Brominated vegetable oil emulsions

475 parts by volume of the oil mix will comprise 320 parts citrus oil plus 155 parts weighting oil, giving a gravity of 1.030, equal to that of the finished beverage. 

Those of us fortunate enough to possess optical powers capable of distinguishing a variety of colours will appreciate the influence that this particular sensory dimension exercises on our judgement of matters important to our well-being, such as food and drink. The perception of colour influences a taster s reception of a drink, and as a consequence there is inevitably some controversy over the use of colourings in food and drink. 

One point of view states that colours, which possess no measurable nutritional value, can have no role in food or drink other than that of deceiving the consumer. To a certain extent this is true, but to appreciate the full value of 

When a soft drink is based in pail on fin it juices it may be necessary to restore the appearance of the juice concerned if its natural colours have been destroyed by heat processing, or to intensify these colours when the contribution from the juice is weaker than that normally associated with the effect the compounded drink is intended to convey. Colour adjustment may also be necessary to ensure uniformity of product and to olfset natural variations in colour tone and intensity associated with the juice type employed in the beverage formulation. 

Above all, colour is a major parameter in the assessment of quality, serving at the time of production to standardise the product. Colour deterioration can provide useful information on any quality changes during storage due to temperature fluctuations or microbial spoilage effects, for example. 

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