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Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation
Author(s) -
Park D.J.,
Imm J.Y.,
Ku K.H.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15174.x
Subject(s) - microstructure , green tea , food science , chemistry , materials science , volume (thermodynamics) , sedimentation , particle size , composite material , paleontology , physics , quantum mechanics , sediment , biology
Green tea powder was microparticulated and subsequently formulated with glucose and water. The sedimentation volume of green tea powder was effectively reduced by decreasing mean particle dia to less than 10 μm. The microstructure of formulated green tea indicated that glucose served as a core material, and green tea powder was attached to the surface of the glucose particles. The formulated green tea powder was instantly dispersed in cold (4 °C) water or milk even in the unstirred state. The optimum formulation ratio based on sensory quality and microstructure was 1:1.5 (green tea powder:glucose).