What are the food applications of green tea extract?

Tea polyphenols, as a natural antioxidant, have been widely used in the food industry. According to the standards for the use of food additives in China, tea polyphenols can be used in foods such as oils, mooncakes, and ham at a dosage of 0.4g/kg. The usage method is to first dissolve it in ethanol, add a certain amount of citric acid to make a solution, and then use it for food by spraying or adding.

• Meat products: During storage, meat and its products often turn yellow in color and have a rancid taste due to the automatic oxidation of fat. In the processing of meat products, soaking or spraying various meat products with pre prepared tea polyphenol solutions can form an impermeable hard film on the surface of the meat products, which can inhibit the oxidation and decay of the meat product surface, prevent bacterial growth, and prevent spoilage.
• Edible animal and vegetable fats: Animal fats are prone to self oxidation and spoilage due to their lack of natural antioxidants. Adding tea polyphenols to oil can prevent and delay the automatic oxidation and decomposition of unsaturated fatty acids, effectively inhibit the oxidation and rancidity of oil, and prolong its storage period.
• Fried foods: During the frying process, fried foods become darker and darker in color due to oxidation; As the oxidation and rancidity of oils and fats gradually deepen during storage, the aroma and flavor of the products are severely affected. Tea polyphenols have a good antioxidant effect on fried foods, which can slow down oxidative rancidity and improve the shelf life of food.
• Baking food: In the production of mooncakes and other oily foods, adding tea polyphenols to a mixture of flour and oily items can not only solve the problem of food preservation, but also have a nutritional and health promoting effect and enhance food aroma.
• Aquatic Products: Tea polyphenols have significant antioxidant, anti-corrosion, and anti browning effects in the preservation and processing of fish, shrimp, and other aquatic products. When making dried fish products, soaking them in water containing tea polyphenols can prevent yellowing and lipid oxidation caused by oil burning. When freezing fresh fish, adding tea polyphenol preparations can also improve the preservation effect of fish.
• Beverages: Tea polyphenols can be used to prepare various tea drinks and applied to various alcoholic beverages. They can also inhibit the destruction of multiple vitamins such as vitamin A and vitamin C in beverages such as soy milk, soda, and fruit juice, thereby protecting various nutrients in the beverage.
• Candy Foods: Tea polyphenols are applied to candies such as chewing gum, filling candies, and fruit candies, which can effectively resist oxidation, preserve freshness, fix color and fragrance, and eliminate bad breath. In addition, tea polyphenols can also eliminate the "sour tail" in high sugar foods, making the taste sweet and refreshing.