Lipton, Division of Conopco, Inc.

Thomas J. Lipton Co., Division of Conopco, Inc.

Lipton, Inc.

Douglas Ashley Balentine

Steven Alphonse Gobbo

Robert Steven Hang

Gregg Lance Lehmberg

Andrew David Parry

Christopher William Goodsall

Xiaoqun Qi

Matthew E Harbowy

A cold water infusible tea leaf product is shown which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15&deg; C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter &ldquo;a&rdquo; value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.

Cold brew tea

A cold water infusible tea leaf product is described which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15&deg; C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter &ldquo;a&rdquo; value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.

An improved process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf using an enzyme cocktail adjusted to a critical pH is employed. Black tea is extracted with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME at a selected pH. The resulting tea extract can then be pasteurized, polished and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Enzyme extraction process for tea

A process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract can then be pasteurized, polished, and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Extraction process of tea with enzymes

An improved process for the preparation of acid stable instant tea is disclosed. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract is polished, at a selected tea solids level and temperature to improve haze. The polished extract is then made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

A method of obtaining selected tea polyphenol or theaflavin antioxidants in proportions reflective of those in natural tea is disclosed. The method employs a water solubilization of tea cream coupled with a mixed water/organic solvent extraction of the tea cream. The purified materials prepared are also disclosed.

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River Vale, NJ, United States of America

Douglas Ashley Balentine