Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation |
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| Authors: | D.J. Park J.Y. Imm K.H. Ku |
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| Affiliation: | Authors are with the Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnam-si, Kyunggi-do, Korea 463-746. |
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| Abstract: | ABSTRACT: 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). |
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| Keywords: | green tea powder glucose microparticulation |
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