Optimizing Ingredients

How much EGCG is being delivered in your tasteless green tea extract and will this material survive baking?

In an article that could be of interest – Chow et al 2005, Clinical Cancer Research – humans were administered differing doses of a decaffeinated green tea catechin mixture. Mild nausea was found in participants, especially at the 1200 mg EGCG dose and also while fasting. However, 800 mg of EGCG were well tolerated. Their verbatim Conclusions were: “We conclude that greater oral bioavailability of free catechins can be achieved by taking the Polyphenon E capsules on an empty stomach after an overnight fast. Polyphenon E up to a dose that contains 800 mg epigallocatechin gallate is well-tolerated when taken under the fasting condition. This dosing condition is also expected to optimize the biological effects of tea catechins”.

The envisioned use of the microencapsulated green tea extract most likely will be part of a food item which will be used to deliver the green tea extract. But in any case, using 800 mg EGCG, will bypass the two negative findings of that clinical study. The fasting will be bypassed by including the microencapsulated extract in food, so fasting conditions will not apply, and by choosing doses up to 800 mg EGCG (max), lower dose than the one producing challenges will also be avoided.

In bakery applications at a commercial bakery the high end of green tea extract was used to eliminate the possibility of a shortage of EGCG. Based on a liberal dosage qualification, 250 mg of green tea extract was assumed to be equivalent to one cup of green tea. 250 mg of green tea extract (or one cup of green tea) contains approximately 30 mg EGCG and 100 mg of polyphenols. At the commercial bakery 750 mg, a full daily recommended dosage equivalent to 3 cups of green tea or 750 mg per serving (one muffin, one slice of quick bread, one brownie, or two slices of yeast bread) was used. The amount of microencapsulated green tea extract used in the commercial bakery applications yielded 90 mg EGCG per serving and 300 mg of polyphenols per serving. The 750 mg of green tea extract was used to produce tasteless fudge brownies, banana nut muffins, scones and bread which indicates that the high temperature did not rupture the coating around the green tea extract.

The new microencapsulated green tea extract from Maxx Performance is able to deliver the benefits of green tea extract without the bitter taste.

Get Innovation Story Updates

  • This field is for validation purposes and should be left unchanged.

Need to solve a similar challenge?

Use Our Solution Starter

Keep Reading

Here are some related stories that you might enjoy next.