In fact many of the functions of the tea because tea polyphenols are at work. Polyphenols can be used for food preservation, anti-corrosion, non-toxic side effects, and food safety. The tea can save a longer period of time without deterioration, the other leaves, leaves, flowers and reach. The polyphenols parameters into other organic compounds (mainly food), to extend the storage period to prevent food fade to improve the cellulose stability, effectively protecting the food of various nutrients. Its main use is as follows: 
 A. For pastries and dairy products on the high-fat pastries and dairy products, such as moon cakes, biscuits, cakes, instant noodles, milk, cheese, milk and other tea polyphenols not only can maintain its original flavor, anti-corruption, to extend the shelf life prevent food fade, inhibit and kill bacteria, improve food hygiene standards, to extend the life of the sale of food. In addition, you can make sweet acid tail "disappeared, flavor, sweet cool 
 Two. For beverage production polyphenols can be prepared not only fruity tea, lemon tea and other beverages, but also inhibit the soy milk, soft drinks, fruit juice and other beverages in VA, VC and other multi-vitamin degradation destruction, in order to ensure the nutrition of the drink ingredients. 
 3. The purpose for spraying low concentrations of tea polyphenols solution fruits and fresh vegetables, fresh fruits and vegetables, can inhibit bacterial growth, keep the fruit and vegetables the original color, to the preservation of anti-corrosion