The Science Behind NeoFoods’ Shelf-Stable Assam Milk Tea

In the bustling ready-to-drink tea market, one classic stands out for its robust character and creamy comfort:Assam milk tea. Known for its malty richness and smooth dairy balance, this beverage has won consumer loyalty across markets. At Neofoods, we've engineered a complete product solution that brings the authentic taste of Assam tea leaves together with advanced stabilization technology—enabling manufacturers to deliver a consistent, high-quality milk tea that remains stable at room temperature for up to six months.

Why Our Assam Milk Tea Stands Out

We start with a clear understanding of what makes milk tea memorable: depth of flavor, creamy mouthfeel, and visual appeal. Traditional formulations often face challenges such as oil separation, sedimentation, and flavor loss during processing. Our approach tackles these issues head-on with:

●Dual-Phase Tea System: Combining Assam tea leaves (0.30%) and Assam tea powder (0.25%) for layered aroma and efficiency.

●Optimized Stabilizer Blend: A precision ratio of mono- and di-glycerol fatty acid esters and sucrose fatty acid esters to prevent oil floating and sedimentation.

●UHT + Aseptic Filling: Commercial sterility without compromising the tea's nuanced profile.

Inside the Process: Precision from Weighing to Sealing

Our method integrates thermal management, emulsification science, and extraction control to safeguard product integrity.

1. Weighing & Preparation

●Tea Components: Assam tea leaves + Assam tea powder

●Dairy Base: Whole milk powder (2.50%)

●Sweetener & Functional Ingredients: Sugar (5.80%), sodium citrate, sodium ascorbate

●Stabilizer System: Pre-mixed blend with sodium hexametaphosphate

2. Multi-Stream Hydration & Shearing

●Stabilizer-Sugar Solution: Dry-mixed sugar, stabilizer, and sodium hexametaphosphate added to 75°C water under high-shear mixing (10 minutes).

●Milk Solution: Milk powder dissolved at 60°C with gentle stirring (30 minutes).

●Tea Extraction: Tea leaves and powder steeped in 90°C water (10 minutes), then filtered.

3. Blending & Homogenization

●Tea solution is incorporated into the milk-stabilizer base.

●Flavor is added last to preserve volatile aromatics.

●Volume is adjusted to precise batch specifications.

●Two-Stage Homogenization:

 •65–70°C pre-heating

 •Low pressure: 50 bar → disperses fat globules

 •High pressure: 250 bar → ensures long-term emulsion stability

4. Sterilization & Aseptic Filling

●UHT Treatment: 138°C for 10 seconds → ensures safety and shelf stability.

●Instant Cooling: Brought down to 20–25°C.

●Aseptic Bottling: Packaged in an ISO Class 5 environment.

Ingredient Intelligence: Building Stability and Flavor

Ingredient Role & Impact

●Assam Tea Leaves Provides authentic maltiness and depth

●Assam Tea Powder Enhances production efficiency and aromatic intensity

●Stabilizer Blend Prevents oil separation and sedimentation; improves mouthfeel

●Sodium Ascorbate Protects against oxidative flavor loss

The Neofoods Advantage: More Than a Recipe

We provide end-to-end solutions tailored for scalable, quality-focused production:

✅ Supply Chain Integration

Direct sourcing of authentic Assam tea powder for consistent quality and cost control.

✅ Stabilizer Expertise

Custom emulsifier blends that eliminate the need for single-additive testing.

✅ Flavor Matching

Tailored flavor solutions to compensate for high-temperature processing.

✅ Shelf-Life Assurance

Six-month stability at room temperature, reducing cold-chain dependencies.

A Solution for Modern Manufacturers

Whether you are a beverage brand seeking to launch a new SKU or an existing producer aiming to optimize costs and quality, Neofoods' Assam milk tea system offers:

●Faster Production Times: Pre-mixed stabilizers and tea powders cut processing steps.

●Improved Consistency: No batch variation or stability failures.

●Cleaner Label Positioning: No artificial flavors or unnecessary additives.

 Contact our team: support@neofoods.world

Explore our capabilities: Assam Milk Tea-Neofoods