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What are Tannins?
Long known for their inhibitory effects on iron absorption, recent research indicates that tannins do have beneficial effects. Tannins are compounds of high molecular weight. In fact, the astringent taste that you find in some foods is due to the reaction of tannins with mouth proteins. Figure highlights some of their characteristic features.
Figure: Characteristics of different forms of tannins
Neutral fat & oils These are triglyceryde compounds. 1 molecule of neutral fat consists of 1 molecule of glycerole and 3 molecule of fatty acids. 3 ester bo
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