The Ajinomoto OmniChem NaturalSpecialities Business Unit was initiated more than 60 years ago, and is specialized in extraction and purification of botanicals. Today we are one of the leading polyphenol producers in the world.
We have been producing hydrolysable tannins (also known as gallotannins) - since 1947. Gallotannins are used in various markets such as brewery, oenology, food flavours, textile and pharma.
We are specialised in continuous counter-current extraction and have a specific experience in extracting polyphenols. Our total extraction capacity exceeds 6000 Tons of botanicals per year.
Grapes have been praised since ancient times for their beneficial effect on human health. Today polyphenols present in grape seeds and red wine are implicated in the so-called French Paradox, a term referring to the observation that although dietary fat intake in France is similar to many other European countries (e.g. Germany), the incidence of cardiovascular disease is significantly lower.
Combining a careful selection of raw materials with a unique extraction technology, OmniChem has developed a range of grape seed extracts matching the specific requirements of the food and nutraceutical industry.
Due to our specific extraction process we are able to produce a particularly suitable blend of low, medium and high molecular weight fractions that gives our different types of grape seed extracts a unique performance profile.
For already more than 50 years Ajinomoto Omnichem stands for state-of-the-art food-grade tannic acids. These materials are characterized by a high degree of refining and purity, not to mention compliance to food regulations around the world. They are produced in dedicated facilities according to strictly controlled processes in compliance with the latest quality assurance principles.
Ajinomoto OmniChem food-grade tannins are not only widely used as stabilizing process-aids in the brewing industry, but are also recognized worldwide as benchmark products is the wine industry, where they are extensively used in red wines as well as sparkling wines such as Champagne, for their stabilizing, antioxidant and taste improving properties. Besides these major food applications Ajinomoto OmniChem tannic acids are also extensively used in the flavouring and aroma industry.