How do you make a clear cola
When this acid meets milk, the proteins in the milk denature. Denaturing means that the spatial structure of the proteins changes; they adopt an energetically favorable arrangement for the new acidic environment.
As a result, the proteins clump together and these clumps slowly sink to the bottom of the bottle. But they take some of the cola with them: especially the color E 150d, the so-called caramel color. This food coloring is made by caramelizing sugar and gives many brown drinks, but also sausages and instant sauces, their color. The color does not make a decisive contribution to the taste of the cola. However, E 150d contains a component that is suspected of being carcinogenic: 4-methylimidazole.
Food chemists repeatedly warn that this substance has triggered cramps and cancer in animal experiments. At the beginning of 2016, the American Food Authority announced another investigation into this. As a consequence of the findings, the American branches of the cola companies demanded that their caramel suppliers reduce the proportion of 4-methylimidazole. Coca Cola Germany, on the other hand, insists that the dye is harmless to health. At the beginning of the 1990s there was actually a cola without a brown dye. The “Crystal Pepsi” was clear as water, tasted like cola and - was a huge bankruptcy.
Test subjects confirmed in blind tastings that they could not find any difference in taste to normal cola. Nevertheless, the lack of color irritated the consumers - after a short time the clear cola disappeared again from the store shelves. For more than 100 years, however, there has been an almost clear, slightly yellowish cola from South America: Inka-Cola originally comes from Peru and is now sold in many countries - albeit by the Coca-Cola Group.
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