E181Tannins

E181 is tannins (tannic acid), the astringent compounds of tea, tree bark, unripe fruit and wine. In food they are used as a colour, emulsifier, stabilizer and thickener.

Code: E181 · INS 181
Group: Colour, Emulsifier, Stabilizer, Thickener

In Vietnam✓ PermittedOn the list of permitted additives — Circular 24/2019, Appendix 1

Risk level on the Yenzo Scalevery low?Based on the Open Food Facts additives taxonomy

How E181 appears on labels

IngredientsIllustrative example

Wheat flour, vegetable oil, salt, sugar, colour (181), dried onion and garlic, pepper, natural colour (160a).

colour (181)colour 181E181INS 181On Vietnamese labels: Acid tannic (Tannin)

Tannins in food

Grape wine

Questions about tannins

What is tannin (E181)?

It is tannin (tannic acid), an astringent compound. Circular 24/2019/TT-BYT lists it (INS 181) with the functions colour, emulsifier, stabilizer and thickener.

Is E181 harmful?

In 1989 JECFA recorded the ADI of tannic acid (INS 181) as "NOT SPECIFIED" (no numerical ADI is needed), with the comment: for use as a filtering aid where the application of good manufacturing practice ensures that it is removed from food after use.

Is tannic acid permitted in Vietnam?

Yes. Tannic acid (tannins, INS 181) is listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, as a colour, emulsifier, stabilizer and thickener.

Other colours

E171Titanium dioxidemoderate E172Iron oxides and iron hydroxidesvery low E173Aluminiumhigh E174Silverlow E175Goldlow E180Litholrubine BKhigh

See all colours →

Updated 23 October 2026

How Yenzo scores

Sources (3)

Open Food Facts additives taxonomy (Yenzo's table cites no EFSA opinion for this code). Open Food Facts additives taxonomy, https://github.com/openfoodfacts/openfoodfacts-server/blob/main/taxonomies/additives.txt (entry en:e181)
Thông tư 24/2019/TT-BYT (văn bản hợp nhất 09/VBHN-BYT), Phụ lục 2B: mức sử dụng tối đa phụ gia trong thực phẩm chưa được quy định theo Codex STAN 192-1995
JECFA (FAO/WHO) evaluation database: Tannic acid, INS 181

Information only, not medical advice. The risk level is the additive's class in Yenzo's open scoring method, based on the cited source.