Types of Green Tea Extracts
Strong infusions
- During the strong infusion green tea leaves are processed by soaking in the aqueous solution of alcohol (the aspect content is about 2% w/w).
Soft extracts
- To obtain soft extracts, the solution made by strong infusion beforehand is further concentrated to 20–25% (the catechin content is about 20% w/w).
Dry extracts
- After the strong infusions have been concentrated to 40–50% solids (the catechin content is above 25% w/w)，they are sprayed and then become dehydrated extract and powder. The leftovers - water content, which is less than 5% w/w, and the extract - are usually processed as a powder containing inert processing aids to become suitable for a variety of uses (tablets, capsules, dry mixes, etc.).
Partly purified extracts
- Further purification processes, for example, solvent extraction or column chromatography techniques, as well as new techniques such as membrane extraction and separation, are utilized in order to acquire a higher content of tea catechins.
, epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC). Of which, EGCG accounts for more than 40% of the total content.
Read more about this topic: Green Tea Extract
Famous quotes containing the words types of, types, green and/or tea:
“Science is intimately integrated with the whole social structure and cultural tradition. They mutually support one other—only in certain types of society can science flourish, and conversely without a continuous and healthy development and application of science such a society cannot function properly.”
—Talcott Parsons (1902–1979)
“Our major universities are now stuck with an army of pedestrian, toadying careerists, Fifties types who wave around Sixties banners to conceal their record of ruthless, beaverlike tunneling to the top.”
—Camille Paglia (b. 1947)
“When the red-cheeked, dancing girls, April and May, trip home to the wintry, misanthropic woods; even the barest, ruggedest, most thunder-cloven old oak will at least send forth some few green sprouts, to welcome such glad-hearted visitants.”
—Herman Melville (1819–1891)
“The professional must learn to be moved and touched emotionally, yet at the same time stand back objectively: I’ve seen a lot of damage done by tea and sympathy.”
—Anthony Storr (b. 1920)