Process for a non-clouding, concentrated tea extract

Details Process for a non-clouding, concentrated tea extract Process for a non-clouding, concentrated tea extract

1987-06-09

1989-01-10

Golian, Joseph

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426597, A23F 316

Patent

active

047972939

ABSTRACT:
A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30.degree. and 45.degree. F., clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3. Preferably the freshly prepared concentrate is prepared by using water which is at least 99% deionized.

REFERENCES:
patent: 2891866 (1959-06-01), Schroeder
patent: 2963368 (1960-12-01), Greenbaum
patent: 2978328 (1961-04-01), Melzard et al.
patent: 3163539 (1964-12-01), Barch
patent: 4003999 (1917-01-01), Lybrand et al.
patent: 4315036 (1982-02-01), Husaini et al.
patent: 4539216 (1985-09-01), Tse
patent: 4552769 (1985-11-01), Lunder et al.

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