PROCESS FOR CONCENTRATING ORANGE RED COLOUR IN FRESH TEA,

摘要

The present invention relates to a process for concentrating orange red colour in fresh tea powder. The resultant tea powder will produce orange red coloured fresh tea. The orange red colour is concentrated in the tea powder using permitted synthetic food colours. The colours used are Erythrosine-127, Carmosine-120 and Ponceau 4R-124. Although synthetic food colours are added, the process is such that the concentration of these colours is minimal thus limiting any negative effects associated with them.[IN-CHE-2011-03291A]