Colas

C8H10N4O2. An alkaloid occurring in tea, coffee and guarana, from which it may be prepared by extraction, It is also manufactured by the methylation of theobromine and by the condensation of cyanoacetic acid with urea. Crystallizes with H2O or anhydrous from organic solvents. M.p. (anhydrous) 235"C, sublimes at 176 C. Odourless, and with a very bitter taste. Caffeine acts as a stimulant and diuretic, and is a constituent of cola drinks, tea and coffee. 

In a recent paper, Lozano-Calero and colleagues describe a new method for the quantitative analysis of phosphorus in cola beverages. The method is based on the formation of an intensely blue-colored phosphomolybdate complex,... 

Two other commonly found sources of caffeine (16) are kola Cold) from the seeds of, for example. Cola nitida (Vent.) Schott and Engl., which contains 1—4% of the alkaloid, but Httie theophylline or theobromine, and cocoa (from the seeds of Theobroma cacao L.), which generally contains about 3% theobromine and significantiy less caffeine. 

Phosphoric Acid. The only inorganic acid used for food appkeations is phosphoric acid [7664-38-2] H PO, which is second only to citric acid in popularity. The primary use of phosphoric acid is in carbonated beverages, especially root beer and cola. It is also used for its leavening, emulsification, nutritive enhancement, water binding, and antimicrobial properties. Eood-grade phosphoric acid is produced by the furnace method. Elemental phosphoms is burned to yield phosphoms pentoxide which is then reacted with water to produce phosphoric acid (see Phosphoric acid and the phosphates) (12). 

V. Bal2ani and De Cola, eds., Supramolecular Chemistry, Kluwer, Dordrecht, 1992. 

Nuts have many uses, both industrial and domestic. For instance, the ivory nut, or tagua, is a source material for the manufacture of buttons and turnery articles. The kola nut supplies ingredients for popular cola beverages in the United States (see Carbonated beverages). StTychnos nux-vomica provides the important medicine and poison, strychnine. The areca or betel nut is chewed by the Indian and Malayan people as a narcotic a slice of the nut is placed in a leaf of the pepper plant Piper betle) together with a pinch of lime the mixture is an acrid, astringent narcotic that dyes the mouth red, blackens and destroys the teeth. The areca nut contains, among other alkaloids, arecoline, an active anthelminthic widely used in veterinary practice for the treatment of tapeworm infections. 

Sucralose is quite stable to heat over a wide range of pH. However, the pure white dry powder, when stored at high temperature, can discolor owing to release of small quantities of HCl. This can be remedied by blending it with maltodextrin (93) and other diluents. The commercial product can be a powder or a 25% concentrate in water, buffered at pH 4.4. The latter solution may be stored for up to one year at 40°C. At lower pH, there is minimal decomposition. For example, in a pH 3.0 cola carbonated soft drink stored at 40°C, there is less than 10% decomposition after six months. The degradation products are reported to be the respective chlorinated monosaccharides, 4-chloro-4-deoxy-galactose (13) and l,6-dichloro-l,6-dideoxy-fmctose (14) (94). 

Alitame (trade name Adame) is a water-soluble, crystalline powder of high sweetness potency (2000X, 10% sucrose solution sweetness equivalence). The sweet taste is clean, and the time—intensity profile is similar to that of aspartame. Because it is a stericaHy hindered amide rather than an ester, ahtame is expected to be more stable than aspartame. At pH 2 to 4, the half-life of aUtame in solution is reported to be twice that of aspartame. The main decomposition pathways (Fig. 6) include conversion to the unsweet P-aspartic isomer (17) and hydrolysis to aspartic acid and alanine amide (96). No cyclization to diketopiperazine or hydrolysis of the alanine amide bond has been reported. AUtame-sweetened beverages, particularly colas, that have a pH below 4.0 can develop an off-flavor which can be avoided or minimized by the addition of edetic acid (EDTA) [60-00-4] (97). 

Elavored carbonated beverages, or soft drinks, were developed by apothecaries and chemists in the early nineteenth century by the addition of flavored symps to fountain-dispensed carbonated water. The introduction of proprietary flavors began in the late 1880s. Charles H. Hires introduced his root beer extract in 1876, Vemors s Ginger Ale was marketed by James Vernor in 1880, R. S. La2enby perfected the formula for Dr. Pepper in 1885, and John S. Pemberton developed the formula for Coca-Cola in 1886. Brad s Drink was introduced in 1896 and was later renamed Pepsi-Cola in 1898. 

The soft drink industry is dominated by two key players. The Coca-Cola Company and Pepsico. These two companies produce eight of the ten top soft drink brands and comprise over 72% of the soft drink market in the United States (Figs. 2 and 3). 

Colas represent the largest segment of the U.S. soft drink market followed by lemon—lime brands. Pepper-type, juice-based, toot beer, and orange flavored soft drinks represent two to five percent of the total soft drink market (Fig. 4). Diet and caffeine-free categories represent the fastest growing segments of the market. 

Phosphoric Acid. This acid is the primary acidulant in cola beverages. Phosphoric acid is stronger than most organic acids and weaker than other mineral acids. The dibasic properties of phosphoric acid provide minor buffering capacity in the beverage. Food-grade phosphoric acid is commercially available in concentrations of 75%, 80%, and 85% and is one of the most economical acidulants. 

Preservatives. The carbonation and acid content ia cola and lemon—lime beverages usually act as adequate preservation against microbial growth. Benzoate or sorbate salts are often added to other beverages for protection (Table 2). 

Carbon dioxide concentrations vary depending on the beverage formulation. Cola and lemon—lime beverages normally contain more carbonation than berry flavored or other citms beverages. 

Caffeine. Caffeiae [58-08-2] CgH QN402, is usually added to cola beverages for its pleasantly bitter taste. Cola beverages not containing caffeiae are designated as caffeiae-free. 

Carbonated Beverage Quality Control Manual, Vol. II, Beverage QuaHty Control Department, Coca-Cola USA, Adanta, Ga., 1989. 

R. Steve Morrow Christine M. Quinn Coea-Cola USA... 

With the expiry of the basic ICI patents on poly(ethylene terephthalate) there was considerable development in terephthalate polymers in the early 1970s. More than a dozen companies introduced poly(butylene terephthalate) as an engineering plastics material whilst a polyether-ester thermoplastic rubber was introduced by Du Pont as Hytrel. Polyfethylene terephthalate) was also the basis of the glass-filled engineering polymer (Rynite) introduced by Du Pont in the late 1970s. Towards the end of the 1970s poly(ethylene terephthalate) was used for the manufacture of biaxially oriented bottles for beer, colas and other carbonated drinks, and this application has since become of major importance. Similar processes are now used for making wide-neck Jars. 

Colas, A., Silicones preparation et performances. Chim. Nouv., 8(30), 847-852 (1990). Clarson, S.J. and Semiyen, J.A., Siloxane Polymers, Polymer Science and Technology Series. PTR Prentice Hall, Englewood Cliffs, NJ, 1993. 

The first well-known LCA study was funded by Coca-Cola in 1969. Its purpose was to compare resource consumption and emissions associated with beverage containers. During the energy crisis, several studies were performed with an emphasis on energy. Before 1990, LCA studies dealt mainly with emissions and use of resources and were limited to technical systems. 

Maytenus spp. Chuchuara or chuchuhuasha from Peru contains an amorphous alkaloid which lowers body temperature and reduces blood pressure. (Raymond-Hamet and Colas, Bull. Acad. M d., 1935,114,139 Perrot, MUlat and Colas, Bull. Sci. Pharmacol., 1937, 44, 325.)... 

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