Application of green tea extract (tea polyphenols) in food

Green tea extract (tea polyphenols) can be widely used in food preservation and antisepsis. After research, the addition of tea polyphenols to food has no toxic side effects, and it is safe to eat. The addition of tea polyphenols to food can better prevent the food from being oxidized and discolored, improve the stability of cellulose, and effectively protect various nutrients present in the food, thereby prolonging the storage period of the food.


Application of green tea extract in food:


1. Meat products

During storage, meat and its products often turn yellow due to the auto-oxidation of fat and appear rancid. In the process of processing, adding extracts can inhibit oxidative rancidity and bacterial growth on the surface of meat products and prevent spoilage.


2. Edible oils and fats

Animal-based oils and fats are easily degraded by auto-oxidation because they do not contain natural antioxidants. Adding tea polyphenols to oils can prevent and delay the automatic oxidative decomposition of unsaturated fatty acids, effectively inhibit the oxidation of oils, and prolong their storage period.


3. Fried food

Fried food is prone to oxidation reactions, and tea polyphenols have a better antioxidant effect on fried food, which can delay the phenomenon of oxidative rancidity and improve the edible life of food.

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