black tea leaf concentrate

Black tea leaf concentrate is a natural extract obtained from the leaves of Camellia sinensis, specifically processed to maintain the characteristic flavor of black tea. This concentrate appears as a dark, viscous liquid or semi-solid and is recognized under several synonyms, including black camellia sinensis leaf concentrate and black thea assamica leaf concentrate. It imparts a robust black tea flavor profile often sought in beverage flavorings. The concentrate is derived through controlled extraction techniques that preserve its aromatic and taste qualities, ensuring consistent sensory attributes. For chemical and compositional information, see the PubChem entry on Camellia sinensis. Extraction typically involves water or ethanol-based solvents applied to dried black tea leaves. This process is designed to yield a flavor-rich concentrate suitable for use in a range of food and beverage systems.

Black tea leaf concentrate originates biologically from the Camellia sinensis plant, harvested mainly as black tea leaves after processing that induces oxidation and fermentation. Its primary occurrence is within black tea products, which are widely consumed worldwide. Within the flavor industry, this concentrate is utilized predominantly as a flavoring agent to impart true black tea characteristics to beverages, including ready-to-drink teas, flavored waters, and energy drinks. Regulatory frameworks such as IFRA (International Fragrance Association, Global) provide guidance on usage levels, specifying that black tea leaf concentrate is not intended for fragrance applications but strictly for flavoring purposes. Its use complies with food safety standards across regions, ensuring consumer protection when employed in appropriate concentrations.

Black tea leaf concentrate exhibits properties that influence its handling and application in flavor formulations. It generally exists as a dark-colored, viscous liquid or semi-solid at room temperature, containing complex polyphenolic compounds derived from enzymatic oxidation of tea leaves. These compounds contribute both to the flavor profile and the concentrate's stability. The concentrate's water solubility varies depending on extraction methods, with partial solubility in aqueous solutions facilitating its integration into beverage systems. It possesses negligible volatility, limiting aroma loss during processing. Thermal stability is adequate for typical beverage pasteurization temperatures but may be compromised at prolonged high heat exposure. Rheological properties depend on concentration and extraction solvent residues, affecting mixing and dispersion during formulation. These attributes are critical for ensuring consistent flavor delivery and quality in final products.

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Wikipedia:

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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
IFRA Critical Effect:
Sensitization
Recommendation for black tea leaf concentrate usage levels up to:
	not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Black tea and maintenance of normal endothelium-dependent vasodilation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 View page or View pdf