food use, tannins are extracted from plant materials such as tara pods (Caesalpinia spinosa) or oak galls and are used as clarifying agents in wine and beer, flavor modifiers in baked goods and confectionery, and as a carrier for other additives. Wine-making has traditionally relied on tannins from oak barrels or added tannin preparations to improve structure and astringency. EFSA evaluated food-grade tannins and established an ADI of not specified for tannins from tara pods, while noting that high-dose exposure can affect iron absorption and has potential hepatotoxic effects at very high intake levels beyond normal food use.
? Did You Know?
Tannins occurs naturally in Tea leaves and Wine grapes. Many people consume it daily without realizing it's also a listed food additive.
Tannins is derived from plant materials — its origin is more natural than its E-number might suggest.
Beyond food, Tannins is also used in medicine, industrial applications. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
Permitted as food colorant
United States (FDA)
Approved as flavoring agent and adjuvant
Japan (MHLW)
Natural additive status
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
Natural polyphenolic compounds extracted from plants. Used as a brown/yellow colorant and flavor enhancer in beverages, especially in wine and beer production.
Manufacturing
Extracted from plant materials such as oak galls, chestnut wood, or tea leaves using water or alcohol extraction.
Applications Beyond Food
Astringent, used in treatments for diarrhea and burns
Leather tanning, ink production, wood staining