New hydrophobic lipid interactions in tea cream
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2036/
JSFA-10-88 |
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| Title |
New hydrophobic lipid interactions in tea cream
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| Creator |
Seshadri, R.
Dhanaraj, N. |
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| Subject |
08 Tea
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| Description |
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.
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| Date |
1988
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| Type |
Article
PeerReviewed |
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| Identifier |
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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