If you’ve seen green tea extract on a label, especially with numbers like “50% polyphenols” or “15% EGCG”, you’re not alone. Those specs help brands deliver a consistent green tea story in food and beverages, without relying on brewed tea variability. Importantly, the details also affect taste, caffeine content, and how you position the ingredient.
If you’re building products for human food, you can also see how green tea extract fits your broader formulation strategy on our Functional food ingredients for human nutrition page.
In this guide, you’ll learn what green tea extract is, what “polyphenols” and “EGCG” mean, why caffeine matters, and how to choose between these common ingredient options:
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Green Tea Extract (general)
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Green Tea Extract Polyphenols 50% / Green Tea Extract Polyphenols 50%
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Green Tea Extract (EGCG)
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Green Tea Extract 50% Polyphenols (15% EGCG, <1% Caffeine)
What Is Green Tea Extract?
Green tea extract is a concentrated ingredient made from green tea leaves (Camellia sinensis). Many extracts focus on green tea’s natural polyphenols, which include a group called catechins, and one of the most discussed catechins is EGCG (epigallocatechin gallate).
Because manufacturers can standardize extracts to a target composition (like polyphenols % or EGCG %), green tea extract can feel more predictable than brewed tea when you want consistent labeling, flavor outcomes, or product positioning.
Polyphenols vs. EGCG: What’s the Difference?
Think of it like a family tree:
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Polyphenols = the broader category of plant compounds.
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Catechins = a subgroup within green tea polyphenols.
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EGCG = a specific catechin often highlighted in green tea extract.
You’ll often see EGCG described as a major green tea polyphenol and a strong antioxidant in research contexts.
For food content, the practical takeaway is simpler: polyphenols % tells you “how much of the extract is standardized to that broader group,” while EGCG % tells you “how much of the extract is standardized to that specific catechin.”
Green Tea Extract Polyphenols 50%: What That Spec Signals
When a spec reads “Green Tea Extract Polyphenols 50%” (or “Green Tea Extract Polyphenols 50% ,” as you sometimes see in ingredient lists), it generally indicates a standardization target, in this case, polyphenols.
Why brands use it in human food:
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Consistency for labeling (clearer, repeatable ingredient story)
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Consistency for formulation (repeatable performance vs. variable brewed tea)
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Versatile positioning (polyphenol-forward story without making it only about EGCG)
Just remember: polyphenols % doesn’t automatically tell you the EGCG %. That’s why some extracts provide both numbers.
Green Tea Extract (EGCG): When EGCG Is the Headline
When an ingredient is described as (EGCG), the seller is often emphasizing EGCG standardization (rather than only overall polyphenols).
Why that matters for food searches and shopper understanding:
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Consumers often search “EGCG green tea extract” specifically.
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Brands may want a more explicit “EGCG” callout in educational content (still avoiding medical claims).
Scientific literature commonly identifies EGCG as a major green tea polyphenol and discusses it heavily in antioxidant research.
50% Polyphenols (15% EGCG, <1% Caffeine): Why This Is the “Most Controlled” Option
This spec bundles three things consumers and formulators care about:
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Polyphenols target (50%)
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EGCG target (15%)
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Caffeine-controlled claim (<1%)
That combination makes it easier to create a consistent product experience, especially when you want a green tea story without meaningful caffeine impact. Also, it helps you manage taste, because caffeine can contribute to bitterness perception in many products.
Green Tea Extract Benefits in Human Food (What People Actually Look For)
You’ll see plenty of exaggerated claims online. For human food content, it’s smarter (and safer) to focus on food-first benefits people can understand, taste, convenience, ingredient story, and fit in everyday formats.
1) A recognizable “antioxidant” ingredient story
Green tea polyphenols and catechins (including EGCG) are widely discussed in research for antioxidant activity.
In food marketing, that often translates into consumer interest in “antioxidants” broadly, especially in beverages and better-for-you snacks.
Important labeling note: In the U.S., FDA treats different types of label claims differently (health claims, nutrient content claims, structure/function claims).
Also, “antioxidant” nutrient content claims have specific requirements and typically apply to nutrients with established RDIs, not just any botanical ingredient.
So, you can educate about polyphenols, but you should keep front-label claims compliant.
2) More consistent formulation than brewed tea
Brewed tea changes with steep time, leaf quality, and batch variation. Standardized extracts help brands deliver a more repeatable ingredient narrative and performance in:
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RTD beverages
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drink mixes
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bars and snacks
3) Better control over caffeine (and taste)
If you want a “green tea” story but not a caffeinated experience, a caffeine-controlled spec (like <1% caffeine) can support that strategy. Meanwhile, caffeine can influence bitterness and sensory perception, so controlling it can help you fine-tune flavor.
Taste & Formulation Notes: What Changes Between Specs?
Even when two products share the name “green tea extract,” these variables shift the eating and drinking experience:
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Polyphenol/EGCG level: higher concentrations can intensify bitterness/astringency (varies by extract and application).
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Caffeine level: can affect flavor perception, including bitterness.
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Format compatibility: powders tend to fit dry mixes and bars; liquids can simplify beverage manufacturing (depends on supplier).
Where Green Tea Extract Fits Best in Human Food
Beverages (RTD + powdered drink mixes)
This is often the most natural fit because consumers already associate green tea with drinks. Caffeine-controlled options can also broaden daypart usage.
Snack bars, gummies, and confections
Extracts can work well where you want a clean, recognizable ingredient story, especially when paired with citrus, berry, honey, or ginger flavor systems.
Dairy and non-dairy formats
Green tea notes can pair well with vanilla, matcha-like profiles, and creamy bases. In these formats, controlling bitterness becomes even more important.
How to Choose the Right Extract Spec
Use this quick guide:
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You want broad “polyphenols” positioning:
Choose Green Tea Extract Polyphenols 50%. -
You want EGCG-forward education/search capture:
Choose Green Tea Extract (EGCG) (or a spec where EGCG is clearly listed). -
You want controlled caffeine + defined EGCG:
Choose 50% Polyphenols (15% EGCG, <1% Caffeine).
No matter which you choose, your best next step is simple: confirm the spec on the COA and spec sheet (polyphenols %, EGCG %, caffeine %) so your label language stays consistent with your ingredient documentation.
FAQs
What is the difference between green tea extract and EGCG extract?
Green tea extract can be standardized to total polyphenols, while EGCG-focused extracts emphasize a specific catechin (EGCG) within the broader polyphenol profile.
What does “50% polyphenols” mean on green tea extract?
It typically indicates the extract is standardized so that polyphenols make up 50% of the ingredient, helping brands achieve more consistent composition than brewed tea.
Can I claim “antioxidant” on a food label because it contains green tea extract?
Be careful. FDA has specific rules for different RDIs, not just any botanical ingredient.
Which green tea extract spec is best for a low-caffeine product?
Look for a caffeine-controlled option such as <1% caffeine on the spec and confirm it on the COA.
