Everything about B Fizz | Review

Source : Nature
How : Water might have undergone several processes to ensure that it is pure and away from microbes and other particles.
Why : Water is the base to make carbonated drink and industries mostly use soft water.

Source : Sugarcane
How : From sugarcane, the juice is extracted, heated, filtered and purified. The extracted juice is then crystallized to produce sugar.
Why : Sugar acts as a sweetener in this beverage.

Amount Added : 1.6 %
Source : Apple
How : Apples are crushed and squeezed to obtain the apple juice. The water content from the apple juice is removed by evaporation which results in concentrated form of the apple juice i.e. apple juice concentrate.
Why : Apple juice concentrate gives apple flavour and taste to B Fizz.

Code : INS 290
Source : Multiple Source
How : Carbon dioxide is obtained by storing the by-product ‘carbon dioxide’ which is obtained  from other chemical processes or by directly burning natural gas. Carbon dioxide is added to the treat under certain pressure and temperature.
Why : Carbon dioxide gives B Fizz, its crisp and sparkling effect or it can be called as fizzy effect.

• INS 296

Name : Malic Acid
Source : Multiple Source
How : Malic acid can be produced by microbial fermentation of glucose. In chemical synthesis, malic acid is produced from hydration of maleic anhydride, where the maleic anhydride is produced from oxidation of benzene or butane.
Why : Malic acid does the acidity regulator job primarily i.e. maintaining the pH of B Fizz but it also adds ‘tart’ taste. Malic acid also stabilizes the colour i.e. no discoloration as well as a flavour enhancer. 

• INS 330

Name : Citric Acid
Source : Molasses
How : Citric acid is produced by the  fermentation of molasses using microbes (mostly Aspergillus Niger microbes).
Why : Citric acid is used as acidity regulator i.e. it maintains the pH of the B Fizz.

• INS 331 (iii)

Name : Trisodium Citrate
Source : Industry
How : Trisodium citrate is synthesized in the industry by various methods, mostly sodium sulfate solution is treated with calcium citrate and then further steps like filtration, concentration and crystallization are carried out.
Why : Trisodium citrate helps gives tart flavour to the beverage.

• Nature Identical Flavouring Substances
  

Flavour : Fermented Malt, Hop
Source : Industry
How : Nature identical flavouring substances are chemical structure resembling  the chemical structure of the natural flavour. But it is completely made in an  industry or in a laboratory.
Why : Fermented malt flavour impart its flavour to the B Fizz that gives beer like taste beverage. The Hops gives the authentic beer flavour to the B Fizz.

• INS 211
  

Name : Sodium Benzoate
Source : Multiple Source
How : One of the ways of production of sodium benzoate is benzoic acid is dissolved in sodium hydroxide solution and by evaporating the water results in crystals of sodium benzoate.
Why : Sodium benzoate prevents the spoilage done by bacteria and yeast.

• INS 202
  

Name : Potassium Sorbate
Source : Industry
How : Potassium sorbate is made by neutralizing the sorbic acid with the potassium hydroxide.
Why : Potassium sorbate helps in preserving the drink against yeast and molds.

• INS 150d 

Name : Ammonia Sulphite Caramel
Source : Carbohydrates like lactose, sucrose, fructose, etc.
How : Ammonia sulphite caramel is produced by dry heating carbohydrates with or without acids in the presence of sulphite and ammonium compounds (which are food grade).
Why : Ammonia sulphite caramel gives light brown colour to the B Fizz.

• INS 102

Name : Tartrazine
Source : Industry
How :  Tartrazine is mostly manufactured from the coal tar, by different methods.
Why : Tartrazine gives yellow colour to the beverage.

• INS 300

Name : Ascorbic Acid
Source : Corn Starch
How : Corn starch undergoes heat treatment and series of steps which involves enzymes and chemical processing steps to produce ascorbic acid.
Why : Ascorbic acid helps in B Fizz reacting with atmospheric oxygen. If reacted, unwanted chemical compounds are formed.. It affects the quality of the drink.