New hydrophobic lipid interactions in tea cream
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 45 (1) , 79-86
- https://doi.org/10.1002/jsfa.2740450110
Abstract
Tea cream, obtained by cooling tea infusions, has earlier been reported to be a complex between caffeine, tea polyphenols and proteins. Now a lipid complex comprising components such as 1‐triacontanol, α‐spinasterol, dihydro‐α‐spinasterol and others earlier reported in the tea plant have been isolated from tea cream and identified. Hydrophobic interactions between the lipids and other components of tea cream are envisaged.Keywords
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