Tea polyphenols are extensively made use of:
( 1) It can be included in animal fats and oils such as lard, chicken oil, fish oil, lotion, butter, mayo, and veggie fats and oils such as soybean oil, peanut oil, rapeseed oil, camellia oil, corn oil, and palm oil to avoid oils from going rancid. The added quantity is 0.005% to 0.05% of the oil content, and the impact is really substantial.
( 2) Tea polyphenols can be added to foods such as deep-fried potato chips, fried instantaneous noodles, fried peanuts, fried fish, and so on at 0.01% to 0.02% of the oil web content. It has considerable antioxidant results and can prevent The questionable smell from frying fish.
( 3) During the handling of marine items, adding tea polyphenols at a dose of 0.01% to 0.02% can have significant antioxidant, anti-corruption and odorless effects.
( 4) Soak numerous meat items in a remedy prepared with tea polyphenols and other additives. The concentration of tea polyphenols is 0.05% to 0.2%, the saturating time is 5 to 10 minutes, and the remedy temperature is 60 to 70 ° C. At this time, the healthy protein and tea polyphenols externally of the meat items will certainly form a closed dura mater. It can make meat products have antioxidant results, hinder microbial growth and avoid spoilage. In the handling of pickled foods such as ham, sausage, and bacon, adding 0.01% to 0.02% tea polyphenols can not only hinder oxidative spoilage, yet also lower the nitrite web content in pickled foods, making the pickled foods extra scrumptious. The scent.
( 5) Adding Powder Black Tea to dairy items can not only eliminate odor, however likewise protect against the oxidation and perishing of fats and oils in milk items, and can substantially improve the flavor of milk items. The additive dose is typically 0.01% to 0.05%.
( 6) Tea polyphenols can be contributed to different baked items that are high in fat, sugar and prone to oxidation and putridity, such as moon cakes, biscuits, bread, immediate noodles, etc. It can withstand oxidation, withstand rancidity, keep freshness and boost high quality. Tea polyphenols can efficiently get rid of the beany smell of soy items. The dose is 0.005%~ 0.02%.
( 7) Powder Black Tea can be included in chewing gum tissue, soft sweets, halva, sandwich sweets, fruit sweets and other sweets. It can successfully exert its antioxidant and preservation effects, and has the features of eliminating bad breath and protecting against tooth decays. The dose is 0.05%~ 0.02%.
( 8) Tea polyphenols can be added to different drinks, such as soda, soda, gelato, lemon tea, ice cream, chrysanthemum tea, and so on. It can also be included in alcohols, such as red wine, rice wine, purpose, liquor, etc. Included in juice to stop the disintegration and devastation of vitamin C, vitamin A, thiamine and carotene. The dose is 0.02% to 0.4%.
( 9) Powder Black Tea can be contributed to spices to have antiseptic and smell elimination impacts. The dosage is 0.002%~ 0.02%.
( 10) Can be used as an important component of nutritional and health care products.
