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U. K. B. G. GUIDE TO DRINKS
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
coloration if an unsuitable dye is used.
Finally, flavourings. These are usually in the form of
essences,[a)from materials of natural origin,(b) compound
essences, and (c) synthetic essences.
It is not intended to go into the details of manufacture
here, but one of the most important things is the purity of
materials and the sterility of all equipment associated with
the manufacture. All reputable manufacturers take the
greatest care in ensuring the purity of their products and
sterility of the containers, etc.
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