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Product No.: TH-020

Theaflavins 20%

Product Picture:

Theaflavins are a group of polyphenol pigments found in Black Tea, which give Black Tea its characteristic color and taste. Theaflavins are formed from polymerization of Catechins at the fermentation stage during the manufacturing of Black Tea. Theaflavins contribute to the characteristic bright orange-red color of Black Tea, accounting for 2g /100g of the dried black tea. The major Theaflavins in Black Tea are Theaflavin, Theaflavin-3-gallate, Theaflavin-3'-gallate and Theaflavin-3, 3'-digallate.

Black Tea Extract, Theaflavin

Molecular Structure of Active Ingredients:

Botanical Origin: Camellia sinensis O. Ktze. - Fermented Leaf (Black Tea)
Identification: Positive by TLC
Appearance: Red brown powder
Odor & Taste: Characteristic odor and taste
Mesh Size: 90% Min. through 80 mesh
Assay: Theaflavins 20% Min. (HPLC)
Excipient: None
Moisture: 6.0% Max.
Heavy Metals: 10ppm Max.
Lead (Pb): 2ppm Max.
Arsenic (As): 2ppm Max.
Pesticides Residues: 1ppm Max.
Total Aerobic Count: 1,000cfu/g Max.
Yeast & Mold: 100cfu/g Max.
E. coli: Negative
Salmonella: Negative

Packing: 25kgs/Fibre drum, two plastic-bags inside
Storage: Stored in a well-closed container away from moisture and light
Shelf Life: Two years

Botanical Picture:

Main Biological Activity:
1. Anti-inflammation
2. Weight loss
3. Adjust abnormal blood lipid levels

Main Application:
1. Dietary supplements
2. Health food
3. Cosmetic

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