1960 The U K B G Guide to Drinks (3 rd edition revised)

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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