green food additives
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Tea polyphenols have very strong Antioxidation, whose anti-oxidative capacity is 4-6 times better than synthetic antioxidant BHT, BHA. , 4-7 times better than VE, 5-10 VC, and less used. 0.01-0.03% can work, without the potential toxicity of compounds.
Besides, Theine has the function of protecting the acridine alkaloid and vitamin in the food, and keep the original lustre and nutrition levels in good condition as well.
Tea polyphenols can be used for food preservatives anticorrosive, non-toxic side effects, safe to eat.
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