Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Utilizing gaseous medium
Patent
1992-03-20
1992-08-18
Golian, Joseph
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Utilizing gaseous medium
426312, 426597, A23F 308
Patent
active
051398028
ABSTRACT:
Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure.
REFERENCES:
patent: 2863775 (1958-12-01), Perech
patent: 2975057 (1961-03-01), Seltzer et al.
patent: 3445236 (1969-05-01), Gurkin
patent: 3484246 (1969-12-01), Moore et al.
patent: 3484247 (1969-12-01), Graham et al.
patent: 3903306 (1975-09-01), Fairley et al.
patent: 4051264 (1977-09-01), Sanderson et al.
S. Nagalakshmi, et al "The Role of Added Carbohydrates in Tea `Cream` Solubilisation " Food Chemistry 13(1984) pp. 69-77.
Liu Richard T.
Proudley John C.
Golian Joseph
Nestec S.A.
LandOfFree
Oxidation of tea does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Oxidation of tea, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Oxidation of tea will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1247441