Green tea extract is an active ingredient extracted from green tea leaves, mainly including tea polyphenols (catechins), caffeine, aromatic oil, water, minerals, pigments, carbohydrates, proteins, amino acids, vitamins and so on.
As a natural antioxidant, tea polyphenols have been widely used in food industry. China's standard for the use of food additives stipulates that tea polyphenols can be used in foods such as oil, moon cake and ham, with the dosage of 0.4g/kg. The use method is to dissolve it in ethanol, add a certain amount of citric acid to prepare a solution, and then spray or add it to food.
[meat products]: meat and its products often turn yellow and appear rancid taste due to the automatic oxidation of fat during storage. In the processing of meat products, soaking or spraying the prepared tea polyphenol solution of various meat products can make the protein on the surface of meat products and tea polyphenols form an airtight hard film, so as to achieve the good effect of inhibiting the oxidative rancidity and bacterial growth on the surface of meat products and preventing corruption and deterioration.
[edible animal and vegetable oils]: animal oils and fats are easily oxidized and deteriorated because they do not contain natural antioxidants. Adding tea polyphenols to oil can prevent and delay the automatic oxidative decomposition of unsaturated fatty acids, effectively inhibit the oxidative rancidity of oil and prolong its storage period.
[fried food]: during the frying process, the color of fried food becomes darker and blackened due to oxidation; During storage, with the gradual deepening of oxidative rancidity of oil, the aroma and flavor of the products are seriously affected. The antioxidant effect of tea polyphenols on fried food is better, which can delay the oxidative rancidity and improve the shelf life of food.
[baked food]: in the production of moon cakes and other oil-bearing foods, adding tea polyphenols to the mixture of flour and oil-bearing items can not only solve the anti-corrosion of these foods, but also play the role of nutrition, health care and improving food flavor. [aquatic products]: tea polyphenols have significant antioxidant, anti-corruption and anti browning effects in the preservation and processing of fish, shrimp and other aquatic products. When making dried fish products, dipping the aquatic products with water containing tea polyphenols can prevent the yellowing and lipid oxidation of dried fish caused by "oil burning". When freezing fresh fish, adding tea polyphenol preparation can also make the fresh-keeping effect of fish better.
[beverage]: tea polyphenols can be used to prepare all kinds of tea drinks and applied to all kinds of alcoholic beverages. It can also inhibit the damage of vitamins A and C in beverages such as soymilk, soda and fruit juice, so as to protect all kinds of nutrients in beverages.
[candy food]: tea polyphenols are applied to chewing gum, sandwich candy, fruit candy and other candy, which can effectively resist oxidation, preserve freshness, fix color and fragrance, and eliminate halitosis. In addition, tea polyphenols can also make the "sour tail" in high sugar foods disappear and make the taste sweet and refreshing.
Other applications
As an excellent additive for cosmetics and daily chemicals: it has strong antibacterial and enzyme inhibition. Therefore, green tea polyphenols can prevent skin diseases, skin allergic effects, remove skin pigment, prevent dental caries, dental plaque, periodontitis and halitosis.
