Study on deposition control of Red Tea Beverage with food-grade Tween-80 microemulsion

In order to study the effect of Tween-80 microemulsion on deposition control of red tea beverage, foodgrade microemulsions were prepared with tween-80 as surfactant ( S) , limonene as the oil phase ( O) , propylene glycol, polyglycol 400 and ethanol as cosurfactant ( CS) by using aqueous titration method.The area of microemulsion regions and water content of microemulsion were studied to determine the formula of microemulsion, and the thermal stability of microemulsion was also researched.The optimal technology was determined by studying the effect of microemulsion on the characteristics, transmittance and components in deposition of red tea beverage. The results indicated that the emulsion systems with ethanol as cosurfactant, Km 5∶5 and oil-surfactant mass ratio 2∶8 and 1∶9 were used to control the deposition of red tea beverage.The optimal technology was: oil-surfactant mass ratio 1∶9, water content 60%, dose of microemulsion 3⁵mL.Under this optimal technical condition, the retention rate of soluble protein, tea polyphenols, caffeine and catechin were 98.8%, 98.9%, 98.1% and 97.4% respectively.