The Best Natural Antioxidant For Human on 21th Century LSTP-lipid soluble tea polyphenols, extracted from green tea. A natural antioxidant for oil,fat,cosmetics,etc. a. What is the LSTP? LSTP is a natural antioxidant extracts from Chinese green tea by special technology . It has outstanding antioxidation and keeping its quality effect to heavy oil foods and edible oil ,better than BHA.BHT. and Ve ,sesamephenols and so on .Some oil riched foods , such as fried potato flakes , corn flakes ,contain about 50% of oil and possess very large surface area ,thus it is very easy for them to be oxidant and spoiled .you should use anti-oxidant to protect them .LSTP is the first selected antioxidant to be used in best edible oil to keep original quality increasing transparency and brightness ,prolong time limit of good on shelves A general amount added was 50-1000ppm. b. The Anti-Oxidate Principle of LSTP: The Anti-Oxidate principle of LSTP as follows

The main component of LSTP is Catechins, has excellent antioxidant and great physilogical activity .There are active hydroxyl groups inside LSTP ,when the Catechins oxidated into quinone-structure ,which can provide H+ protons to combine with oxidated free radicals ,so as to get rid of the excess of free radicals ,In such way ,the fat and oil can be prevented from being further oxidated. c. PROPERTIES: 1. This powder product can dissolve in oils clear and completely .The oil can remain its original color and odor and tastes better . 2. Its antioxidation is 3-9 times than BHA,BHT,and 10-20 times Ve. 3. LSTP showed a good antioxcidative effect on fat and oil .It can obviously prevent foods to fade and increase the stability of vitamin and transparence of oils. Additionally , it can raise the temperature of varieties of oils smoke points greatly . 4. LSTP can showed synergetic effect with Vc and make better effect . 5. LSTP is stable in warm and acid circumstance ,although it may discompose in condition of heating for long time . 6. 200ppm LSTP as antioxidant. Its capability of antibactery is 200 times stronger than alcohol . 7. It has prominent effect on action of medicine and keeping healthy . It can cure cardiovascular and cerebral vascular diseases ,anticancer ,decreasing the blood ester ,enhancing immunity ,prolonging life . d. METHODS OF USE The most important principle of adding LSTP in food or oil is making sure its complete dissolution and well distribution in fat and oil . How to ensure oil or food against oxidation depends on the method of adding LSTP ,and the method varies with the products ,processes and equipments . By dissolving LSTP into small amount of fat or oil (at temperature of 95- 115℃) .You can make concentrated LSTP solution .Add this kind of LSTP concentrated solution to oil directly or to liquid oil through measuring device ,and stir till it is well distributed . (do not stir strongly so as not to permeate excessive air) For example: In modern and automatic plants,for example ,its production capacity daily is 100mt ,and need First, caculate the quantity of LSTP: Q=100MT x200ppm =20 kg Second,add 20kg LSTP into 50kg oil, then heat it till 95-115℃,and stir it. Third, add above oil into 100mt oil accoding to flow-speed of the oils. in semi-automatic and non-automatic plants, proportionly add the LSTP into the oils directly under the 95-115℃,then stir it. e. A general Adding Quantity of LSTP :50PPM-1000PPM Plant oils: We have done a study between the soybean oil and rapeseed oil, found that antioxidation of soybean oils 1/3 time higher than antioxidation of rapeseed oils under the conditions of without adding any antioxidant. so we need adding different quantity (LSTP) to different types plant oils;because of the effect of the ultraviolet ray,it is necessary to add different quantity for different packing: For example: the Guaranteed periods exceeding 18 months,need quantity of LSTP : Soybean oils packed with non-transparent drum (anti-ultraviolet ray):50PPM Soybean oils packed with transparent drum: 100PPM Rapeseed oil packed with non-transparent drum (anti-ultraviolet ray):80ppm Rapeseed oil packed with transparent drum :120ppm Animal oils: the Guaranteed periods exceeding 18 months,need quantity of LSTP : pig oils:500PPM fish oils:1000PPM butter:300PPM

Lipid-soluble tea polyphenols

NATURAL ANTIOXIDANT FOR OILS,FATS, COSMETICS Quality Standard: lipid-soluble tea polyphenols(LSTP) antioxidant factor: min.1.5 colour:light-yellow powder tea polyphenols: min .90% lost after drying: max .3% Solvent residua: max.2ppm Heavy metal (counted by Lead): max.2ppm Arsenic: ≤ 0.5 ppm agriculture chemical residua:negative total germ count: ≤200/gr yeast&moulds: ≤ 50/gr E.coli:negative salmonella:negative The best solubility temperature: 90-105℃ physical properties : Light- yellow powder ,soluble in ethanol and water-insoluble . stablity: :Unstability in strong light and interim metals . safety evaluation :No-toxicity package : 1kg small package in vacuum and sealed tinfoil compound bag . 1kg x 20 package in barrel. guaranteed period: Two years storage and transport : Storage and transport in accordance with the standard of non-dangerous goods , shelter from strong light and moisture .

Antioxidation property

1. Antioxidation property test of antioxidant in salad oil(AOM method) a. the Time for reaching 100meq/kg POV in rapeseed salad oil by Active Oxygen Method(see,chart 1) rapeseed salad oil without any additive:16.2 hours rapeseed salad oil with 100ppm LSTP :26.4 hours rapeseed salad oil with 150ppm LSTP :30.3 hours rapeseed salad oil with 200ppm LSTP :32.7 hour b. the Time for reaching 100meq/kg POV in soybean salad oil by Active Oxygen Method(see,chart 2) soybean salad oil without any additive:11.4 hours soybean salad oil with 100ppm BHT :13.2 hours soybean salad oil with 100ppm BHA:16.0 hours soybean salad oil with 100ppm TBHQ:20.8 hours soybean salad oil with 100ppm WSTP:17.0 hours soybean salad oil with 100ppm LSTP:18.5 hours 2.the effect to soybean salad oil quality specification after adding 200ppm LSTP the test result shows it has not effect to soybean salad oil quality specification adding 200ppm LSTP. Table one idicates the test result. 3. the solubility test of LSTP in soybean salad oil. Heating 40g soybean salad oil after adding 20kg LSTP to 100℃ and stir it for 30 minutes The LSTP can completely be dissolved in soybean salad oil ,become LSTP-OIL solution 4. the effect to bean salad oil quality specification after adding 200ppm LSTP under bad condition. The soybean salad oil after adding 200ppm LSTP in vaccum dryer,heating it for 6 hour under the condition of Temperature 200℃ and 50mmHg Air-pressure, there is no matter emanated from the solution. Heating the soy soybean salad oil after adding 200ppm LSTP and soybean salad oil without any additive for 20 hour under 200℃ in boiling stove, No matter emanated from both oil sample. Note:LSTP---Lipid-Soluble Tea Polyphenols WSTP—Water-Soluble Tea Polyphenols

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