Abstract
Effects of various concentrations of calcium chloride on the degree of cream-down (turbidity) or creaming formation of black tea infusion were examined. The turbidity formation of black tea infusion was markedly increased by the addition of calcium chloride. EDTA or ascorbic acid inhibited the turbidity formation of black tea infusion.
Addition of the calcium chloride solution into caffeine and tannin mixtures stimulated the turbidity formation than the addition of EDTA.
The morphological changes in complex with tea intusion and calcium chloride were showed from the small spherical globules into the larger spherical globules, the rod, or the dumbbell types.
The sedimented marketed milk tea was also recognized as the typical dumbbel type crystal formation.
