Tea concentrate having freeze thaw stability and enhanced cold w

Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material

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426597, A23F 316

Patent

active

047480335

ABSTRACT:
A tea concentrate which is stable against flake formation during cyclic freezing and thawing and which has enhanced solubility in cold water is disclosed. The tea concentrate comprises from about 0.4 to about 8% by weight tea solids, an edible gum selected from xanthan gum, cellulose gums, locust bean gum, guar gum and mixtures thereof in specified amounts, and optionally a solubilizer selected from the sugars, the polyols and mixtures thereof in specified amounts. The tea concentrate has a pH of about 4.6 or less at 20.degree. C. and is therefore stable against the growth of most microbial pathogens without the use of preservatives. Tea beverages prepared from this tea concentrate also have low astringency, fresh brewed tea flavor, and an enhanced mouthfeel.

REFERENCES:
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patent: 2476072 (1949-07-01), Tressler
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patent: 3492126 (1970-01-01), Rubenstein
patent: 3619205 (1971-11-01), LeVan et al.
patent: 4051267 (1977-09-01), Jongeling
patent: 4539216 (1985-09-01), Tse
Andres, "Xanthan Gums Permit High Clarity Solutions", Food Processing, (Nov. 1985), p. 60.
Furia, CRC Handbook of Food Additives, vol. I, (2nd Edition), 1972, pp. 447-448.
Label, Tetley Iced Tea Concentrate, The Coca Cola Company.

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