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MINERALS, CORDIALS, SYRUPS AND SQUASHES
case of • fizzy' lemonade or any other coloured and flav
oured mineral,the colouring and flavouring essences are run
into the bottle, which is then fiUed with water charged with
gas at the desired pressure. It is then immediately capped,
c:rked, or otherwise securely locked into the bottle, so that
the gas cannot escape before the cork or capsule is removed.
Those aerated drinks which contain fruit juices with
fruit cells are classed as aerated squashes. Those syrups
which are of the clear type, when coloured and flavoured
become known as cordials.
In certain non-alcohohc beers an amount of hmited
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 inain used, bearing in mind that the sugar
and other ingredients used must be in their purest form.
It^ is also essential that sterihty 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
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