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