Effects of green or black tea infusion on emulsifying action of egg lecithin

Key Points

• To assess the emulsifying effects of green and black tea infusions on egg lecithin and the sensation of greasiness in the mouth.
• Used hot water extracts from green and black tea bags and enzymatically treated versions.
• Measured interfacial tension and emulsified fat amounts with soybean oil.
• Conducted microscopic observations of oil droplets and emulsification stability.
• Both tea samples reduced interfacial tension compared to water, enhancing emulsification.
• Green tea significantly increased emulsified fat amounts with lecithin over water.
• Microscopy showed green tea contained smaller oil droplets than black tea, indicating stability differences.

Abstract