Syrup preparation


This type of fruit beverage contains 25% fruit juice (or) pulp, 65% TSS, 1.3 to 1.5% acidity and 350 ppm of So2 or 600 ppm of KMS. It is diluted before serving, Fruits like aonla, jamun, pomegrante, grape, lemon, orange and sometimes ginger can be used for the preparation of syrup. It is also prepared from extracts of rose, sandal almond etc.

Synthetic syrups
Heavy sugar syrup of 70-75 per cent strength is used as the base of all synthetic syrups
and they are flavoured and coloured with artificial essence/flavours and colours. They never
contain fruit pulp/juice. A large proportion of these syrups can, however, be replaced by real fruit
juices, squashes and syrups which are more nutritious.

Large quantities of synthetic syrups (orange, lemon, pineapple, strawberry) are
manufactured and sold in varius countries. These can be prepared by using 1.5 kg of sugar, 500
ml of H2O and 15 g of citric acid. Different colours and flavours are added as required. Among
colours, orange red, lemon yellow, green, raspberry red etc. are mostly used, while artificial
essence/flavours of rose, orange, pineapple, strawberry, lemon etc. are added as flavouring

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