The selection of application methods may depend on the type of food products, process- ing methods, and the availability of the equipment used for food processing. Commercial extracts of green tea are mainly available in a fine-grained powder form. Green tea extract can be solubilized in water prior to addition into foods. Water-sol- uble green tea extract has a low viscosity for easy spraying and homogeneous distribution. Moreover, remarkably little energy is required to produce the dispersion in water. On the other hand, green tea extract in powder form is often preferred in certain formulations containing dry ingredients as this enables easier blending. The powder carrier aids the incorporation and homogeneous distribution of the green tea extract. Where dry ingredients are part of the formulation, a powdered green tea extract is often preferred due to easier blending. Conversely, Green tea extract can be dissolved in a food-grade solvent to produce an oil soluble or dispersible liquid product. Liquid forms of green tea extracts may be added to food products by direct addition into oils and fats. The fat or oil may be heated to an elevated temperature (i.e., 40– 60 °C) while stirring. Liquid green tea extract should then be added slowly into melted fat or oil. After addition is com- pleted, agitation should be continued for an additional period of time for complete and uniform distribution of green tea ex- tract in fats and oils.