Thursday, November 14, 2019

Artificial flavoring in soft drinks

Nice flavor and aspect are necessary to make a food attractive and eating a pleasure. Flavors are volatile organic chemicals. Most have simple, well-characterized structures with a single functional group (i.e., a chemically reactive subunit) and a low molecular weight. Flavors can be categorized as artificial flavors, spices, and natural flavors.

The flavoring ingredients used in making soft drinks must be water soluble allowing them to completely disperse throughout the drink with no separation. Soft drink flavorings are specifically formulated to be used in soft drinks. The flavors for soft drinks include gingerale, sarsaparilla, root beer, birch beer, chocolate, cream, colas, cherry, wild cherry, lemon, strawberry, raspberry, orange, pineapple, grape, loganberry, apple, pear, peach, and others less widely distributed.

Artificial flavors are made of ingredients that appear chemically identical to naturally-occurring flavors, and can be combined with non-flavoring ingredients like emulsifiers, preservatives, and solvents. The FDA defines artificial flavor as “...any substance, the function of which is to impart flavor, which is not derived from” a plant or animal.

Example of artificial flavoring
There are two types of artificial vanilla flavorings, which always contain vanillin that is synthesized from cheap raw material such as guaiacol, eugenol or lignin, a natural polymer found in wood; and/or ethyl vanillin is added, which is another artificially produced vanilla compound that has three times the flavor strength of vanillin.

Artificial flavors make excellent tasting products and they are readily available, stable, safe for use in food, consistent in composition and cost effective.
Artificial flavoring in soft drinks
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