A THERMOGENIC TEA BEVERAGE COMPOSITION AND A PROCESS FOR MANUFACTURE THEREOF
Field of Invention
This invention relates to a thermogenic tea beverage composition and process
for manufacture thereof. The tea beverage composition of the present invention
is based upon green tea extract with a higher percentage of epigallocatechin
gallate (EGCG) which is known to help in burning of more body fat and is
therefore of vast economic significance for its application in management of
lifestyle problems like obesity. The beverage based on the tea composition of
the present invention is palatable due to incorporation of fruit pulps and
flavours and can be safely consumed over long periods without any side effects.
The tea beverage composition has also an additional nutritional value due to
incorporation of the optimal quantity of soluble dietary fiber in the form of
fructo oligosaccharide
Prior Art
Obesity is a global phenomenon. There is a significant increase of population
world over becoming overweight due to busy life styles with hardly any time for
physical activities necessary for calorie burning. Obesity is generally assessed
by the statistical parameter of Body Mass Index (BMI) which is determined by
dividing the body weight of a person by the square of his height and is
measured in units kg/m2. A person having BMI less than 18.5 is considered to
be underweight, a person having BMI between 18.5 and 25 is considered to
have optimal weight whereas a person having BMI higher than 25 is considered
to be overweight. In USA and Europe, more than 40% of the adult population is
overweight with Body Mass index (BMI) higher than 25. In India, the
percentage of overweight persons is also significant and is on the rise.

Overweight is generally managed either by nutritional approach or by
therapeutic approach or by the combination of the two approaches, along with
controlled diet and exercise. The nutritional approach involves controlling the
intake of calories or intake of diet containing thermogenic substances like
Epigallocatechin gallate (EGCG) which is known to help in fat burning in the
body. Intake of calories is controlled by reducing the intake of foods or
substituting high calories food with low calorie food such as indigestible fat
substitutes, and saturated triglycerides which are difficult to assimilate or
dietary fibres which cannot be assimilated. The therapeutic approach may be by
using anorexigenic substances which cause loss of appetite. However, such
products can be taken for limited durations only, due to possible adverse side
effects, if taken over a long period. An alternative therapeutic approach may be
to reduce the assimilation of the dietary lipids by reducing the activity of
digestive enzymes concerned or by modifying the properties of the interfaces
transporting the lipid molecules, emulsions, vesicles or micelles.
Tea leaves come from the plant Camellia sinensis. For manufacture of green
tea, tea leaves are not allowed to get oxidised, whereas for manufacture of
black tea, tea leaves are oxidized whereby polyphenol in tea leaves are oxidized
by the latent enzymes within the leaf to produce coloured polymeric materials
which are responsible for the black colour of the black tea and the infusions
made therefrom. Leaves of green tea contain upto 36% polyphenols notable
amongst which are catechins such as epicatechin (EC), epigallocatechin gallate
(EGCG), epigallocatechin (EGC) and epicatechin gallate (ECG). Amongst these,
the EGCG is the major constituent and is known to be an effective thermogenic
substance, besides having other beneficial uses.

Various chemical substances have been known to stimulate thermogenesis i.e.
help in fat burning such as nicotine, ephedrine, caffeine, aspirin, etc. but these
have the drawback that the doses required for managing obesity extend to
several months which cause considerable side effects. Green tea, therefore has
an advantage over these chemical substances. While green tea contains EGCG,
but the, the present invention provides a green tea based tea beverage
composition with enhanced and higher effective level of EGCG to more than
50%, which has therefore, a significant thermogenic or calorie burning
properties.
US patent No. 6,814,986 reports of a composition and US Patent No. 6,830,765
reports the method of managing obesity using that composition wherein the
composition reported in these patents comprises an extract of green tea
containing 20% to 50% by mass of catechols and 5 to 10% by mass of
caffeine, the ratio of concentration of catechols to the concentration of caffeine
in the said extract being between 2 and 10.
A drawback of the above composition is that the product reported in the above
cited patents is an alcoholic green tea extract in powder form for oral
administration as such and is not in the form of a tea composition which can be
constituted as a palatable tea beverage.
US patent No. 6,277,396 reports of dietary supplement containing a
thermogenic substance and an adrenal support system. Thermogenic substance
is said to be selected from a group consisting of caffeine, catechins, MaHuang,
ephedrine, synephrine, norephedrine, psuedoephedrine and white willow and
extracts thereof and mixtures thereof. In one embodiment, the thermogenic

substance is green tea extract.The adrenal support substance is selected from a
group consisting Ashwagandha, ginseng, cordyceps, etc.
A drawback of the above composition is that the product reported in the above
patent is a green tea extract with other chemical compounds, in the form of a
powder for oral administration, as a therapeutic product as such and is not in
the form of a tea composition which can be constituted as a beverage.
Objects of the Present Invention
An object of the present invention is to provide a tea beverage composition
which can be constituted as a palatable beverage.,whereas, known art report a
green tea extract in powder form (which is bitter in taste) for oral
administration as such and are neither intended nor suitable for constituting a
palatable beverage therefrom.
Another object of the present invention is to provide a tea beverage
composition and a process for manufacture thereof wherein the composition
contains a green tea extract containing higher concentration of epigallocatechin
gallate (EGCG) thereby making the composition as relatively more effective in
fat burning for the management of obesity.
Still another object of the present invention is to provide a tea beverage
composition and a process for manufacture thereof wherein the composition
incorporates fruit pulps and combination of flavours including vanilla which
considerably reduce the slight bitterness of the beverage prepared from the
composition which is caused by the higher percentage of EGCG thereby make
the beverage as palatable.

Yet another object of the present invention is to provide a tea beverage
composition and a process for manufacture thereof wherein the composition is
shelf stable with a shelf life of 6 to 9 months.
Further object of the present invention is to provide a tea beverage composition
and a process for manufacture thereof wherein one cup (1.8g) of the beverage
based on the tea composition of the present invention contains 65 to 75mg of
EGCG as compared to 35 to 50mg of EGCG from similar amount of regular tea
and thus the EGCG per cup is enhanced by minimum of 50% to average 75%
over the regular tea brew cup.
Still further object of the present invention is to provide a tea beverage
compositon with enhanced level of catechin without affecting the characteristics
of tea beverage such as tea texture, tea bulk density, tea flavour. The product
use remains unchanged like a green tea beverage.
Even further object of the present invention is to provide tea beverage a
wherein tea beverage composition includes a soluble dietary fiber, in the form
of Fructo Oligosaccharide,which has an additional nutritional value through tea
beverage, prepared from the tea composition of the present invention.
Another object of the present invention is to provide a tea beverage and a
method to manufacture thereof, wherein the Epigallocatechin gallate enhanced
extract is obtained from tea leaves through aqueous extraction, and also EGCG
is the major component naturally present in green tea
Other objects and advantages would be evident from the description and the
illustrative examples which follow.

Statement of Invention
According to this invention there is provided A thermogenic tea beverage
composition comprising :
(a) green tea extract in quantity 2 to 8 % by weight of the product,
wherein the said green tea extract has 40 to 90%
Epigallocatechin gallate (EGCG);
(b) Fructo-oligosaccharide in quantity 2 to 6 % by weight of the
product;
(c) Fruit pulp/concentrate in quantity 2 to 15% by weight of the
product;
(d) Regular tea in quantity of 60 to 93% by weight of the product;
and
(e) Flavours in quantity 0.002 to 5 % by weight of the product.
According to this invention the process for manufacture of thermogenic tea
composition comprises the steps of:
a) preparation of homogenized green tea extract by mixing thoroughly
green tea extract powder with water at temperature in the range of 25
to 45 degree C wherein green tea extract taken has 40 to 90%
Epigallocatechin gallate (EGCG) and green tea extract is taken in
quantity in the range of 2 to 8% by weight and the green extract and
water are mixed in the ratio in the range of 1:1 to 1:5;

b) preparation of a solution of fructo-oligosaccharide in water by taking
fructo-oligosaccharide and water in the ratio of 1:1.5 by weight and
heating to a temperature of 50 to 60°C
c) addition of fructo-oligosaccharide obtained by step (b) to the
homogenized green tea solution obtained by step(a) taking fructo-
oligosaccharide solution in quantity 2 to 4 % by weight and heating to
temperature in the range of 40 to 50 degree C above wherein fructo-
oligosaccharide solution is a taken in quantity 2 to 6 % by weight of the
product;
d) preparation of active solution by addition of 2 to 15% by weight of fruit
pulp/concentrate to the green tea solution with fructo-oligosaccharide as
obtained by step (c) above followed by the addition of required quantity
of water to enhance the flowability of the solution with 30-50% solid;
e) spraying of the active solution obtained by step (d) above over the
regular tea wherein the said regular tea is taken in the range of 60 to
93% by weight;
f) drying the tea composition as obtained above by step (e) to a moisture
level less than 5% in a fluidized bed drier thereby obtaining dried
concentrate;
g) blending of dried concentrate obtained by step (f) with regular tea in the
ratio of 1:2 to 1:3; and
h) blending further the blend obtained by step (g) with flavours taken in
quantity in the range of 0.002 to 5.% by weight which includes vanilla
flavour in the range of 0.01 to 0.7% by weight.

The thermogenic tea beverage composition of the present invention is based on
green tea extract in powder form containing higher concentration of EGCG in
the range of 40 to 90%. The composition is therefore relatively more effective
in fat burning for the management of obesity. At the same time, the beverage
based on the tea composition of the present invention is not bitter and is
palatable despite higher percentage of EGCG. The tea beverage composition of
the present invention incorporates a soluble dietary fibre in optimal quantity in
the form of fructo-oligosaccharides due to which the tea beverage prepared
from the compostion of the present invention has an additional nutritional
value. Besides, the tea beverage composition of the present invention
incorporates fruit pulp/concentrate which make the beverage prepared
therefrom as palatable. The tea beverage composition of the present invention
would be, therefore, more effective in management of obesity as the beverage
prepared from the composition of the present invention can be consumed by an
overweight person over a longer duration without any side effects.
Description of the Process of the present Invention
According to this invention, the thermogenic tea beverage composition is
manufactured by the process comprising the steps of:
A. Preparation of Green Tea Concentrate
The green tea concentrate is prepared by the process comprising the following
steps:
(a) Preparation of homogenized Green tea extract
Green tea extract in powder form having percentage of EGCG in the range
of 40-90%, taken in quantity 2-8% by weight, more preferably 5 to 7% by

weight is mixed with water maintained between 25-45° C taking green tea
extract and water in the ratio in the range from 1:1 to 1:5. The mixture thus
formed is thoroughly mixed and homogenized using a high shear mixer till
there are no lumps. The temperature is maintained between 25-45° C.
(b) Addition of Fructo-Oligosaccharide
Fructo-oligosaccharide, in liquid form, taken in quantity 2 to 6% by
weight, preferably 2 to 4 % by weight more preferably 2.1 to 3.5% by
weight, is heated till 40-50 degree C and added to the green tea solution
obtained as above by step (a). Any higher percentages of Fructo-
oligosaccharide beyond 6% may have adverse effect on health such as it
may have a laxative effect. Lower percentage less than 2% of Fructo-
oligosaccharide, will not be effective.
Alternately Fructo-oligosaccharide may be taken in powder form and its
liquid solution is formed by mixing such powder with water, taking powder
and water in the ratio of 1:1.5 by weight. The mixture of Fructo-
oligosaccharide and water thus formed is heated to 50 to 60° C and mixed
thoroughly followed by addition of the same after cooling to 40-45° C to the
green tea solution obtained as above by step (a).
(c) Preparation of active solution by addition of fruit
pulp/concentrate
To the solution of Fructo-oligosaccharide and green tea extract obtained as
above by step (b), a fruit pulp/concentrate taken in quantity 2 to 15% by
weight, preferably 2.5 to 6% by weight is added. The fruit pulp/concentrate
may preferably be taken of mango or peach. To the solution thus obtained,

water in required quantity is added to increase the flowability, with solid
content 30-50% of the solution, obtaining thereby an active solution.
(d) Spraying of the Active Solution over Regular Tea
The active solution obtained as above by step (c), is sprayed over regular
tea , which may be green tea or black tea or oolong tea or any combination
thereof. The regular tea leaves are taken in quantity so that these constitute
60 to 93% , preferably 82 to 91% more preferably 89 to 91% by weight of
the final product. The sprayed tea leaves are mixed thoroughly, using a
mixer so as to achieve uniformity. The product thus obtained is dried till
moisture is less than 5% and would be hereinafter referred to as green tea
concentrate.
B. Blending of Concentrate with Regular Tea and Flavours
(e) Blending Concentrate with Regular Tea
The dried green tea concentrate obtained by step (d) above is blended with
regular tea taking dried tea concentrate and regular tea in the ratio in the
range of 1:2 to 1:3
(0 Blending with Flavours
The blend thus obtained as above by step(e) is further blended with
encapsulated flavours or liquid flavors taken in quantity in the range of
0.002 % to 5% by weight of the product, thereby obtained the desired
thermogenic tea composition The flavours used may preferably include
mango and vanilla flavours.

Working Example
The invention is illustrated with a working example which is intended to be
an illustrative example to illustrate the working of the invention and is not
intended to be taken restrictively to imply any limitation on the scope of the
present invention.
Example
20 Kg of green tea extract @ 50% EGCG is mixed with 40 Kg of water and
mixed thoroughly at a temperature of 30°C. 10.7 Kg of Fructo
Oligosaccharide is separately mixed with 12 Kg of water and the mixture is
heated to 60°C. The heated mixture of Fructo Oligosaccharide in water thus
formed is mixed with the green tea solution and temperature maintained
around 45°C. To the resultant solution, 10.7 Kg of mango pulp is added. The
active solution thus obtained is sprayed over 71Kg of the regular green tea
, obtaining thereby a concentrate. This concentrate is dried to a moisture
level below 5% in the fluidized bed drier between 80-95 deg C. The 15Kg of
the dried concentrate thus obtained is mixed with 34Kg of green tea . To
this blend, 0.85Kg of Mango flavour and 0.7Kg of Vanilla flavours are ,
obtaining the desired thermogenic tea composition,
It is to be understood that the thermogenic tea composition of the present
invention and process for manufacture thereof is susceptible to
modifications, equivalent changes and adaptations by those skilled in the
art. Such modifications, equivalent or minor process parameter changes and
adaptations embodying the principles and features of the present invention
are intended to be within the scope of the present invention which is further
set forth under the following claims:

We claim:
1. A thermogenic tea beverage composition comprising :
a) green tea extract in quantity 2 to 8 % by weight of the product, wherein
the said green tea extract has 40 to 90% Epigallocatechin Gallate
(EGCG);
b) Fructo-oligosaccharide in quantity 2 to 6 % by weight of the product;
c) Fruit pulp/concentrate in quantity 2 to 15% by weight of the product;
d) Regular tea in quantity of 60 to 93% by weight of the product; and
e) Flavours in quantity 0.002 to 5 % by weight of the product.

2. A composition as claimed in claim 1 wherein green tea extract is taken in
quantity 5 to 7%
3. A composition as claimed in claim 1 wherein fructo-oligosaccharide is
taken in quantity 2.1 to 4.0% by weight of the product.
4. A composition as claimed in claim 1 wherein fruit pulp/concentrate is
taken in quantity 2.0 to 6% by weight of the product.
5. A composition as claimed in claim 1 wherein the fruit pulp/concentrate
taken is like mango and peach.
6. A composition as claimed in claim 1 wherein regular tea for spraying
thereupon of the said active solution is green tea, black tea or oolong tea or
any combination there of

7. A composition as claimed in claim 1 wherein regular tea is taken in
quantity 89 to 91% by weight of the product.
8. A composition as claimed in claim 1 wherein the said flavours include
vanilla flavour in quantity 0 0.09 to 1.5% by weight of the product.
9. A thermogenic tea beverage composition as substantially herein
described and illustrated.
10. A process for manufacture of thermogenic tea beverage composition
comprising the steps of:

a) preparation of homogenized green tea extract by mixing thoroughly
green tea extract powder with water at temperature in the range of 25
to 45 degree C wherein green tea extract taken has 40 to 90%
Epigallocatechin gallate (EGCG) and green tea extract is taken in
quantity in the range of 2 to 8% by weight and the green extract and
water are mixed in the ratio in the range of 1:1 to 1:5;
b) preparation of a solution of fructo-oligosaccharide in water by taking
fructo-oligosaccharide and water in the ratio of 1:1.5 by weight and
heating to a temperature of 50 to 60°C;
c) addition of fructo-oligosaccharide obtained by step (b) to the
homogenized green tea solution obtained by step(a) taking fructo-
oligosaccharide solution in quantity 2 to 4 % by weight and heating to
temperature in the range of 40 to 50 degree C above wherein fructo-
oligosaccharide solution is a taken in quantity 2 to 6 % by weight of the
product;

d) preparation of active solution by addition of 2 to 15% by weight of fruit
pulp/concentrate to the green tea solution with fructo-oligosaccharide as
obtained by step (c) above followed by the addition of required quantity
of water to enhance the flowability of the solution with 30-50% solid;
e) spraying of the active solution obtained by step (d) above over the
regular tea wherein the said regular tea is taken in the range of 60 to
93% by weight;
f) drying the tea composition as obtained above by step (e) to a moisture
level less than 5% in a fluidized bed drier thereby obtaining dried
concentrate;
g) blending of dried concentrate obtained by step (f) with regular tea in the
ratio of 1:2 to 1:3; and
h) blending further the blend obtained by step (g) with flavours taken in
quantity in the range of 0.002 to 5.% by weight which includes vanilla
flavour in the range of 0.01 to 0.7% by weight.
11. A process as claimed in claim 10 wherein the green tea extract is taken in
quantity in the range of 5 to 7% by weight..
12. A process as claimed in claim 10 wherein fructo-oligosaccharide solution is
taken in quantity 2.5 to 4 % by weight.
13. A process as claimed in claim 10 wherein fruit pulp/concentrate is taken in
quantity 2.5 to 6% by weight.
14. A process as claimed in claim 10 wherein the fruit pulp/concentrate is like
mango and peach.

15. A process as claimed in claim 10 wherein the wet mixture is dried at a
temperature between 80-95 deg C in a fluidized bed drier.
16. A process as claimed in claim 10 wherein the regular tea is taken in
quantity in the range 89 to 91% by weight.
17. A process as claimed in claim 10 wherein flavours are taken in quantity
0.002 to 3.0% by weight.
18. A process as claimed in claim 10 wherein the flavors taken are liquid flavors
and encapsulated flavors
19. A process as claimed in claim 10 wherein the vanilla flavour is taken in
quantity in the range of 0.03 to 0.05 % by weight.
20. A process as claimed in claim 10 wherein regular tea is green tea or black
tea or oolong tea, or any combination thereof.
21. A process for preparation of tea beverage composition as herein
substantially described and illustrated.

This invention provides a thermogenic tea composition which can be brewed into a palatable beverage with characteristics like any regular tea such as texture, flavour and tea bulk density. The thermogenic tea beverage composition of the present invention incorporates green tea extract in powder
form with enhanced concentration of epigallocatechin gallate (EGCG) in the range of 40 to 90%; a soluble dietary fiber in optimal quantity, in the form of fructo-oligosaccharides to enhance nutritional value of the beverage prepared therefrom; fruit pulp/concentrate and flavours including vanilla flavour in particular, which make tea beverage prepared therefrom as palatable. The tea beverage composition of the present invention, is therefore, more effective in management of obesity as it incorporates higher effective concentration of fat or calorie burning substance namely EGCG and the beverage prepared from the composition of the present invention can be consumed like a regular tea beverage by an overweight person over a longer duration without any side effects.