Improved beverage comprising tea polyphenols
A technology for beverages and soybean polysaccharides, applied in the directions of polysaccharide/gum-containing food ingredients, tea, tea extraction, etc., can solve the problems of undesired changes, reduced consumer acceptance, negative effects on sensory properties, etc.
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Embodiment 1
[0044] Six beverage products were prepared. Each product contained a uniform amount of tea solids (0.3 wt.%). Different levels of SSPS were present in products 1-5 (see Table 1). The control product did not contain any SSPS. All products had a pH of 3.2.
[0045] Table 1
[0046] Element
control
Product 1
Product 2
Product 3
Product 4
Product 5
black tea solids
0.3％
0.3％
0.3％
0.3％
0.3％
0.3％
SSPS
-
0.2ppm
0.5ppm
1ppm
5ppm
10ppm
[0047] Color and haze values of beverage products were determined using Hunter LAB (ASTM D1003). The results are summarized in Table 2.
[0048] Table 2
[0049]
L*
a*
b*
L
a
b
Turbidity%C / 2°
control
59.25
35.73
92.84
52.25
33.10
34.08
40.1
Product 1
63.00
34.64
94.71
56.21
32.62
36.42
27.3
Product 2
63.26
34.57
94.90
56.48
32.58
36.59
26....
Embodiment 2
[0053] Eleven products were prepared, each containing a uniform amount of tea solids (0.3 wt.%). A black leaf tea blend (Red Rose, Unilever Canada) was used as a source of tea solids. Infusions made from this tea mix are known to tend to form tea milk upon cooling. The tea mixture was extracted with water and buffered to pH 3.2 with addition of SSPS (where appropriate). Various levels of SSPS were present in products 6-15 (see Table 3).
[0054] table 3
[0055]
PUM
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