Soluble Essences in Beverages
It is generally accepted that only wholly natural products shall be classed as “essences” and that all other forms shall be called either “flavors” or “flavorings,” even where these contain a considerable proportion of natural ingredients.
The formulation of these products follows that employed in the creation and development of a flavoring for any other type of product except that the flavoring as offered to the beverage manufacturer must have an acceptable solubility when used at the recommended rate in the bottling syrup. Any solvent used must, of course, comply with government regulations.
In view of their popularity, citrus oils form the basis of many soluble essences. Their preparation consists of removing the insoluble terpenes either by distillation or by dissolving the oxygenated flavoring components in diluted ethanol. In practice, the concentrated and terpeneless citrus oils are used as constituents which offer many advantages, but lack some of the top notes which characterize the straight citrus oil. An alternative process, which gives a better profile, consists of mixing the natural oil with ethanol and then diluting it with water to the desired strength. After thorough mixing and settling, the coarse emulsion breaks and separates; the terpenes form a supernatant layer and the flavoring constituents remain dissolved in the lower alcoholic layer. It is this phase which can be separated and used as the basis for the soluble essence.
Soluble Essences in Beverages
