Ready-to-drink tea-based beverages comprising cellulose microfibrils derived from parenchyma

Abstract

The invention relates to a ready-to-drink tea beverage comprising water, tea solids, protein and primary cell wall material. The primary cell wall material is derived from plant parenchymal tissue and has been treated to contain at least partially disentangled cellulose microfibrils. The invention further relates to a method for preparing said ready-to-drink tea beverage comprising the steps of •—mixing at least part of the water and primary cell wall material; and •—subjecting this mixture to mechanical energy and / or cavitation.

Description

field of invention [0001] The present invention relates to ready-to-drink tea-based beverages comprising protein. Background of the invention [0002] Tea is consumed in greater quantities than any other beverage except water. In the Western world, most teas are so-called "black teas" obtained from the leaves of the plant Camellia sinensis, which produce colored aggregates by oxidizing polyphenols in the leaves by enzymes in the leaves, such as polyphenol oxidase The colored polymeric substances responsible for the characteristic color of black tea and the preparation of infusions from them. [0003] In England in the seventeenth century, where tea was a luxury and served in porcelain cups, tea drinkers began adding small amounts of milk first, considering that pouring hot tea directly into a fragile cup would cause it to break. In many countries, consumers still prefer to add milk to black tea before consumption. Such tea or milk tea drinks with milk can be served as hot...

AI Technical Summary

Problems solved by technology

Such stability issues may make beverages containing milk less attractive to consumers

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