Hello, I am a hobby homebrewer, and from time to time I have fermented soft drinks as a silly experiment. Don't ask-- it's just for fun. Early on I discovered that the sodium benzoate preservative that is typically found in soft drinks kills yeast, which is of course counter-productive to the desired fermentation. To combat this, I've implemented a few processes: (1) I adjust the PH to be more neutral (as I understand that sodium benozate is only effective as a preservative in acidic environments), and (2) the soft drink is first boiled and cooled. This is all fine and dandy, however, I have also read that potentially dangerous benzene can be formed from benzoic acid (which is derived from sodium benzoate) if exposed to heat and in the presence of ascorbic acid. Everything I have read from the FDA seems to indicate that this has been minimized and proven safe in modern soft drink formulas, but then again I am also modifying the soft drinks beyond their intended use. My stupid question as a chemistry noob: would there be significantly increased formation of benzene in soft drinks with sodium benzoate that have been intentionally: (1) boiled, (2) PH made neutral, or (3) boiled and PH made neutral?
Pepsi draws back their bow first and hits a bullseye! Coke goes second and does the same! . . Sierra Mist
DISCLAIMER: the waitress is a stakeholder into the restaurant (she runs it with her family) and she is involved with the restaurant and its money as much as the rest of her family in the kitchen, she just happened to be young and speaks the local language, so yeah she's not stealing.
There's a Chinese restaurant right down the block where I live that's very conveniently located near a gym I go to thrice a week and the subway station where I go to every day to go to uni.
So when I'm on my way to the gym or the subway, I'd buy these Chinese iced tea with no sugar to drink during the workout and a fortune cookie. When I'm done with the workout, I'd buy a small size of white rice and come back home to mix it with some meat that I cook at home. Sometimes when I'm lazy, I'd buy a small size rice + chicken and pay the usual amount.
Edit: typo in the title, not dinner but lunch*
Since we're seeing each other practically every day and depending on how free she is, we'd exchange a causal conversation where I ask her how her day was and talk about food or this and that, you know just bring friendly. It got to the point where she automatically knows what I want depending on my time of the day it's actually amazing hahaha. She just grabs me the drink and put it on the counter with the fortune cookie and goes like, "Paying with card again right?" And I say, "Yup, exactly".
When I come for the second time to grab the rice she just starts filling the takeaway box with white rice 😂 She's a great person.
So today I went there at dinner time (very unusual for me) and I told her "Yeah lemme get the usual, small rice with chicken". She said they added a new type of chili chicken and she recommends it and I asked her to go ahead.
She said, "Alright lemme serve you a bigger portion this time to savour it" and she picks up a LARGE spoonful of chicken and puts it into the box and stuffs it with rice. Then she charges me for the same amount she usually charges for small portion.
I pull out my deck of cards and show her a magic trick as a way of saying thank you. She enjoyed the trick so much that she invited the rest of her family to see the trick (if was their closure time) and they all were laughing at the magic that had just happened and it completely made my day. I jokingly said that'll cost them some free meals in the future and she took it seriously lol
This is probably not your normal post on this sub but since a lot of you probably have experience with caffeine i thought I'd post it here.
So, why is caffeine in soft drinks? For example, an average can of coke contains roughly 34mg of caffeine which is comparable to about 1/4 or a 1/3 of a coffee. This can also be applied to many other fizzy drinks.
My issue with this is that a lot of people aren't even aware of this and are practically microdosing caffeine, giving it to their kids, and drinking multiple cans daily without knowing the dangers.
I'm fairly confident that frequent soft drinks as a kid got me addicted to caffeine before i even knew what addiction was and the issues that come with it. I've heard countless times that sugar drives people's kids up the walls but have they even considered that this could be from caffeine?
A lot of these companies claims that it's for the taste but this has been disproven by some studies. I might be wrong but are these companies doing this just to get people addicted to their drinks because if so that's outrageous!
There are a few one-off soft drink syrups we want to send out through the conventional restaurant fountain system, a 5:1 post-mix just like the Coke and the Sprite and whatever.
Let's say coconut-lime. Because that is one of them. Lime juice is not a problem but coconut milk, no matter how we filter it, settles to the bottom of the concentrate. It doesn't taste different but it makes the soft drink look milky which is not acceptable.
How can we keep this stuff from settling? We have stabilizers and I'm not too proud to use them, we have methyl cellulose and several things that end in "gum" which I've never really used. But I don't want to create some viscous solution that won't mix with the carbonated water well.
Any ideas?
The soda should be refrigerated, so it's already cold when it is poured. If you put ice in it, it will slowly begin to become watered down, especially since restaurants like to fill the cup 3/4 of ice. Why did this ever become common practice?
I don't know about you but the new green club orange drink was fairly mank. the ad was pretty surreal though, probably the only redeeming factor about it
Minnesota!
There’s no way there was 39g of sugar in a standard can of coke when I was younger……. I feel like the numbers are going higher and higher
edit: should’ve clarified….. when i was younger means when i was a child, late 2000s
There seems to be a massive rise in London newsagents selling European crisps and American candy & soft drinks in the last 18 months...
Taki crisps, Hawaiian Punch drinks, Mountain Dew variations, Jolly Rancher and Mike & Ike candy, Hershey bars and Captain Crunch cereal to name a few...
Why are they selling these food and drinks now? Is there a massive demand for them I've never heard of?
What's the mark up on them - are they very profitable to sell for shopkeepers? Are they bought in bulk?
I'm aware of the actual shops that spring up PURELY to sell these products - that's been discussed here, but why are Newsagents selling them?
Anyone who works in confectionery, wholesalers or food Retail, do you know why?
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Let's just list the pros and cons of ice in a soft drink.
Pros: The drink stays colder a little bit longer. The only other pro is maaaaybe that straws stay in iced drinks better if there is no associated lid.
Cons: Flavor...The drink flavor becomes watered down and gross after just a few minutes. If someone served you a watered down soda, would you send it back? Of course! Don't do it to your own drink! Convenience....The ice hits your lips, blocking the drink, making it tougher to consume. Volume ...The ice takes up area in your glass or cup for what shooould be soda. Cleanup....The presence of ice usually makes glasses collect condensation on the outside, causing rings on the table. Mouthfeel... Most ice actually causes soft drinks to go FLAT much more quickly. Cost... Ice is free, so if you are paying for soda with ice, you are getting ripped off.
Lastly, the temperature question. Simply pre-chill the can or bottle in ice and THEN drink it so you can avoid all these cons. Put the drink in an insulated cup or a coozy. But stop putting ice in the soda for the love of Pete.
