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.
0.3 g/kg of Guardox™ GT provided same antioxidant protection as 40 ppm BHA in chilled (4°C) roasted turkey burger patties during storage of 13 days.
RAW BEEF PATTIES
0.3 g/kg of Guardox™ GT significantly improved the color stability for up to 16 days compare the brown control samples just after 9 days.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*