Tea beverage preservation and method of making
AssigneeThomas J. Lipton Co., Division of Conopco, Inc.
InventorsMichael Charles Cirigliano, Raymond Thomas McKenna, Paul John Rothenberg
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Abstract
An aqueous based tea solids containing beverage and a method for its preparation is disclosed. The beverage contains sufficient Natamycin to prevent the outgrowth of yeast and/or mold.
Claims12
An aqueous based beverage comprising at least about 0.01% to 0.5% tea solids by weight and a sufficient amount of Natamycin to prevent microbial spoilage, said beverage having a pH of about 2.5 to 6.5.
A method of improving the stability of aqueous based tea beverages containing about 0.01% to 0.5% tea solids to prevent yeast and/or mold growth in the beverage for a period of at least about 6 to 16 weeks which comprises blending at least about 5 ppm of Natamycin into the beverage.
A liquid foodstuff including an aqueous tea infusion having about 0.01 to 0.5% tea solids, having no chemical preservatives, a pH of 2.5 to 6.5 and at least about 5 ppm of Natamycin.
Dependencies are inferred from the claim text.