In the manufacture of carbonated beverages syrups are employed for imparting the necessary sweetness to the beverages, and not because it is a food. We therefore can do away with the syrup and apply solely the sweetening properties of saccharine, which gives us the desired sweetness, and at the same time serves as a preservative.

For the purpose of ascertaining the practicability of employing saccharine in the manufacture of saccharine beverages, we made a series of experiments, as the results of which we give the following information: We prepared saccharine solutions or essences as directed hereafter, thereby sweetening certain measured quantities of water, flavored it, charged it with gas, tested and consumed part of it immediately and kept the balance of the bottled beverage for observation. The flavor was ginger extract; the bottled beverage was exposed to varying temperatures - one part to a temperature short of zero, the other to that of a room which is constantly heated by steam, and whose temperature varied from 70° to 80° F. Both samples have kept crystal clear (we used no coloring) for many weeks. In regard to taste, we could not observe any difference from a beverage made with syrup. We have let others test it, offering also sample bottles prepared with syrup. Most of them did not observe any difference, a few thought "there is a little something" in it which differs from the syruped beverage, but none could observe that metal taste which was ascribed to the saccharined beverages tried by others and published by the trade publications. We inquired personally of others who gave it a trial, and received various answers. One party really thought he observed a "metal taste;" another found it too sweet (used probably too much).

Practical Directions

To sweeten anything with saccharine, a saccharine solution or saccharine essence is employed. Saccharine should not be used in powdered form, being slowly soluble, while a solution of a certain strength is easily applied.