BAHAN-BAHAN DALAM RTD TEA

http://www.pepsicobeveragefacts.com/Home/PrintInfoByCategory?categoryId=Teas&formId=RTD

SODIUM HEXAMINE PHOSPHATE 0.2 %

http://www.ncbi.nlm.nih.gov/pubmed/11766135

TEH HIJAU LIPTON

http://www.livestrong.com/article/187939-facts-on-lipton-green-tea-in-bottles/

TEH PATENTS

https://www.google.com/patents/WO1999021431A1?cl=en

TUNTUTAN(12)

1. A tea beverage containing a compound selected from the group consisting of cinnamic acid, cinnamic acid salts, cinnamic acid esters and mixtures thereof in combination with pH control, hexametaphosphate, sorbic acid, benzoic acid, EDTA and water hardness control in a manner utilising a "hurdle" approach to stabilise said beverage, said compound being present in the beverage in an antimicrobial effective amount in combination with said "hurdles" and said compound being capable of having a selective flavouring effect on said beverage.

2. An aqueous based beverage comprising at least about 0.02% to 0.5% tea solids by weight and a sufficient amount of cinnamic acid, its salts and esters in combination with hurdles as defined in claim 1 to prevent microbial spoilage.

3. A beverage as defined in claim 1 or 2 wherein said cinnamic acid is present in an amount of at least about 50 to 600 ppm.

4. A beverage as defined in any preceding claim having a sufficient amount of said cinnamic acid in combination with said hurdles to completely inhibit the outgrowth of yeast, mould and other microbes .

5. A beverage as defined in any preceding claim further comprising sufficient tea solids to result in a significant antioxidant effect.

6. A beverage as defined in any preceding claim further comprising a flavouring agent and/or fruit or vegetable juice or extract in addition to tea.

7. A beverage as defined in claim 1 wherein said cinnamic acid is natural.

8. A beverage as defined in claim 1 wherein said cinnamic acid is synthetic.

9. A beverage as defined in claim 1, wherein said cinnamic acid is trans cinnamic acid.

A method for improving the microbiological stability of a tea beverage without negatively affecting the flavour of said beverage comprising the steps of:

controlling the water hardness of said beverage to an incrementally antimicrobial level ;

controlling the pH of said beverage to an incrementally antimicrobial level;

adding an incrementally antimicrobial effective amount of polyphosphate to said beverage; adding an incrementally antimicrobial effective amount of a sequestrant other than polyphosphate to said beverage;

adding an incrementally antimicrobial effective amount of benzoic acid or benzoate to said beverage;

adding an incrementally antimicrobial effective amount of sorbic acid or sorbate to said beverage; adding an incrementally antimicrobial effective amount of cinnamic acid to said beverage.

11. A method for improving the microbiological stability of a tea beverage comprising:

controlling the water hardness of the beverage to a level of less than about 70 ppm;

controlling the pH of the beverage to less than about 3.1;

adding at least about 500 ppm of polyphosphate to said beverage;

adding at least about 30 ppm of sequestrant other than polyphosphate to said beverage;

adding at least about 100 ppm of benzoic acid or benzoate to said beverage;

adding at least about 100 ppm of sorbic acid or sorbate to said beverage;

adding to said beverage about 20 to 200 ppm of a compound selected from the group consisting of cinnamic acid; cinnamic acid salts, cinnamic acid esters and mixtures thereof .

12. A tea beverage having a water hardness of about 10 ppm to 150 ppm measured as CaC0₃; a pH of less than about 3.1; about 100 to 1000 ppm of sodium hexametaphosphate; about 10 to 75 ppm of EDTA; about 50 to 1000 ppm of benzoic acid or benzoate; about 50 to 1000 ppm of sorbic acid or sorbate; and about 20 to 2000 ppm of a compound selected from the group consisting of cinnamic acid, cinnamic acid salts, cinnamic acid esters and mixtures thereof.

A tea beverage having a water hardness of about 

0.02% to 0.5% tea solids10 ppm to 150 ppm measured as CaC0₃;
a pH of less than about 3.1; about 100 to 1000 ppm of sodium hexametaphosphate; about
10 to 75 ppm of EDTA; about
50 to 1000 ppm of benzoic acid or benzoate; about
50 to 1000 ppm of sorbic acid or sorbate; and about
20 to 2000 ppm of a compound selected from the group consisting of cinnamic acid, cinnamic acid salts, cinnamic acid esters and mixtures thereof

mg/L to ppm Converter, Chart -- EndMemo

www.endmemo.com › Unit › Milligram/liter

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2 mg/L = 2 ppm. 3 mg/L = 3 ppm. 4 mg/L = 4 ppm. 5 mg/L = 5 ppm. 6 mg/L = 6 ppm. 7mg/L = 7 ppm. 8 mg/L = 8 ppm. 9 mg/L = 9 ppm. 10 mg/L = 10 ppm

LIPTON GREEN TEA INGREDIENT

http://www.livestrong.com/article/187939-facts-on-lipton-green-tea-in-bottles/

RESEPI ICE LEMON TEA (KADAR)

Ingredients in LIPTON Diet Lemon Iced Tea

Water, citric acid,
tea,
sodium hexametaphosphate (to protect flavor),
natural flavor,
phosphoric acid,
potassium sorbate and
potassium benzoate (preserve freshness),
sucralose, pectin,
acesulfame potassium,
calcium disodium edta (to protect flavor)

 LEMON TEA COCA COLA - INGREDIENTS

Tea (Filtered Water, Brewed Tea Concentrate),Sugar, Natural Flavors, Citric Acid, Caramel Color

RESEPI BARU

Tea 0.05%
Filtered water
Sugar 9 %
Natural flavour 0.03%
Citric acid 0.1%
Caramel colour 0.03%
Phosporic Acid 0.01%
Sodium Benzoate 350 ppm x 0.5
Pottasium Sorbate 350 ppm x 0.5

http://tehbotol1.blogspot.my/2016/08/teh-patents.html

RESEPI ICE LEMON TEA

Ingredients in LIPTON Diet Lemon Iced Tea

Water, citric acid,
tea,
sodium hexametaphosphate (to protect flavor),
natural flavor,
phosphoric acid,
potassium sorbate and
potassium benzoate (preserve freshness),
sucralose, pectin,
acesulfame potassium,
calcium disodium edta (to protect flavor)

 LEMON TEA COCA COLA - INGREDIENTS

Tea (Filtered Water, Brewed Tea Concentrate),Sugar, Natural Flavors, Citric Acid, Caramel Color

RESEPI BARU

Filtered water
Tea Ekstract  1.5 g / kg
Sugar 9%
Flavour 0.03%
Acid citric 0.1 %
Caramel colour 0.03%/0.084%
Phosporic Acid 0.01%
Sodium Benzoate 350 ppm x 0.5
Pottasium Sorbate 350 ppm x 0.5