Juice based drinks and many nonjuice beverages are required to have a cloudy appearance. This may be produced either by particulate matter from the juice or by the scattering of light on the interfaces of minute oil globules suspended in the drink. If the globules are too small, light will pass straight through and a thin cloud will result.
The formulation and production of flavoring emulsions is theoretically simple; the aim is to break the oils down onto tiny globules with the aid of an emulsifying agent so that will remain in stable suspension and produce a uniform cloud. In practice, there several are problems to be overcome. If an emulsion of essential oil is added to water, is well shaken and allowed to stand, the product will eventually display either a sludge, if the original disperse phase is heavy than water, or “ringing” of it is lighter. The same considerations apply in the dilution of a bottling syrup containing a flavoring emulsion except that the gravity of the finished drink is slightly higher due to the dissolved sugars. Ideally, the emulsified oils should have the same specific gravity as that of the finished bottled beverage.Good, stable, intense clouds in many products are associated with juice content and in general, the minimal juice content required by regulation is barely sufficient to impart either an adequate flavor or an attractive stable cloud. To overcome these deficiencies, it is usual to employ fruit based compounds containing an adequate level of natural juice to satisfy the standards together with emulsified natural citrus to satisfy the standard together with emulsified natural citrus oil using various stabilizing agents to give an adequate flavor impact.
Flavoring Emulsions in Juice
