Four main types of preservatives are used in soft drinks, SO2, usually in the form of a SO2 generating salt, benzoic acid and benzoates, esters of p-hydroxybenzoic acid and sorbic acid and sorbates.
Normally the preservative is to mix into the soft drinks prior to filling. This production method require benzoate, metabisulphate and sorbate salts to inhibit microbial growth once the package has been opened.
Colas inherent microbiological stability due to the high carbonation, low pH (2.5) and natural inhibitors in the flavor systems.
Citric acid, phosphoric acid, and malic acid are the common acids found in soft drinks. The function of introducing acidity into soft drinks is to balance the sweetness and also to act as a preservative.
Preservative show signs of being phased out, a improved methods of pasteurization and aseptic filling are devised. The ability of carbon dioxide to act as a preservative places carbonated drinks in a strong position for future development.
Preservative in soft drinks
