95%TP 98%TP Green Tea Extract Powder , Camellia Sinensis Leaf Powder
Contact Person : Jane Jiang
Phone Number : 86-13572180216
WhatsApp : +8613572180216
|Minimum Order Quantity :||1kg||Price :||$20/kg~$100/kg|
|Packaging Details :||1kg: Sealed aluminum foil bags/25kg Paper Drum||Delivery Time :||3 Days|
|Payment Terms :||L/C, Western Union, MoneyGram, T/T||Supply Ability :||10Ton/Month|
|Place of Origin:||China||Brand Name:||HongdaPharma|
|Product Name:||Green Coffee Bean Extract||Appearance:||Powder|
|Another Name:||Chlorogenic Acid||Purity:||35|
|Color:||Brown Yellow To White Powder||CAS:||327-97-9|
|Grade:||Cosmetic/Pharmaceutical/Health Care||Source:||Green Coffee Bean Extract|
Antivirus Green Coffee Bean Extract,
35% Chlorogenic Acid Powder,
Coffea Canephora L
Ingredients For Beverage Green Coffee Bean Extract Chlorogenic Acid 50%
Chlorogenic acid is a depsip acid produced by caffeic acid and quinic acid. It is a phenylpropanoid compound produced by plants through the shikimic acid pathway during aerobic respiration.
Phsycal Proproties of HDPharma Green Coffee Bean Extract Chlorogenic Acid™
|Green Coffee Bean Extract|
|Latin Name:||Coffea Canephora L.|
|Extraction Solvent:||Water & Ethanol|
|Color||Brown Yellow to White Powder|
Watersoluble Green Coffe Bean Extract powder widely use for drinking and bevearge, Such as Starbuck Brands.
Part of the astringency in coffee flavor comes from chlorogenic acid and its degradation product quinic acid. Chlorogenic acid is actually a kind of bitter acid. The acid that tastes good in specialty coffee is mostly brought out by citric acid, malic acid, quinic acid, acetic acid, and tartaric acid. During the roasting process, chlorogenic acid is decomposed by heat. The ester bond breaks to form quinic acid and ferulic acid, cinnamic acid, caffeic acid and other substances, the content of which is continuously reduced. These acids will increase the astringency and taste of coffee, so the astringency of coffee will increase with the degree of roasting And reduce.
Although the main bitterness in coffee comes from chlorogenic acid, in fact chlorogenic acid itself does not have a bitter taste! Chlorogenic acid is decomposed into "chlorogenic acid lactone" and "phenyllindane" during baking. In 2007, pioneering scholar Thomas Hofmann pointed out that phenyl lindane will produce some bitterness. In addition, phenyl lindane can also affect the flavor of coffee roasting.
Coffee bean extract chlorogenic acid has a slight nerve stimulating effect on humans. It is actually a good antioxidant and also good for health. Studies have shown that chlorogenic acid can scavenge free radicals and protect tissues from oxidation. Injury, inhibit platelet aggregation, prevent cardiovascular and cerebrovascular diseases, inhibit glucose absorption, regulate glucose and lipid metabolism, and so on.
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