Tea Cream-a Complex Story
نویسندگان
چکیده
When a hot aqueous extract of black tea cools down, a colloidal complex (tea cream) is formed, which poses technological problems in industrial processes e.g. manufacture of instant tea and tea cordials. Removal of 'tea cream' by centrifugation leaves the residual liquor stripped to a great extent of the desirable characteristics of tea. The studies on the nature of tea cream, the mechanics of its formation and related interactions by other workers have been re-examined in this paper with the objective of planning new approaches to the development of industrial processes. Tea cream is believed to be a H-bonded complex between caffeine and the oxidized tea polyphenols. These interactions are strongest for polyphenol gallates. Operations like, increase of pH, degallation or decaffeination substantially reduces cream formation but simultaneously effects undersirable modification of mouth-feel properties.
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