black tea isolate

Black tea isolate is a flavoring agent delivering characteristic black tea aroma used in various food applications without classified hazards.

General Material Description

Black tea isolate is a flavoring compound characterized by a distinctive black tea aroma. It is available in various forms including encapsulated powders and liquids, commonly referenced by synonyms such as black tea aroma – encapsulated and black tea top note – CO₂. This flavoring ingredient imparts sensory notes reminiscent of black tea, providing depth and authenticity to formulations. Black tea isolate connects to entries in chemical databases like PubChem, allowing for detailed chemical information. Typically derived from black tea extracts or isolated aroma fractions, this compound finds application mainly as a flavor agent in food products.

Occurrence, Applicability & Potential Uses

Black tea isolate occurs naturally in processed tea leaves, representing aromatic fractions extracted or synthesized to reproduce the characteristic black tea flavor. In food flavoring, this material is applied to enhance or recreate black tea sensory notes in beverages, confectionery, bakery products, and other culinary preparations. Usage conforms to relevant standards such as FEMA (US), where it is recognized as a flavoring agent. The compound’s encapsulated and liquid forms enable versatile application methods, supporting controlled release and stability in complex matrices.

Physico-Chemical Properties Summary

Black tea isolate exhibits physico-chemical properties that influence its incorporation into flavor formulations. Its encapsulated powder form allows for improved stability and controlled aroma release, whereas liquid variants offer ease of mixing. The compound’s volatility and solubility characteristics accommodate its use in aqueous and lipid-based systems, facilitating flavor delivery. These properties ensure consistent sensory impact and compatibility with processing conditions, supporting its role in diverse food product development.

FAQ

What is black tea isolate and what are its main sensory characteristics?

Black tea isolate is a flavoring ingredient that replicates the aroma of black tea. It typically appears as an encapsulated powder or liquid and carries the characteristic taste and fragrance notes associated with black tea. This compound is used to provide authentic black tea flavor profiles in various consumable products.

How is black tea isolate used and where can it be found?

Black tea isolate is primarily utilized as a flavoring agent in the food and beverage industry. It can be added to products like flavored drinks, bakery items, and confectionery to impart black tea aroma and taste. Its availability in encapsulated or liquid form supports different formulation methods, making it suitable for applications requiring controlled aroma delivery or ease of integration.

What safety regulations and standards govern the use of black tea isolate?

Black tea isolate is generally considered safe for use as a flavoring agent and carries no classified hazards according to OSHA’s Hazard Communication Standard (29 CFR 1910). Usage recommendations limit it to flavoring applications, excluding fragrance uses. Regulatory evaluations, such as those by the European Food Safety Authority (EFSA), support its authorized use within food products, ensuring compliance with food safety standards.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found

Publications by PubMed
Comparative profiling of gene expression in Camellia sinensis L. cultivar AnJiBaiCha leaves during periodic albinism.
Human exposure asseessment to different arsenic species in tea.
In Vitro Evaluation of Antagonism of Endophytic Colletotrichum gloeosporioides Against Potent Fungal Pathogens of Camellia sinensis.
Molecular characterization of cellulose-degrading Bacillus pumilus from the soil of tea garden, Darjeeling hills, India.
Biocontrol potential of phylloplane bacterium Ochrobactrum anthropi BMO-111 against blister blight disease of tea.
Characterization of Paecilomycescinnamomeus from the camellia whitefly, Aleurocanthus camelliae (Hemiptera: Aleyrodidae), infesting tea in Japan.
Isolation and identification of salmonella from curry samples and its sensitivity to commercial antibiotics and aqueous extracts of Camelia sinensis (L.) and Trachyspermum ammi (L.).
Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing method.
L-Theanine: properties, synthesis and isolation from tea.
The efficacy and safety of herbal medicines used in the treatment of hyperlipidemia; a systematic review.
Paenibacillus camelliae sp. nov., isolated from fermented leaves of Camellia sinensis.
Using tea stalk lignocellulose as an adsorbent for separating decaffeinated tea catechins.
Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials.
Different types of tea products attenuate inflammation induced in Trypanosoma brucei infected mice.
Phosphate solubilization potential and stress tolerance of Eupenicillium parvum from tea soil.
Differentially expression of Tua1, a tubulin-encoding gene, during flowering of tea plant Camellia sinensis (L.) O. Kuntze using cDNA amplified fragment length polymorphism technique.
Electrofocusing of methanolic extracts for identification of individual flavonol biomolecules in Camellia species.
Consumption of black and green tea had no effect on inflammation, haemostasis and endothelial markers in smoking healthy individuals.
Preparative separation of polyphenols from tea by high-speed countercurrent chromatography.
No effect of consumption of green and black tea on plasma lipid and antioxidant levels and on LDL oxidation in smokers.
Aflatoxin and cyclopiazonic acid production by a sclerotium-producing Aspergillus tamarii strain.

Other Information

General Material Information

Trivial Name	black tea isolate
Synonyms	black tea aroma – encapsulated black tea aroma – liquid black tea isolates black tea top note - liquid black tea top note – CO2 black tea top note – CO2 – encapsulated powder

Suppliers

Synthite Industries

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Tea
tea, tea black tea
General comment	Black tea

Safety Information

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
Recommendation for black tea isolate 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
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