A wide range of textures and technical functions can be achieved by hydrocolloids (gums) in food products. Hot and cold-water-soluble hydrocolloids are available, which can for example thicken and gel cold, whilst some thicken and gel on heating and cooling. Others dissolve cold and gel on heating (e.g. Hypromelose and cellulose gel – rather like …
Keeping Quality Chemical Preservatives in soft drinks Dr Mark Wareing discussing the use of chemical preservatives in soft drinks Microbial growth in soft drinks can produce off-flavours and odours, clouding and ‘inflation’ of flexible packaging from carbon dioxide released by fermentation. In the worst case, customer health could be affected. Preservatives can inhibit the growth …
Soft Drink Sweeteners The introduction of a sugar taxes as well as health concerns, have led to manufacturers reformulating their soft drinks to less than 5% sugar or ‘no added sugar’ versions. If a low level of sugar is included, it makes sense to use one which provides maximum sweetness – such as fructose. It …