This document summarizes the production process and key chemical reactions involved in making Lipton Iced Tea with Peach flavor. It involves extracting black tea leaves to make a concentrate, combining it with peach juice concentrate, water, sugars like fructose, and other ingredients. The mixture is pasteurized and spray dried before packaging. During processing and storage, important chemical reactions include Maillard reactions between sugars and amino acids that produce flavors, and oxidation reactions that can cause rancidity in lipids or flavor/color changes over time if not controlled.

1. GID221-FOOD CHEMISTRY
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Team1: Fatma Betül Sakarya-060190701
Eda Biltekin-060170013
Hatice Nida Güney-060170002
Aleyna Okutucu-060180032
Beyzanur Yazıcı-060170032
Muhammed Çörek-060160042
Pablo Fernandez Garcia-911910077
Rumeysa Bozoklu-060160032

2. Iced tea, which is the indispensable drink of the summer
months, entered our country with the lipton brand in 1993. It
has been consumed for more than 20 years. Lipton ice tea is a
product made with tea extract, peach juice concentrate, water,
sugar, fructose, acidity regulator (trisodium citrate), acids (citric
acid, malic acid), aroma donor (peach aroma), antioxidant
(ascorbic acid), sweetener (steviol glycosides).
LIPTON ICED TEA WITH PEACH

3. Ingredients:
Water, Sugar, Acids
(Malic Acid, Citric
Acid), Black Tea Extract,
Peach Juice from
Concentrate,
Flavourings, Antioxidan
t (Ascorbic
Acid), Acidity Regulator
(Trisodium
Citrate), Sweetener
(Steviol Glycosides)
Nutrition
Information Typical
Values
Per 100 ml Per 250 ml %per , 250 ml*
Energy 82 kJ/19 kcal 250kJ/ 48 kcal 2 %
Fat <0.5 g <0.5 g <1 %
-of which saturates <0.1 g <0.1 g <1 %
Carbonhydrate 4.7 g 12 g 5 %
-of which sugars 4.5 g 11 g 12 %
Protein <0.5 g <0.5 g <1%
Salt 0.02 g 0.05 g <1%
*Reference intake of an average adult(8400kJ/2000kcal).
1 portion=250 ml(Pack contains 2 portions).

4. Tea served in hot and cold
forms today is among the
most consumed
products. Low-quality teas are
recovered by extraction and
called tea
extracts. It is used in foods for
delaying oxidation and for
storing the food component as
a natural antioxidant for a long
time. The alkaline and
enzymatic treatment of fresh
and polyphenol extracted tea
leaves provides significant
protein.
BLACK TEA
EXTRACT(0.14%):

5. PEACH JUICE CONCANTRATE (%0.1):
Today, fruit juice concentrates are mostly used in fruit juice production.
The amount of water soluble dry matter in fruit juice concentrate is 70-
72%. It does not contain any additives. Peach is in the family of
rosaceae. It is a summer fruit and enjoys a mild climate. It is a fruit
whose origin is in China. Besides fresh consumption, jam-marmalade,
juice, cannedis widely used in industry.

6. SUGAR 17% [fructose]:
The first features that come to mind are
sweetening foods, sugars do not only give taste
to foods; they pretend as a bulking agent, as a
preservative, as a viscosity provider, as an
anticoagulant and affect the color of foods.
Fructose, also known as fruit sugar, it is used to
meet the need for sugar in many products such
as Lipton Ice Tea.

7. -Citric acid
-Malic acid
-Flavoring Agents
-Ascorbic acid (vitamin C)
-Steviol glycosides (SGs)
-Trisodium citrate (Na3C6H5O7)
OTHER INGREDIENTS:

8. Evaporation: Black tea extract contain volatile organic
compounds (VOCs), which are made up of residual solvents
from the manufacturing process and of flavoring additives.
Separation of the VOCs by gas is based on extraction of the
dry powder by the full evaporation technique. The process
temperature is 52-82 degrees.
Extraction: In the process carried out with the temperature
maintained in the range of 75-80 degrees, the water soluble
ones pass into the water phase. The process is completed in
15 minutes as the time is prolonged, causing undesirable
taste and aroma. The resulting tea extract is dried and
converted into instant tea.
Extraction
Evaporation

9. Spray
Drying:
Mixing:
Spray dryer: It is used to dry the concentrated
extract after evaporating the water. Tea extract was
prepared from milled dried tea, dissolved in hot
water. Then, tea extract was concentrated by using
low temperature until reached 10-12° Brix.
Moreover; dried with spray drier. outlet air
temperatures was controlled 95°C, blower speed
was adjusted in 2500 rpm.
Mixing:
The tea concentrate, water and additives are
mixed with flow and Brix grade to
predetermined concentrations

10. Feeding:Traditionally, ice tea is made by removing the
dissolved tea solids from the tea leaves and then adding
various sweetening agents such as sugar, lemon, mint, peach
and the like. After that, the beverage is cooled. This method
is used for preserving a quality tea product
Pasteurization: It is the process of destroying harmful
organisms in the substance through certain thermal
stages without any chemical. Aseptic treatment means
using practices and procedures to avoid contamination
from pathogens Heat treatment up to 85 degrees and
then continue with cooling operations
Feeding
Pasteurizatio
n

11. Packaging:
The final step of formation step of Lipton Ice Tea is packaging.
At this stage it aims to preserve the high quality of the products.
Cardboard and tin cans and plastic bottles are preferred for this
purpose. Filling nozzles are placed away from the neck and the
flow meters check the dosage of the drink. There is a small hood
in the bottle to prevent it from overflowing around the neck. A
screw cap is applied and labels.
Cooling:
Lipton ice tea is cooled in order to have better storage and thus
has a longer shelf life.
Storage:
A properly stored, opened iced tea mix package will generally
remain of top quality for about 18 to 24 months at room
temperature. To maximize the shelf life of the opened iced
tea mixture, keep the package tightly closed.
Packaging
Cooling
Storage

12. •‘In Process’
•Non-enzymatic Browning
•1.Maillard Reactions
•Enzymatic Browning
‘In Storage’
Oxidation
1. Lipid Oxidation
2. Other Oxidations

13. MAILLARD REACTION:
Maillard is a nonenzymatic-reaction between reducing sugars and amino acids that
occurs at high temperatures and results in caramel-flavored brown pigments. In tea
production Maillard products are used to improve the aroma of tea. A positive
contribution of the oxidation products formed by Maillard oxidation to the aroma
and color (blackness) of the tea during drying has been reported, and during drying,
the Maillard reaction produces pyrazines and pyridines

14. Enzymatic browning, a chemical process by the polyphenoloxidase (PPO)
enzyme that results in brown pigments, causes an undesirable color in fruits
and vegetables, but is a desirable reaction to the smell and taste of black tea.
In order to control enzymatic reactions in foods; temperature, water activity
(aw), pH and various chemicals can be used.
ENZYMATIC BROWNING

15. Oxidation is the first way in which free radicals begin such as photooxidation,
autoxidation and thermal oxidation. Lipid oxidation increases with the increase in
the unsaturation of lipids. The second way is the lipid oxidation that contributes to
the flavor of tea and is realized through lipoxygenase. Degradation of the product
occurs as a result of contact with heat, light, and air. Rancidity, which forms a
bitter taste as a result of the autoxidation of unsaturated fatty acids; deversion,
taste changes caused by oxidation of linoleic acids occur in foods containing
highly unsaturated fats.
Lipid Oxidation:

16. Flavor instability is a long existing concern in RTD (Ready to
Drink) beverage because of the decomposition of the flavor
compounds, especially at a low-pH environment and under
oxidative stress.RTD tea beverages are acidic and therefore
highly susceptible to flavor loss during storage due to the acid-
catalyzed reactions. It has been reported that citral
decomposes rapidly at low pH via cyclization and oxidation
reactions and resulting in loss of the lemon-like aroma, as well
as generating other undesired off-flavors .Limonene is the most
abundant components in lemon oil, and is also very susceptible
to oxidation. Limonene oxidation leads to the loss of lemon-like
odors and the formation of compounds imparting flowery,
piney, and minty off-flavor
OTHER
OXIDATIONS

17. Green TEA
Maillard Reaction
Water activity should be kept at a certain level.
The ph value should be low due to protonation of amino groups and inhibition of
glycosylamine formation.Temperature should be at high levels.
Enzymatic Browning
Cooling: At temperatures below 7 ° C the enzyme activity of the polyphenoloxidase
stops but the enzyme is not inactive. Therefore, the temperature should be well
controlled.
pH changing: Enzyme activity depends on pH. When the pH is lowered below 4.0 by
the addition of citric, ascorbic or other acids, it inhibits the enzyme activity.
Dehydration: The enzyme is inhibited by drying, but not destroyed. To avoid loss of
flavor and quality, dehydration should not contain temperature.
High pressure treatment: Compared to heat treatment, the result of HPP has a fresh
taste and better appearance, texture and nutritional value.
Control or Inhibition of Reactions in Process

18. Lipid Oxidation:
.*.Due to its volatility, BHA and BHT
can be added to packaging materials.
They penetrate food from here. In this
application; each of the antioxidants is
added directly to the wax for wax
making or applied to packaging
material such as an emulsion
.*.The chelating agent is in fact not
antioxidant. to prevent their catalytic
effect by forming complexes with
prooxidant metals such as iron and
copper in trace amounts in the
environment and thus to stabilize their
color, aroma and structure by playing
a role in the stabilization of some
properties of the product.
Control or Inhibition in Storage:

19. Less carotenoid when water
activity is 0.743 degradation
was observed. The reason for
this is that the microcapsules
gain new structure and prevent
oxygen transfer, thus slowing
down carotenoid degradation.
THE OTHER
OXIDATIONS:

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