What it is
The catechin group gives green tea extract its analytical identity. Within total polyphenols measured by UV sits a catechin fraction, and within that fraction EGCG is the single largest component and the figure most buyers specify against. A well-defined green tea extract therefore carries three numbers rather than one, and the relationship between them tells you a great deal about how the material was purified.
Formulation considerations
Astringency is the practical limit in anything tasted. The catechins bind salivary proteins and produce a drying, puckering sensation that scales with inclusion, so beverage and chewable formats generally need either modest dosing or an assertive flavour and sweetener system. Tablets and capsules sidestep the issue.
Chemical stability is the second consideration. The extract is comfortable in acidic conditions and degrades faster as pH rises, with browning and loss of assay following oxidation. Formulators working in neutral or alkaline liquid bases should plan on shelf-life testing rather than assuming label-claim retention. Caffeine content is a formulation decision as much as an analytical one: the standard grade carries up to 5%, which may need declaring depending on your market and format.
Applications
Solid dose remains the largest use, where the free-flowing powder blends and compresses without difficulty. Instant beverage powders and ready-to-drink lines use the water-soluble behaviour directly. Topical and cosmetic formulators use the material for its polyphenol content in both aqueous and emulsion systems. Available in bulk quantities, with pricing on application.
Applications
- Tablets and capsules
- Instant beverage powders
- Ready-to-drink formulations
- Cosmetic and topical bases
Handling and storage
Catechins are sensitive to heat, oxygen, alkaline pH and prolonged light exposure, so the extract should be stored sealed below 25 degrees Celsius with low humidity and minimal headspace. Nitrogen flushing is worthwhile for part-used drums held over long periods. Typical shelf life is 24 months from manufacture in unopened packaging. In processing, keep hold times at elevated temperature short and avoid alkaline conditions, which accelerate catechin degradation and browning.
Common questions
What EGCG content does this green tea extract have?
The standard grade is specified at 45% minimum EGCG by HPLC within a 95% total polyphenol matrix. Higher-EGCG grades can be supplied where a tighter specification is needed; the measured figure appears on each lot Certificate of Analysis.
Do you supply a decaffeinated green tea extract?
Yes. The decaffeinated grade is specified at 1.0% caffeine maximum while retaining the polyphenol and catechin anchors. It is also slightly less astringent, which is useful in beverage work.
How stable are the catechins during processing?
Catechins degrade with sustained heat, oxygen exposure and alkaline pH. Keeping a liquid matrix in the mildly acidic range, limiting high-temperature hold time and controlling oxygen ingress are the three levers that most affect retention in a finished product.
Is the extract water soluble for beverage use?
The powder dissolves readily in water, which suits instant mixes and ready-to-drink formats. It does contribute a pale tan colour and a distinctly astringent, drying mouthfeel that needs to be accounted for in the flavour system.