CA1188920A - Method of producing a flavour composition suitable for flavouring tea - Google Patents
Method of producing a flavour composition suitable for flavouring teaInfo
- Publication number
- CA1188920A CA1188920A CA000399960A CA399960A CA1188920A CA 1188920 A CA1188920 A CA 1188920A CA 000399960 A CA000399960 A CA 000399960A CA 399960 A CA399960 A CA 399960A CA 1188920 A CA1188920 A CA 1188920A
- Authority
- CA
- Canada
- Prior art keywords
- tea
- flavour
- emulsion
- oily
- aqueous solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
Abstract of the disclosure:
Preparation of a flavour composition suitable for flavouring tea, by mixing an oily, foreign flavour with an aqueous tea extract or an aqueous solution of a dried tea extract to form an oil-in-water emulsion, followed by spray drying the resulting emulsion. The spray dried product may be agglomerated with dust tea, and the agglomerated product may be mixed with leaf tea and packed in teabags of wet-strength paper.
Preparation of a flavour composition suitable for flavouring tea, by mixing an oily, foreign flavour with an aqueous tea extract or an aqueous solution of a dried tea extract to form an oil-in-water emulsion, followed by spray drying the resulting emulsion. The spray dried product may be agglomerated with dust tea, and the agglomerated product may be mixed with leaf tea and packed in teabags of wet-strength paper.
Description
~8ssæo Tea flavoured with a foreign flavour, that is to say an added flavour not naturally occurring in the tea, for example, of citrus fruit, is valued by large groups of consumers for its particular organolep~_lcal properties.
Various products are commercially available, from which tea with a desired foxeign flavour can be prepared in a simple manner. Some of these products are mixtures of dried tea extract, foreign flavour, or example citrlc acid, and possibly sugar,/when dissolved in water, to which ice cubes are added, produce so-called "iced tea". Other known products consist of flavoured leaf tea, from which a brew can be prepared in the manner conventional for leaf tea. Various methods are known for the prepara-tion of such leaf tea. In some of these, an oily flavour is applied direct to the leaf tea, for example, by sprinkling the tea with the desired quantity of flavour, and subsequently mixing lt together, or by keeping the tea in asitation in a tumbler, while the flavour :ls sprayed into the tea mass in the desired quantity.
~`
Although it is possible in this way to produce a product having organoleptical properties appreciated by many, these methods have the disadvantage that, in connection with the volatility of some components of the oily flavour, the tea thus flavoured must be packed in an air-tight fashion, and once the pacXage has been opened, is apt to lo~e its parti-cular flavour quite rapidly. Such an oily flavour deteriorates when contacted with oxygen from the air, and as a result loses its valued organoleptical properties. As a consequence, these instable products are less suitabl~ for being packed in teabags.
In order to eliminate this disadvantage, it has been proposed to flavour leaf tea by mixing the tea with a flavour composition in which the flavour is encapsulated in a water-soluble non-volatile carrier, so that the flavour CannGt volatilize or deteriorate, even if the composition is exposed to the open air for a long time.
Such a stahle flavour composition can be prepared, in accordance with Dutch patent application 74,11619, bv spray drving an emulsion of an oily flavour in an aqueous solution o gum arabic. The particles of the powder thus produced consist of micro-capsules, in which the flavour is encapsulated within a skin of gum arabic. This flavour composition can be agglomerated Witil tea dust to a particle size suitable for being mixed with leaf tea. A similar method is proposed in Dutch patent application 76,11520, Although the flavoured tea thus produced can be packed and stored without particular precautions, for e~ample in tea-
Various products are commercially available, from which tea with a desired foxeign flavour can be prepared in a simple manner. Some of these products are mixtures of dried tea extract, foreign flavour, or example citrlc acid, and possibly sugar,/when dissolved in water, to which ice cubes are added, produce so-called "iced tea". Other known products consist of flavoured leaf tea, from which a brew can be prepared in the manner conventional for leaf tea. Various methods are known for the prepara-tion of such leaf tea. In some of these, an oily flavour is applied direct to the leaf tea, for example, by sprinkling the tea with the desired quantity of flavour, and subsequently mixing lt together, or by keeping the tea in asitation in a tumbler, while the flavour :ls sprayed into the tea mass in the desired quantity.
~`
Although it is possible in this way to produce a product having organoleptical properties appreciated by many, these methods have the disadvantage that, in connection with the volatility of some components of the oily flavour, the tea thus flavoured must be packed in an air-tight fashion, and once the pacXage has been opened, is apt to lo~e its parti-cular flavour quite rapidly. Such an oily flavour deteriorates when contacted with oxygen from the air, and as a result loses its valued organoleptical properties. As a consequence, these instable products are less suitabl~ for being packed in teabags.
In order to eliminate this disadvantage, it has been proposed to flavour leaf tea by mixing the tea with a flavour composition in which the flavour is encapsulated in a water-soluble non-volatile carrier, so that the flavour CannGt volatilize or deteriorate, even if the composition is exposed to the open air for a long time.
Such a stahle flavour composition can be prepared, in accordance with Dutch patent application 74,11619, bv spray drving an emulsion of an oily flavour in an aqueous solution o gum arabic. The particles of the powder thus produced consist of micro-capsules, in which the flavour is encapsulated within a skin of gum arabic. This flavour composition can be agglomerated Witil tea dust to a particle size suitable for being mixed with leaf tea. A similar method is proposed in Dutch patent application 76,11520, Although the flavoured tea thus produced can be packed and stored without particular precautions, for e~ample in tea-
2~
bags, without the need to fear that the flavour deteriorates or is lost through volatilization, these known flavour compositions have the disadvantage o containing a rather large proportion of foreign carrier, for example, more than 20% gum arabic, which cannot be beneficial to the organo-leptical prope.rties of the product. In addition, the presence of foreign carriers in flavoured tea is objected to in certain countries on the ground of legal provisions.
It has now been fou.nd that it is possible to replace the foreign carrier in a flavour composition of the type described above ~y a carrier belonging to tea, namely, by 501u ble tea constituentsO In particular it has been found that, by spray drying an emulsion of an oily flavour in an aqueous tea extract, a powdered product is produced, in which the oily part of the flavour in the particles is encapsulated in a skin of dry, wa~er-soluble components, and furthermore that the flavour composition thus produced is highly stable, and lends itsel excellently to agglomeration by means of wa-ter as the agglomerating liquid.
The present invention accordingly provides a method of preparing a flavour composition suitable for 1avouring tea, which comprises mixing an oily foreign 1avour with an aqueous solution of a carrier to form an oil-in-water emulsion, and spray drvlng the resulting mixture, said method being characterized by using as a carrier solution an aqueous tea extract or an aqueous solutlon of a dried tea extract.
9z0 For the preparation of the flavour composition, a flavour is used that is suitable for flavouring tea. Examples are lemon, orange, rum, peDpermint, bergamot, jasmine, and rose flavour. The flavour ccnsists in full or in part of oily components i~miscible with aqueous tea extract. The content of oily components should be sufficient to form an emulsion thereof in an aqueous tea extract. In addition to the oil phase, the flavour may contain an aqueous phase.
This aqueous phase is or is not homogeneously mixed with the oil ~hase, and may contain solid, for example citric acid, in solution.
The selected oily flavour is intimately admixed with an aaueous tea extract to form an oil-in-water emulsion.
Naturally, instead of an extract, an aqeous solution of a dried tea extract may be used. The extract may be prepared in known manner by means of hot water from fermented or non-fermented (green) tea. The solid content of the emulsion should be sufficient for stabilization of the flavour, that is to say, that practically all flavour-contalning oil droplets can be encapsulated within a skin of solid, water-soluble components. These solid, water-soluble components are the solid tea components from the e~tract, and, if the flavour used contained an aqueous ~hase with solld dissolved therein, the solid components from the flavour. Hitherto, the best results have been obtained using emulsio~s having solid levels in the aqueous phase of at least 20~ by weight. The requirement that -the mi~ture of flavour and extract must be capable of being spray dried imposes an upp~r limit on the solid level of the extract, which depends on the spray drying plant used.
Mostly this upp~ limit is in the order of 50% by weight.
Preferably the mixture of flavour and extract is of such a composition that the spray dried mixture contains 5-35% components of the selected foreign flavour as an oil phase, depending on the strength of the flavour. In this connection, for example, lemon, orange and rum flavour are regarded as weak flavours, and bergamot, jasmine and rose flavour as strong ones, peppermint flavour having a medium strength. In order to set off weak flavours to their advantage, they are preferably mixed with an extract of green tea, which has a tea flavour less pronounced than that of an extract of fermented tea. Strong flavours can also be combined with an extract of fermented tea.
The spray dr~ing of the mixture of flavour and extract may be effected in a known manner.
The flavour composition produced by spray drving can be used in various manners. Thus, for eYample, it may be used as such or in admixture with dried tea e~tract (instant tea powder) and/or sugar for the preparation of so-called "iced tea". In order to improve its moisture-receptiveness, homogeneity and velocity of dissolution, the composition or mi~ture may be agglomerated. If an extract of sreen tea has been used for the preparation of the flavour composition, the natura]. tea flavour of the composi-tion is sometimes insufficient, and blending with dried tea e~tract is desirable. This is mostl~ unnecessary 9~e~
if an extract of fermented tea has been used.
If the flavour composition is intended for flavouring fermented or non-fermented 1eaf tea, it is preferably agglomerated with tea dust. The tea dust may consist of one or more tea fractions collected in sieving dried fermented tea, for example, from so-called "siftings" having a particle size of 0.1-0.5 mm, or of a blend thereof with so-called "dust tea" having a particle size of 0.2-0.7 mm.
Agglomeration may be effected in known manner, for example, in an agglomeration dish as described in Dutch patent application 74,11619, referred to hereinbefore.
Water is a suitable agglomeration liquid.
Preferably, the flavour composition is agglomerated with approximately the same quantity of dust tea by weight.
By a suitable control of the conditions during the agglomer-ation, the particle size of the agglomerated product can be attuned to the dimensions of the leaf tea with which the granular flavour composition must be admixed.
Where necessary, the agglomerated product is dried and subsequently mixed with leaf tea. The quantity of flavour composition in the mixture depends on the strength of the flavour, and is generally S-24% by weight.
The invention is illustrated in and by the following examples.
Exam~le I
bags, without the need to fear that the flavour deteriorates or is lost through volatilization, these known flavour compositions have the disadvantage o containing a rather large proportion of foreign carrier, for example, more than 20% gum arabic, which cannot be beneficial to the organo-leptical prope.rties of the product. In addition, the presence of foreign carriers in flavoured tea is objected to in certain countries on the ground of legal provisions.
It has now been fou.nd that it is possible to replace the foreign carrier in a flavour composition of the type described above ~y a carrier belonging to tea, namely, by 501u ble tea constituentsO In particular it has been found that, by spray drying an emulsion of an oily flavour in an aqueous tea extract, a powdered product is produced, in which the oily part of the flavour in the particles is encapsulated in a skin of dry, wa~er-soluble components, and furthermore that the flavour composition thus produced is highly stable, and lends itsel excellently to agglomeration by means of wa-ter as the agglomerating liquid.
The present invention accordingly provides a method of preparing a flavour composition suitable for 1avouring tea, which comprises mixing an oily foreign 1avour with an aqueous solution of a carrier to form an oil-in-water emulsion, and spray drvlng the resulting mixture, said method being characterized by using as a carrier solution an aqueous tea extract or an aqueous solutlon of a dried tea extract.
9z0 For the preparation of the flavour composition, a flavour is used that is suitable for flavouring tea. Examples are lemon, orange, rum, peDpermint, bergamot, jasmine, and rose flavour. The flavour ccnsists in full or in part of oily components i~miscible with aqueous tea extract. The content of oily components should be sufficient to form an emulsion thereof in an aqueous tea extract. In addition to the oil phase, the flavour may contain an aqueous phase.
This aqueous phase is or is not homogeneously mixed with the oil ~hase, and may contain solid, for example citric acid, in solution.
The selected oily flavour is intimately admixed with an aaueous tea extract to form an oil-in-water emulsion.
Naturally, instead of an extract, an aqeous solution of a dried tea extract may be used. The extract may be prepared in known manner by means of hot water from fermented or non-fermented (green) tea. The solid content of the emulsion should be sufficient for stabilization of the flavour, that is to say, that practically all flavour-contalning oil droplets can be encapsulated within a skin of solid, water-soluble components. These solid, water-soluble components are the solid tea components from the e~tract, and, if the flavour used contained an aqueous ~hase with solld dissolved therein, the solid components from the flavour. Hitherto, the best results have been obtained using emulsio~s having solid levels in the aqueous phase of at least 20~ by weight. The requirement that -the mi~ture of flavour and extract must be capable of being spray dried imposes an upp~r limit on the solid level of the extract, which depends on the spray drying plant used.
Mostly this upp~ limit is in the order of 50% by weight.
Preferably the mixture of flavour and extract is of such a composition that the spray dried mixture contains 5-35% components of the selected foreign flavour as an oil phase, depending on the strength of the flavour. In this connection, for example, lemon, orange and rum flavour are regarded as weak flavours, and bergamot, jasmine and rose flavour as strong ones, peppermint flavour having a medium strength. In order to set off weak flavours to their advantage, they are preferably mixed with an extract of green tea, which has a tea flavour less pronounced than that of an extract of fermented tea. Strong flavours can also be combined with an extract of fermented tea.
The spray dr~ing of the mixture of flavour and extract may be effected in a known manner.
The flavour composition produced by spray drving can be used in various manners. Thus, for eYample, it may be used as such or in admixture with dried tea e~tract (instant tea powder) and/or sugar for the preparation of so-called "iced tea". In order to improve its moisture-receptiveness, homogeneity and velocity of dissolution, the composition or mi~ture may be agglomerated. If an extract of sreen tea has been used for the preparation of the flavour composition, the natura]. tea flavour of the composi-tion is sometimes insufficient, and blending with dried tea e~tract is desirable. This is mostl~ unnecessary 9~e~
if an extract of fermented tea has been used.
If the flavour composition is intended for flavouring fermented or non-fermented 1eaf tea, it is preferably agglomerated with tea dust. The tea dust may consist of one or more tea fractions collected in sieving dried fermented tea, for example, from so-called "siftings" having a particle size of 0.1-0.5 mm, or of a blend thereof with so-called "dust tea" having a particle size of 0.2-0.7 mm.
Agglomeration may be effected in known manner, for example, in an agglomeration dish as described in Dutch patent application 74,11619, referred to hereinbefore.
Water is a suitable agglomeration liquid.
Preferably, the flavour composition is agglomerated with approximately the same quantity of dust tea by weight.
By a suitable control of the conditions during the agglomer-ation, the particle size of the agglomerated product can be attuned to the dimensions of the leaf tea with which the granular flavour composition must be admixed.
Where necessary, the agglomerated product is dried and subsequently mixed with leaf tea. The quantity of flavour composition in the mixture depends on the strength of the flavour, and is generally S-24% by weight.
The invention is illustrated in and by the following examples.
Exam~le I
3.8 kg of a commercially available liquid lemon flavour having a water content of approximately 60% by a~a~s~
--8~
weight, and comprising a mixture of deterpinated lemon oil and lemon juice inspissated to approximately 15% of its original volume was emulsified in a solution of 14.2 kg dried extract of green tea in 30 kg water, whereafter the resulting emulsion was spray dried. This resulted in 15.7 kg flavour composition, which by means of water was agglomerated with a like quantity of tea siftings to form granules having a size of 0.5-2 mm. For the agglomeration, an agglomeration dish was used as described in Dutch patent application 74,11619~
8 kg of the agglomerated product was mixed with 92 kg fermented leaf tea having sizes of 0.5-4 mm, where-after the mixture was packed in teabags of wet-strength paper. The tea thus flavoured produced a tea drink with the desired lemon flavour even after prolonged storage without particular precautions.
Example II
6 kg of the liquid lemon 1avour described in Example I was emulsified in 40 kg aqueous extract of fermented -tea having a dry content oE 1a% by weight, where-after the resulting emulsion was spray dried to produce 8 kg flavour composition. By intimately mixing 10 g of this flavour composition with 90 g powdered sugar, an instant powder was produced, which when dissolved in ice water to a concentration of 10 g /1 produced so-called "iced tea".
Example III
10 kg of a commercially available peppermint oil was emulsified in 40 kg aqueous extract o fermented tea having a dry content of 14% by weight, whereafter the resulting emulsion was spray dried. The product was 8 kg flavour composi~ion, which by means of water was agglomerated with a like quantity of tea siftings to form granules having a size of 0.2-2.5 mm. A mixture of these granules with leaf tea as in Example I was perfectly stable and suitable for being packed in teabags. The tea thus flavoured produced a tea drink having the desired peppermint flavour.
--8~
weight, and comprising a mixture of deterpinated lemon oil and lemon juice inspissated to approximately 15% of its original volume was emulsified in a solution of 14.2 kg dried extract of green tea in 30 kg water, whereafter the resulting emulsion was spray dried. This resulted in 15.7 kg flavour composition, which by means of water was agglomerated with a like quantity of tea siftings to form granules having a size of 0.5-2 mm. For the agglomeration, an agglomeration dish was used as described in Dutch patent application 74,11619~
8 kg of the agglomerated product was mixed with 92 kg fermented leaf tea having sizes of 0.5-4 mm, where-after the mixture was packed in teabags of wet-strength paper. The tea thus flavoured produced a tea drink with the desired lemon flavour even after prolonged storage without particular precautions.
Example II
6 kg of the liquid lemon 1avour described in Example I was emulsified in 40 kg aqueous extract of fermented -tea having a dry content oE 1a% by weight, where-after the resulting emulsion was spray dried to produce 8 kg flavour composition. By intimately mixing 10 g of this flavour composition with 90 g powdered sugar, an instant powder was produced, which when dissolved in ice water to a concentration of 10 g /1 produced so-called "iced tea".
Example III
10 kg of a commercially available peppermint oil was emulsified in 40 kg aqueous extract o fermented tea having a dry content of 14% by weight, whereafter the resulting emulsion was spray dried. The product was 8 kg flavour composi~ion, which by means of water was agglomerated with a like quantity of tea siftings to form granules having a size of 0.2-2.5 mm. A mixture of these granules with leaf tea as in Example I was perfectly stable and suitable for being packed in teabags. The tea thus flavoured produced a tea drink having the desired peppermint flavour.
Claims (4)
1. A method of preparing a flavour composition suitable for flavouring tea, which comprises forming an oil-in-water emulsion by mixing an aqueous solution of tea solubles with an oily foreign flavour having a sufficient content of oily components immiscible with said aqueous solution to form an emulsion, the solid content of said aqueous solution being selected so that the emulsion contains 20 to 50% by weight of dry solids dissolved in the aqueous phase, and spray drying the resulting emulsion.
2. Method according to claim 1, wherein the oily foreign flavour and the aqueous solution of tea solubles are mixed together in such a ratio, that the spray-dried product contains 5 to 35% by weight of foreign flavour components as an oil phase.
3. Method according to claim 1 for preparing a flavour composition suitable for flavouring leaf tea, wherein the spray-dried product is agglomerated with dust tea.
4. A mixture of dried leaf tea and a flavour composition produced by the method of claim 3.
5. A teabag of wet-strength paper, filled with a mixture according to
4. A mixture of dried leaf tea and a flavour composition produced by the method of claim 3.
5. A teabag of wet-strength paper, filled with a mixture according to
claim 4.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL8101677 | 1981-04-03 | ||
| NL8101677A NL182122C (en) | 1981-04-03 | 1981-04-03 | FLAVORED LEAF TEA AND TEA BAG WITH FLAVORED LEAF TEA. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1188920A true CA1188920A (en) | 1985-06-18 |
Family
ID=19837296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000399960A Expired CA1188920A (en) | 1981-04-03 | 1982-03-31 | Method of producing a flavour composition suitable for flavouring tea |
Country Status (9)
| Country | Link |
|---|---|
| AU (1) | AU554444B2 (en) |
| BE (1) | BE892707A (en) |
| CA (1) | CA1188920A (en) |
| DE (1) | DE3211696A1 (en) |
| FR (1) | FR2502904B1 (en) |
| GB (1) | GB2095968B (en) |
| IE (1) | IE52724B1 (en) |
| IN (1) | IN156447B (en) |
| NL (1) | NL182122C (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8203963A (en) * | 1982-10-14 | 1984-05-01 | Naarden International Nv | METHOD FOR AROMATIZING DRY VEGETABLE MATERIAL |
| DE3619912A1 (en) * | 1986-06-13 | 1987-12-17 | Greither Salus Haus Dr Otto | METHOD FOR PRODUCING A MIXTURE FOR A TEA DRINK WITH FRUIT TASTE, TEA MIXTURE MADE THEREOF AND ITS USE |
| DE3701230A1 (en) * | 1987-01-17 | 1988-08-11 | Seelig & Hille R | Process for aromatising tea and tea-like products in infusion bags |
| AU5890994A (en) * | 1993-12-29 | 1995-07-17 | Gyorgy PINTZ | Additive for stimulant beverages |
| DE59508846D1 (en) * | 1995-09-27 | 2000-12-14 | Teepack Spezialmaschinen | Method and device for flavoring tea and tea-like products |
| GB2324457B (en) * | 1997-04-26 | 2001-05-30 | Cultech Ltd | Nutritional supplement |
| CA2245995A1 (en) | 1997-10-23 | 1999-04-23 | Societe Des Produits Nestle S.A. | Tea bag for iced tea |
| DE19919711A1 (en) * | 1999-04-30 | 2000-11-16 | Philip Daniel | Aromatization of tea and coffee comprises adding capsules containing aromas, essences and ethereal oils in water-soluble food-grade capsule |
| DE10011298A1 (en) * | 2000-03-08 | 2001-09-13 | Sawo Ag Glarus | Sugar-free tea concentrate for dissolution in water contains citric acid granulate and/or malic acid as binder and optionally also gum arabic |
| US6761918B2 (en) | 2002-07-18 | 2004-07-13 | Tata Tea Ltd. | Method of processing green tea leaves to produce black tea that can be brewed in cold water |
| ES2414091T3 (en) | 2003-07-17 | 2013-07-18 | Unilever N.V. | Stabilization process of an edible dispersion comprising oil |
| AU2006215829B2 (en) | 2005-02-17 | 2009-07-09 | Upfield Europe B.V. | Process for the preparation of a spreadable dispersion |
| DE102006003335A1 (en) * | 2006-01-23 | 2007-07-26 | Symrise Gmbh & Co. Kg | Tea Flavoring |
| US8945655B2 (en) | 2007-07-10 | 2015-02-03 | Conopco, Inc. | Stable and consumable compositions |
| CA2747088C (en) | 2008-12-19 | 2016-10-18 | Unilever Plc | Edible fat powders |
| WO2011117075A1 (en) | 2010-03-25 | 2011-09-29 | Unilever Plc | Process for manufacturing tea products |
| ES2467990T3 (en) | 2010-06-22 | 2014-06-13 | Unilever Nv | Edible Fat Powders |
| CA2820360C (en) | 2010-12-17 | 2018-10-30 | Unilever Plc | Edible water in oil emulsion |
| PL2651234T3 (en) | 2010-12-17 | 2015-06-30 | Unilever Bcs Europe Bv | Process of compacting a microporous fat powder and compacted fat powder so obtained |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB472104A (en) * | 1937-01-13 | 1937-09-16 | Leonard Morton Wright | Improvements in or relating to the treatment of tea |
| US3666484A (en) * | 1969-11-12 | 1972-05-30 | Lipton Inc Thomas J | Process for making a spray-dried instant tea of desired bulk density |
| FR2148431B1 (en) * | 1971-08-12 | 1978-03-03 | Nestle Sa | |
| DE2332227A1 (en) * | 1972-06-29 | 1974-01-10 | Unilever Nv | TEABAG |
| GB1486768A (en) * | 1973-09-18 | 1977-09-21 | Dej Int Research Co Bv | Agglomeration pan |
| GB1564001A (en) * | 1975-10-24 | 1980-04-02 | Unilever Ltd | Beverge compositions |
| CA1142018A (en) * | 1978-10-10 | 1983-03-01 | Stephen F. Hudak | Process for aromatizing food substrates |
-
1981
- 1981-04-03 NL NL8101677A patent/NL182122C/en not_active IP Right Cessation
-
1982
- 1982-03-24 AU AU81870/82A patent/AU554444B2/en not_active Expired
- 1982-03-26 IN IN341/CAL/82A patent/IN156447B/en unknown
- 1982-03-30 GB GB8209315A patent/GB2095968B/en not_active Expired
- 1982-03-30 DE DE19823211696 patent/DE3211696A1/en active Granted
- 1982-03-31 BE BE2/59654A patent/BE892707A/en not_active IP Right Cessation
- 1982-03-31 CA CA000399960A patent/CA1188920A/en not_active Expired
- 1982-04-01 FR FR8205628A patent/FR2502904B1/en not_active Expired
- 1982-04-02 IE IE79582A patent/IE52724B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| AU554444B2 (en) | 1986-08-21 |
| DE3211696A1 (en) | 1982-11-11 |
| BE892707A (en) | 1982-09-30 |
| AU8187082A (en) | 1982-10-07 |
| FR2502904A1 (en) | 1982-10-08 |
| IE52724B1 (en) | 1988-02-03 |
| NL8101677A (en) | 1982-11-01 |
| GB2095968A (en) | 1982-10-13 |
| FR2502904B1 (en) | 1988-07-01 |
| GB2095968B (en) | 1985-01-30 |
| IN156447B (en) | 1985-08-03 |
| DE3211696C2 (en) | 1991-03-21 |
| IE820795L (en) | 1982-10-03 |
| NL182122C (en) | 1988-01-18 |
| NL182122B (en) | 1987-08-17 |
Similar Documents
| Publication | Publication Date | Title |
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