The solubility of tea cream

Journal of the Science of Food and Agriculture - Tập 26 Số 4 - Trang 455-463 - 1975
Paul Rutter1, G. Stainsby1
1Procter Department of Food and Leather Science, University of Leeds

Tóm tắt

AbstractThe heterogeneous nature of tea cream, with regard to solubility, is shown. A simple three‐component system enables some of the observed cream characteristics to be explained. Suggestions are made concerning the compositions of these components and a model for the formation of cream particles, from a hot infusion, is proposed. Extraction of leaf tea with cold water gives an infusion incapable of creaming.

Từ khóa


Tài liệu tham khảo

10.1002/jsfa.2740190910

Kindly supplied by the Brooke Bond—Liebig Research Centre Sonning Common Reading.

10.1039/an9638800310

Gudnasen G. V.Private communication.

10.1002/jsfa.2740141003

Wickremasinghe R. L., 1966, Tea Quart., 37, 131

Chambon M., 1937, J. Pharm. Chim., 26, 216

Rutter P.Ph.D. Thesis University of Leeds 1971.

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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 26 Số 4

455-463

Thông tin tác giả