Black Tea Extract[2]
Overview
Black Tea Extract is derived from the leaves of Camellia sinensis, primarily through solvent extraction or fermentation processes. It is valued for its high concentration of bioactive compounds, including theaflavins, thearubigins, and catechins, which contribute to its antioxidant and health benefits. The extract is commonly standardized to specific polyphenol or theaflavin content for industrial use. Unlike green tea extract, black tea extract undergoes oxidation (fermentation), which alters its chemical profile, enhancing theaflavin production. This makes it particularly effective in applications requiring robust antioxidant properties or distinct flavor profiles.
Physical and Chemical Properties
Black Tea Extract is typically a fine powder or viscous liquid with a characteristic earthy aroma and slightly bitter taste. Its color ranges from light brown to deep reddish-brown, depending on the concentration of theaflavins. The extract’s solubility varies: polyphenols dissolve well in water, while theaflavins are more soluble in organic solvents like ethanol. Key chemical markers include theaflavin (TF-1, TF-2, TF-3) and thearubigin fractions, often quantified via HPLC. The extract is sensitive to heat and light, which can degrade active compounds. Stability is improved in acidic conditions (pH 3-5), making it suitable for beverage formulations.
Main Applications
In the food and beverage industry, Black Tea Extract is used to enhance antioxidant capacity in functional drinks, energy bars, and dairy products. Its astringency and umami notes also make it a natural flavor modifier. The nutraceutical sector incorporates it into capsules and tablets for cardiovascular and metabolic health support. Cosmetics leverage its anti-aging and anti-inflammatory properties in serums, creams, and sunscreens. Emerging research explores its potential in pharmaceuticals, particularly for gut health and diabetes management, though clinical evidence is still developing.
Safety and Storage
Black Tea Extract is non-toxic at typical usage levels (1-5% in formulations). However, residual solvents from extraction (e.g., ethanol) must comply with regional safety thresholds (e.g., USP/EP standards). Allergen risks are low but should be disclosed for sensitive populations. Proper storage in airtight, light-resistant containers is critical to prevent oxidation. Bulk powder should be kept at relative humidity <60% to avoid clumping. Shelf life is generally 2-3 years when stored correctly, though liquid forms may degrade faster.
B2B Procurement Guide
Buyers should prioritize suppliers that provide third-party Certificates of Analysis (CoA) quantifying theaflavin/polyphenol content and contaminants (heavy metals, pesticides). Organic or non-GMO certifications add value for premium markets. Minimum order quantities (MOQs) often start at 1 kg for pilot testing. Pricing tiers depend on purity: basic extracts (20-40% polyphenols) cost $50-100/kg, while high-purity theaflavin concentrates (60%+) can exceed $200/kg. Sample testing for solubility and compatibility with end-product matrices is recommended before large-scale procurement.
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