Agriculture Reference
In-Depth Information
perfumery and medicinal applications. The most important essential oils that fi nd
application in soft drinks include:
•
Bergamot
•
Bitter orange
•
Buchu
•
Cardamom
•
Cassia
•
Cinnamon
•
Clove
•
Geranium
•
Ginger
•
Grapefruit
•
Juniperberry
•
Lemongrass
•
Lemon
•
Lime
•
Litsea cubeba
•
Nutmeg
•
Peppermint
•
Petitgrain
•
Rose
•
Spearmint
•
Star anise
•
Sweet orange
•
Tangerine.
These oils are not used as direct soft drink fl avourings but as ingredients in a
compounded fl avour. For example, spice oils such as cassia and cinnamon are
used in signifi cant amounts in the preparation of cola fl avours and the very
pungent Buchu oil is an important (but minor) component of blackcurrant fl avours.
Compounded fl avours are typically used at the level of about 0.1% w/v (i.e.
1 kg of fl avouring per 1000 litres of ready-to-drink beverage) and individual oils
other than citrus may only be used at a low percentage in the fl avour. The amount
of an individual oil may thus only be 10-20 parts per million (ppm) in the end
product and some at yet lower levels.
15.4 Natural extracts produced by solvent extraction
In any discussion about natural extracts, those produced by the use of solvents on
the botanical material are perhaps the most likely to come to mind. One of the
oldest uses of extracts in the production of beverages is perhaps the preparation of
ginger beer where ginger root, which has been chopped or macerated, is steeped
in hot water to remove various components of the root. The resulting infusion
contains a mixture of the fl avouring ingredients of ginger and starch residues that
contribute the cloud and sediment that often characterise the product.
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