\n| Customized polyphenol or caffeine target<\/td>\n | Project-specific specification assessment<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\nWhat 98\/80\/50 Means<\/h2>\nTea Polyphenols 98\/80\/50 is a green tea extract standardized to at least 98% total tea polyphenols, 80% total catechins and 50% EGCG.<\/p>\n The three values are not separate ingredients and should not be added together. Catechins form part of the broader tea polyphenol fraction, while EGCG is one individual compound within the catechin profile.<\/p>\n The same principle applies to the 95\/75\/45 grade. Two extracts with similar total polyphenol values can contain different amounts of catechins, EGCG and caffeine. Comparing only the largest percentage may therefore result in an incorrect product or cost comparison.<\/p>\n Analytical Definitions Matter<\/h2>\n\u201cGreen tea extract\u201d is not a complete purchasing specification. The grade definition should identify which marker compounds are controlled and how the results are reported.<\/p>\n \n- Total tea polyphenols<\/strong> describe the broader standardized polyphenol fraction.<\/li>\n
- Total catechins<\/strong> measure a narrower group of green tea flavan-3-ols.<\/li>\n
- EGCG<\/strong> is an individual catechin used as a separate formulation and quality marker.<\/li>\n
- Caffeine<\/strong> is not included in the polyphenol, catechin or EGCG assay and requires its own limit.<\/li>\n<\/ul>\n
The purchase specification, supplier COA and finished-product calculation should use the same marker name, analytical method and reporting basis. Results generated by different analytical approaches should not be treated as interchangeable without reviewing their methods and calculation bases.<\/p>\n How Different Tea Polyphenol Grades Are Produced<\/h2>\nThe final specification begins with control of the green tea raw material. Natural differences in the leaf material can affect the initial polyphenol, catechin, EGCG, caffeine and accompanying-component profile.<\/p>\n Extraction transfers the targeted constituents from the leaf material into the extract phase. Controlled purification and concentration then increase the desired polyphenol fraction and reduce unwanted accompanying material.<\/p>\n Higher multi-marker grades require tighter compositional control because total tea polyphenols, catechins and EGCG must meet separate minimums. Where a lower caffeine specification is required, caffeine reduction becomes an additional processing and quality-control objective.<\/p>\n Pesticide residues and plasticizer contamination cannot be managed by a final assay claim alone. Their control begins with raw-material qualification and continues through suitable purification, process controls and finished-product verification.<\/p>\n The appropriate manufacturing route depends on the required marker profile. A TP50 grade, a 98\/80\/50 grade and a high-purity EGCG ingredient should be treated as different products with different purchasing and formulation purposes.<\/p>\n Compare Cost by Delivered Active<\/h2>\nThe least expensive extract per kilogram is not necessarily the lowest-cost ingredient in the finished formula.<\/p>\n A meaningful commercial comparison should consider:<\/p>\n \n- Cost per kilogram of total tea polyphenols<\/li>\n
- Cost per kilogram of total catechins<\/li>\n
- Cost per kilogram of EGCG<\/li>\n
- Extract quantity required per finished serving<\/li>\n
- Caffeine introduced at the required dosage<\/li>\n
- Space occupied in a capsule, tablet, sachet or serving<\/li>\n
- Sensory and color contribution at the required use level<\/li>\n
- Processing and stability work required for the intended formulation<\/li>\n<\/ul>\n
For a formula targeting EGCG, the required extract quantity should be calculated from the EGCG specification minimum rather than from the total tea polyphenol value.<\/p>\n A 50% EGCG grade requires less extract than a 45% EGCG grade to supply the same minimum EGCG amount. The higher concentration may reduce capsule fill, tablet weight or total powder load, although the final commercial decision should also account for price, caffeine limit and manufacturing performance.<\/p>\n Capsules, Tablets and Powder Blends<\/h2>\nHigher-active grades can reduce the quantity of extract needed to deliver the required marker content. This can be useful when capsule capacity or tablet weight is limited.<\/p>\n A lower inclusion rate can, however, make blend uniformity more sensitive to differences between the extract and the other ingredients. Particle size, bulk density, flow behavior and addition sequence can influence segregation during mixing, transfer and hopper feeding.<\/p>\n Development and scale-up should examine:<\/p>\n \n- Distribution of the extract throughout the blend<\/li>\n
- Assay uniformity after the selected mixing time<\/li>\n
- Segregation after transfer or vibration<\/li>\n
- Capsule-weight or tablet-weight variation<\/li>\n
- Powder flow through production equipment<\/li>\n
- Tablet color and surface consistency<\/li>\n
- EGCG or catechin recovery from the finished matrix<\/li>\n<\/ul>\n
A powder that appears homogeneous immediately after mixing may still separate during conveying or hopper residence. Representative sampling should cover more than one position in the production batch.<\/p>\n Beverage Dispersion and Incorporation<\/h2>\nDirectly adding concentrated green tea extract to a full production tank can create localized high concentrations and incomplete wetting. Pre-dispersion in a controlled liquid volume can improve incorporation and make undispersed material easier to identify before the main batch is completed.<\/p>\n The appropriate addition sequence depends on the selected grade and the rest of the formula. Development work should record:<\/p>\n \n- Pre-dispersion time<\/li>\n
- Mixing temperature<\/li>\n
- Initial color and clarity<\/li>\n
- Formation of floating particles or sediment<\/li>\n
- Changes after the remaining ingredients are added<\/li>\n
- Finished-product taste and astringency<\/li>\n<\/ul>\n
Higher temperature may improve initial incorporation, but unnecessary thermal exposure can alter the catechin profile and accelerate color development. Mixing conditions should therefore be selected from the combined dispersion and active-retention results.<\/p>\n Heat Processing and Catechin Retention<\/h2>\nTea catechins are sensitive to their aqueous environment. Temperature, exposure time, pH, oxygen, light, trace metals and other ingredients can influence catechin retention and color during processing and storage.<\/p>\n For pasteurized, sterilized or hot-filled beverages, a practical validation sequence is:<\/p>\n \n- Prepare the extract under the intended commercial mixing conditions.<\/li>\n
- Record initial pH, color, clarity and sediment.<\/li>\n
- Apply the complete production heat cycle.<\/li>\n
- Compare the relevant marker recovery before and after processing.<\/li>\n
- Recheck color, haze, sediment and sensory changes.<\/li>\n
- Pack the beverage in the intended commercial packaging.<\/li>\n
- Monitor the same properties during accelerated and real-time stability studies.<\/li>\n<\/ol>\n
The evaluation should reproduce the real formula and process. Performance in water alone does not predict behavior in an acidified, sweetened, mineral-fortified or protein-containing beverage.<\/p>\n Protein- and Mineral-Containing Formulations<\/h2>\nTea polyphenols can interact with proteins and certain mineral components. Depending on concentration, pH, heat treatment and ingredient-addition sequence, these interactions can affect:<\/p>\n \n- Turbidity<\/li>\n
- Sediment<\/li>\n
- Astringency<\/li>\n
- Color<\/li>\n
- Apparent active recovery<\/li>\n
- Finished-product stability<\/li>\n<\/ul>\n
This is particularly relevant to dairy beverages, plant-protein drinks, nutrition powders and mineral-fortified products.<\/p>\n A compatibility study should compare the intended extract grade at the actual use level. Different addition sequences can be evaluated before and after heat processing, followed by observation during storage.<\/p>\n The finished-product assay procedure should also recover the marker compounds adequately from the protein- or mineral-containing matrix. A method suitable for the raw material does not automatically provide equivalent recovery from every finished product.<\/p>\n Sensory and Appearance Management<\/h2>\nTea polyphenols naturally contribute bitterness, astringency and color. Their effect in a finished formulation depends on both concentration and composition.<\/p>\n A higher assay can reduce the quantity of extract required to reach an active target, but it does not automatically remove green-tea-derived taste. The sensory result also depends on:<\/p>\n \n- EGCG and total catechin contribution<\/li>\n
- Caffeine level<\/li>\n
- Finished-product pH<\/li>\n
- Sweetener system<\/li>\n
- Flavor profile<\/li>\n
- Serving size<\/li>\n
- Heat exposure<\/li>\n
- Storage conditions<\/li>\n<\/ul>\n
For clear or lightly colored beverages, evaluation should include initial color, post-process color, haze, sediment and changes during storage. For flavored powder products, sensory assessment should be performed at the final serving concentration rather than on the dry blend alone.<\/p>\n Application Directions<\/h2>\nDietary Supplements<\/h3>\nMulti-marker grades are suitable for capsules, tablets and powder blends requiring defined tea polyphenol, catechin or EGCG contribution. The grade should be selected according to the active target, caffeine maximum, formula space and manufacturing behavior.<\/p>\n Functional Foods and Beverage Powders<\/h3>\nTea Polyphenols can be incorporated into sachets, powdered drinks and other dry systems after evaluating blend uniformity, dispersibility, color and flavor at the intended serving level.<\/p>\n Ready-to-Drink Beverages<\/h3>\nSuitable grades can be evaluated for still drinks and other liquid formulations. Selection should be based on active retention, sensory impact, color and physical stability through the complete manufacturing and storage process.<\/p>\n Protein and Nutrition Formulations<\/h3>\nUse in protein-containing or mineral-fortified systems requires compatibility testing for haze, sediment, taste and assay recovery.<\/p>\n Personal-Care Formulation Development<\/h3>\nSelected grades may be evaluated in water-based or emulsion systems. Formulators should assess color contribution, pH compatibility, oxidation stability and interaction with the complete preservative and ingredient system.<\/p>\n What to Compare Before Approving a Quotation<\/h2>\n\n- Complete grade name<\/li>\n
- Total tea polyphenol minimum<\/li>\n
- Total catechin minimum, when required<\/li>\n
- EGCG minimum, when required<\/li>\n
- Caffeine maximum<\/li>\n
- Analytical method for each controlled marker<\/li>\n
- As-is or dry-basis reporting<\/li>\n
- Required dosage per finished serving<\/li>\n
- Cost per unit of the required active marker<\/li>\n
- Sample and commercial-order specification consistency<\/li>\n
- Required technical and quality documents<\/li>\n
- Packaging and commercial-order requirements<\/li>\n<\/ul>\n
This prevents a total-polyphenol grade from being incorrectly compared with a defined-EGCG grade.<\/p>\n Quality Control and Documentation<\/h2>\nThe exact grade should appear consistently on the quotation, specification, sample identification and commercial order.<\/p>\n For multi-marker grades, total tea polyphenols, total catechins, EGCG and caffeine should remain separate quality items. A single \u201cgreen tea extract assay\u201d value does not replace the complete grade definition.<\/p>\n The supporting quality package can include, as applicable:<\/p>\n \n- Certificate of Analysis<\/li>\n
- Technical Data Sheet<\/li>\n
- Safety Data Sheet<\/li>\n
- Botanical source statement<\/li>\n
- Allergen statement<\/li>\n
- GMO statement<\/li>\n
- Applicable pesticide-residue and contaminant documentation<\/li>\n
- Quality-system and certification documents required for supplier qualification<\/li>\n<\/ul>\n
GMP, FSSC 22000, ISO 9001 and HACCP quality-system documentation is available for applicable supplier-qualification programs, together with applicable Halal and Kosher documentation.<\/p>\n Supply, Packaging and Storage<\/h2>\n\n- MOQ:<\/strong> 1 kg<\/li>\n
- Packaging:<\/strong> Sealed barrier bags and fiber drums<\/li>\n
- Order stages:<\/strong> Sample, pilot-production and commercial supply<\/li>\n
- Storage:<\/strong> Keep sealed in a cool, dry environment and protect from moisture, heat and direct light<\/li>\n<\/ul>\n
Partially used packs should be resealed promptly to limit unnecessary exposure to air and humidity.<\/p>\n Why Formulators Work with Ureda Naturals<\/h2>\n\n- Multi-marker and total-polyphenol grade options<\/li>\n
- Defined tea polyphenol, catechin, EGCG and caffeine targets<\/li>\n
- Grade selection based on the customer\u2019s finished-product requirement<\/li>\n
- Sample matching before pilot and commercial production<\/li>\n
- Technical review of dosage, sensory and manufacturing conditions<\/li>\n
- Documentation support for supplier qualification<\/li>\n
- Commercial packaging and repeat-order supply coordination<\/li>\n<\/ul>\n
Frequently Asked Questions<\/h2>\n\n \nHow should buyers compare quotations for different Tea Polyphenol grades?<\/summary>\n\n Compare the complete specification rather than the price per kilogram. Confirm the total polyphenol, catechin, EGCG and caffeine limits, together with their analytical methods and reporting basis. Then calculate the required extract dosage and cost per unit of the marker that matters to the finished product.<\/p>\n<\/div>\n<\/details>\n\nCan a total-polyphenol grade replace a defined-EGCG grade?<\/summary>\n\n Not when the formula requires a guaranteed EGCG contribution. A total-polyphenol result does not establish the EGCG content. Substitution is appropriate only when the purchasing specification and finished-product target are based on total tea polyphenols rather than EGCG.<\/p>\n<\/div>\n<\/details>\n\nHow does the caffeine specification affect formulation?<\/summary>\n\n The extract contributes caffeine according to both its caffeine concentration and its use level. A higher extract dose can introduce more caffeine even when the percentage appears moderate. Calculate the caffeine contribution per serving and combine it with caffeine from every other ingredient before selecting the grade.<\/p>\n<\/div>\n<\/details>\n\nWhat should be tested after pasteurization or hot filling?<\/summary>\n\n Compare the relevant marker content, color, clarity, sediment and sensory profile before and after the complete heat cycle. Continue observing these properties in the intended packaging during stability testing because oxidation and ingredient interaction can continue after processing.<\/p>\n<\/div>\n<\/details>\n\nWhy can Tea Polyphenols produce haze in protein or mineral beverages?<\/summary>\n\n Polyphenols can interact with proteins and certain mineral components. The extent depends on use level, pH, heat treatment, mineral composition and addition sequence. A representative pilot should compare the intended grade under the actual processing and storage conditions.<\/p>\n<\/div>\n<\/details>\n\nWhat information is needed to select a representative sample?<\/summary>\n\n Provide the required tea polyphenol, catechin and EGCG targets; caffeine maximum; intended dosage form; use level; process conditions; color and sensory expectations; target market; and required documentation. This allows the sample specification to reflect the commercial project rather than simply selecting the highest available assay.<\/p>\n<\/div>\n<\/details>\n<\/div>","protected":false},"excerpt":{"rendered":" Ureda Naturals supplies Tea Polyphenols as multi-marker and total-polyphenol-standardized green tea extracts. Available grades include 98\/80\/50, 95\/75\/45, TP90, TP70, TP60 and TP50, with project-specific tea polyphenol and caffeine specifications for dietary supplements, functional foods, beverages and personal-care formulation development.<\/p>","protected":false},"featured_media":1897,"template":"","meta":[],"product_brand":[],"product_cat":[24],"product_tag":[172,171,170],"class_list":["post-1896","product","type-product","status-publish","has-post-thumbnail","product_cat-matcha-tea-ingredients","product_tag-egcg","product_tag-green-tea-extract","product_tag-tea-polyphenols","first","instock","shipping-taxable","product-type-simple"],"yoast_head":"\n Tea Polyphenols Manufacturer | Ureda Naturals - Ureda Naturals<\/title>\n<meta name=\"description\" content=\"Tea Polyphenols manufacturer supplying 98\/80\/50, 95\/75\/45 and TP50\u2013TP90 green tea extract grades with controlled EGCG and caffeine options.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tea Polyphenols (Green Tea Extract)\" \/>\n<meta property=\"og:description\" content=\"Tea Polyphenols manufacturer supplying 98\/80\/50, 95\/75\/45 and TP50\u2013TP90 green tea extract grades with controlled EGCG and caffeine options.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/uredanaturals.com\/es\/producto\/tea-polyphenols\/\" \/>\n<meta property=\"og:site_name\" content=\"Ureda Naturals\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-13T13:58:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/uredanaturals.com\/wp-content\/uploads\/2026\/10\/ureda-tea-polyphenols-green-tea-extract-hero.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1448\" \/>\n\t<meta property=\"og:image:height\" content=\"1086\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"13 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/uredanaturals.com\\\/product\\\/tea-polyphenols\\\/\",\"url\":\"https:\\\/\\\/uredanaturals.com\\\/product\\\/tea-polyphenols\\\/\",\"name\":\"Tea Polyphenols Manufacturer | Ureda Naturals - 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