公开(公告)号：US20090011102A1

公开(公告)日：2009-01-08

申请号：US11635793

申请日：2006-12-08

申请人： Barry Gosselin ,  Michael Gonley ,  Shi-Qiu Zhang

发明人： Barry Gosselin ,  Michael Gonley ,  Shi-Qiu Zhang

IPC分类号： A23F3/00

CPC分类号： A23F3/20 ,  A23F3/163

摘要： Ready-to-drink color and turbidity stable beverage compositions are provided. The beverage compositions contain from about 100 to about 2,700 milligrams per liter by total weight of the beverage composition of a tea material selected from the group consisting of tea solids, tea polyphenols, tea flavonoids, tea catechins and combinations thereof. The composition contains water, a total of no more than from about 0 to 100 milligrams per liter divalent cations and a turbidity of less than about 50 NTU and even less than 20 NTU for compositions containing 900 mg/l of tea solids. Preferably, the tea material contains less than about 450 milligrams divalent cations per 100 grams of the tea material. The beverage compositions of the invention are color and turbidity stable when packaged and stored under normal conditions.

摘要翻译： 提供即饮颜色和浊度稳定的饮料组合物。 饮料组合物含有约100至约2700毫克/升的饮料组合物，其选自茶固体，茶多酚，茶黄酮，茶儿茶素及其组合的茶材料的总重量。 组合物含有水，对于含有900mg / l茶固体的组合物，总共不超过约0至100毫克/升二价阳离子，并且浊度小于约50NTU，甚至低于20NTU。 优选地，茶材料每100克茶材料含有少于约450毫克的二价阳离子。 本发明的饮料组合物在通常条件下包装和储存时，颜色和浊度稳定。

公开(公告)号：US20060177559A1

公开(公告)日：2006-08-10

申请号：US11307060

申请日：2006-01-20

申请人： Barry Gosselin ,  Michael Gonley

发明人： Barry Gosselin ,  Michael Gonley

IPC分类号： A23F3/00

CPC分类号： A23F3/20 ,  A23F3/163

摘要： Ready-to-drink color and turbidity stable beverage compositions are provided. The beverage compositions contain from about 100 to about 2,700 milligrams per liter by total weight of the beverage composition of a tea material selected from the group consisting of tea solids, tea polyphenols, tea flavonoids, tea catechins and combinations thereof. The composition contains water, a total of no more than from about 0 to 100 milligrams per liter divalent cations and a turbidity of less than about 50 NTU and even less than 20 NTU for compositions containing 900 mg/l of tea solids. Preferably, the tea material contains less than about 450 milligrams divalent cations per 100 grams of the tea material. The beverage compositions of the invention are color and turbidity stable when packaged and stored under normal conditions.

公开(公告)号：US08178147B2

公开(公告)日：2012-05-15

申请号：US12147245

申请日：2008-06-26

申请人： Glenn Roy ,  Barry Gosselin

发明人： Glenn Roy ,  Barry Gosselin

IPC分类号： A23F3/00 ,  A23F3/16

CPC分类号： A23F3/14

摘要： A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition.

摘要翻译： 一种茶饮品，其包含至少一种茶组分以及香豆酸或其盐以抑制茶饮料产品的非酶促褐变。 茶成分可以是绿茶成分，红茶成分，红茶成分，白茶成分或茶成分的混合物。 香豆酸可以以小于100ppm的量存在。 或者，可以使用香豆酸酯，其将在茶饮料或浓缩物产物内进行水解以形成香豆酸。 另外，通过向茶饮料组合物中加入香豆酸，香豆酸盐或香豆酸中的至少一种来抑制非酶促褐变的方法。

公开(公告)号：US20090324788A1

公开(公告)日：2009-12-31

申请号：US12147245

申请日：2008-06-26

申请人： Glenn Roy ,  Barry Gosselin

发明人： Glenn Roy ,  Barry Gosselin

IPC分类号： A23F3/16 ,  A23L1/03

CPC分类号： A23F3/14

摘要： A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition.

摘要翻译： 一种茶饮品，其包含至少一种茶组分以及香豆酸或其盐以抑制茶饮料产品的非酶促褐变。 茶成分可以是绿茶成分，红茶成分，红茶成分，白茶成分或茶成分的混合物。 香豆酸可以以小于100ppm的量存在。 或者，可以使用香豆酸酯，其将在茶饮料或浓缩物产物内进行水解以形成香豆酸。 另外，通过向茶饮料组合物中加入香豆酸，香豆酸盐或香豆酸中的至少一种来抑制非酶促褐变的方法。