| Chemical Formula | mixture of polyphenolic compounds |
| Solubility | soluble in water and ethanol |
| Storage Conditions | store cool, dry, protected from light (2–8 °C) |
| Shelf Life | 24 Months |
Tea polyphenols are natural phenolic compounds extracted from tea leaves, widely utilized as potent natural antioxidants and preservatives in food products and as bioactive ingredients in dietary supplements.
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Selecting and washing fresh, high-quality tea leaves (Camellia sinensis). | Leaf quality is paramount. Must use fresh, tender leaves, free from pests and damage. Impurities and foreign matter must be thoroughly removed. |
| 2 | Enzyme Deactivation (Fixation) | Rapidly heating the leaves with steam or hot water to inactivate polyphenol oxidase and other enzymes. | This is a critical step to prevent oxidative browning and preserve the polyphenol content. Control temperature (85-95°C) and duration (1-3 minutes) precisely. |
| 3 | Aqueous Extraction | Soaking and agitating the blanched leaves in purified hot water to extract soluble compounds. | Optimize for maximum yield by controlling water temperature (70-90°C), water-to-leaf ratio (e.g., 15:1), and extraction time. |
| 4 | Filtration & Clarification | Passing the tea slurry through a filter press or centrifuge to separate the liquid extract from the solid leaf residue. | Ensure a clear, particle-free liquid infusion. The clarity of the extract is a key quality indicator at this stage. |
| 5 | Concentration | Removing a large volume of water from the liquid extract using a vacuum evaporator. | Must use low-temperature vacuum evaporation (e.g., <60°C) to concentrate the solution without thermally degrading the heat-sensitive catechins. |
| 6 | Purification & Decaffeination | Using column chromatography with macroporous resin to selectively adsorb polyphenols while washing away caffeine, sugars, and pigments. | The pH, flow rate, and elution solvent concentration must be strictly controlled for efficient separation and to achieve high purity of the final product. |
| 7 | Final Drying | Converting the purified, concentrated liquid into a stable powder using spray drying or vacuum freeze-drying. | Spray dryer inlet/outlet temperatures are critical to prevent scorching. Final product moisture content must be below 5% for stability and to prevent microbial growth. |
| 8 | Sieving & Blending | Sieving the powder to ensure a uniform particle size and blending different batches for consistency. | The mesh size of the sieve determines the product’s final granularity and solubility. Blending ensures batch-to-batch homogeneity. |
| 9 | Quality Control & Packaging | Conducting final laboratory analysis (e.g., HPLC) and packaging the powder in airtight, multi-layer foil bags. | Product must meet specifications for total polyphenol/catechin content, heavy metals, and microbial limits. Packaging must protect from light, moisture, and oxygen to ensure shelf life. |
Aluminum Foil Bag
lron-ringed Cardboard Drum
25kqs by Drum
25kqs by Drum
Anrui Biotechnology Co., Ltd. is a specialized exporter of high-quality food ingredients and additives. We focus on global trade and custom formulation services for functional ingredients, delivering consistent, compliant, and premium-quality supply solutions to our worldwide clients.
Headquartered in Guangzhou, China, Anrui collaborates with GMP-certified manufacturing partners equipped with advanced testing facilities, including HPLC, UV-VIS spectrophotometry, and microbiological analysis, ensuring every batch meets strict international quality and regulatory standards.
Our products are exported to over 60 countries, serving industries such as food, beverages, supplements, and cosmetics.
Fast-moving ingredients for food factories, ready for immediate dispatch.