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| Product Name: |
Green tea extract 50% 98% BY HPLC
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| Supply Ability: |
12 ton |
| Related proudcts |
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| Specifications |
Green tea extract 50% 98% BY HPLC GMP |
| Price Term: |
FOB |
| Port of loading: |
shanghai,tianjin,ningbo |
| Minimum Order |
1 kg |
| Unit Price: |
10---1000 |
|
berb311 at gmail.com
Green tea extract
Name Green tea extract
Ingredient Tea Polyphenols
Specification 20%-98%
Test method UV/HPLC
Description
It is a kind of natural compound extracted from the green tea, with 30 polyphenois variety. According to its chemical structure, it is classified into catechins, flavone and flavonol, anthocyanidin, phenolic acid and condensed phenolic acid. The content of catechins is the highest, reaching 60-80% of tea polyphenols. Catechins is also divided into many variety.
Physical properties: light-green powder or light yellow soluble in water or alcohol.
Stability:stable in PH4-8. easy to oxidize in the conditions such as strong alkali, acid , light ,high temperature and interim metals.
Safety evaluation: non-toxicity
Storage: keep in shady, dry places with good ventilation condition and avoiding light.
Application:
1. Application of tea polyphenols in aspects such as food and beverage
a. Work as antioxidant. The tea polyphenols is the natural grease antioxidant, it's anti-oxidant activation is superior to BHT and BHA, also superior to vitamin E too, it is widely applied in food industry to prevent and delay the lipid from oxidation or spoilage.
Operating method: (1) take 0.02~0.05% of tea polyphenols powder or extractive material of tea polyphenols that is equivalent to 0.02~0.05%. (2) Compound into 10% of the tea polyphenols solution and mix again evenly with water or the alcohol of 10% first. (3) If it is the meat product, which needs cooking or soaking, please compound the cook water (soak water) into tea polyphenols solution of 0.1% .
b. Work as color fixative: Tea polyphenols takes effect on the pigment and vitamin in the food, it can prevent the food from fading and improve the stability.
Operating method: Add 0.005~0.01% of tea polyphenols in fruit juice, it can suppress the degradation of vitamin a , vitamin b and ¦Â- carotene from destroy, protect the nutrition of the fruit drink effectively. Add 0. 02% of the tea polyphenols can sto |
| Company: |
Shanghai DND Pharm-Technology Co., Inc.
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| Contact: |
Mr. frank Chen |
| Address: |
No.2_18A,Lane 85, Rongcheng Road, Pudong, Shanghai(201100) |
| Postcode: |
200120 |
| Tel: |
+86-21-58783570 |
| Fax: |
+86-21-58783595 |
| E-mail: |
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