Tea Polyphenols are a group of naturally occurring compounds in tea, particularly abundant in green tea. They exhibit potent antioxidant properties by scavenging free radicals and inhibiting lipid oxidation, significantly enhancing shelf life and stability in oil-rich or perishable products. 

In addition to antioxidant activity, tea polyphenols also demonstrate broad-spectrum antimicrobial effects, inhibiting the growth of bacteria, molds, and yeasts, including E. coli, Staphylococcus aureus, and Aspergillus niger. 

Tea polyphenols are widely used in clean-label formulations as a substitute for synthetic preservatives like BHT or sodium benzoate. 

Key Features and Benefits: 

Natural origin: Extracted from green tea leaves 

Powerful antioxidant: Prevents oxidation of fats and oils 

Antimicrobial: Inhibits spoilage microorganisms and foodborne pathogens 

Clean-label friendly: Ideal for natural and organic products 

Heat and pH stability: Suitable for baked goods, beverages, and sauces

Health-promoting: Adds nutritional and functional value (e.g. EGCG benefits) 

Applications:  Industry Use Cases: Food & Beverage Functional drinks, oils, sauces, meat products, bakery items Cosmetics Anti-aging creams, antioxidant serums, shampoos Nutraceuticals Capsules, tablets, green tea extract supplements Pet Food Natural antioxidant to stabilize fats and oils.

Usage & Dosage: 

Typical dosage: 0.01%-0.1% depending on matrix and desired antioxidant effect 

Water-soluble: Ideal for beverages, syrups, sauces

Oil-compatible: Can be emulsified for use in fatty systems

Usage levels and approvals vary by country. Always refer to local regulatory requirements

Packaging & Storage: 

Packaging: 1 kg foil bags, 10 kg drums, or customized upon request

Storage: Keep in a cool, dry place, sealed and protected from light and moisture

Shelf Life: 24 months under recommended conditions