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These beverages are generally sweetened, flavoured, acidified, coloured, carbonated and sometimes chemically preserved.
Ingredients
Sugar: This is mostly sucrose, which is made into syrup. The finished beverage will contain about 8 to 14 % sugar. The sugar gives sweetness and calories and body to the drink.
Flavourings: These come in the forms of synthetic flavour compounds, natural flavour extracts and fruit juice concentrates. The flavours must be stable under the acid
ic conditions of the beverage and on exposure to light for a year or more. Colours: Natural fruit extracts, synthetic colours, particularly the certified coal tar colours are used. Caramel from burned sugar, a non-synthetic colour is also commonly used.
Acid: Carbon dioxide in solution contributes to acidity but this is supplemented with additional acid in most carbonated drinks. The main reason for acidification is to enhance the beverage flavours. The principal acids used are phosphoric, citric, fumaric, tartaric and malic acids.
Water: This may be present to the extent of 92%.
Carbon dioxide: The carbon dioxide enhances flavour, contributes acidic preservative action, produces the tingling effect on the tongue and gives the sparkling effervescent appearance to the beverage.
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