The main nutritional component of tea-based beverages is tea polyphenols, and tea polyphenols are also important indicators of the quality of tea beverages. Tea polyphenols have a strong antioxidant effect and are very beneficial to human health.
The preservation of tea-based beverages must rely on the establishment of a preservation system. However, in 2006, when the British health industry publicly announced to the world that benzoic acid and sorbic acid antiseptics could react with anti-oxidants to form carcinogens, the quality and preservation of tea beverages became difficult to reconcile. In foreign countries, many countries have explicitly banned the addition of benzoic acid, sorbic acid and other preservatives to tea-based beverages. China's "Hygienic Standards for the Use of Food Additives" also stipulates that no preservatives such as benzoic acid and sorbic acid preservatives should be added to tea beverages.
In order to not only reduce the content of tea polyphenols in tea-based beverages, ensure the quality of tea-based beverages, but also facilitate the preservation of products, many well-known food experts have actively carried out research. P.A. Anslow and M. Stratford, experts of the Unilibe Company in Rotterdam, the Netherlands, found a surprise invention. The invention relates primarily to a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof, and an acidulant, which maintains the pH of the beverage below 4.5. The best of this invention is that it can be used to prepare a room temperature stable tea based beverage and is suitable for cold filling. At the same time, because of its use of anti-corrosion substances are not benzoic acid, sorbic acid, and a cinnamic acid itself is a spice, completely toxic to the human body without any negative effects.
The preservation of tea-based beverages must rely on the establishment of a preservation system. However, in 2006, when the British health industry publicly announced to the world that benzoic acid and sorbic acid antiseptics could react with anti-oxidants to form carcinogens, the quality and preservation of tea beverages became difficult to reconcile. In foreign countries, many countries have explicitly banned the addition of benzoic acid, sorbic acid and other preservatives to tea-based beverages. China's "Hygienic Standards for the Use of Food Additives" also stipulates that no preservatives such as benzoic acid and sorbic acid preservatives should be added to tea beverages.
In order to not only reduce the content of tea polyphenols in tea-based beverages, ensure the quality of tea-based beverages, but also facilitate the preservation of products, many well-known food experts have actively carried out research. P.A. Anslow and M. Stratford, experts of the Unilibe Company in Rotterdam, the Netherlands, found a surprise invention. The invention relates primarily to a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof, and an acidulant, which maintains the pH of the beverage below 4.5. The best of this invention is that it can be used to prepare a room temperature stable tea based beverage and is suitable for cold filling. At the same time, because of its use of anti-corrosion substances are not benzoic acid, sorbic acid, and a cinnamic acid itself is a spice, completely toxic to the human body without any negative effects.
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