Product Name:Tea Polyphenols
Alias Name:Green Tea Polyphenols,TP,GTP
Tea Polyphenol is a kind of pure natural polyphenol substance abstracted from tea leaf. The main component is catechin (belongs to flavanol class). Catechin polymer has strong abilities of anti-oxidation and eliminating ...
Source: Extracted from natural tea complex
Effect：
Tea polyphenols has a good anti-corrosion Preservation，and has a good effect on Bacillus subtilis, Staphylococcus aureus, E. coli, tomato ulcer sores, dental caries and Streptococcus Mucor, Penicillium, Fusarium, anthrax bacteria, brewer's yeast inhibited. In addition, tea polyphenols after ingestion of the human body the human body have a good physiological effect; can remove excess free radicals in the human body, can improve the permeability of blood vessels and enhance blood vessel walls, lowers blood pressure, prevent blood sugar, promoting vitamin C, absorption and assimilation, regulating the human body micro-organisms, inhibit bacterial growth, as well as anti-cancer anti-caries, anti-body lipid oxidation and anti-radiation and so on.
Uses:
1. Tea polyphenols can used in cakes and dairy products, such as cakes, biscuits, cakes, instant noodles, milk powder, cheese, milk and so on. Polyphenols can not only maintain its original flavor, anti-corruption, and to extend the shelf life, preventing food fade, inhibit and kill bacteria, improve food hygiene standards, to extend the sales life of food. In addition, also allows the sweet "sour tail" disappeared, Gan Shuang sense of taste.
2.Tea polyphenols can used in beverage production, tea polyphenols may be prepared not only fruity tea, lemon tea and other drinks, but also inhibit soybean milk, soft drinks, fruit juice and other beverages in the VA, VC and other sabotage the degradation of vitamins in order to ensure a variety of drinks nutrients.
3. Tea polyphenols can used for fresh fruits and vegetables, fresh fruits and vegetables in the spray solution of low concentration of tea polyphenols, can inhibit bacterial growth, maintain fruits and vegetables original color, to achieve preservation of anti-corrosion purposes.
4. Tea polyphenols on meat and salted products such as sausages, meat, canned meat and so on, with good preservation of anti-damage effect of, especially for canned heat-resistant spores in the categories of food-borne significant inhibition and killing effect and have to eliminate the smell, smell, prevent oxidation discoloration effect.
5. In the edible oil storage by adding tea polyphenols, can prevent and delay the auto-oxidation of unsaturated fatty acid decomposition, the qualitative change in order to prevent grease and Kazakhstan defeated, so that grease to extend the storage period more than doubled.
