Green Tea Extract/Tea polyphenols with Cas 84650-60-2

(1) It can be added to animal fats such as lard, chicken oil, fish oil, butter, butter, and mayonnaise, as well as plant-based fats such as soybean oil, peanut oil, vegetable oil, tea oil, corn oil, and palm oil to prevent oil spoilage. The addition amount is 0.005% to 0.05% of the oil content, and the effect is very significant.

(2) Tea polyphenols can be added to fried potato chips, fried instant noodles, fried peanuts, fried fish and other foods at a fat content of 0.01% to 0.02%, which has significant antioxidant effects and can prevent fishy odors during the frying process.

(3) Adding tea polyphenols at a dosage of 0.01% to 0.02% during the processing of aquatic products can have significant antioxidant, anti-corrosion, and deodorizing effects.

(4) Soak various meat products in a solution prepared with additives such as tea polyphenols, with a concentration of 0.05% to 0.2%, soaking time of 5 to 10 minutes, and solution temperature of 60 to 70 ℃. At this point, the protein and tea polyphenols on the surface of meat products will form an impermeable hard film. It can enhance the antioxidant properties of meat products, inhibit bacterial growth, and prevent spoilage. Adding 0.01% to 0.02% tea polyphenols in the processing of cured foods such as ham, sausage, and bacon can not only inhibit oxidative decay, but also reduce the content of nitrous acid in cured foods, giving them a delicious aroma.

(5) Adding tea polyphenols to dairy products can not only eliminate odor, but also prevent oxidation and spoilage of oily substances in dairy products, and significantly improve the flavor of dairy products. The dosage is generally 0.01% to 0.05%.

(6) Tea polyphenols can be added to various high-fat, high sugar, and easily oxidizable baked goods, such as mooncakes, cookies, bread, instant noodles, etc. It can resist oxidation, sourness, maintain freshness, and improve quality. Tea polyphenols can effectively remove the soybean odor from soy products. The dosage is 0.005% to 0.02%.

(7) Tea polyphenols can be added to candies such as chewing gum, gummies, puff candies, filling candies, fruit candies, etc., effectively exerting their antioxidant and preservation effects, and having functions such as eliminating bad breath and preventing dental caries. The dosage is 0.05% to 0.02%.

(8) Tea polyphenols can be added to various beverages such as soda, cola, ice cream, lemon tea, ice cream, chrysanthemum tea, etc. It can also be added to wine, such as wine, yellow rice wine, sake, Baijiu, etc. Adding it to fruit juice can prevent the breakdown and destruction of vitamin C, vitamin A, thiamine, and carotene. The dosage is 0.02% to 0.4%.

(9) Tea polyphenols can be added to seasonings for their preservative and deodorizing properties. The dosage is 0.002% to 0.02%.

(10) Can be used as an important ingredient in nutritional supplements