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The effect and dosage of tea polyphenols
Sep 21, 2017

Tea polyphenols has strong antioxidant activity, the antioxidant capacity is 4-6 times of synthetic antioxidants BHT, BHA, 6-7 times VE, 5-10 times VC, and less consumption of 0.01-0.03% can play a role, but no potential side effects compound; catechin has a protective effect on the pigment in food and vitamins to food, keep the original color and nutrition level for a long time, can effectively prevent food and edible oil corruption, and can eliminate the odor. In fact, many of the functions of tea are because tea polyphenols are at work. Tea polyphenols can be used for food preservation, corrosion protection, non-toxic side effects, food safety, and phytic acid corrosion protection effect is better. The tea can be preserved for a long time without deterioration, which is the other leaves, leaves, and flowers are not up to the. When tea polyphenols are added to other organic substances (mainly food), the storage period can be prolonged, food fading can be avoided, cellulose stability is improved, and various nutrients in food can be effectively protected. 


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Its main uses are as follows:

 

Cakes and dairy products

Adding tea polyphenolsto the high fat cakes and milk products, such as cakes, biscuits, cakes, instant noodles, milk, cheese and milk, can not only keep the original flavor, anti corruption, prolong the storage period of food, to prevent fading, inhibit and kill bacteria, improve food hygiene standards, prolong the life of food sales. In addition, but also can make the sweet sour  disappear and taste sweet.

 

Beverage production

 

Tea polyphenols not only can be formulated for fruit flavored tea, lemon tea and other beverages, but also inhibit the soy milk, soda water, fruit juice and other beverages in the VA, VC and other vitamins degradation, destruction, thereby ensuring the drinks in a variety of nutrients.

 

Keep fruits and vegetables fresh

 

Spraying low concentrations of tea polyphenols on fresh fruits and vegetables can inhibit bacterial reproduction, maintain the original color of fruits and vegetables, and achieve the purpose of preservation and antisepsis.

 

Livestock meat products

 

Tea polyphenols on meat and meat products such as canned pickled sausage, bacon and other carnivorous, with effect of keeping good quality and anti damage , especially for heat-resistant Bacillus in canned foods, it has significant inhibition and killing effect, and eliminating the smell, and preventing discoloration effect.

 

Edible oil storage

Adding tea polyphenols in edible oil can prevent and delay the automatic oxidation and decomposition of unsaturated fatty acids, thus preventing the oil from changing and causing the storage period of oil more than doubled.

 

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Dosage as below: 

 

1. For inhibition of animal and plant rancidity, adding 0.005% ~ 0.05%;

2. For fried potato chips, fried peanuts, fried fish, dried fish and other fried foods, adding 0.01% ~ 0.02% of the oil content;

3. For fish and seafood products, making 0.01% ~ 0.04% saline solution, impregnating them for the effect of the antibiotic oxidation, anti corruption, anti browning, anti fading, eliminating the bad smell; 

4. Dipping a variety of meat products with 0.04% ~ 0.02% tea polyphenol solution from 5 to 10 minutes, to prevent oxidative rancidity of meat products.

5. For protecting the color of fruits and vegetables, adding Vc0.03% to 0.8%.