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MINERALS, CORDIALS, SYRUPS & SQUASHES
which are of the clear t3q)e, when coloured and flavoured
become known as cordials.
In certain non-alcoholic beers an amount of limited
percentage (2% proof spirit) of fermentation is allowed.
An example of this is genuine brewed Ginger Beer, but
sometimes this is produced simply by the addition of a
quantity of suitable essences which give the appearance
and taste of the brewed product.
As for syrups, these are simply a solution of Cane or Beet
Sugar in water ; other forms of sugar can be used, but cane
or beet sugar being the purest forms of sugar, it is this type
that are in the main used, bearing in mind that the sugar
and other ingredients used must be in their purest form.
It is also essential that sterility of all equipment associated
with the manufacture is ensured. Syrup can be mixed
by the Hot or Cold Process,after which it has to be filtered ;
there are many methods of doing this and also many
filtering aids used,some of which are Magnesia, Kieselguhr,
Asbestos, China Clay, etc. The ordinary filter bag and
filter paper are the more normal methods of filtering. In
rare cases, finings are used.
The only preservatives which are allowed to be used in
aerated squashes, etc., are Benzoic Acid and Sulphur
Dioxide under the Food and Drugs Act, 1928. Either one
or the other may be used, but not both together in the same
beverage. Sulphur Dioxide has a better preserving action
against fermentation and gives a better colour retention
over a period. However, it has an acid taste and smell
which it imparts to the beverage. On the other hand,
Benzoic Acid does not noticeably affect the taste.
Colourings used are composed of vegetable or mineral
colours and synthetic dyestuffs. The natural substances
used for these colours are caramel (burnt sugar), cochineal,
turmeric, chlorophyll, annatto and carmine, the most
important being caramel. Some of these are liable to fade,
notably cochineal. The colour has to be attractive, while
at the same time stand up to the effect of acidity, light and
preservative, each of which can produce fading or dis
colouration if an unsuitable dye is used.
Finally, flavourings. These are usually in the form of
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