Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Creaming in black tea.

Elisabeth Jöbstl1, J Patrick A Fairclough, Alan P Davies

  • 1Department of Molecular Biology and Biotechnology, University of Sheffield, Western Bank, Sheffield S10 2TN, United Kingdom.

Journal of Agricultural and Food Chemistry
|September 30, 2005
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Author Correction: Spatially modulated structural colour in bird feathers.

Scientific reports·2025
Same author

Direct Integration of Perovskite Solar Cells with Carbon Fiber Substrates.

Advanced materials (Deerfield Beach, Fla.)·2023
Same author

Development of a Novel Friction Model for Machining Simulations in Unidirectional Composite Materials.

Polymers·2022
Same author

Structural Variation and Chemical Performance-A Study of the Effects of Chemical Structure upon Epoxy Network Chemical Performance.

ACS applied polymer materials·2021
Same author

'Carbon-Monoxide-Releasing Molecule-2 (CORM-2)' Is a Misnomer: Ruthenium Toxicity, Not CO Release, Accounts for Its Antimicrobial Effects.

Antioxidants (Basel, Switzerland)·2021
Same author

Chain-folded lamellar structure and dynamics of the crystalline fraction of Bombyx mori silk fibroin and of (Ala-Gly-Ser-Gly-Ala-Gly)<sub>n</sub> model peptides.

International journal of biological macromolecules·2020

Tea cream forms as tea cools, influenced by concentration and components like theaflavin and calcium. Theaflavin initiates nanocluster formation, while caffeine adds bulk to the precipitate.

Area of Science:

  • Colloid and materials science
  • Food chemistry
  • Biophysical chemistry

Background:

  • Tea cream is a precipitate formed during tea cooling.
  • Understanding tea cream formation is crucial for beverage stability and quality.

Purpose of the Study:

  • To investigate the factors influencing tea cream formation.
  • To elucidate the roles of key tea components like theaflavin and caffeine.
  • To understand the molecular interactions driving precipitation.

Main Methods:

  • Small-angle X-ray scattering (SAXS) to study particle size and formation kinetics.
  • Nuclear Magnetic Resonance (NMR) spectroscopy to determine association constants between tea components.
  • Chemical modification (glycosylation) to alter polyphenol solubility.

Related Experiment Videos

Main Results:

  • Higher tea concentration accelerates creaming and increases particle size.
  • Theaflavin and calcium promote creaming; theaflavin initiates 3 nm nanoclusters.
  • Calcium and glucose enhance self-association of caffeine, polyphenols, and theaflavin.
  • Polyphenol glycosylation reduces self-association and caffeine binding.

Conclusions:

  • Theaflavin is essential for initiating tea cream formation through nanocluster assembly.
  • Caffeine contributes to the bulk of tea cream but is not required for initiation.
  • Tea creaming can be mitigated by increasing polyphenol solubility or reducing calcium content.