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.
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Contact your flavor and color supplier for heat stable products.
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The flavour an colour used are heat stable or at least that’s what the vendor
says.
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Nope don’t believe the flavor salesmen, its your experimental results that counts.
you will have to increase your flavor or find another supplier.
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Regarding color you need to find a water soluble color or an emulsion stabilized color
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Thank you for the input. But I am already working with such emulsion based colours
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@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.
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