TP (tea polyphenol)
Grade: Foodstuff grade
Content: 99.5%; 99% of effective ingredients
Executive standard: National standard
Main applications: Nutritional supplements and antioxidant
1. Appearance: White crystal.
2. Soluble in water and organic solution, taste bitter
Stability: Stable in pH4-8; Easy to deteriorate in strong acid, strong alkali, light, high fever and transition metals; With highest heat-resisting temperature of up to about 250 degree in half an hour; Easy to decompose in ferric ion.
Tea polyphenols has very strong antioxidant effect. Its antioxidant ability is 4-6 times that of synthetic antioxidants BHT and BHA, 6-7 times of VE and 5-10 times of VC. Besides, it is of low consumption, 0.01-0.03% can work and has no potential side effects as composites do. Catechins can protect the pigments and vitamins in food, making food keep original color and luster and nutrition level in a long time. It can also effectively prevent food and cooking oils from corrupting and eliminate peculiar smell.