This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Specification Of The Various Colors Required. - The Manufacture and Use of Sugar Coloring in General. - Method of Preparing Liquid Sugar Color-ing. - Clarifying Liquid Sugar Coloring. - Crystalized Sugar Color. - Car amel vs. Burnt Sugar. - Apparatus for Preparing Sugar Color. - Conditions Required of Sugar or its Substitutes, and Water for the manufacture of Sugar Coloring. - Storage of Liquid Sugar Color. - Various Grades of Sugar Colors and their Commercial Value. - Test for Commercial Sugar Color. - Disappearance of Sugar Coloring in Carbonated Bev-ages. - Red Colorings. - Cochineal or Cochineal Color.- Carmine Coloring. - Cudbear. - Aniline Colors. - Aniline Solutions. - Yellow or Lemon Color-ing. - Tincture of Turmeric - Tincture of Saffron, - Examination of Commercial Colorings.
Soap Bark, Soap Root and Senega. - Foam Extract of Soap Bark. - Tincture of Soap Bark.- Aqueous Foam Extract of Soap Bark (Quillaia).- Gum Acacia or Gum Arabic for Gum Foam. - Solution of Gum Arabic. - Foam of Whites of Eggs. - Suggestions.
The consumer requires that certain beverages have a distinct color. The' carbonated beverages, however, remain on the admixture of the extracts, essences, etc., usually colorless, or attain only a faint tint. The required color must therefore be produced by the addition of colorings, care being necessary to employ only such material that is free from poison and otherwise non-injurious to heath, and produces a stable and brilliant coloration, which does not stain, fade, precipitate, is not deleterious to the flavors or otherwise affecting the beverage. The colors usually required for carbonated beverages are amber, yellow, brown or dark, as for ginger, sarsaparilla, root beer, etc., which are produced by the addition of sugar coloring in various proportions or grades to obtain different shades.
The red colorings required for beverages, such as strawberry, etc., are prepared from cochineal or carmine and cudbear; also aniline red is not infrequently employed for coloring carbonated beverages red. Various shades of coloration are produced by varying the proportions or mixing caramel with red coloring. Colors in paste form are evaporated solutions with admixtures of glycerine, syrup, etc.; although convenient for transportation, yet not practical for home-use.