D-glucose pentakis[3,4-dihydroxy-5-[(trihydroxy-3,4,5-benzoyl)oxy]benzoate]

Yellowish-white to light brown amorphous powder, or flaky, spongy lumps. Has a peculiar odor. Taste astringent, astringent. General goods contain about 10% moisture. In the air and light will gradually oxidize and become brown, when heated to 210 ~ 215 ℃ decomposition into o-benzenetriol and carbon dioxide gas. Protein, starch, gelatin, most alkaloids and metal sodium salts can make it precipitate, when encountered with trivalent iron salts that is black pigment and precipitation. Easily soluble in water (300%), hot glycerol (1:1) and ethanol, acetone, etc., almost insoluble in benzene, chloroform, ether and hexane solvent, insoluble in anhydrous ethanol. The aqueous solution is acidic. The natural product is widely found in the roots, skin, rods, leaves and fruits of plants.

D-glucose pentakis[3,4-dihydroxy-5-[(trihydroxy-3,4,5-benzoyl)oxy]benzoate] is used as a protein adsorbent and clarifying agent to remove suspended substances such as proteins from cloudy states in sake and beer. It can solve the non-biological stability of beer and other beverages, reduce acetaldehyde content, and extend the shelf life of alcoholic beverages. It is permitted for use in fruit wines and low-alcohol beverages, in appropriate amounts as needed for production. It is also used as an astringent, crude oil deodorizer, and flavor enhancer.

ChEBI: Tannic acid is a gallotannin obtained by acylation of the five hydroxy groups of D-glucose by 3,4-dihydroxy-5-[(3,4,5-trihydroxybenzoyl)oxy]benzoic acid (a gallic acid dimer). It has a role as a carcinogenic agent, a metabolite and a geroprotector. It is a gallotannin, a D-glucoside and a monosaccharide derivative. It is functionally related to a gallic acid.