Isomaltulose-containing instant beverage powder comprising urea

Translation of description of equivalent WO 2004008870 A1

Isomaltulose haltiqe Instanl beverage powder

description

The present invention relates to instant beverage powders, in particular flavored or non-flavored instant black tea, instant green tea or instant Oolongteepulver, flavored or non-flavored instant herbal tea powder and instant Früchtetee- powder.

Granulated beverages, for example granulated instant teas contain very often sucrose as excipient. However, it has been found that these products are subject to considerable drawbacks. Numerous studies have shown that the consumption of sucrose-containing instant teas can lead to significant tooth damage. Thus, the clinical picture of "Nursing Bottle syndrome" (NBS) occurring in infants and young children, which is characterized by carious and periodontal damage to the primary dentition, pathological changes in the microbial spectrum of the oral cavity and chronic inflammatory conditions of the oral mucosa and alveolar jaw bone, primarily on the due continuous sucking of suction bottles with sucrose-containing instant teas (see. for example, Behrendt et al., Monatsschr. Kinderheilk., 136 (1998), 30-33). in particular, due to the proven tooth and teeth damage from sucrose-containing beverages were sucrose-free instant teas carbohydrates, such as glucose or maltodextrins developed as carriers. However, the consumption of maltodextrin-containing instant tea products results in an uncontrolled up might receive from cariogenic sugars (Koch and Wetzel, Switzerland. Mo natsschr. Zahnmed., 105 (1995), 907-912).

Even instant teas have been developed based on protein. These instant teas are sugar free though, but likewise have a number of disadvantages. For example, not clarified whether a steady supply of isolated proteins, especially between meals, can be considered a health desirable. Likewise, it is not certain whether, for example by the supply of foreign proteins, a risk of allergies for babies arises.

The well-known in the art instant teas, in particular on the basis of maltodextrins and proteins, therefore could be improved in terms of their health safety and their acariogenicity.

The naturally occurring reducing disaccharide ketose isomaltulose (6-O-α-D-glucopyranosyl-fructose; Palatinose) has advantageous properties acariogenic since isomaltulose is scarcely degraded by the human oral flora. Isomaltulose is cleaved only delayed by glucosidases the human small intestinal wall, the resulting breakdown products glucose and fructose is absorbed. This results, compared to rapidly digestible carbohydrates glucose in a slow increase in the blood. Isomaltulose digest too fast, in contrast, high glycemic foods confusion hardly insulin Verstoff-. Despite the favorable properties acariogenic isomaltulose is unlike other sugar substitutes such as mannitol, sorbitol and isomalt, or sweeteners such as cyclamate hardly as sole sweetener used in foods or beverages. This is particularly associated with the taste of isomaltulose, in particular due to the substantially lower sweetening power when compared to sucrose. The sweetening power of 10% aqueous isomaltulose solutions is only about 0.4 of the sweetening power of sugar. Moreover, isomaltulose reversion and mail can make lard products.

Isomaltulose (palatinose) is therefore mainly used as starting material for the production of isomalt, an almost equimolar mixture of the diastereomers 6-O-α-D-glucopyranosyl-D-sorbitol (1, 6-GPS) and 1-O-α-D -Glucopyranosyl-D-mannitol (1, 1-GPM) used. As sweetener isomaltulose is used mainly in combination with other sugar substitutes and / or sweeteners in foods and / or beverages due to its low sweetening power and the resulting taste. Partly isomaltulose is also used to mask the unpleasant taste of other foods. Due to the occurring in the small intestine area delayed isomaltulose breakdown isomaltulose is also used in special foods or beverages for: used athletes to maintain the oxidative metabolism.

The use of isomaltulose as a sweetener in combination with other sugar substitutes or sweeteners is described for example in WO 93/02566 of. WO 93/02566 describes chocolate products in which sugar is completely or partially replaced by products such as inulin and fructo-oligosaccharides. The chocolate composition may further supply cker exchange materials contain as xylitol, isomalt and / or isomaltulose.

JP 1989-1174093 describes an inserted for the production of food and bakery sweetener, which contains, for example, isomaltulose or reduced isomaltulose in combination with fructose. The sweetener can be used for example for the production of dairy products, chocolate, chewing gum, etc..

JP 02234651 A2 describes the production of anticariogenic foods and beverages as a sweetener with a mixture of palatinose and palatinose-honey, one obtained in the palatinose production byproduct is used.

EP 390 438 B1 describes a sweetener, the Suc ralose and isomaltulose, wherein show sucralose and isomaltulose synergistic effects. The sweetener can be used for example for the manufacture of beverages and confectionery.

JP 01196258 A2 describes beverages comprising caffeine-free tea / coffee, tryptophan and / or Valerian and starch-containing milk powder. As an example, a coffeinfrei- will he described instant coffee, contains the tryptophan, aspartame, and palatinose.

JP 62091162 A describes aspartame-containing foods and beverages that may optionally contain Palatinose. The use of isomaltulose in foods and beverages for masking the unpleasant taste of certain food components described for example in EP 0809 939 A1. EP 0809939 A1 describes a lactic acid bacteria and yogurt included, the refined fish oil with a high proportion of unsaturated fatty acids as well as a sweetener, for example, contains Palatinose Bifidobacteria. The addition of palatinose is intended to prevent the development of typical fish taste and fish odor.

JP 63152950 A2 describes lierungsmittel producing vegetable-jelly products using vegetables and a Community, where palatinose and other additives such as cinnamon are used is to mask the unpleasant odor of vegetable constituents.

The use of isomaltulose for maintaining oxidative metabolism is described for example in Japanese Unexamined Patent Application No. Hei 11 (2000) -116754, the food and drinks for athletes relates containing Palatinose as saccharide. Palatinose is used in particular in the athletes' food to obtain the Oxidative Metabolism upright.

In summary, therefore, shows that in the prior art, there is a technical prejudice against the use of isomaltulose as sole sweetener isomaltulose and in case of using as a sweetener mainly in combination with used intense sweeteners or other sugar substitutes, but not as a sole sweetener.

That the present invention underlying technical prob- learning is thus to provide instant teas which overcome the disadvantages of prior art instant teas, that is, the health risk and in particular do not contain fermentable by the oral flora carbohydrates, but which nevertheless have a pleasant sweet taste and can be granulated or pulverizable when processed into instant beverages products arise, which are water soluble and readily go into solution without residue even in colder temperatures.

The present invention solves the underlying technical problem by providing instant beverage powders containing> 90 wt .-%, based on the total amount of isomaltulose as carrier, <5 wt .-%, based on the total amount of water and 0 , 1 wt .-% to 5 wt .-%, based on the total amount of extract from plants and / or plant parts. The present invention solves the fertil underlying technical problem in particular by providing instant beverage powders which furthermore 0.1 wt .-% to 5 wt .-%, based on the total amount of buffering additives, namely urea and / or derivatives thereof, or salts of organic or inorganic acids.

According to the invention it was surprisingly found that instant teas which contain isomaltulose as sole sweetener and as sole carrier, after dissolution in water, surprisingly, a very pleasant sweet taste up have without a further sweetener or sugar substitute to be added. The ready to drink teas or tea-like products produced using the instant beverage powder according to the invention does not lead beyond advantageously to the known damage to the teeth and the teeth because they contain in contrast to the known prior art instant tea drinks no carbohydrates which can be fermented by the oral microflora. In addition, lead the inventively added buffering additives such as urea or salts, surprisingly resulted in a gain of sweet isomaltulose taste. At the same time they contribute significantly contributes to the advantageous tooth-preserving properties of the instant drinks invention as they can prevent a lowering of the pH below the critical value of 5.7 in the oral cavity. The use of isomaltulose as a carrier also has technological advantages, particularly in the manufacture of instant beverage powder according to the invention. Because isomaltulose is not hygroscopic, can be easily non-clumping flowing instant beverage powders in powder or granular form produced. Due to the good solubility of isomaltulose in water, the instant beverage powder according to the invention can be solved even in cold temperatures rapidly and without residue in water to give as quickly ready-teas or tea-like beverage. The use of isomaltulose as carrier material is also very cost-effective, since isomaltulose can be produced inexpensively from sucrose.

In connection with the present invention, "instant beverage powders" in water quickly and without residues soluble understood che products for food and medicine area, particularly as a powder, but also as granules. The preparation of the instant beverage powder for example, by mixing one or more extracts of plant parts and / or plant with a powdered carrier material, in particular pulverulent, well pourable granular products are obtained.

The invention thus provides the use of isomaltulose as carrier gerstoff instant beverage powder according to the invention is provided. In connection with the present invention, a "carrier" or "excipient" a chemical substance understood, which serves as a support and / or scaffold for the substances that the typical GE schmacks-, odor and coloring properties of teas or tea cause -like products. Moreover, the carrier serves as a sweetener the instant beverage powder according to the invention. "Isomaltulose" is a disaccharide ketose which occurs naturally, for example in honey. Isomaltulose is from pure or during the sugar production occurring sucrose solutions by transglucosidation of sucrose to iso -maltulose using live or dead cells of Prota- minobacter Making rubrum or enzyme extracts obtained therefrom. isomaltulose crystallizes in the form of a monohydrate. The solubility of isomaltulose in water is 0.49 g anhydrous isomaltulose per g of water.

An "extract" from plants and / or plant parts produced by a dehydration of an aqueous plant extract product is understood. The production of tea extracts, the ie extracts from plant parts of the tea plant Camellia sinensis LO Kuntze of the family Teegewächse, for example, methods such as ultrafiltration and reverse osmosis are used with subsequent spray drying. The usual in the coffee extract recovery freeze concentration can not be used for the production of tea extracts due to the deposition of polyphenol complexes. Tea extracts or other vegetable extracts have maximum water contents of 6% and maximum ash content of 20%.

In a preferred embodiment of the present invention, wherein the instant beverage powder according to the invention to an instant tea powder. According to the invention, a "home stant tea powder" a powder understood that extract a corresponding conventional methods derived from plant parts, especially leaves, leaf buds and tender stems of the tea plant Camellia sinensis LO Kuntze of the family Teegewächse (Theaceen), includes and is used to prepare a ready-teas.

In a preferred embodiment of the invention, the inventive instant tea powder comprises an extract of black tea. Under "black tea" is fermented tea understood whose leaves are processed in accordance with the usual for the production of black tea processes such as withering, rolling, fermenting, drying and crushing. The present invention thus provides an instant black tea powder. In a further preferred embodiment of the invention it is provided that the inventive instant tea powder comprises an extract of oolong tea. In connection with the present invention, "oolong tea", a semi-fermented tea understood whose leaves are fermented by the usual methods such as withering and rolling, wherein the fermentation is interrupted approximately after half the usual time and a drying is carried out. The present invention thus also provides an instant Oolongteepulver ready.

A further preferred embodiment of the invention relates to an instant tea powder which contains an extract of green tea. By "green tea" is an unfermented tea understood whose leaves are blanched, rolled and dried, and its natural leaf pigment thus remains largely intact. The present invention thus also provides an instant tea powder.

The invention also flavored instant tea powder, especially flavored instant tea powder, flavored in- stant-black powder and flavored instant Oolongteepulver be provided.

In a preferred embodiment of the invention that instant tea powder to the invention comprise for flavoring additional before natural or nature-identical odor and / or flavorings. Under "odor or flavors" According to the invention flavors understood, ie substances or mixtures, which are intended to foods or beverages, in particular tea powders impart odor or GE to impart flavor. "Natural" aromatizing odor and taste are substances or mixtures of substances that are derived from natural sources, for example, plants or plant parts, for example, fruit or seed, recovered and optionally purified, wherein if it is plants or plant parts in the natural resources, this not originate from the tea plant Camellia sinensis LO Kuntze. of course, the smell and / or flavorings used for flavoring may also have been produced synthetically, ie for aromatization and nature-identical odor and / or flavor synthesis can be used.

The invention thus provides for instant tea powder to the invention are additionally added flavoring smell and / or flavorings. According to the invention, it is possible for example to enable the instant tea powder prepared themselves, so the mixture containing the carrier and a tea extract, with the flavoring natural or nature-identical odor and / or taste. According to the invention but is also the possibility, the flavoring odor and / or taste substances initially admit the tea extract and then to use the so flavored tea extract for the preparation of the flavored instant tea powder according to the invention.

In a further embodiment of the invention it is provided that instant tea powder according to the invention be flavored by adding a tea extract is used to prepare the instant tea powder which has been obtained from a tea, the flavoring for flavoring fruit juices, odorless and / or geschmackge- bende plants or plant parts or flavoring potable spirits such as whiskey, arrack or rum, were added.

In a further preferred embodiment of the present invention, in the inventive instant beverage powders are instant herbal tea powder. In connection with the present invention, an "instant herbal tea powder" a powder understood that extract a corresponding conventional processes derived from plants that are not representative of the family of Teegewächse (Theaceen), and / or plant parts thereof, in particular leaves, leaf buds , stems, flowers, seeds or roots contains, and which is used for producing a ready-to-tea-like beverage.

The instant herbal tea powders of the invention preferably contain an extract of anise, valerian root, nettle, blackberry leaves, strawberry leaves, fennel, lady's mantle, goose cinquefoil, ginseng, rosehip, bilberry leaves, hibiscus blossoms, raspberry leaves, elderberry, hops, ginger, black currant leaves, Jo- hanni herb, chamomile, coriander, spearmint, Lapacho plant, lavender, lemon grass, lime blossom, dandelion, marjoram, mallow, holly, Mate plant, melissa, mistletoe, peppermint, peony, marigold, rosemary, rooibos, yarrow, plantain, thyme, verbena, hawthorn, hyssop, cinnamon and / or parts thereof. According to the invention that the instant herbal tea powders can comprise extracts a single plant species. In the instant herbal tea powders of the invention may thus, for example, instant Pfefferminzteepulver, instant Hagebuttentee- powder, instant fennel tea-powder, instant Johanniskrautteepulver act or instant chamomile tea powder, tea powder so that will be used for the production of Ready to Drink mint tea, to Drink Hagebuttentee, to Drink fennel tea, to Drink Johanniskrauttee or to Drink chamomile tea. According to the invention however there is also the possibility that the instant herbal powder extracts can contain from at least two animal species.

A further preferred embodiment of the invention relates to flavored instant herbal tea powder. In a preferred configuration of the flavored instant herbal tea powder additionally comprises next to the plant extract natural or nature-identical odor or flavors. In a further preferred embodiment of the invention the flavored instant herbal tea powder comprises an extract which is obtained from plants or plant center rush, which was added before extraction for aromatization example flavoring fruit juices.

In a further preferred embodiment of the invention, at the instant beverage powders according to instant fruit tea powder. In connection with the present -Erfindung, an "instant fruit tea powder" a powder understood containing extract a corresponding conventional methods derived from fruit and / or natural or nature-identical fruit flavors and is used to make a tea-like beverage with fruit flavor. In a preferred embodiment, the inventive instant fruit tea powder an extract of fruits such as apples, pineapple, pears, oranges, grapefruit, limes, passion fruit, peaches, sea buckthorn berries, lemons, etc. A further preferred embodiment of the invention relates to instant fruit tea powder containing> 90 wt .-%, based the total amount, isomaltulose as carrier, <5 wt .-%, based on the total amount of water and 0.1 wt .-% to 5 wt .-%, based on the total amount of natural or nature identical fruit flavors. That is, the present invention relates to an instant fruit tea powder which is made exclusively on the basis of particular synthetic fruit flavors, but without a fruit extract.

In other preferred embodiments of the invention that contain the inventive instant beverage powders buffering additives. In connection with the present invention, the term "buffering additives" in particular compounds which, when consumption of under EXP sing the instant beverage powder inventive tea beverages manufactured or tea-like beverages, particularly in the oral cavity, a lowering of the pH in the acidic range to prevent said preferably a pH of at least 5.7 is maintained. .Vorteilhafterweise therefore bear buffering additives of the invention to a large extent to the advantageous tooth-preserving properties of the instant beverage inventive in. the buffering additives used in the invention enhance illustrated beyond the pleasant sweet taste of the carrier used in the invention isomaltulose.

In a preferred embodiment of the invention, urea and / or urea derivatives are used as buffering additives, the instant beverage powder 0.1 wt .-% to 5 wt .-% urea or a derivative thereof. The urea-containing instant beverage powders are distinguished by a particularly sweet taste, that is urea or urea derivatives reinforce ken the sweetening power of palatinose advantageously.

According to the invention is also contemplated that the instant beverage powder also 0.1 wt .-% to 5 wt .-% salts of organic or inorganic acids may contain as buffering additives. Preferably, salts such as sodium citrate or a phosphate such as K₂HP0₄ or KH₂P0 used.

According to the invention is also provided that contain the inventive instant beverage powder flow aids. Under include a "flow aid" or "flux" means so-called anti-caking agents, which, for example sticky or forming powders whose free flow. Preferably, wherein the flow aid used in the invention to silicon dioxide.

According to the invention is also provided that the instant beverage powder may contain natural and / or synthetic dyes beyond. The natural dyes can be, for example, dyes of plant origin, such as carotenoids, flavonoids and anthocyanins, dyes of animal origin such as cochineal, inorganic pigments such as titanium dioxide, iron oxide pigments and iron oxide pigments. As natural dyes, dyes also secondarily formed as the products of enzymatic browning, for example polyphenols and Products of non-enzymatic browning as melanoidins be used. According to the invention it is also provided that can be used as natural dyes heating products such as caramels and caramel. For the instant beverage powder according to the invention synthetic dyes such as azo, triphenylmethane, indigoid, xanthene and China πolin compounds can be used in addition. Preferably, the synthetic dyes used in this invention are water-soluble in particular.

According to the instant beverage powder according to the invention can additionally selected with natural or synthetic vitamins from the group consisting of vitamin A, vitamin B, vitamin B₂, Vitamin B₃, Vitamin B₅, Vitamin B₆, Vitamin Bι₂be enriched, vitamin B complex, vitamin C, vitamin D, vitamin E, vitamin F and vitamin K. The instant beverage powder according to the invention can also contain additional minerals and trace elements. According to the invention is also provided that the instant beverage powders and intense sweeteners such as saccharin, saccharin-Na, K, saccharin, saccharin Ca, Natriumcyc-_:lamat, Calciumcyclamat, acesulfame-K, aspartame, dulcin, stevioside and neohesperidin dihydrochalcone included.

The tea beverages prepared on the basis of the instant beverage powder according to the invention or tea-like drinks such as herbal tea or fruit tea, characterized advantageously by the fact, as opposed to the known in the art carbohydrate containing instant tea beverages in consumption in the oral cavity they do not or at most a short time to a pH cause reduction in the importance for the dental damage range below 5.7, as determined by method of plaque-pH telemetry. The intraoral plaque pH telemetry (Graf and Mühlemann, J. Dent Res, 44 (1965), 1039;.... Count and Mühlemann, Helv Odont Acta, 10 (1966), 94) is the only in vivo method , a fast and reliable measurement of the H⁺allows ions concentration under an undisturbed plaque at the level of the enamel surface of the teeth. The method therefore allows the pH value or its change in plaque-home terdentalraum and pursue ongoing in the oral fluid during and after undisturbed intake of beverages or food. The instant beverage powders based on isomaltulose as carrier according to the invention are due to the modification pH telemetric provisions as toothfriendly relationship in the range tooth-preserving products, thus classified as tooth-friendly. The inventive tooth-preserving properties according to the invention are enhanced by the addition of urea or salts of organic and inorganic acids.

Another object of the present invention is finally the use of isomaltulose as a particular tooth caring or acariogenic component, in particular as a sweetener in tea, in particular instant teas, and / or in instant beverage powders.

The invention is further illustrated by the following figures and examples.

Figures 1 to 8 show telemetrically measured pH values ​​of different old interdental plaques in subjects during and 30 min. After rinsing with 15 ml of the tested inventive instant tea as well as during and 30 min. After rinsing with 15 ml of a 0.3 mol / l (10%) sucrose solution. (PC) = paraffin chewing, (sucrose) = sucrose, (id) = age of Interdentral-PIaque in days.

Figure 1 shows the influence of instant invention

Fennel tea without addition of urea to the pH in the oral cavity of a subject.

Figure 2 shows the influence of instant invention

Fennel tea without addition of urea to the pH in the oral cavity of a subject.

Figure 3 shows the influence of instant invention

Fennel tea with citrate as buffering additive on the pH in the oral cavity of a subject.

Figure 4 shows the influence of instant invention fennel tea with citrate as buffering additive on the pH in the oral cavity of a subject.

Figure 5 shows the influence of instant invention

Fennel tea with urea additive on the pH in the oral cavity of a subject.

Figure 6 shows the influence of instant invention

Fennel tea with urea additive on the pH in the oral cavity of a subject. Figure 7 shows the influence of instant invention

Green tea without buffering additives on the pH in the oral cavity of a subject.

Figure 8 shows the influence of instant invention

Green tea without buffering additives on the pH in the oral cavity of a subject.

Figure 9 shows the telemetric measured pH values ​​of different old interdental plaques of a subject during and 15 min. After rinsing with an inventive instant fennel tea with urea additive, during and 15 min. After rinsing with an inventive instant fennel tea with tri sodium citrate dihydrate additive and during and 30 min. after rinsing with 15 ml of a 0.3 mol / l (10%) sucrose solution. (PC) = paraffin chewing, (sucrose) = sucrose, (id) = age of interdental plaque in days.

.-10 shows the telemetrically measured pH values ​​of different old interdental plaques of subjects during and 15 minutes. After rinsing with an instant fennel tea invention without buffering additives, during and 15 minutes. After rinsing with an instant fennel tea according to the invention with with trisodium citrate dihydrate, and during the addition and 30 min., after rinsing with 15 ml of a 0.3 mol / l (10%) sucrose solution. (PC) = paraffin chewing, (sucrose) = Sucrose, (id) = age of Interdentalpiaque in days.

Example 1 Formulations of isomaltulose tea

1.1 Fruit

90.0% isomaltulose

8.0% flavorings (eg mango and passion fruit, raspberry,

Gooseberry, blueberry)

1, 0% malic acid

0.5% black tea extract (eg decaffeinated)

0.5% hibiscus extract

1.2 Fruit with urea

90.0% isomaltulose

8.0% flavorings (eg mango and passion fruit, raspberry, gooseberry, blueberry)

1, 0% malic acid

0.5% black tea extract (eg decaffeinated)

0.5% hibiscus extract

0.1% urea

1.3 Fencheltee

93.0% isomaltulose

7.0% fennel extract 1.4 Fencheltee with urea

93.0% 7.0% isomaltulose fennel extract

0.1% urea

1.5 Fencheltee with Natriumcirat

93.0% isomaltulose

7.0% fennel extract

0.5% sodium citrate

1.6 Herbal

96.0% isomaltulose

4.0% herbal blend

1.7 Green Tea

92.0% isomaltulose

8.0% green tea extract

1.8 Green Tea with urea

92.0% isomaltulose

8.0% green tea extract

0.02% urea 1.9 lemon tea

95.5% isomaltulose

1, 0% black tea extract (eg decaffeinated)

1, 5% citric acid

1, 0% + Aroma Juice Powder

1, 0% Vitamin C

Example 2 Influence of instant beverage powders according to the pH in the oral cavity

Using methods of plaque-pH telemetry, the influence of instant beverage powders invention was determined in the pH in the oral cavity in patients with removable dental prosthesis. The method allows to trace a possible acid neutralization by the oral fluid and by alkalizing product additions during the pH determination. The te- lemetrischen measurements therefore serve to clarify whether can be fermented in particular finished products in the oral environment and whether it therefore comes at a critical acidification of the plaque at a pH of 5.7 during or after drinking it. If this is not the case, the tested products can be considered as protective to teeth or tooth-friendly. If dietary acids lower the pH during the enjoyment of a test product under 5.7, is an evaluation in .mu.mol H⁺ x min / L performed to check a possible erosive damage to the tooth structure. If the critical value of 40 .mu.mol H⁺ x min / L is not exceeded during consumption, so a possible production of dental erosion can be excluded. If this value exceeded, the product can not be called toothfriendly despite the replacement of fermentable sugar by sugar substitutes because of the risk of triggering erosion on dental enamel.

The studies were performed in four patients. All subjects had a lower jaw telemetric prosthesis each having a built-in an interproximal miniature pH glass electrode. The test prostheses were cleaned and used, the subjects were instructed during the test period to maintain their normal eating habits, however, to refrain from any oral hygiene. Failure to remove the prostheses allowed an undisturbed plaque growth on the membrane surfaces of the interdental built electrodes. The pH tests were performed according to the method described by Imfeid (Imfeid, in: Proceedings of a Workshop on saliva-dental plaque and enamel surface interactions (Editor Frank and Leach), (1982), 143-156, IRL Press Ltd. London) ,

Particularly inventive instant fennel tea without buffering additives, instant fennel tea with urea additive, instant fennel tea were tested with trisodium citrate dihydrate additive and instant green tea without buffering additives. The tea samples were prepared as follows. Each 1, 5 g instant beverage powders were dissolved in 15 ml stirred warm water and kept in the refrigerator at 15 ° C until use. Tea samples with trisodium citrate dihydrate additive were prepared by mixing 1, 5 g of powder and 6 mg tri- citrate dihydrate in 15 ml of water. The influence of the prepared tea samples on the pH in the oral cavity was determined in accordance with test pattern A or B in accordance with the test pattern.

Test pattern A comprised 3-minute chewing of paraffin, a 4-minute rest period, a 15-minute control period to produce the baseline, a 2-minute rinse with 15 mL of a tea beverage according to the invention, a 30-minute control period, a 2-minute rinse with water, a 3-minute chewing of paraffin, a 4-minute rest period, a 2-minute rinse with 15 mL of a 0.3 mol / l sucrose solution, a 30-minute control period, a 2-minute rinse with water, a 3-minute chewing of paraffin and a 4-minute rest period. The results are shown in Figures 1 to 8. FIG.

Test pattern B comprised 3-minute chewing of paraffin, a 4-minute rest period, a 15-minute control period to produce the baseline, a 2-minute rinse with 15 mL of a first tea beverage according to the invention, a 15-minute control period, a 2-minute rinsing with water, a 3-minute chewing of paraffin, a 4-minute rest period, a 2-minute rinse with 15 mL of a second tea beverage according to the invention, a 15-minute control period, a 2-minute rinse with water, 3-minute chewing of paraffin, a 4-minute rest period, a 2-minute rinse with 15 mL of a 0.3 mol / l sucrose solution, a 30 minute control period, a 2-minute rinse with water, a 3-minute chewing of paraffin and a 4-minute rest period. The results are shown in Figures 9 and 10. FIG. The influence of the various tested inventive instant teas on the pH of the interdental plaque is shown in Table 1 below. The obtained by the chewing of paraffin pH values ​​agree with the determined in earlier studies pHs of the same subjects in line with the same PIaquealter and show specific physiological oral conditions of the subjects. The lowering of the pH after rinsing with 0.3 mol / L sucrose solution used as a positive control and shows the correct functioning of the measuring system and the plaque metabolism. The studies show that there is different acidification of the interdental spaces or the PIaques during and after rinsing with the respective inventive tea beverages. After enjoying the resulting sugar in the planning que fermentation acids below the critical pH threshold of 5.7 considerably and persistently.

The inventive instant Fenchelteegetränk without addition is borderline in the area tooth-preserving products. The fennel invention with urea additive is be classified as one toothfriendly. That is, the addition of urea causes a neutralization tion of fermentation acids. Even the fennel with tri- citrate dihydrate additive is classified as toothfriendly. That is, even a salt such as sodium citrate can neutralize the produced during the fermentation in the oral cavity acids.

The inventive instant green tea beverage without buffering additives is borderline classify in the field tooth-preserving products. Only with a determined curve, the pH fell briefly to 5.6. Table 1

Influence of inventive instant tea drinks on the telemetrically measured pH of Interdentalpiaque. The figures provided correspond to the lowest, during the control periods registered pHs OCE<img id="imgf000028_0001" he="33" wi="4" file="imgf000028_0001.tif" img-format="tif" img-content="drawing" orientation="landscape" inline="no" /> Subjects.

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90 90 OO

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