Green tea extracts contain three active components: catechins, epigallocatechin-3-gallate and epicatechin-3-gallateflavonoids. They act as oxygen scavengers to bind and neutralize lipid radicals by hydroxyl groups. Catechins specifically have antioxidant activity via chelating redox active transition-metal ions. Whereas polyphenolic compounds (hydroxyl and carboxyl groups) are able to bind iron and copper. All in all Guardox™ GT displays similar performance as chemical antioxidants.
200 ppm of Guardox™ GT provided same antioxidant protection as 40 ppm BHA in chilled (4°C) roasted turkey burger patties during storage of 13 days.
250 ppm of Guardox™ GT provided effective oxidation resistance and color stabilization in chicken patties for up to 22 days.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*