Food Ingredients
Green Tea Extract
A Camellia sinensis leaf extract with catalogue ranges of 30–98% polyphenols, 15–80% catechins and 10–60% EGCG.
- Camellia sinensis
- Leaf used
- Polyphenol, catechin and EGCG specifications
Product specifications
- Common name
- Green Tea
- Botanical name
- Camellia sinensis
- Part used
- Leaf
- Polyphenols (catalogue)
- 30–98%
- Catechins (catalogue)
- 15–80%
- EGCG (catalogue)
- 10–60%
Specifications from the product catalogue. Confirm the current grade and supply format with your inquiry.
Product description
Tea polyphenols are the collective polyphenolic components of tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. The original description identifies flavanols, especially catechins, as the main group and lists catechins at 60–80% of the tea-polyphenol fraction.
The source also calls tea polyphenols tea tannins and describes their contribution to tea color and flavor. The product is identified as Green Tea, botanical name Camellia sinensis, using the leaf.
Catalogue specification
- Polyphenols: 30–98%
- Catechins: 15–80%
- EGCG: 10–60%
Applications
The original product summary lists pharmaceutical health products, nutritional products, infant food, condiments, foods for middle-aged consumers, bakery products, snacks and frozen drinks.
Research and development
The product summary describes research and development focused on quality, stability and application of Green Tea Extract.
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