Hi,
I am trying to develop a no sugar or zero cal sparkling water. The ingredients used are erythritol and monk fruit. Natural flavours and natural colours. I am facing so much of flavour degradation and colour settlement. Nisin is used as a natural preservative. The product is also pasteurised.
how to stope flavour degradation and colour settlement.
Sparkling water
Hi, I am trying to develop a no sugar or zero cal sparkling water. The ingredients used are erythritol and monk fruit. Natural flavours and natural colours. I…
Food R&D Emeritus reply
postedContact your flavor and color supplier for heat stable products.
Vpadmapriya91 reply
postedThe flavour an colour used are heat stable or at least that's what the vendor
says.
Food R&D Emeritus reply
postedNope don't believe the flavor salesmen, its your experimental results that counts.
you will have to increase your flavor or find another supplier.
Food R&D Emeritus reply
postedRegarding color you need to find a water soluble color or an emulsion stabilized color
Vpadmapriya91 reply
postedThank you for the input. But I am already working with such emulsion based colours
Nicolas Tsisios reply
posted@vpadmapriya91 I would check the optimum pH of each colour as a lot of natural colours are optimum at acidified conditions. Hoping this will help.