Maxx introduces green tea for bakers
Maxx Performance, the US provider of microencapsulation solution technologies, has introduced a solution that allows manufacturers to add green tea extract to baked goods.
Green tea extract, as the least processed antioxidant, provides the most polyphenols ” most notably, a catechin called epigallocatechin-3-gallate (EGCG), which is believed to be responsible for most of the healthful properties associated with this botanical.
However, the inclusion of these polyphenols often results in a negative effect on product flavour.
“Polyphenols are usually known for their bitter aftertaste,” says Winston Samuel, CEO of Maxx Performance. “As a result, most manufacturers have had to resort to expensive dairy products and other sweeteners to mask the bitter taste of the polyphenols in their breads, scones and cakes, for example.”
By coating the green tea extract (46% EGCG, 98% total polyphenols, 82% catechins) with a thin, tasteless film of vegetable food-grade material, the company delivers a tasteless, free-flowing powder that can be used successfully in bakery products, nutrient bars, soft chews, powdered mixes and many other applications. “Thanks to microencapsulation, bitter taste no longer poses a problem,” adds Samuels.
