WO2011141350A1 - Improved beverage - Google Patents

Improved beverage Download PDF

Info

Publication number
WO2011141350A1
WO2011141350A1 PCT/EP2011/057225 EP2011057225W WO2011141350A1 WO 2011141350 A1 WO2011141350 A1 WO 2011141350A1 EP 2011057225 W EP2011057225 W EP 2011057225W WO 2011141350 A1 WO2011141350 A1 WO 2011141350A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
gum
catechins
tea
epicatechins
Prior art date
Application number
PCT/EP2011/057225
Other languages
French (fr)
Inventor
Aboagyewa Asumadu-Mensah
Shovan Ganguli
Erwin Werner Tareilus
Krassimir Petkov Velikov
Robert Vreeker
Original Assignee
Unilever Plc
Unilever N.V.
Hindustan Unilever Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V., Hindustan Unilever Limited filed Critical Unilever Plc
Publication of WO2011141350A1 publication Critical patent/WO2011141350A1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules

Definitions

  • the present invention relates to beverages comprising catechins . More particularly the invention relates to the use of water- soluble gum for providing improved beverages comprising catechins .
  • Tea has been consumed as a beverage for well over 2000 years, and excluding water, it is the most popular beverage consumed by man. Tea is very refreshing, can be served either hot or cold, and has been made commercially available for many years. Lipton®, for example, is the world's leading brand of tea, made available in over 110 countries by Unilever.
  • tea has been reported to help improve vascular function, combat fatigue, reduce cholesterol levels and increase feelings of vitality.
  • the health benefits of tea are believed to be largely due to the presence of high levels of natural antioxidants known as flavonoids.
  • flavonoids Both green and black teas are rich in flavonoids, which can include catechins, flavonols and theaflavins .
  • Recently, extensive laboratory research and epidemiologic studies have shown that antioxidants present in tea may reduce the risk of a variety of illnesses.
  • catechins including epigallocatechin gallate (EGCG) , epicatechin (EC) , epicatechin gallate (ECG) , and epigallocatechin (EGC) , which are found in tea, have been shown to positively impact physiological functions, and their use as antiallergic agents and cerebral function activators has been proposed.
  • EGCG epigallocatechin gallate
  • EC epicatechin
  • ECG epicatechin gallate
  • ECG epigallocatechin
  • WO 2009/016018 Al discloses a composition (which may be a beverage) comprising a high level of polyphenols (including catechins) which are stabilised by complexation with a polymer comprising amine groups whereby the bitterness and/or astringency of the catechins is reduced or eliminated.
  • the ensuing complex is present in the form of particles, resulting in a beverage which may be susceptible to sedimentation and/or have a cloudy appearance, which may be undesirable for some consumers.
  • the term "beverage” refers to a substantially aqueous drinkable composition suitable for human consumption.
  • the beverage comprises at least 85% water by weight of the beverage, more preferably at least 90% and most preferably from 95 to 99.9%.
  • tea-based beverage refers to a beverage comprising at least 0.01% tea solids by weight of the beverage.
  • the tea-based beverage comprises from 0.04 to 3% tea solids, more preferably from 0.06 to 2%, most preferably from 0.1 to 1%.
  • the term "tea solids” refers to dry material extractable from the leaves of the plant Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica .
  • the leaves may have been subjected to a so-called “fermentation” step wherein they are oxidised by certain endogenous enzymes that are released during the early stages of "black tea” manufacture. This oxidation may even be supplemented by the action of exogenous enzymes such as oxidases, laccases and peroxidases.
  • the leaves may have been partially fermented ("oolong tea") or may have remained substantially unfermented (“green tea”) .
  • tea extract refers to a solution obtained from the extraction of tea materials, and encompasses solutions which have been concentrated or dried.
  • the tea extract is an aqueous solution.
  • epicatechins refers to epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and mixtures thereof.
  • non-epicatechins refers to catechin, gallocatechin, catechin gallate, gallocatechin gallate and mixtures thereof.
  • catechins is used as a generic term for epicatechins, non-epicatechins and mixtures thereof.
  • the term "gum” refers to a protein-polysaccharide conjugate that is capable of modifying the rheological properties of a solution. It is within the scope of the current invention for the gum to comprise a synthetic protein-polysaccharide conjugate. However, it is preferred that the gum is a natural gum, more preferably a plant gum. PLANT GUM
  • plant gum refers to a plant-derived gum and may be a natural gum or a modified natural gum. Such gums are most often found in the woody elements of plants or in seed coatings.
  • water-soluble gum refers to a gum which can form a colloidal solution or dispersion in water.
  • Gum arabic refers to the edible, dried exudations obtained from the stems and branches of trees of the genus Acacia, especially Acacia Senegal and Acacia seyal.
  • Gum arabic (INS No. 414, E414) is a highly heterogeneous proteinaceous polysaccharide with a complex chemical composition, and has been shown to consist of several fractions, including an arabinogalactan fraction, an arabinogalactan-protein fraction and a glycoprotein fraction.
  • the main structural feature of gum arabic is a backbone of 1,3-linked ⁇ -D-galactopyranosyl units, with side chains of two to five 1,3-linked ⁇ -D-galactopyranosyl units that are joined to the main chain by 1, 6-linkages .
  • Both the main chain and the side chains contain arabinose, galactose, rhamnose and glucuronic acid residues.
  • the side chains mostly terminate in glucuronic acid or 4-O-methylglucuronic acid residues.
  • protein present within the material which forms an integral part of the structure .
  • the present invention provides a beverage comprising :
  • catechins in an amount of from 0.01 to 1% by weight of the beverage, wherein the catechins comprise at least 81% by weight of epicatechins;
  • the polymer comprises water-soluble gum.
  • water-soluble gum allows the formulation of beverages that enable consumers to meet the daily intake of catechins required to achieve health benefits and which have excellent appearance and/or taste characteristics.
  • Natural sources of catechins comprise mainly epicatechins . Therefore, in beverages according to the present invention at least 81% by weight of the catechins contained therein comprise epicatechins. Preferably at least 82% by weight of the catechins comprise epicatechins, more preferably at least 84% by weight of the catechins comprise epicatechins.
  • the present invention provides a method of manufacturing a beverage wherein a substance comprising the water-soluble gum is combined with a substance comprising the catechins .
  • Such a process allows for the formation of a beverage that is substantially clear and free from sediment.
  • Beverages according to the current invention comprise a high level of catechins stabilised in a soluble form. Although not wishing to be bound by theory, it is presumed that the water- soluble gum interacts with the catechins to form a soluble complex .
  • European patent EP 1 361 798 Bl discloses that the addition of a water-soluble polymer can reduce the bitterness and astringency of beverages containing high concentrations of non-epicatechins .
  • catechins e.g. green tea beverages
  • the beverage of the present invention preferably contains epicatechins and non- epicatechins, wherein the amount of non-epicatechins is less than 0.014% by weight of the beverage. More preferably the amount of non-epicatechins is less than 0.0135% by weight of the beverage.
  • the water-soluble gum comprises one or more plant gums, more preferably the gum comprises seed gum and/or exudate gum, most preferably exudate gum.
  • suitable plant gums include one or more of gum arabic, gum ghatti, gum tragacanth, gum karaya, mesquite seed gum, neem gum, peach gum, or gums derived therefrom. It is particularly preferred that the water-soluble gum comprises gum arabic.
  • the total catechin content of the beverage is preferably such that consumers can meet the daily intake of catechins required to achieve health benefits in one or two servings.
  • a serving of the beverage comprises at least 50 mg catechins, more preferably at least 150 mg and most preferably from 300 mg to 1 g.
  • the beverage has a mass of less than 500 g.
  • the gum comprises 0.01 to 1%, preferably 0.05 to 0.5%, more preferably 0.05 to 0.3%, most preferably 0.1 to 0.2% by weight of the beverage.
  • the beverage is a tea-based beverage, more preferably a green-tea based beverage.
  • the beverage has an acid pH.
  • the pH (at 20°C) may be from 2 to 7, preferably from 2 to 5, more preferably from 2.5 to 4.5, most preferably from 3 to 4.
  • CeyteaTM from Premium Exports Ltd (Sri Lanka) was used to formulate all of the samples. CeyteaTM is a green tea powder with a typical catechin content of 270 mg/g. Assessment of bitterness and astringency

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention provides a beverage comprising catechins and polymer comprising amine groups, wherein at least 81% by weight of the catechins comprise epicatechins, and wherein the polymer comprises water-soluble gum. The use of water-soluble gum allows for the formulation of a beverage with excellent appearance and/or taste characteristics even when elevated levels of catechins are incorporated therein.

Description

IMPROVED BEVERAGE
Technical Field of the Invention
The present invention relates to beverages comprising catechins . More particularly the invention relates to the use of water- soluble gum for providing improved beverages comprising catechins .
Background of the Invention
Tea has been consumed as a beverage for well over 2000 years, and excluding water, it is the most popular beverage consumed by man. Tea is very refreshing, can be served either hot or cold, and has been made commercially available for many years. Lipton®, for example, is the world's leading brand of tea, made available in over 110 countries by Unilever.
Taken regularly, tea has been reported to help improve vascular function, combat fatigue, reduce cholesterol levels and increase feelings of vitality. The health benefits of tea are believed to be largely due to the presence of high levels of natural antioxidants known as flavonoids. Both green and black teas are rich in flavonoids, which can include catechins, flavonols and theaflavins . Recently, extensive laboratory research and epidemiologic studies have shown that antioxidants present in tea may reduce the risk of a variety of illnesses. In particular, catechins including epigallocatechin gallate (EGCG) , epicatechin (EC) , epicatechin gallate (ECG) , and epigallocatechin (EGC) , which are found in tea, have been shown to positively impact physiological functions, and their use as antiallergic agents and cerebral function activators has been proposed. Although some of the health benefits of tea may be apparent at consumption rates as low as three cups per day (see, for example, U.Peters et al., "Does tea affect cardiovascular disease? A meta- analysis.", American Journal of Epidemiology, 2001, 154 : pp.495- 503) , many individuals do not even achieve this modest consumption rate on a long term basis.
There have been several attempts to provide beverages with enhanced levels of catechins . Unfortunately, however, increased amounts of catechins in beverages can lead to products that have poor stability, appearance and taste characteristics.
International patent application published as WO 2009/016018 Al (Unilever) discloses a composition (which may be a beverage) comprising a high level of polyphenols (including catechins) which are stabilised by complexation with a polymer comprising amine groups whereby the bitterness and/or astringency of the catechins is reduced or eliminated. However, the ensuing complex is present in the form of particles, resulting in a beverage which may be susceptible to sedimentation and/or have a cloudy appearance, which may be undesirable for some consumers.
Thus we have recognised that there is a need to provide a beverage which delivers the benefits of high levels of catechins, which has improved taste, especially in respect of bitterness, and which does not form sediment or have a cloudy appearance. We have found that one or more of these needs may be met by using a special class of complexing agents based on gums, which form soluble complexes with catechins. The use of water-soluble gum surprisingly allows for the formulation of a beverage with excellent appearance and/or taste characteristics even when elevated levels of catechins are incorporated therein. Tests and Definitions
BEVERAGE
As used herein the term "beverage" refers to a substantially aqueous drinkable composition suitable for human consumption. Preferably the beverage comprises at least 85% water by weight of the beverage, more preferably at least 90% and most preferably from 95 to 99.9%. TEA-BASED BEVERAGE
As used herein, the term "tea-based beverage" refers to a beverage comprising at least 0.01% tea solids by weight of the beverage. Preferably the tea-based beverage comprises from 0.04 to 3% tea solids, more preferably from 0.06 to 2%, most preferably from 0.1 to 1%.
TEA SOLIDS
As used herein, the term "tea solids" refers to dry material extractable from the leaves of the plant Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica . The leaves may have been subjected to a so-called "fermentation" step wherein they are oxidised by certain endogenous enzymes that are released during the early stages of "black tea" manufacture. This oxidation may even be supplemented by the action of exogenous enzymes such as oxidases, laccases and peroxidases. Alternatively the leaves may have been partially fermented ("oolong tea") or may have remained substantially unfermented ("green tea") . TEA EXTRACT
As used herein the term "tea extract" refers to a solution obtained from the extraction of tea materials, and encompasses solutions which have been concentrated or dried. Preferably the tea extract is an aqueous solution.
CATECHINS
As used herein the term "epicatechins" refers to epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and mixtures thereof. The term "non-epicatechins" refers to catechin, gallocatechin, catechin gallate, gallocatechin gallate and mixtures thereof. The term "catechins" is used as a generic term for epicatechins, non-epicatechins and mixtures thereof.
GUM
As used herein the term "gum" refers to a protein-polysaccharide conjugate that is capable of modifying the rheological properties of a solution. It is within the scope of the current invention for the gum to comprise a synthetic protein-polysaccharide conjugate. However, it is preferred that the gum is a natural gum, more preferably a plant gum. PLANT GUM
As used herein, the term "plant gum" refers to a plant-derived gum and may be a natural gum or a modified natural gum. Such gums are most often found in the woody elements of plants or in seed coatings.
WATER-SOLUBLE GUM
As used herein the term "water-soluble gum" refers to a gum which can form a colloidal solution or dispersion in water. GUM ARABIC
As used herein the term "gum arabic" refers to the edible, dried exudations obtained from the stems and branches of trees of the genus Acacia, especially Acacia Senegal and Acacia seyal. Gum arabic (INS No. 414, E414) is a highly heterogeneous proteinaceous polysaccharide with a complex chemical composition, and has been shown to consist of several fractions, including an arabinogalactan fraction, an arabinogalactan-protein fraction and a glycoprotein fraction. The main structural feature of gum arabic is a backbone of 1,3-linked β-D-galactopyranosyl units, with side chains of two to five 1,3-linked β-D-galactopyranosyl units that are joined to the main chain by 1, 6-linkages . Both the main chain and the side chains contain arabinose, galactose, rhamnose and glucuronic acid residues. The side chains mostly terminate in glucuronic acid or 4-O-methylglucuronic acid residues. In addition there is a small amount of protein present within the material which forms an integral part of the structure .
OTHER TERMS
As used herein the term "comprising" encompasses the terms "consisting essentially of" and "consisting of". All percentages contained herein are calculated by weight unless otherwise indicated.
Summary of the Invention
In a first aspect, the present invention provides a beverage comprising :
catechins in an amount of from 0.01 to 1% by weight of the beverage, wherein the catechins comprise at least 81% by weight of epicatechins; and
polymer comprising amine groups;
characterised in that the polymer comprises water-soluble gum. We have found that the use of water-soluble gum allows the formulation of beverages that enable consumers to meet the daily intake of catechins required to achieve health benefits and which have excellent appearance and/or taste characteristics.
Natural sources of catechins (e.g. tea leaves, cocoa beans) comprise mainly epicatechins . Therefore, in beverages according to the present invention at least 81% by weight of the catechins contained therein comprise epicatechins. Preferably at least 82% by weight of the catechins comprise epicatechins, more preferably at least 84% by weight of the catechins comprise epicatechins.
In a further aspect, the present invention provides a method of manufacturing a beverage wherein a substance comprising the water-soluble gum is combined with a substance comprising the catechins .
Such a process allows for the formation of a beverage that is substantially clear and free from sediment.
Detailed Description
Beverages according to the current invention comprise a high level of catechins stabilised in a soluble form. Although not wishing to be bound by theory, it is presumed that the water- soluble gum interacts with the catechins to form a soluble complex .
European patent EP 1 361 798 Bl (Kao Corporation) discloses that the addition of a water-soluble polymer can reduce the bitterness and astringency of beverages containing high concentrations of non-epicatechins . However, studies that provide data supporting the health benefits of catechins have tended to focus on natural sources of catechins (e.g. green tea beverages), which typically comprise mainly epicatechins . Therefore the beverage of the present invention preferably contains epicatechins and non- epicatechins, wherein the amount of non-epicatechins is less than 0.014% by weight of the beverage. More preferably the amount of non-epicatechins is less than 0.0135% by weight of the beverage.
Preferably the water-soluble gum comprises one or more plant gums, more preferably the gum comprises seed gum and/or exudate gum, most preferably exudate gum. Examples of suitable plant gums include one or more of gum arabic, gum ghatti, gum tragacanth, gum karaya, mesquite seed gum, neem gum, peach gum, or gums derived therefrom. It is particularly preferred that the water-soluble gum comprises gum arabic.
The total catechin content of the beverage is preferably such that consumers can meet the daily intake of catechins required to achieve health benefits in one or two servings. Thus it is preferred that a serving of the beverage comprises at least 50 mg catechins, more preferably at least 150 mg and most preferably from 300 mg to 1 g. For convenience of transport and handling it is preferred that the beverage has a mass of less than 500 g.
High concentrations of the gum may result in a beverage that is undesirably viscous. In order to achieve a beverage with good mouthfeel, it is preferred that the gum comprises 0.01 to 1%, preferably 0.05 to 0.5%, more preferably 0.05 to 0.3%, most preferably 0.1 to 0.2% by weight of the beverage. We have found that the use of water-soluble gum in combination with catechins is well-suited to delivering a tea-based beverage that is not bitter. Thus it is preferred that the beverage is a tea-based beverage, more preferably a green-tea based beverage. From a standpoint of microbial stability and taste, it is preferred that the beverage has an acid pH. In particular, the pH (at 20°C) may be from 2 to 7, preferably from 2 to 5, more preferably from 2.5 to 4.5, most preferably from 3 to 4.
Examples
The present invention will now be illustrated by reference to the following non-limiting example.
EXAMPLE 1
In this example, several candidate polymers were assessed for their ability to produce beverages that are substantially clear and free from sediment. Selected polymers were also tested for their ability to mask bitterness of catechins . Ceytea™ from Premium Exports Ltd (Sri Lanka) was used to formulate all of the samples. Ceytea™ is a green tea powder with a typical catechin content of 270 mg/g. Assessment of bitterness and astringency
The bitterness of four samples (gum arabic, WPI, WPI + pectin and pectin) containing equivalent amounts of catechins was determined by 8 untrained individuals, who did not know the composition of the samples presented. The samples were qualitatively assessed on their bitterness and astringency. The results are shown in Table 1. TABLE 1
Polymer Appearance Taste
Gum arabic Acceptable, no Not bitter or astringent;
sediment smooth mouthfeel
WPI* Turbid, with Slightly bitter, quite obvious sediment astringent, very sour
WPI* + pectin Very milky and Slightly bitter, quite turbid astringent and sour
Pectin Acceptable, no Slightly bitter and sediment astringent; viscous
Gelatin Milky and turbid, Not measured hydrolysate with some sediment
Wheat protein Large aggregates Not measured hydrolysate and sediment
Sugar beet Very milky and Not measured pectin turbid
*Whey protein iso. Late
As can be seen from the data in Table 1, several of the polymers tested were found to interact with the catechins to form insoluble complexes, resulting in products with an undesirable milky appearance and/or a sediment. Both pectin (a polymer that does not contain amine groups) and gum arabic formed an acceptable product with no sediment or milky appearance. However, when pectin was used the product was noticeably viscous and remained slightly bitter and astringent. The greatest ability to mask bitterness and astringency was observed with gum arabic, and products prepared using this polymer also had a smooth mouthfeel with no negative impact on viscosity.

Claims

1. A beverage comprising:
catechins in an amount of from 0.01 to 1% by weight of the beverage, wherein the catechins comprise at least 81% by weight of epicatechins; and
polymer comprising amine groups;
characterised in that the polymer comprises water-soluble gum.
2. A beverage according to claim 1 wherein the catechins comprise epicatechins and non-epicatechins, and the amount of non-epicatechins is less than 0.014% by weight of the beverage .
3. A beverage according to claim 1 or claim 2 wherein the water-soluble gum comprises one or more plant gum.
4. A beverage according to claim 3 wherein the water-soluble gum comprises gum arabic.
5. A beverage according to claim 3 wherein the water-soluble gum is gum arabic.
6. A beverage according to any one of the preceding claims wherein the gum comprises 0.01 to 1% by weight of the beverage .
7. A beverage according to any one of the preceding claims wherein the beverage is a tea-based beverage.
8. A beverage according to any one of the preceding claims wherein the beverage has a pH of from 2 to 7.
9. A method of manufacturing a beverage according to any one of claims 1 to 8, wherein a substance comprising the water- soluble gum is combined with a substance comprising the catechins .
10. A method according to claim 10 wherein the substance comprising the catechins is a tea extract.
PCT/EP2011/057225 2010-05-10 2011-05-05 Improved beverage WO2011141350A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10162387.4 2010-05-10
EP10162387 2010-05-10

Publications (1)

Publication Number Publication Date
WO2011141350A1 true WO2011141350A1 (en) 2011-11-17

Family

ID=42289168

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2011/057225 WO2011141350A1 (en) 2010-05-10 2011-05-05 Improved beverage

Country Status (2)

Country Link
JP (1) JP2011234719A (en)
WO (1) WO2011141350A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2641477A1 (en) 2012-03-19 2013-09-25 Symrise AG Compositions of matter
CN104144610A (en) * 2012-03-12 2014-11-12 三得利食品饮料株式会社 Beverage containing tea leaf pectins

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4935256A (en) * 1989-10-31 1990-06-19 Procter & Gamble Company Process for making green tea solids
EP1527694A1 (en) * 2003-10-31 2005-05-04 Kao Corporation Packaged, tea-based beverages
EP1361798B1 (en) 2001-02-22 2006-05-17 Kao Corporation Beverages containing catechins
WO2009016018A1 (en) 2007-08-02 2009-02-05 Unilever Plc Compositions comprising polyphenol

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4935256A (en) * 1989-10-31 1990-06-19 Procter & Gamble Company Process for making green tea solids
EP1361798B1 (en) 2001-02-22 2006-05-17 Kao Corporation Beverages containing catechins
EP1527694A1 (en) * 2003-10-31 2005-05-04 Kao Corporation Packaged, tea-based beverages
WO2009016018A1 (en) 2007-08-02 2009-02-05 Unilever Plc Compositions comprising polyphenol

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
U.PETERS ET AL.: "Does tea affect cardiovascular disease? A meta- analysis", AMERICAN JOURNAL OF EPIDEMIOLOGY, vol. 154, 2001, pages 495 - 503

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104144610A (en) * 2012-03-12 2014-11-12 三得利食品饮料株式会社 Beverage containing tea leaf pectins
CN104144610B (en) * 2012-03-12 2016-10-12 三得利食品饮料株式会社 Beverage containing Folium Camelliae sinensis pectin
EP2641477A1 (en) 2012-03-19 2013-09-25 Symrise AG Compositions of matter

Also Published As

Publication number Publication date
JP2011234719A (en) 2011-11-24

Similar Documents

Publication Publication Date Title
US7056547B2 (en) Packaged, tea-based beverages
JP4750123B2 (en) Ingestible composition comprising an antioxidant
AU2007278221B2 (en) Beverage precursor and process for the manufacture thereof
US7811619B2 (en) Green tea beverage and method of making same
US20030091718A1 (en) Cold brew tea
EA016902B1 (en) Process for manufacturing a tea product
AU2013233211B2 (en) Beverage Containing Tea-Leaf Pectin
KR101756340B1 (en) Fermented green tea and method for manufacturing thereof
JP3329799B2 (en) Packaged beverage
US20090047405A1 (en) Food composition with therapeutic agents
JP5491449B2 (en) Products containing catechin
WO2009040194A1 (en) Process for extracting theaflavins from tea
EP2234503A1 (en) Food product with stabilzed non-protein amino acids
JP6768338B2 (en) Green tea beverage with improved flavor
WO2011141350A1 (en) Improved beverage
JP2017127332A (en) Dietary fiber-containing grain tea beverage production process and property deterioration suppression method
AU2014260927B2 (en) Tea leaves and process for producing same
JP2017184719A (en) High-concentration inulin-containing tea beverage
EP2343987A1 (en) Tea composition
JP6449731B2 (en) Method for producing dietary fiber-containing cereal tea beverage and method for inhibiting deterioration of properties
WO2017171062A1 (en) High-concentration-inulin-containing tea beverage
ES2365453T3 (en) PROCEDURE FOR MANUFACTURING A TEA PRODUCT.
TW202236971A (en) Container-packed aspalathin-containing beverage, method for producing same, and method for improving storage stability of aspalathin in container-packed aspalathin-containing beverage
JP2019110839A (en) Concentrated tea beverage
JP2007145830A (en) Agent for ameliorating sneezing and rhiorrhea

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11718087

Country of ref document: EP

Kind code of ref document: A1

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11718087

Country of ref document: EP

Kind code of ref document: A1