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

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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