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Green tea extract is manufactured in a highly safe way preserving its value for use in food materials, food additives, and highly functional foods. It is prized for its anti-oxidant, deodorant and anti-microbial functions.
It contains bio-active polyphenolic compounds such as Catechin at very high concentration. Catechin has high solubility in water and alcohol, and holds wide utility towards water-type foods.
Advantages
| Sl.No. |
Functions |
Food Products |
| 1 |
Prevention of Food Oxidation |
Oils (vegetable oil, soybean oil, palm oil, lard, etc.), Oil-containing food (snacks, fried food, margarine, etc.), Oils that contain polysaturated fatty acid, extension of durable date of seafood products, meat, fish meat, ground meat (ham, sausage, salami, etc.), Dry foods such as fish flour. |
| 2 |
Controls Gems |
All kinds of food |
| 3 |
Deodorization |
Pet foods, foods to prevent halitosis (candy, gum) |
| 4 |
Health Foods |
Tablets, health drinks |
| 5 |
Prevention of tooth decay, gingivitis |
Candy, gum |
| 6 |
Inhibition of Cholesterol |
Hamburger, Ham, Sausage, Fried Food, Frozen food |
| 7 |
Prevention of influenza |
Candy |
Other applications of Green Tea in food products
- Confectionery, Sugar Confectionery, Cookies
- Candies (Candy with green tea - catechin mint flavor – good for health with mint flavor)
- Dessert (Powdered green tea over the Dessert to crown it. It appears elegant and beautiful)
- Ice Cream
- Ice Tea made from green tea (Sweetened).
Green Tea – Health benefits
- Green Tea is over 200 times more powerful than vitamin E for neutralizing free radicals; Green Tea has excellent cancer fighting properties. It also can protect against cancer radiation treatment and has a protective effect on the liver.
- Green teas given to diabetes patients cause a decrease in the blood glucose levels. The sugars and carbohydrates in our food are digested mainly in the duodenum, where it is converted to glucose and then absorbed into the blood stream.
- It helps prevent the formation of plaque on teeth, reducing periodontal disease.
- It has proven excellent for fighting the flu virus.
- Green Tea works from within to fight the development of wrinkles. It lowers cholesterol and high blood pressure. It works wonders in fighting infection and boosts the immune system.
- Green Tea is good for headaches, body aches & pains, digestion-related issues and depression. It detoxifies and energizes, and prolongs life.
- Green Tea drinkers have half the risk of fatal heart attacks. Compounds in the tea called flavonoids stop blood platelets from forming clots, much like aspirin does.
- Externally it is very useful in cosmetic products for its anti-aging properties, cell regeneration, and firming skin. Also good for inflamed skin. Green Tea improves the gloss and shine of hair as well as its tensile strength.
- It has long been known that Green Tea has the ability to kill bacteria and is known to deter food poisoning. Diarrhea can be effectively treated by the consumption of strong Green Tea.
- Soaking in Green Tea has been successful as a treatment for athlete's foot.
- Bedsores and skin disease can be prevented or healed by using a Green Tea bath.
- Green Tea contains natural fluorine and is thought to aid in the reduction of cavities in children. It has been known for some time that small amounts of fluorine can strengthen teeth and help prevent cavities.
- Catechin and Theaflavin in Green Tea have a strong effect on the flu virus. It is also thought that the anti viral capability of Green Tea catechin may have some beneficial effect on the AIDS virus.
Rosemary Extracts – benefits
Rosemary Extracts have excellent anti-oxidant properties that make them useful in food products like Fats, Oils, Mayonnaise, Margarine, Seafood, Seasoning Blends, Processed Meats, Sausages, Frankfurters, Hot Dogs, Soup Mixes, Baked Goods, etc. They have following advantages.
- Resists the fading of food colors.
- Slows the rancidity of Fats.
- Extend the shelf life of Snacks, Seasonings, Pickles, Pasta, Poultry, Fish and Meat.
- Good for Lipid stability of seafood during refrigerated and frozen storage.
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