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Applications > Beverages > CARBONATED
BEVERAGES
Carbonated
beverages
| Ingredient
Functionality |
Ingredient
and Benefits |
| Acidulants |
| |
Citric
Acid is a natural acidulant that
gives a pleasant acid note.
 Other
less commonly used acidulants are summarised
in the Acidulants section. |
| Antioxidants |
| |
Ascorbic
acid can be used to prevent discolouration
in beverages containing fruit. |
| Colours |
| |
HWA offers
a comprehensive range of natural and
artificial colours for use in all food
and beverage applications.
Our suppliers, DD
Williamson and Phytone, cover
the colour spectrum. |
| Gums
and hydrocolloids |
| |
Herbstreith
and Fox Pectins, such as Instant CJ204,
can be used to give mouthfeel in carbonated beverages, especially
in diet drinks. |
| Preservatives |
| |
Potassium
sorbate will prevent yeast and mould
growth up to a pH of 5-6.
Sodium Benzoate has a similar effect
on yeast and mould growth, but needs to be used
in a product pH below 4,
and is therefore well suited to carbonated beverage
applications. |
| Sweeteners |
| |
We have found that carbonated
beverages with 4% fructose, when combined with
a small amount of citric acid, are refreshing
and light.
Daepyung Rebaten (Rebauside A 97%) is a natural
low calorie sweetener extracted from the Stevia
plant, which has just been approved for use by
ANZFA. It is a prime candidate for soft drink
applications |
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