Tannase in Tea Processing: How Enzymes Help Control Cream-Down, Cloudy Iced Tea and Instant Tea Extraction
Introduction
Tea manufacturers face several processing challenges when producing instant tea, iced tea concentrates and ready-to-drink (RTD) beverages. A tea extract that looks clear while hot may become cloudy after cooling. Some products develop sediment during storage, while others show excessive bitterness, astringency or inconsistent colour.
These problems can affect product...