Additive dosage of green tea extract in food

The principle of food color protection and preservation technology is to use biological preservation substances themselves to have good antibacterial and antioxidant effects, in order to achieve the purpose of color protection and preservation. Green tea extract, as a high-quality antioxidant, can reduce the rate of fat oxidation, eliminate free radicals, and chelate with proteins, making the protein structure relatively stable and less prone to degradation. At the same time, it can also inhibit the proliferation of bacteria and prevent natural pigments from fading due to photooxidation. Biologists have conducted extensive experiments to demonstrate that tea polyphenols have strong antibacterial effects on common spoilage and pathogenic bacteria in chilled meat; And it has a good preservation effect on refrigerated fish mince.

Green tea extract also has strong health benefits in the cardiovascular and cerebrovascular aspects. As early as 2003, Japanese Kao was able to develop functional tea beverages made from green tea extracts, which achieved success in the Japanese market

Zhejiang Gongshang University soaked squid shreds in 60% pure tea polyphenols for 10-12 hours, which can reduce the formaldehyde content from the original 30PPM to 10PPM

With the improvement of people's living standards, the application of green tea extract in food meets people's requirements for low calorie, high nutrition, convenience, and diversified diets

So how much green tea extract should be added to food? Andy Biotech provides the following suggestions

Sauce containing oil: 0.1g/kg

Fried foods, such as instant noodles: 0.2G/KG

Meat products: Fish products: 0.3G/KG

Oil, ham, pastries, and fillings: 0.4G/KG

Andy Biotech also provides herbal formulas to cosmetics customers, health food customers and food customers around the world. For more questions,Please contact WhatsApp for more information 0086-15029046321 or sales@andybiotech.com.