Nano-Tea Polyphenol Redefine Preservation Standards, Extending Shelf Life of Baked Goods
Molecular Encapsulation Technology Overcomes Light and Heat Stability Challenges, Reduces Total Colony Count by 4 Logarithmic Units in Partner Brands
1. Technological Breakthrough: Overcoming Barriers in Natural Preservative Application
Xidafeng has developed a nano-scale tea polyphenol capsule (<50nm in particle size) using liposomal bilayer encapsulation technology, which has increased catechin retention from 62% with traditional methods to 98%. Accelerated tests conducted at a leading detection center demonstrate that the component retains 91% of its activity after high-temperature baking (180°C), enabling a specific brand of whole wheat bread's shelf life at 37°C to extend from 7 days to 21 days, with mold counts remaining stable at <10 CFU/g.
2. Application Solutions: Covering the Entire Industry Chain from Baking to Ready Meals
On the bread production line of a major bakery group, Xidafeng’s customized 0.05% addition plan has replaced chemical preservatives, extending the product's shelf life to three times the industry average. More impressively, this technology also addresses challenges in acidic beverage applications—tea polyphenols in a brand’s lemon tea drink are released gradually in a pH 3.0 environment, with the browning index increasing by just 8.2% over 6 months, significantly lower than the industry’s 35% average.
3. Market Impact: Clean Label Products Capture Market Share
The European-style bread series using Xidafeng technology took just 3 months to capture 23% of the premium supermarket market share, with repeat purchase rates increasing by 67%. Xidafeng has disclosed that its second-generation pH-responsive are now in pilot testing, designed to intelligently release active ingredients based on the progression of food spoilage. Laboratory simulations indicate that these could extend shelf life by an additional 42%.
4. Strategic Vision: Building a New Ecosystem for Food Preservation
Xidafeng has partnered with a prestigious university to create a natural preservative database, currently cataloging synergistic combinations of 137 plant extracts. The company is also developing a fungal toxin-absorbing capsule that not only preserves food but also removes aflatoxins. Pre-experimental results show an absorption efficiency of 89%, with plans to introduce this technology to the grain and oil markets by 2025.