Natural Organic Green Tea Extract Fast Delivery

• Customization: Available
• Type: Natural Flavor
• State: Powder
• Model NO.: Green Tea Extract
• Appearance: Fine White to Pale Pink Powder
• Latin Name: Camellia Sinensis O. Ktze.
• Application: Food, Health Care Products, Medicine, Cosmetic
• Odor & Taste: Characteristic
• Transport Package: Bag
• Specification: 25KG/BAG
• Trademark: ZHUOFENG
• Origin: China
• HS Code: 3824999999
• Production Capacity: 5000mts Per Month

Product Description

Name: Green tea extract
alias: Green tea extract
Scope of application: suitable for all kinds of food.
Properties: The product is light yellow powder.
The main components are composed of catechins, accounting for about 60%-80% of the total GTP, including 4%-6% epicatechin (L-EC), 6%-8% gallocatechin (D.L-EC), 10%-15% epicatechin (L-EGC), 50%-60% epicatechin gallate (L-ECG), and 10%-15% epicatechin (L-EGC).
And 8 to 10 percent

Tea polyphenols have anti-oxidation, scavengingfree radicals and other effects, andsignificantly reduce high fat
Serum total cholesterol, triglycerides, and low density lipoprotein cholesterol were found in the bloodAtthe same time, it has the role ofrestoring and protectingvascularendothelialfunction.Tea abundanceThe cholesterollowering,effect of phenols is also the main reason that tea can make obese people lose weight andnot rebound
One of the reasons
Green tea extract is the active ingredient extracted from green tea leaves and consists mainly of teaPolyphenols (catechins), armatic oils, moisture, minerals, colorsPigments, carbohydrates, proteins, amino acids, vitamins, etc.

1. Used in pastries and dairy products for high-fat pastries and dairy products, such asmooncakes, biscuits and cakes, instant noodles, milk powder, cheese, milk, etc., adding teapolyphenols can not only maintain its original flavor, prevent corruption, extend thefreshness period, prevent food from fading, and kill, and improve food hygiene standards. Inaddition, it can also make the sweet "sour tail" disappear and feel sweet.

2 Used in beverage production tea polyphenols can not only prepare fruit tea, lemontea and other drinks, but also can degrade and destroy VA,VC and other vitamins insoy milk, soda, fruit juice and other drinks, so that various nutrients in the beverage.

 

3. For the preservation of fruits and vegetables in fresh fruits and vegetables sprayed lowconcentration of tea polyphenols solution, it can be propagated, maintain the original colorof fruits and vegetables, to achieve the purpose of preservation and preservative

4. Used in the production of animal meat tea polyphenols on meat and its cured productssuch as sausage, canned meat, etc, has a good quality preservation and anti-damage effect,:bacilus has a significant killing effect, andespeciallyon canned feod in thesmelly, fishy, to prevent oxidation discoloration in the storage of edible oil to add teapolyphenols, can prevent and delay the automatic oxidation decomposition ofunsaturatedfatty acids, So as to prevent the quality of oil spoilage to prolong the storage period of oilmore than double.

Item	Specification	Test Method
Physical&Chemical Control
Appearance	White or off White Powder	Visual
Odor&Taste	Characteristic	Organoleptic
Green Tea Theanine	≥ 20%	HPLC
Particle Size	95% Pass 80 Mesh	Mesh Screen
Loss on Drying	≤5.0%	USP<921>
Residue on Ignition	≤5.0%	USP<561>
Heavy Metals
Heavy Metals	NMT10ppm	USP<231>
Lead(Pb)	NMT2ppm	AOAC986.15
Arsenic (As)	NMT1ppm	AOAC986.15
Microbiology Control
Total Plate Count	NMT1,000cfu/g	USP<61>
Total Yeast & Mold	NMT100cfu/g	USP<61>
E.coli	NMT10cfu/g	USP<61>
Salmonella	Negative	USP<61>