Soft drinks, emulsion

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. 

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. 

Because they lack the phenolic hydrogen, esters are more stable than free vitamers, but they are not antioxidants in vitro. Tocopheryl esters hydrolyze slowly under, eg., acidic aqueous systems, thus providing antioxidant activity for emulsions, soft drinks and some dairy products (Schuler, 1990). 

The soft drink circle should be read from inner to outer circle. First of all, the world of soft drinks can be categorised into clear and cloudy products, as further described in 5.2.1.1 and 5.2.1.2. In these chapters, more information can be found on important raw materials, like juices, extracts and emulsions. Within these main categories of soft drinks, it is also important to differentiate between juice specialities, flavours, source of extracts and the principal bases of emulsions. 

One smart and economically efficient way to obtain highly turbid beverages is the use of emulsions [11], In the following, the maimer in which emulsions provide optically perfect soft drinks is explained. The turbidity comes from homogeneously dispersed oil droplets in the beverage, which scatter and reflect light. To explain the physical stability a look at Stokes law will help ... 

The equation shows that the most interesting parameters for the stabilisation of emulsions are the difference in relative density of oil droplet to soft drink medium (Fig. 5.32) and the radius of the individual oil droplets (Fig. 5.33). The dynamic viscosity is of lesser importance as soft drinks are usually of low viscosity and nobody wants to drink products that are thickened like pudding. 

Shachman, M., Flavour emulsions for carbonated soft drinks. Food Review 27(12) 17, 19 (2000)... 

Altogether, Ostwald ripening is rarely a problem in food emulsions, apart from soft drinks containing essential oils. 

Emulsions (O/W) Milk, ice cream, creams, coffee creamers, cream liqueurs, soft drink syrups, mayonnaise, sauces (e.g. hollandaise, bearnaise), sausages, whippable toppings, some salad dressings, some fruit drinks... 

Uses Thickener, stabilizer, emulsifier in foods, soft drinks, cake mixes, glazes, confectionery protective colloid emulsifier for waxes, fats, and oils stabilizer, emulsifier, binderfor beverages, pharmaceuticals, coating and barrier applies. substitute for acacia consistency agent for troches and emulsions... 

Uses Antimicrobial, preservative in foods (fruit, preserves, soft drinks, pharmaceuticals, cosmetics biocide for latexes and emulsions dental anesthetics preservative in food-pkg. adhesives... 

These are made by adding bromine to the unsaturated fatty acid component of the vegetable oil. The major use of bromi-nated vegetable oils is the production of stable flavor emulsions for use in citrus-flavored soft drinks. They are considered a food additive, and the Food and Drug Administration (FDA) allows citrus and other fruit-flavored beverages to contain only 15 parts per million (ppm). 

Uses Food additive emulsifer in soft drinks film-former in confections emulsion stabilizer in flavors vise, builder and film-former in lithography Features Low bacteria count low vise. 

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