Natural food antioxidant tea

Detailed consultation: 0577-88800164 fixed phone 153 2500 2889 QQ: 2306107194 Chen all-natural food antioxidant tea ■ Overview Model: CC-CDF01 abbreviation: GTP English: Tea polyphenols Alias: tea tannin, tea tannin CAS: 84650-60-2 Polyphenols (Tea Polyphenols) is tea polyphenols collectively, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids and the like. Among flavanols (catechins) is the most important. Also known as tea tannin tea polyphenols or tannin, it is one of the main ingredients of tea color, flavor and form, but also one of the main ingredients in tea health functions. Chiba Herbal tea contains rich polyphenols (scientific name Camellia sinensis). Chiba University professor Teide mountain and other scientists showed that polyphenols and other active substances with detoxification and anti-radiation effect, can effectively prevent radioactive substances invade the bone marrow, and strontium-90 and cobalt-60 can rapidly excreted, is healthy and the medical profession as "radiation nemesis." ■ Specifications: Item Standard Model CC-CDF01 look slightly yellow white powder Identification conform polyphenols ≥ 98.0% Moisture ≥ 3% pH (10% aqueous solution) 3.10-3.60 heavy metals (Pb) ≤ mg / kg 1-chloro ≥ 50% aqueous sodium titer ≥ IU / g 1 × 106 cfu ≤ 10 / E. coli ≤ MPN / 100g 30 Salmonella not detected ■ Stability: PH4-8 stability. In case of strong alkalis, strong, light, heat and transition metal perishable. Maximum temperature within a temperature in half an hour, up to about 250 ℃, the ferric ions in the decomposition. ■ Features: Tea polyphenols have strong antioxidant, the antioxidant capacity is a synthetic antioxidant BHT, 4-6 times BHA is 6-7 times VE, VC of 5-10 times. ■ Uses: TP can be used for food preservation preservation, toxic side effects, food safety. Tea can be stored a long time without deterioration, which is the other leaves, leaves, flowers and unattainable. Polyphenols incorporation of other organic matter (mainly food), it is possible to extend the storage period to prevent food discoloration, improve cellulose stability, effective protection of food of various nutrients, catechins for food coloring and vitamins have a protective effect so that food to maintain the original color and nutrient levels in a long time, can effectively prevent food, edible oil of corruption, and to eliminate differences. Its main use is as follows: 1. Used in cakes and pastries and dairy products to high-fat dairy products, such as moon cake, cookies, cakes, instant noodles, milk, cheese, milk, etc., added polyphenols not only can maintain its original flavor, anti-corruption, extend shelf life, prevent food discoloration, inhibit and kill bacteria, improve food hygiene standards, extend the life of food sales. In addition, also make sweet "acid tail" disappeared, sense of taste Gan cool. 2. For beverage production polyphenols not only can be formulated fruit tea, lemon tea and other beverages, but also inhibit the degradation of destruction soy milk, soft drinks, juices and other beverages in the VA, VC and other vitamins, thus ensuring a variety of nutritional beverages ingredients. 3. Fresh fruit and vegetables for low concentrations of polyphenols solution sprayed on fresh fruits and vegetables, can inhibit bacterial growth, keep the fruits, vegetables original color, to achieve the purpose of preservation preservative. 4. Polyphenols for meat products and pickled products such as meat sausage, bacon, canned meat, etc., has a good shelf-life anti-loss effect, especially for canned food in heat-resistant bacteria spores have a significant inhibition and killing off effect, and there is the smell, flavor, prevent oxidation discoloration effect. Join in the oil storage polyphenols, can prevent and delay the auto-oxidation of unsaturated fatty acids decompose, thus preventing oil qualitative Kazakhstan defeated, so the storage of oil extended more than doubled. 5. Add the oil storage polyphenols, can prevent and delay the auto-oxidation of unsaturated fatty acids decompose, thus preventing oil qualitative Kazakhstan defeated, so the storage of oil extended more than doubled. Use limit: According to China's "food additives health standards" (GB 2760-1996) states: greasy sauce used for the maximum usage limit is 0.1g / kg for frying foods, instant noodles when the maximum usage limit is 0.2g / kg for meat products, fish products, the maximum limit for the use 0.3g / kg is used for oil, ham, pastry and filling the maximum usage limit of 0.4g / kg. [Note] to grease the catechin count ■ Packaging: 25KG / barrel 5KG / Bag detailed consultation: 0577-88800164 fixed phone 153 2500 2889 QQ: 2306107194 Chen