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.
| Botanical Source | Camellia sinensis Leaves |
|---|---|
| CAS NO | 84650-60-2 |
| Available Grades | 98/80/50, 95/75/45, TP90, TP70, TP60 and TP50 |
| Tea polyphenol range | 20%–98% |
| Caffeine range | 0.5%–14% |
| MOQ | 1KG |
Ureda Naturals supplies Tea Polyphenols as a range of standardized green tea extracts rather than a single generic botanical powder. Buyers can select a multi-marker grade with defined total tea polyphenols, catechins and EGCG, or a TP grade standardized primarily by total tea polyphenols.
This product structure allows procurement and formulation teams to match the extract to the actual finished-product requirement. A formula with a declared or internally controlled EGCG target requires a defined EGCG specification. A product positioned around total tea polyphenols may use a TP-series grade without paying for an unnecessary individual-catechin target.
Grade selection should also consider caffeine contribution, required extract dosage, formula space, taste, color and downstream manufacturing conditions.
The 98/80/50 and 95/75/45 grades control three related but distinct marker levels:
These grades are intended for projects that require a defined catechin profile or a calculable EGCG contribution.
TP90, TP70, TP60 and TP50 are classified primarily by their total tea polyphenol content. They are suitable when total tea polyphenols are the principal purchasing and formulation marker and a separate minimum for catechins or EGCG is not required.
A TP-series grade should not be treated as interchangeable with a multi-marker grade solely because the total polyphenol values appear similar.
| Product Grade | Total Tea Polyphenols | Total Catechins | EGCG | Caffeine |
|---|---|---|---|---|
| 98/80/50 | ≥98.0% | ≥80.0% | ≥50.0% | ≤2.0% |
| 95/75/45 | ≥95.0% | ≥75.0% | ≥45.0% | ≤2.0% |
| TP90 | ≥90.0% | Not standardized | Not standardized | ≤5.0% |
| TP70 | ≥70.0% | Not standardized | Not standardized | ≤5.0% |
| TP60 | ≥60.0% | Not standardized | Not standardized | ≤5.0% |
| TP50 | ≥50.0% | Not standardized | Not standardized | ≤5.0% |
Project-specific tea polyphenol and caffeine targets can be evaluated within the available manufacturing range. Final feasibility, specification and MOQ are established for the requested grade.
| Buyer Requirement | Specification Direction |
|---|---|
| Defined tea polyphenols, catechins and EGCG | 98/80/50 or 95/75/45 |
| Highest active density and limited formula space | 98/80/50 |
| Multi-marker standardization with a different cost-to-active balance | 95/75/45 |
| Total tea polyphenols as the principal purchasing marker | TP90, TP70, TP60 or TP50 |
| Caffeine-sensitive product concept | Select a grade with an agreed caffeine maximum |
| Beverage with strict color or sensory requirements | Compare suitable grades in the complete beverage |
| Customized polyphenol or caffeine target | Project-specific specification assessment |
Tea Polyphenols 98/80/50 is a green tea extract standardized to at least 98% total tea polyphenols, 80% total catechins and 50% EGCG.
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.
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.
“Green tea extract” is not a complete purchasing specification. The grade definition should identify which marker compounds are controlled and how the results are reported.
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.
The 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.
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.
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.
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.
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.
The least expensive extract per kilogram is not necessarily the lowest-cost ingredient in the finished formula.
A meaningful commercial comparison should consider:
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.
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.
Higher-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.
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.
Development and scale-up should examine:
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.
Directly 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.
The appropriate addition sequence depends on the selected grade and the rest of the formula. Development work should record:
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.
Tea 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.
For pasteurized, sterilized or hot-filled beverages, a practical validation sequence is:
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.
Tea polyphenols can interact with proteins and certain mineral components. Depending on concentration, pH, heat treatment and ingredient-addition sequence, these interactions can affect:
This is particularly relevant to dairy beverages, plant-protein drinks, nutrition powders and mineral-fortified products.
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.
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.
Tea polyphenols naturally contribute bitterness, astringency and color. Their effect in a finished formulation depends on both concentration and composition.
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:
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.
Multi-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.
Tea 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.
Suitable 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.
Use in protein-containing or mineral-fortified systems requires compatibility testing for haze, sediment, taste and assay recovery.
Selected 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.
This prevents a total-polyphenol grade from being incorrectly compared with a defined-EGCG grade.
The exact grade should appear consistently on the quotation, specification, sample identification and commercial order.
For multi-marker grades, total tea polyphenols, total catechins, EGCG and caffeine should remain separate quality items. A single “green tea extract assay” value does not replace the complete grade definition.
The supporting quality package can include, as applicable:
GMP, FSSC 22000, ISO 9001 and HACCP quality-system documentation is available for applicable supplier-qualification programs, together with applicable Halal and Kosher documentation.
Partially used packs should be resealed promptly to limit unnecessary exposure to air and humidity.
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.
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.
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.
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.
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.
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.
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