Root beer

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). 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

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. 

By far the greatest consumption of pure aqueous phosphoric acid is in the preparation of various salts for use in the food, detergent and tooth-paste industries (p. 524). When highly diluted the free acid is non-toxic and devoid of odour, and is extensively used to impart the sour or tart taste to many soft drinks ( carbonated beverages ) such as the various colas ( 0,05% H3PO4, pH 2,3), root beers ( 0.01% H3PO4, pH 5,0), and sarsaparilla ( 0.01% H3PO4, pH 4.5). 

This reaction is used to prepare high-purity phosphoric acid and salts of that acid for use in food products. Phosphoric acid, H O is added in small amounts to soft drinks to give them a tart taste. It is present to the extent of about 0.05 mass percent in colas, 0.01 mass percent in root beers. 

Figure 7. Five-gallon, high density polyethylene bottle as used and as shipped and stored, in a corrugated carton. Used for shipping various flavor concentrates, such as grape, orange, and root beer.

Wintergreen is used as a flavoring in foods, beverages, drugs, and candies. It is also used as a perfume in root beer, and as an ultraviolet light absorber in cosmetics. 

G.4 Identify the following mixtures as homogeneous or heterogeneous, and suggest a technique for separating their components (a) gasoline and sea water (b) root beer ... 

The complexity of the mixtures made it impossible to define the chemical composition so the commercial preparations were divided into four groups (Table 8.2) on the basis of a series of sophisticated chemical assay procedures. Caramel colorants must be compatible with the food products in which they are used, which usually means the absence of flocculation and precipitation in the food. These undesirable effects result from charged macromolecular components of caramel which react with the food. Hence the net ionic charge of the caramel macromolecules at the pH of the intended food product is the prime determinant of compatibility. Caramel colorants are used in a variety of foods (Table 8.2) but over 80% of the caramel produced in the US is used to color soft drinks particularly colas and root beers. 

Used in the manufacture of piperonal used to modify oriental perfumes used to strengthen soap perfumes used in small quantities, together with methyl salicylate, in root beer and sarsaparilla flavours also used as a pesticide. 

Tastes are also acquired over a period of time. For example. When many North Americans first taste cola drinks or coffee as children or youlhs, the tastes may be repugnant, but over a period of lime these tastes become personal favorites, or they may be shunned fora lifetime. Similarly, many Europeans upon their first exposure to the taste of popular American cola beverages, peanut butter, root beer, and so on. react negatively and may never acquire a real taste for such products. Likewise, flavors such as cassis-or black-curreni-flavorcd drinks, which are popular in many European countries, have nut enjoyed acceptance in North America. 

Folklore The French name for this herb is Pissenlit , which is self-explanatory. The herb is regarded as a good diuretic to help purify the system by removing toxins. For some time now the roots have been roasted and then extracted to make a caffeine-free dandelion coffee. Dandelion has also been used in root beers and soft drinks such as Dandelion and Burdock (Bown, 2003 British Herbal Medicine Association, 1983 Gruenwald et al, 2002 Hutchens, 1973 Shealy, 1998 Tierra, 1998). 

Folklore Although there are steroidal compounds present in sarsaparilla, the rumoured presence of testosterone, which made it of interest to body-builders, has not been substantiated. The root has been used in soft drinks and root beers. Sarsaparilla was introduced into Europe following the Spanish colonization of South America. It was regarded as a cure-all and was established in pharmacopoeias until the early twentieth century (Bown, 2003 British Herbal Medicine Association, 1983 Giuenwald et al, 2002 Tierra, 1998). 

Main actives Valepotriates (0.5-2.0%), volatile oil (0.2-1.0%) and valeric acid (0.1-0.9%). Benefits Valerian has been used as a daytime sedative to reduce anxiety and stress and it has been demonstrated to reduce the time it takes to fall asleep. Valerian root extracts and volatile oils are used as components in the flavour industry, especially in alcoholic beverages such as beers and liqueurs and in soft drinks such as root beers. They have also been used in tobacco flavours. 

Oils may contain toxic compounds. For example, Myristicin is the compound that flavors nutmeg and mace it is also found in black pepper and carrot, parsley, and celery seeds. Used in culinary quantities, myristicin is only a flavoring. In massive doses, it causes hallucination. Thujone, the anise-flavored oil in wormwood, caused an epidemic of brain disease in drinkers addicted to the now-banned liquor absinthe. Sassafras contains a toxic oil similar to thujone, which is why it is no longer used to make root beer. Very high doses of menthol, from peppermint, may cause dangerous irregularities in the heart s rhythm (Weiss, 1997)... 

Coke, wine, beer, orange juice, tomato juice, root beer, and apple juice Cysteamine (0.75 g) was added directly to 250 ml of each of these samples. 

When Joe took the family to outdoor movies, they made their own popcorn and root-beer to take along. During the last few years, the family were making their own wine, red and white, from scratch. Joe even made labels—Vino Karabini. It wasn t bad, writes his daughter Fran. 

Oil of sassafras Sassafras alhidum]. About 25,000 pounds produced annually in homemade stills from Maine to Florida and in the hills of Kentucky and the rolling country of Ohio . The oil goes into root-beer, sarsaparilla, candies, chewing gums, mouthwashes, toothpastes, soaps and perfumes. Source Fulling 1948... 

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