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Development of Syrups for Soda / FCB (Frozen Carbonated Beverage)


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#1 Aynstayn

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Posted 13 December 2011 - 09:22 AM

Hi everyone. I have an FCB (Frozen Carbonated Beverage) machine just like the Slurpee of 7-11 and Pepsi is the supplier of syrups. The problem is that the flavors are very limited to Pepsi cola, 7 up and Mountain Dew so I decided to make my own syrup in the following manner. 59 Brix / 1.285 SG.
1. 59% refined white cane sugar
2. 39.197% water
3. .2% citric acid
4. 1.5% Lemon flavor concentrate
5. .1% Sodium Benzoate
6. .003% Blue color
I boil the syrup at 100C for 3-5 minutes, let it cool and add a small amount of Yucca/Quilaja extract (foaming agent). I dilute it with 5:1 water to get a finishing brix of 12. I compared it with the Pepsi syrup and here are some differences that I noticed. Pepsi syrup is thin, Mine is thick. Pepsi syrup does not melt right away when dispensed, Mine melts very fast. Pepsi syrup has a bigger overrun (foams and expands, pointed edge on top), Mine has a lower overrun. Both has the same finishing brix of 12.

Is it because of the High Fructose Corn Syrup (HFCS) they are using? Did I miss any ingredient? Or is there something wrong in my procedure?

Thank you in advance



#2 Hongyun

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Posted 13 December 2011 - 12:59 PM

Hi,

Interesting product.

You can probably add stabilizers (guar gum, carrageenan, xanthan gum) to solve the overrun issue or increase the amount of quillaja extract. They help to trap gas within the matrix to give you more expansion.
Take Easiyo Ice Cream Mix as an example. One main reason for the overrun (without help of ice making machine) in this instant mix is mainly due to the hydrocolloid they have in the ingredients.
http://www.easiyo.co...-cream-mix.html

I'm not so sure on the rest of the questions though... But you can check their Bx and SG and compare it with your concoction.

I found a patent for sugar free version. Not what you had in mind, but maybe can come in handy somehow?

http://www.patentsto...escription.html

Good luck man.



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#3 Aynstayn

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Posted 23 December 2011 - 01:05 AM

Thank you very much Hongyun, the links are very informative. Though most of the stabilizers mentioned are not within my easy reach, I tried Making the syrups with HFCS and they are of excellent quality. It has a 67% overrun.

All I wanted was to make the syrup with a water-like consistency. Made with HFCS, it can be achieved, Made with sugar, it is sticky. I'm sure there is some technique to make syrup from sugar with a water-like consistency.

Thanks.

Hi,

Interesting product.

You can probably add stabilizers (guar gum, carrageenan, xanthan gum) to solve the overrun issue or increase the amount of quillaja extract. They help to trap gas within the matrix to give you more expansion.
Take Easiyo Ice Cream Mix as an example. One main reason for the overrun (without help of ice making machine) in this instant mix is mainly due to the hydrocolloid they have in the ingredients.
http://www.easiyo.co...-cream-mix.html

I'm not so sure on the rest of the questions though... But you can check their Bx and SG and compare it with your concoction.

I found a patent for sugar free version. Not what you had in mind, but maybe can come in handy somehow?

http://www.patentsto...escription.html

Good luck man.






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