What makes cola flavor

Develop and improve products. List of Partners vendors. Pin Share Email. Featured Video. Recipe Facts. Active: 20 mins. Total: 20 mins. Serves: 10 to 12 servings. Makes: 5 quarts of cola. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it!

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At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. Adding grenadine or chocolate syrup made these drinks special, and many find them superior to the versions now available. Today, many cola brands offer flavors like cherry and lemon or lime.

Some find the lemon particularly refreshing; some complain that they taste too sweet. Sweeteners can also change the taste and acidity of the drink. In the US, most regular colas are sweetened with high fructose corn syrup. Since these are far sweeter than sugar, the right mix between them and the other ingredients is difficult to find. While aspartame was for a while the choice of most cola companies, many are switching to other artificial sweeteners. Not everyone is pleased with the results of the switch, however.

Various brands of cola add flavorings in different amounts, accounting for the taste differences in brands. Passed down through the Robinson family, copies of the notes were eventually given to Pendergrast by Laura Robinson-Vanwagner — the great grand-daughter of the original Robinson.

Pendergrast himself found and published what he believed to be a version of the original formula in In , presenters of the US public radio show This American Life revealed that they had found a version of the recipe in the pages of a edition of the Atlanta Journal-Constitution newspaper the Coca-Cola Company is headquartered in Atlanta.

They cooked up a batch, which was meant to taste pretty accurate. Surprisingly, Pendergrast himself has never tried to do this himself.

I ask which one I should leave out. Indeed, as Pendergrast suggests, acquiring the necessary ingredients is far more of a challenge than expected.

My local grocery store does not stock neroli oil. The ingredients required for the Coca-Cola flavour itself is a mix of seven essential oils. After hours of hunting, I have only vanilla. Eventually, I track down a specialist online food supplier, Sous Chef, where I get my citric acid, lemon oil, cinnamon oil and caramel-based colouring.

As I sit on the train back from its North London warehouse, I stare enviously at the woman opposite me drinking happily from a red-and-white can. Food-grade essential oils, it transpires, are not only very difficult to get hold of at short notice, but also quite poisonous if used incorrectly. As the day ticked on, it was becoming clear that I was not going to be able to manage alone. In a last-ditch attempt for assistance, I cold-call Bompas and Parr, the food art studio best known for making architecture out of jelly.

As if to prove this point, while I start fumbling with the SodaStream, Olivia and a colleague begin discussing the possibility of making the bubbles go down, rather than up. Leaving that particular idea for another day, I start preparing the flavouring formula while Olivia measures out the sugar.