Glycerol ester of wood rosin is added to citrus oil in beverages to increase the density of the citrus oil and to act as an emulsifier. It’s got the same basic structure as fats and oils, except that instead of fatty acids, it’s got wood rosin acids (wood rosin is recovered from wood by solvent extraction), which are longer and have a different structure (diterpene).
EDTA and sodium hexametaphosphate prevent reaction with metal ions; aspartame and acesulfame are sweeteners; benzoate and sorbate are antimicrobial preservatives (so is EDTA, somewhat).
Typical homemade lemonade with sugar typically contains about a tablespoon of lemon juice per cup – recipes range from 5-15%. “Light” lemonade will, understandably, contain less.
Bruce, have you ever made lemonade? You squeeze about 4-5 lemons and add sugar and about two quarts of water. Seat-of-pants calculations puts that at about 3-5% lemon juice for my homemade lemonade.
For a nice frozen treat, get a bunch of seedless grapes, wash them good and put them in the freezer. I think momma lived off of them when she was pregnant with babyjesus.
… it’s blueberry season, and they come in those handy perforated boxes - run it under the tap and you’ve got blueberries enough for all your cravings !
And, to continue Booker’s hijack - last year we made Beerzies, Scotchsicles, Gin-and-Tonic-sicles, and Whiskey Sour-sicles. the latter two were delicious ! If you mess around with the proportions (much less strong than you’d usually make your drink) they will freeze.
Yeah, EDTA is a really strong ligand. It’s put there to react with any metal ions that might crop up before they have a chance to react with the rest of the drink.
Well these guys use 4-6 lemons per one cup of water but no, I haven’t made lemonade and am now so tired of reading and talking and searching and typing l* that I shall never drink it again. Good day to you sir. I said good day!
