Fat-soluble tea polyphenols are imperative in the food industry

Fat-soluble tea polyphenol is a kind of food antioxidant, safety is higher than chemical synthetic antioxidant, non-toxic, no side effects, no accumulation in the body, can be used safely as food antioxidant. Fat-soluble tea polyphenols in China's food industry is the trend because of its broad application areas, rich use performance, broad market prospects and other advantages.safety of natural antioxidantsChemical synthetic antioxidants have long been used to preserve the freshness and prevent oxidation of fatty and high-fat foods. In the total amount of food antioxidants used in China, chemical synthetic antioxidants account for the absolute share, and the use of natural antioxidants is very small. Research by the World Health Organization
(FA0/WHO)
, the European Community Child Protection Organization
(HACSG)
, the British Bioinsulation Association
(BIBRA)
, the governments and organizations of Japan and the United States have shown that chemically synthesized antioxidants have many side effects, such as adverse effects on the liver, spleen and lungs of the human body, which can lead to malignant tumors. So the U.S. Food
(FDA)
recommends removing synthetic antioxidants
BHT substances from substances generally considered
;
Japan's relevant health sector has made a study prohibiting the use of synthetic antioxidant
BHA
conclusion
;
for synthetic antioxidant
TBHQ
, although the United States and a few other countries approved its use in certain oils, but the European Union, Japan and other countries consider its toxicology test data is not perfect, has not been approved for use. In short, there is unease about chemically synthesized antioxidants. It has also been proved that the toxicity of natural antioxidant components is much lower than that of chemically synthesized antioxidants in foods that people eat for a long time. With people's understanding of food safety and requirements gradually improve, more favor high safety, good stability of natural antioxidants.limitations ofapproved natural antioxidantswater-soluble tea polyphenols are currently listed as antioxidants in
GB2760
, but with the further promotion of the application, the water-soluble properties of tea polyphenols hinder their application and development in the grease system. Several other natural antioxidants, such as licorice antioxidants and bamboo leaf antioxidants, have similar limitations. The fat-soluble tea polyphenol produced by Chinese enterprises broke through the limitation of the use of tea polyphenols and maintained the original biological activity of tea polyphenols. Fat-soluble tea polyphenols increased fat solubility, solubility in oil than tea polyphenols increased
5000
times
;
storage stability increased, long-term storage
(2

)
antioxidant activity did not see a decrease of
;
's protective effect on fat-soluble free-form-induced membrane lipid peroxidation increased by
20%
or so
;
's initial oxidation rate was slower, the concentration increase antioxidant rate decreased slowly, i.e. antioxidant activity was stable and persistent, and reproducible.Although approved natural antioxidants include rosemary extract, natural vitamin
E
, licorice antioxidants, bamboo leaf antioxidants, etc., the aromas specific to rosemary extract are not used in ordinary products. Accepted, natural vitamin
E
does not withstand high temperature
(
oil and high fat food production will have high temperature treatment process
)
, licorice antioxidants and bamboo leaf antioxidants are water-soluble. It can be seen that fat-soluble tea polyphenols have stable antioxidant properties, but also can make up for other natural antioxidant deficiencies.the advantages of the application of fat-soluble tea polyphenols the heat resistance of fat-soluble tea polyphenols is better. Fat-soluble tea polyphenols were added to
160 degrees C
greases, and after
30min
tea polyphenols degraded by only
20%
, while the peroxidation value of the grease remained virtually unchanged, while the peroxidation value of non-fat-soluble tea polyphenols increased by more than
1
times. This enables fat-soluble tea polyphenols to play an antioxidant role in the heat treatment of food processing, but also with raw materials for sterilization treatment, to prevent secondary pollution. Fat-soluble tea polyphenols are very stable in the
pH
range of
2-7
, and their
pH
range is suitable for most food processing. Fat-soluble tea polyphenols are easy to use in oil or high-fat food processing, chemical properties are stable, in the process of its use basically do not affect the color of food aroma and other sensory indicators.