1953 The U K B G Guide to Drinks

MINERALS, CORDIALS, SYRUPS & SQUASHES which are of the clear t3q)e, when coloured and flavoured become known as cordials. In certain non-alcoholic beers an amount of limited percentage (2% proof spirit) of fermentation is allowed. An example of this is genuine brewed Ginger Beer, but sometimes this is produced simply by the addition of a quantity of suitable essences which give the appearance and taste of the brewed product. As for syrups, these are simply a solution of Cane or Beet Sugar in water ; other forms of sugar can be used, but cane or beet sugar being the purest forms of sugar, it is this type that are in the main used, bearing in mind that the sugar and other ingredients used must be in their purest form. It is also essential that sterility of all equipment associated with the manufacture is ensured. Syrup can be mixed by the Hot or Cold Process,after which it has to be filtered ; there are many methods of doing this and also many filtering aids used,some of which are Magnesia, Kieselguhr, Asbestos, China Clay, etc. The ordinary filter bag and filter paper are the more normal methods of filtering. In rare cases, finings are used. The only preservatives which are allowed to be used in aerated squashes, etc., are Benzoic Acid and Sulphur Dioxide under the Food and Drugs Act, 1928. Either one or the other may be used, but not both together in the same beverage. Sulphur Dioxide has a better preserving action against fermentation and gives a better colour retention over a period. However, it has an acid taste and smell which it imparts to the beverage. On the other hand, Benzoic Acid does not noticeably affect the taste. Colourings used are composed of vegetable or mineral colours and synthetic dyestuffs. The natural substances used for these colours are caramel (burnt sugar), cochineal, turmeric, chlorophyll, annatto and carmine, the most important being caramel. Some of these are liable to fade, notably cochineal. The colour has to be attractive, while at the same time stand up to the effect of acidity, light and preservative, each of which can produce fading or dis colouration if an unsuitable dye is used. Finally, flavourings. These are usually in the form of 261