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Product Code: C110401
Specification: Polyphenol>95.0%, Catechin>70.0%, Caffeine<4.0%; Powder
Assay Method: GB
Botanical Source: Camellia Sinensis
Botanical Part Used: Leaf
Character: Powder
Certification: ISO22000, Kosher, Halal
Model: C110401
| Green Tea Extract | |||
| Product Code | C110401 | Specification | Polyphenol>95. 0%;Catechin>70. 0%, Caffeine<4. 0%; Powder |
| Extract Source | Camellia Sinensis | Part Used | Leaf |
| Extract Solvent | Ethanol / Water | Assay Method | GB |
| Character | Yellow Brown to Brown | Certification | ISO22000, KOSHER, HALAL |
| HS Code | 1302199099 | Shelf Life | 2 Years |
| Introduction | Tea polyphenols is the general name of polyphenols in tea, abbreviated as GTP, also known as antioxidant, polyphenols, anti-Harrington, is a complex of polyhydroxyphenolic compounds in tea, consisting of more than 30 kinds of phenolic substances, and its main components are catechins and their derivatives, which are the main chemical constituents of tea with health care functions. Tea polyphenols have a variety of physiological activities such as antioxidant, anti-radiation, anti-aging, hypolipidemic, hypoglycemic, bacteriostatic and enzyme inhibition, etc. They are easily soluble in water, and can be dissolved in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform. Green tea tea polyphenol content is high, accounting for 15% to 30% of its quality, the main components of tea polyphenols: flavanones, anthocyanins, flavonols and flavonoids and anthocyanins and phenolic acid and phenolic acid class 6 compounds. Among them, flavanones (mainly catechins) are the most important, accounting for 60% to 80% of the total amount of tea polyphenols, followed by flavonoids, and other phenolic substances with less content. | ||
Introduction Of Bamboo Leaf Extract
Introduction Of Bamboo Leaf Extract
1. As multifunctional food additives
Bamboo Leaf Extract AOB is a yellow or brownish-yellow powder obtained from bamboo leaves. Its main antioxidant components include flavonoids, lactones and phenolic acids, which are characterized by both blocking the chain reaction of fat auto-oxidation and chelating transition state metal ions, acting as both primary and secondary antioxidants. It has a calm flavor and taste, no medicinal taste, bitterness and irritating odor, good water solubility, stable quality, and can effectively resist acidolysis, pyrolysis and enzymatic digestion, and is suitable for a variety of food systems.
In view of Bamboo Leaf Extract AOB's high quality, safety, odorless, low price, natural, nutritional and multi-functional, Bamboo Leaf Extract application in the food field includes but is not limited to the following: edible oil , oily food , meat products , aquatic products, fruit juices, beverages, brewing wine , and tea beverages, , brewing wine , dairy products , condiments , puffed food , pastries, etc., the recommended use amount is 0.005-0.05% .
