Membrane clarification of tea extracts.
The ready-to-drink (RTD) tea beverages are becoming increasingly popular owing to the health benefits associated with tea polyphenols, but instability due to development of haze and formation of tea cream is a common problem encountered in the product. Membrane technology provides a scope to produce natural, additive-free RTD teas while overcoming the major disadvantages associated with the conventional decreaming methods. Approaches employing membranes for the clarification of extracts from black and green tea have been discussed together with their relative advantages and limitations. The article also outlines the concerns to be addressed in the future attempts employing membrane technology.
a Department of Food Engineering, Central Food Technological Research Institute , Council of Scientific and Industrial Research , Mysore , 570020 , India.
R
R
Subramanian
Chandini S
CS
Kumar
Pankaj
P
Sharma
D000975:Antioxidants; D028241:Camellia sinensis; D002265:Carboxylic Ester Hydrolases; D002392:Catechin; D004355:Drug Stability; D005374:Filtration; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods*; D006293:Health Promotion; D006801:Humans; D008567:Membranes, Artificial; D010936:Plant Extracts / Q000737:chemistry; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*
D000975:Antioxidants; D008567:Membranes, Artificial; D010936:Plant Extracts; D059808:Polyphenols; D013662:Tea; D002392:Catechin; D002265:Carboxylic Ester Hydrolases; C022711:tannase