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Abstract
The ready-to-drink (RTD) tea beverages are becoming increasingly popular owing to the health benefits associated with tea polyphenols, but instability due to development of haze and formation of tea cream is a common problem encountered in the product. Membrane technology provides a scope to produce natural, additive-free RTD teas while overcoming the major disadvantages associated with the conventional decreaming methods. Approaches employing membranes for the clarification of extracts from black and green tea have been discussed together with their relative advantages and limitations. The article also outlines the concerns to be addressed in the future attempts employing membrane technology.
ACKNOWLEDGMENTS
The authors thank L. Jaganmohan Rao from CFTRI for his useful suggestions. S.K. Chandini and Pankaj Sharma thank CSIR, New Delhi, India, for the award of a fellowship.