Enzymatic solubilization of tea cream

Details Enzymatic solubilization of tea cream Enzymatic solubilization of tea cream

1970-07-30

1976-05-25

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426597, A23F 300

Patent

active

039594971

ABSTRACT:
A cold water-soluble tea concentrate or tea powder that when reconstituted gives a tea of improved astringency and color without turbidity is produced from tea extracts, and preferably black tea extracts, by treating the tea extract or tea cream with appropriate enzymes.

REFERENCES:
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patent: 2831772 (1958-04-01), Herz
patent: 2860987 (1958-11-01), Werner
patent: 3065077 (1962-11-01), Mishkin et al.
patent: 3151985 (1964-10-01), Fobes
patent: 3163539 (1964-12-01), Barch
chem. Abstracts; Smith vol. 69, (1968) 95239W.
Chem. Abstracts; Nishira vol. 61 7284a.
J. Sci. Food Agric. (3/10/59); Roberts et al. Part V & VI pp. 172-179.
Agr. Biol. Chem.; 32: 1070-1078; Yamada et al. Part 1 (1968).
Agr. Biol. Chem.; 28: 255-256; Takino et al., (1964).
J. Agr. Chem. Soc. Japan; 45, 176 (1971), Takino et al.
Chem. of Veg. Tannins; Haslam Academic Press, N.Y. pp. 102-104 (1966).

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