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Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2012, 60, 47, 11793-11799
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Tea Creaming in Nonfermented Teas from Camellia sinensis and Ilex vomitoria

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† Synergy Research and Development Center, Synergy Flavors, Inc., 2991 Hamilton-Mason Road, Hamilton, Ohio 45011, United States
§ Department of Nutrition and Food Science, Texas A&M University, 1500 Research Parkway A, College Station, Texas 77843, United States
*Phone: 1-(979) 862-4056. Fax: 1-(979) 862-6842. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2012, 60, 47, 11793–11799
Publication Date (Web):November 12, 2012
https://doi.org/10.1021/jf303555f
Copyright © 2012 American Chemical Society
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    Tea creaming is the development of a cloudy or hazy appearance in tea and ready-to-drink tea products on cooling and is highly undesirable in the tea beverage industry. Commonly associated with fermented black or oolong teas, the objective of this study was to investigate the physicochemical mechanism of the formation of tea cream in nonfermented green tea (Camellia sinensis) and a caffeine-containing botanical tea from yaupon holly (Ilex vomitoria) that is free of catechin-based polyphenolics. Four tea-creaming activators (phenolics, soluble protein, caffeine, and metal ions) were added to tea infusions as well as decaffeinated teas created by chloroform extraction. Tea-creaming activators increased the weight and turbidity of both teas with the exception of soluble protein addition (as bovine serum albumin) to green tea, whereas the greatest increase in turbidity occurred with the addition of metal ions in green tea. Tea creaming was equally developed at three incubation temperatures (4, 25, and 40 °C) in both teas, but tea-creaming compositions in each tea were different at the incubating temperatures. The antioxidant capacity of each tea was lowered after creaming due to the loss of antioxidants that participated in tea cream formation.

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