{"id":1933,"date":"2026-10-14T16:40:28","date_gmt":"2026-10-14T08:40:28","guid":{"rendered":"https:\/\/uredanaturals.com\/?post_type=product&p=1933"},"modified":"2026-10-14T16:40:29","modified_gmt":"2026-10-14T08:40:29","slug":"theaflavin","status":"publish","type":"product","link":"https:\/\/uredanaturals.com\/es\/producto\/theaflavin\/","title":{"rendered":"Theaflavin"},"content":{"rendered":"

Ureda Naturals manufactures Theaflavin<\/strong>, CAS No. 4670-05-7<\/strong>, as a standardized green-tea-derived ingredient for food, dietary supplement and cosmetic applications.<\/p>\n

The product uses green tea as the catechin-rich starting material and is processed through controlled enzymatic conversion, refining and concentration to obtain a defined theaflavin system. The principal marker components are TF1, TF2A, TF2B and TF3.<\/p>\n

Available grades include 20%, 30%, 40%, 50% and 60%<\/strong>. The product is supplied as a golden-yellow to reddish-brown powder and is soluble in water, acetic acid and n-butanol.<\/p>\n

Product Specifications<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Item<\/th>\nSpecification<\/th>\n<\/tr>\n<\/thead>\n
Product name<\/td>\nTheaflavin<\/td>\n<\/tr>\n
CAS No.<\/td>\n4670-05-7<\/td>\n<\/tr>\n
Botanical source<\/td>\nGreen tea<\/td>\n<\/tr>\n
Botanical name<\/td>\nCamellia sinensis<\/em><\/td>\n<\/tr>\n
Main marker system<\/td>\nTF1, TF2A, TF2B and TF3<\/td>\n<\/tr>\n
Available assay grades<\/td>\n20%, 30%, 40%, 50% and 60%<\/td>\n<\/tr>\n
Appearance<\/td>\nGolden yellow to reddish-brown powder<\/td>\n<\/tr>\n
Solubility profile<\/td>\nSoluble in water, acetic acid and n-butanol<\/td>\n<\/tr>\n
Caffeine<\/td>\n0.1%\u201310%, depending on the selected version<\/td>\n<\/tr>\n
Applications<\/td>\nFood, dietary supplements and cosmetics<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Green Tea Starting Material and Enzymatic Conversion<\/h2>\n

The production route begins with green tea, which provides the catechin-rich starting material required for theaflavin formation.<\/p>\n

Controlled enzymatic conversion is then used to transform the starting polyphenol system. The converted material is refined, concentrated and dried to obtain the selected Theaflavin grade.<\/p>\n

This process means that the final ingredient is defined not only by its botanical source, but also by its theaflavin assay, TF1\/TF2A\/TF2B\/TF3 marker profile, caffeine level, color and formulation behavior.<\/p>\n

Assay Grade Selection<\/h2>\n

The 20%\u201360% grades are not interchangeable on a weight-for-weight basis. A higher-assay grade reduces the amount of raw material required, while a lower-assay grade increases the powder contribution to the formula.<\/p>\n\n\n\n\n\n
Target Theaflavin Active<\/th>\n20% Grade<\/th>\n30% Grade<\/th>\n40% Grade<\/th>\n50% Grade<\/th>\n60% Grade<\/th>\n<\/tr>\n<\/thead>\n
100 mg active<\/td>\n500 mg<\/td>\n333 mg<\/td>\n250 mg<\/td>\n200 mg<\/td>\n167 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The actual production calculation should use the agreed release assay for the selected grade.<\/p>\n

Raw-Material Attribute and Manufacturing Impact<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
Raw-Material Attribute<\/th>\nCustomer Process Step<\/th>\nPotential Impact<\/th>\nRecommended Verification<\/th>\n<\/tr>\n<\/thead>\n
Assay grade<\/td>\nWeighing, premixing and batching<\/td>\nChanges active dose, powder loading and caffeine contribution<\/td>\nCalculate the addition rate from the agreed assay and confirm active content per serving<\/td>\n<\/tr>\n
TF1\/TF2A\/TF2B\/TF3 profile<\/td>\nHeating, high-shear mixing and storage<\/td>\nMay influence color, astringency and stability response<\/td>\nCompare batches using the same marker-reporting format<\/td>\n<\/tr>\n
Golden-yellow to reddish-brown color<\/td>\nBeverage, capsule, tablet and cosmetic blending<\/td>\nChanges finished-product color and visual consistency<\/td>\nEstablish an acceptable color range in the actual formula<\/td>\n<\/tr>\n
Water solubility<\/td>\nPrehydration, dispersion and filtration<\/td>\nAffects wetting, undissolved particles and filterability<\/td>\nTest after acids, minerals, proteins and flavor systems are added<\/td>\n<\/tr>\n
Caffeine range<\/td>\nDosing and finished-product calculation<\/td>\nChanges total caffeine per serving<\/td>\nSelect the caffeine specification before pilot production<\/td>\n<\/tr>\n
pH and thermal exposure<\/td>\nPasteurization, hot filling and storage<\/td>\nMay affect assay recovery, color and sediment formation<\/td>\nCompare pre-process and post-process assay, color and clarity<\/td>\n<\/tr>\n
Interaction with proteins<\/td>\nProtein beverages and dairy systems<\/td>\nMay cause haze, sediment or tea-cream formation<\/td>\nTest the complete protein matrix rather than water alone<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Formulation Guidance<\/h2>\n

Powdered Beverages<\/h3>\n

For instant beverages and powdered tea drinks, evaluate wetting, dispersion, reconstitution time, undissolved particles, finished color, astringency and clarity after complete reconstitution.<\/p>\n

Pre-dispersing Theaflavin before adding high-viscosity ingredients, proteins or mineral salts can help separate a raw-material wetting issue from a later matrix-interaction issue.<\/p>\n

Ready-to-Drink Beverages<\/h3>\n

For RTD products, evaluate the ingredient after initial dispersion, acidification, thermal processing and storage. Key observations include assay recovery, color change, haze, sediment, filterability, flavor and astringency.<\/p>\n

Capsules and Tablets<\/h3>\n

Higher-assay grades can reduce the quantity of raw material required per serving. During development, compare powder flow, blend uniformity, content uniformity, color transfer, excipient compatibility and caffeine contribution.<\/p>\n

Functional Foods and Dietary Supplements<\/h3>\n

Theaflavin can be evaluated in sachets, capsules, tablets and other supplement formats. Grade selection should consider target active content, serving size, caffeine level, color tolerance and powder loading.<\/p>\n

Cosmetic Formulations<\/h3>\n

For cosmetic applications, evaluate formula pH, color contribution, heat exposure, emulsion stability, compatibility with botanical extracts and color change during storage.<\/p>\n

Quality and Documentation<\/h2>\n

The selected Theaflavin grade is released according to the agreed purchasing specification. The specification should identify the assay grade, assay definition, marker profile, caffeine level, appearance, color, solubility and applicable safety and microbiological requirements.<\/p>\n

The batch COA is matched to the selected grade and reports the lot-specific results against the applicable release criteria.<\/p>\n

Ureda Naturals can provide applicable COA, TDS, SDS, ingredient and allergen information, together with supporting quality-system and regulatory documentation.<\/p>\n

Supply Information<\/h2>\n
    \n
  • MOQ:<\/strong> 1 kg<\/li>\n
  • Bag packaging:<\/strong> 1 kg, 5 kg or 10 kg<\/li>\n
  • Drum packaging:<\/strong> 5 kg, 10 kg or 25 kg<\/li>\n
  • Inner packaging:<\/strong> PE bag with aluminium foil barrier protection<\/li>\n
  • Outer packaging:<\/strong> Carton or fibre drum<\/li>\n
  • Storage:<\/strong> Store tightly sealed in a cool, dry place and protect from strong light and heat<\/li>\n
  • Quality-system support:<\/strong> GMP, FSSC 22000, ISO 9001 and HACCP, with applicable Halal and Kosher documentation<\/li>\n<\/ul>\n

    Frequently Asked Questions<\/h2>\n
    \nWhat does the 20%\u201360% Theaflavin grade change in a formula?<\/summary>\n

    It changes the required addition weight, active loading, powder contribution, color contribution and caffeine contribution. The addition rate should be calculated from the selected grade and agreed release assay.<\/p>\n<\/details>\n

    \nDoes the grade represent one individual theaflavin marker?<\/summary>\n

    No. The grade represents the declared theaflavin content of the standardized TF system. TF1, TF2A, TF2B and TF3 are individual marker components within that system.<\/p>\n<\/details>\n

    \nWhy can two lots with the same assay show different color or astringency?<\/summary>\n

    The total assay does not fully describe the distribution of TF1, TF2A, TF2B and TF3. Differences in marker profile, processing history and storage conditions may affect finished-product color and sensory performance.<\/p>\n<\/details>\n

    \nIs caffeine determined by the Theaflavin grade?<\/summary>\n

    No. Caffeine is a separate specification. The selected Theaflavin grade and caffeine range should be stated independently in the purchasing specification.<\/p>\n<\/details>\n

    \nHow should a hot-filled beverage be tested?<\/summary>\n

    Test the material before processing, after the actual heat treatment and after storage. Compare assay recovery, color, haze, sediment, filterability and astringency.<\/p>\n<\/details>\n

    \nWhy can a water-soluble material become hazy in a protein beverage?<\/summary>\n

    Protein and mineral components can change the dispersion and interaction environment. Theaflavin should be tested in the complete formula after protein addition, heating and storage.<\/p>\n<\/details>\n

    \nWhich grade is suitable when the formula has limited powder capacity?<\/summary>\n

    A 50% or 60% grade may reduce the quantity of raw material required. The selection should still be checked against color, astringency, caffeine, powder flow and content uniformity.<\/p>\n<\/details>\n

    \nWhat should be compared when qualifying two suppliers?<\/summary>\n

    Compare assay definition, marker profile, caffeine level, color, dispersion, post-process assay recovery, finished-product clarity and COA format. Nominal assay alone does not establish equivalence.<\/p>\n<\/details>\n

    \nCan Theaflavin replace EGCG or total tea polyphenols?<\/summary>\n

    No. EGCG is an individual catechin, while Theaflavin is a standardized system containing TF1, TF2A, TF2B and TF3. Their assay calculations, color, taste and process behavior are different.<\/p>\n<\/details>\n

    \nWhat documents are available for purchasing review?<\/summary>\n

    Ureda Naturals can provide the applicable COA, TDS, SDS and supporting quality or regulatory documents for the selected Theaflavin specification.<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

    Ureda Naturals manufactures Theaflavin from green tea through controlled enzymatic conversion and refining. Available in 20%\u201360% assay grades with TF1, TF2A, TF2B and TF3 marker profiles, plus selectable caffeine levels for formulation-specific requirements.<\/p>","protected":false},"featured_media":1934,"template":"","meta":[],"product_brand":[],"product_cat":[24],"product_tag":[186,170,185,188,187],"class_list":["post-1933","product","type-product","status-publish","has-post-thumbnail","product_cat-matcha-tea-ingredients","product_tag-green-tea-theaflavin","product_tag-tea-polyphenols","product_tag-theaflavin","product_tag-theaflavin-extract","product_tag-theaflavin-ingredient","first","instock","shipping-taxable","product-type-simple"],"yoast_head":"\nTheaflavin Manufacturer | Green Tea Theaflavin 20%\u201360% | Ureda Naturals<\/title>\n<meta name=\"description\" content=\"Ureda Naturals manufactures Theaflavin from green tea in 20%\u201360% grades with TF1, TF2A, TF2B, TF3 and selectable caffeine levels.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, 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