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New hydrophobic lipid interactions in tea cream

Seshadri, R. and Dhanaraj, N. (1988) New hydrophobic lipid interactions in tea cream. Journal of the Science of Food and Agriculture, 45 (1). pp. 79-86. ISSN 0022-5142

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On cooling, tea infusions become turbid and brown particles settle out forming a `cream' which affects the clarity and appearance of cold-water-soluble tea beverages and consequently has to be eliminated. This article reports the isolation and identification (TLC, column chromatography, GC and GC-MS) of a lipid complex (comprised of components including 1-triacontanol, alpha-spinasterol, and dihydro-alpha-spinasterol) from tea cream. Hydrophobic interactions between lipid complexes and other components of tea cream (including caffeine, tea polyphenols and their gallates, and proteins) and their importance in tea cream formation are described and discussed.

Item Type: Article
Uncontrolled Keywords: LIPIDS-; tea creams, lipids interactions hydrophobic in; SPOILAGE-; SENSORY-PROPERTIES; TEA-; lipids interactions hydrophobic in tea creams
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2008 09:28
Last Modified: 22 Jul 2008 09:28
URI: http://ir.cftri.com/id/eprint/2036

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