Tannic acid is used to bring no- or low-sugar formulations closer to the taste profile of full-sugar products by reducing the lingering sweet aftertaste of high-potency sweeteners. It also imparts the astringency associated with tannins in a variety of applications. Specifically, Tanal 02 compensates for flavor fluctuations in beverages, such as fruit juices or teas, where astringency is desirable and tannin levels may differ due to crop variations.