Clouding soft drinks

We have already referred to the use of stabilisers in the production of water-dispersible flavourings and/or emulsion based cloudifying systems. Such additives, as well as contributing to stability, are also used, where appropriate, in soft drink formulations to impart stability to natural clouds, for example, dispersions of fruit solids, and to improve mouthfeel characteristics by increasing the viscosity of the dr ink. 

Protein-fortified soft drinks have been developed and marketed but there are no mainstream brands currently successful in the world. Generally the protein source used is dairy based usually whey or skimmed milk. Great care must be taken to prevent precipitation as the protein is acidified through its isoelectric point to a microbiologically safe pH and it is necessary to use stabilisers for long-term cloud stability. 

The fat content of soft drinks is negligible and any present will derive from essential oils added as constituents of flavourings, citrus comminutes or clouding emulsions. 

Products and Uses Additive in soft drinks (fruit flavored). Also used as beverage stabilizer, flavoring agent, emulsifier, and clouding agent. 

As one can see, SAIB is a very versatile compound for use in coatings. Its versatility extends into several other fields. It is used as an additive in plastics extrusion to obtain improved milling properties and increased surface hardness ( ). A special grade of this ester is used in meuiy countries as a soft drink modifier for flavoring-oil suspension and clouding purposes ). It is also reported to be used as an ingredient in explosives, adhesives, polishes, cosmetics, photographic film (10), emd perfumes. 

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