Everything about Bovonto | Review

Source : Water
How : Water source for the juice is obtained naturally, or from underground. The carbon di oxide gas is generally collected as a byproduct in the brewing industry, it is dissolved in water under pressure to produce carbonated water. It can also be produced by burning the natural gas.
Why : This gives the effervescence (aeration) to the beverage.

Source : Sugarcane
How : Sugarcane is crushed and the juice is extracted. Then the juice is heated and filtered. Then it is crystallized to produce sugar.
Why : The product is a juice (treat) what we can expect from sugar. Its prior work is to sweeten the juice. Sugar also does some extra works like preserving the treat and improving the viscosity a little bit.

• Code Name : E 330

Source : Molasses
How : It is produced by fermenting molasses with microbes (Aspergillus Niger).
Why : Noticed the sour taste while consuming bovonto? It’s because of the presence of citric acid. Citric acid is not only used for its sour taste, but it also helps to preserve the juice and also acts as an acidity regulator which is the core reason for the fizzy sour effect in each and every sip of bovonto. “Yeah, it’s bovonto!!”

Source : Lemon
How : The concentrated lemon juice as the name suggests from the citrus fruit lemon. The lemons are cut, squeezed and the juice is extracted further they are concentrated by evaporating the water content resulting in the formation of concentrated lemon juice.
Why : Here concentrated lemon juice acts as a sourness producing agent as like the citric acid.

• E 211

Name : Sodium Benzoate
Source : Industry
How : Benzoic acid is dissolved in sodium hydroxide solution. This chemical reaction results in a solution containing sodium benzoate and water. From this solution sodium benzoate crystals are isolated by evaporating the water content.
Why : Sodium Benzoate (INS 211) increases the shelf life of the beverage by preventing the microbial spoilage.

• Natural colour

Code Name : 150d
Name : Sulphite Ammonia Caramel
Source : Carbohydrates like lactose, sucrose, fructose etc.
How : Sulphite Ammonia caramel is produced by dry heating the carbohydrates with or without acids in the presence of sulphite and ammonium compounds (which are food grade).
Why : Sulphite ammonia caramel imparts light brown colour to Bovonto.

• Synthetic Colours

Name :  E 102 is Tartrazine
             E 122 is Carmoisine
             E 124 is Ponceau 4r
             E 133 is Brilliant Blue
Type : Synthetic
Source : Industry
How : Synthetic colours are made using multiple chemicals which involves multiple steps.
Why : There are four colours used in the product they are as follows.
             E 102 is Tartrazine – imparts yellow colour
             E 122 is Carmoisine - imparts red colour
             E 124 is Ponceau 4r – imparts red colour
             E 133 is Brilliant Blue – imparts blue colour
       All these products together gives purplish grape colour to the beverage.

• Natural Flavouring Substances

Flavour : Not mentioned
Source : Nature
How : Natural flavourings are produced by multiple extraction method. Mostly solvent extraction is used. But the type of flavour is not mentioned.
Why : Flavouring substances imparts flavour to the product which are lost during the processing. It improves the aroma and taste of the beverage.

• Nature Identical Flavouring Substances

Flavour : Not mentioned
Source : Industry
How : Nature Identical flavouring chemical structure resembles to the chemical structure of the ‘Natural flavour’ such as a fruit but made in laboratory.
Why : Natural identical flavourings impart flavour to the beverage.

• Artificial Flavouring Substances

Flavour : Not mentioned
Source : Industry
How : Artificial flavouring substances have chemical structure which do not resemble to the chemical structure to any of the ‘Natural flavour’ that exist in the nature and is completely made in laboratory.
Why : Artificial flavouring substances imparts flavour to bovonto improving the aroma and taste of the beverage.