The ingredients for coke are:
- Caramel Colour
- Phosphoric Acid
- Carbonated Water
- Caffeine
- Natural Flavours
- High Fructose Corn Syrup
Caramel Colouring: the idea of caramel colouring has been around since a long time. It is simply burned sugar. There are four classes of caramel colouring Class E150a (I), E150b (II), E150c (III), E150d (IV). E150a (I) is burnt sugar , may contain salts as well. E150b (II) is made out of sulfite compounds. E150c (III) made out from ammonium, this class is used a lot in beers. Then E150d (IV), contains sulfite and ammonium particles; this class is used a lot in soft drinks especially in Coke.
Phosphoric Acid: Phosphoric acid is an acid that is mostly used in soft drinks and other products. The molecular formula for phosphoric acid is H3P04
Phosphoric acid molecule
Carbonated Water: Carbonated water is simply carbon dioxide (CO2)that have been dissolved in water (H2O). In soft drinks the carbon dioxide is super saturated, to bubble up and give it the tangy taste.
Caffeine: caffeine (C8H10N4O2) is a drug that is commonly found in commonly-eaten products, mostly "junk food". Caffeine is extracted from specific leaves. Caffeine is a stimulant that alerts the central nerve system and keeps the body awake. In coke, there are about 34mg of caffeine in 12 ounces.
Natural Flavour: "Natural flavour is the flavour that is completely natural and no chemicals in it. Artificial flavour is the flavour that is added to product that is made from chemicals t make it taste like natural. By the Federal Regulations its coded that natural flavour must be one of those flavours: the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional" ().
High-Fructose Corn Syrup- High-fructose corn syrup (HFCS) is made by changing the cornstarch ( a polymer of glucose, C6H12O6), found in corn, to fructose (C6H12O6) which is a different kind (an isomer) of glucose. This sweetener has became the main sweetener in all products because its cheeper than sugar and can make the product last longer without expiring. This sweetener has become an issue, because our body cannot absorb this kin of glucose well, causing people to develop diabetes, high blood pressure and heart problems.
The cantainer of Cola in is made of pure aluminium; the molecular formula for aluminium is Al.
Coca-cola company first started in 1964, and is still in success. It was created at first in Australia, then by the year 1982, the Coco-Cola company has enlarged the business to Vienna and Graz in Austria. By 1988 the company goes overseas to Fiji and New Zealand. By 1991 the expanded to reach to all Asia. In 1998, Coco-Cola company had expanded to Europe, in the year 2000 Coco-Cola has sponsored the Olympics in Sydney, to become the longest serving Olympic sponsor. In 2008 the company had made up to 170 million off-market share buy-back.
REFERNCES:
<http://kidshealth.org/teen/drug_alcohol/drugs/caffeine.html>.
"Caffeine It's Your Heath." Healthy Living. 05 Sep 2007. Health Canada. 11 Dec 2008
<http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/caffeine-eng.php>.
"Caffeine." 26 Nov 2008. MedlinePlus. 11 Dec 2008
<http://www.nlm.nih.gov/medlineplus/caffeine.html>.
"Caffeine ." Neuroscience for Kids. 11 Dec 2008
<http://faculty.washington.edu/chudler/caff.html>.
"Caramel." Ameliorating the Flavors, Enriching the Food. Food Additives.
10 Dec. 08 <http://www.foodadditivesworld.com/caramel.html>.
"Caramel Color Facts." Caramel Color. 2007. Synthesis. 10 Dec 2008
<http://www.sethness.com/dsp_ccfacts.cfm>.
"Carbonated Water." The Web. 2008. Practically Edible. 11 Dec 2008
<http://www.practicallyedible.com/edible.nsf/encyclopaedia
openframeset&frame=Right&Src=/edible.nsf/pages/carbonatedwater!opendocument>.
"Chemical Formulas." CAcT. 11 Dec 2008
<http://www.science.uwaterloo.ca/~cchieh/cact/c120/formula.html>.
"Company History." Coca-Cola Amatil. 11 Dec 2008
<http://www.ccamatil.com/historyOfCCA.asp>.
"Corn Syrup." West on a price. 11 Dec 2008
<http://www.westonaprice.org/motherlinda/cornsyrup.html>.
"Find Chemicals." chemexper.com. 10 Dec 2008
Lempert, Phil. "Food Q&A." Food & Wine. 07 Apr 2004. Today - msnbc.com. 11 Dec 2008
<http://www.msnbc.msn.com/id/4676616/>.
Lempert, Phil. "How natural is "natural flavoring"?." 30 Mar 2004. Supermarket Guru. 11 Dec
2008 <http://archive.supermarketguru.com/page.cfm/6046>.
"phosphoric acid." Encyclopædia Britannica. 2008. Encyclopædia Britannica Online. 10 Dec.
2008 <http://www.britannica.com/EBchecked/topic/457534/phosphoric-acid>.
"Phosphoric Acid." MSDS Material Safety Data Sheet. Mellinckrodt Chemicals. 10 Dec 2008
<http://www.jtbaker.com/msds/englishhtml/p3973.htm>.
"Physical and Chemical Properties." Caramel Colour. Synthesis - Roquette. 10 Dec 2008
<http://www.sethness-roquette.com/properties.cfm>.
"What is Natural Flavour." dietblog. 11 Dec 2008 <http://www.diet-blog.com/archives/2006/06/19/what_is_a_natural_flavor.php>.
Yang, Gary. "Our Sweet Ending: Health Consequences With High Fructose Corn Syrup
Consumption." The Science Creative Quarterly Issue Three07 Sep 2008 11 Dec 2008
<http://www.scq.ubc.ca/our-sweet-ending-health-consequences-with-high-fructose-
Zeratsky, Katherine. "High-fructose corn syrup: What are the concerns?." 24 Oct 2008.
MayoClinic.com. 11 Dec 2008 <http://www.mayoclinic.com/health/high-fructose-corn-
No comments:
Post a Comment