Green Tea Extract Stabilization via Polysaccharide Mediator
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Solution Overview
Problem
High-purity green tea extract compositions tend to undergo significant color changes and become reddish when stored for long periods, even when shielded from light, due to increased purification levels of non-polymer catechins.
Innovation Solution
Incorporating a polysaccharide at a specific mass ratio with non-polymer catechins and quinic acid in the green tea extract composition, with a polysaccharide content of 41% or more, to stabilize the hue and prevent color changes during storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If green tea extract is purified to remove foreign substances to obtain highly pure non-polymer catechins, then the physiological effects are enhanced, but the color stability deteriorates and the extract becomes reddish during storage
Solution Approach 1:
The patent introduces a specific substance (polymer catechins or tannins) as an intermediary component to stabilize the color of highly pure non-polymer catechins. This intermediary substance prevents the reddish discoloration that occurs during storage while maintaining the high purity and physiological activity of the non-polymer catechins. The intermediary acts as a protective agent that does not interfere with the beneficial effects of the active components.
Solution Approach 2:
The patent creates a composite green tea extract composition that combines highly pure non-polymer catechins with specific stabilizing substances (polymer catechins or tannins). This composite structure maintains the high purity benefits for physiological effects while the composite nature provides color stability during storage, resolving the contradiction between purity and stability.
2Quantity of substance
If the purification level of non-polymer catechins is increased, then the physiological effects are sufficiently exhibited, but the color change during storage increases
Solution Approach 1:
The patent uses polymer catechins or tannins as intermediary substances that protect the high-concentration non-polymer catechins from undergoing color fading and odor changes during storage. The intermediary substance intervenes in the degradation process, preventing harmful transformations while allowing the high concentration of active components to be maintained.
Solution Approach 2:
The patent converts the potentially harmful presence of polymer substances (which would normally be considered impurities to be removed) into a beneficial stabilizing agent. By intentionally retaining or adding polymer catechins and tannins, the patent transforms what would be harmful degradation products into protective components that prevent color fading and odor changes.
3Duration of action of stationary object
If green tea extract is stored for long periods, then continuous intake for health benefits is achieved, but significant color changes occur even when shielded from light
Solution Approach 1:
The patent introduces polymer catechins or tannins as intermediary substances that mediate between the non-polymer catechins and the storage environment. This intermediary layer protects the active components from degradation over time, maintaining hue stability during long-term storage even under conditions that would normally cause significant color changes.
Solution Approach 2:
The patent applies preliminary stabilization by incorporating protective substances (polymer catechins or tannins) into the extract composition before storage. This preliminary action prevents color changes from occurring during storage, allowing long-term storage without the harmful effects of hue deterioration.
Data Source
AI summary
Provided is a powdered green tea extract composition, including the following components (A) to (C): (A) non-polymer catechins; (B) quinic acid; and (C) a polysaccharide, wherein the powdered green tea extract composition has a volatile content of 5.6 mass % or less, wherein a mass ratio between the component (A) and the component (B), [(B)/(A)], is less than 0.2, wherein amass ratio between the component (A) and the component (C), [(C)/(A)], is 1.2 or more, wherein, when an absolute value (Δa*) of a difference between an a* value in an L*a*b* color system of the powdered green tea extract composition after storage under an atmosphere of 37° C. and 50% RH for 6 weeks and an a* value in the L*a*b* color system of the powdered green tea extract composition immediately after production is obtained, the Δa* of the powdered green tea extract composition is a value less than Δa* of a powdered green tea extract composition α which has the same mass ratio [(B)/(A)] as the mass ratio [(B)/(A)] of the powdered green tea extract composition, and which is free of the component (C), and wherein a change rate calculated by the following expression (2) is 5% or more: (Δa*−Δa1*)/Δa*×100 (2) where Δa1* and Δa* have the same meaning as Δa1* and Δa* described in Description.