The chemical composition of Green tea extract

Tea polyphenols (Green Tea Poiyphenols GTP,) is a main component of Green Tea, accounting for about 30% of dry matter, GTP from Green Tea extract waste (tea powder, tea tablets, coarse tea or pruning leaf) .

Because the only food grade ethyl acetate extraction, which retained GTP the original structure, product light yellow powder. The main component consists of catechin components, accounting for about GTP of the total amount of 60%~80%, which contains 4%~6% of epicatechin (L-EC,Theanine),

6%~8% epigallocatechin (D.L-EC 10%~15%), epigallocatechin (L-EGC 50%~60%), epigallocatechin gallate acid ester (L-ECG), and 8%~10% of caffeine.

Green tea extract in food application

Green tea extract is the active ingredient extracted from green tea leaves, including tea polyphenol. Tea polyphenols as a natural anti oxidants has been widely used in the food industry.

The  using standard provisions of China food additives, tea polyphenols can be used for oil, moon cakes, ham and other food,with the dosage of 0.4g/kg. Using method is the firstly to be soluble in ethanol, citric acid with the addition of solution, and then sprayed or added for food.

• Meat product

Meat and meat products in the preservation period often for the fat auto oxidation turned yellow and flavor. In meat processing, a variety of meat products  soaked or sprayed by  prepared tea polyphenols solution, can form a layer of impermeable epidural, achieving good effect of growth and prevent the spoilage of meat products inhibit oxidation rancidity and bacterial surface.

• Edible vegetable oils and animal fats

Animal fat for the absence of natural antioxidants, easily metamorphism. Tea polyphenols can prevent and delay the unsaturated automatic fatty acid oxidation and decomposition, extend the storage period.

• Fried food

Tea polyphenols have antioxidant effect on fried food, can delay the oxidative rancidity phenomenon, improve food shelf life.

• Baked food

The production of moon cakes or other oily food,adding tea polyphenol compounds in flour and oil  mixed goods  , not only can anti-corrosive, but  maintain the nutrition and enhance food flavor.

• Aquatic products

In the production of dried fish products, water immersion water products containing tea polyphenols, can prevent dry fish for Oil Burning who cause yellow and lipid oxidation. In the frozen fish, tea polyphenol preparation to join, also can make better effect of preservation of fish.

• Drinks

Tea polyphenols can be used to prepare various kinds of tea beverages, applied to a variety of alcoholic beverages, milk, soft drinks, juice,and inhibit the beverage such as vitamin A and vitamin C damage, to protect the nutrients in beverage.

•  candy food:

tea polyphenol application to chewing gum, candy, fruit sugar candy, can effective antioxidant and preservative, solid color solid fragrance, clear bad breath function. In addition, tea polyphenols can also make the sugar in food Acid Tail disappear, make the taste sweet and cool.