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Old 05-04-2011, 08:43 PM   #11
smokinghole
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Quote:
Originally Posted by Hazarmaveth View Post
Maltodextrin contains 4 calories per gram. At your rate of 12.8 Tbps per gallon, that comes out to approximately 13.5 grams of MD per 12oz bottle. That's 54 calories of maltodextrin. 54 is more than 9.
He may be using a version of ADM's non-digestable malto-dextrine. A form of it is used in many diet sodas and probably non diet even.


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Old 05-05-2011, 12:21 AM   #12
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We are in Canada, and because we are selling privately, we do not need to list our ingredients, however, I will say this, most of our ingredients, IE sasparilla, is grown in our commercial greenhouse. As for sweetner we use about a teaspoon of sucrose, little malto dextrine just for mouth feel.

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Originally Posted by MrFoodScientist View Post
Not to delve into all your trade secrets, but...

Organic soda with only 9 calories? Is that even possible if you're adding maltodextrin? What are you using as a sweetener?

What kind of permits do you have to get? Is this USDA certified organic, or just to the best of your knowledge it's organic?



 
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Old 05-05-2011, 12:22 AM   #13
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Yazee

Quote:
Originally Posted by smokinghole View Post
He may be using a version of ADM's non-digestable malto-dextrine. A form of it is used in many diet sodas and probably non diet even.

 
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Old 05-05-2011, 03:34 AM   #14
Hazarmaveth
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Alright, I'm having a hard time imagining a batch size in which a teaspoon of sucrose would be adequate for sweetness, and four cups of maltodextrin would make for less than gelatinous mouthfeel. In fact, a teaspoon of sucrose per 12oz bottle would be far less than adequate to my taste. Some disambiguation in the batch size that you refer to would be nice.

Back on topic, has anybody ever made a soda that actually had head retention without using a commercial additive? I would very much like to know how it's done, and the additive is bloody expensive.

 
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Old 05-05-2011, 01:45 PM   #15
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Ok, Ill tilt my hand a little, we use a plant known as Synsepalum dulcificum

 
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Old 05-06-2011, 07:45 PM   #16
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Quote:
Originally Posted by Hazarmaveth View Post
Back on topic, has anybody ever made a soda that actually had head retention without using a commercial additive? I would very much like to know how it's done, and the additive is bloody expensive.
I haven't tried this yet (I plan to tonight), but I read on one of the soda-extract mfg sites to use non-dairy creamer as a heading agent. I think about a cup per 5 gallons. This was specifically for root beer - I imagine it would ruin clarity in a lighter colored soda. He said he's even had success using flavored (i.e., vanilla) creamer in root beer. I'd never do that since I always use whole vanilla beans, but it sounded interesting.


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Old 05-07-2011, 05:16 AM   #17
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Thanks MrH, please let me know how it goes.

 
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Old 05-08-2011, 05:18 PM   #18
daugenet
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Quote:
Originally Posted by Brew-medic View Post
Ok, Ill tilt my hand a little, we use a plant known as Synsepalum dulcificum

Interesting. I have been growing one for a little while and hope to get some fruit soon.

 
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Old 10-04-2011, 03:11 AM   #19
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I'd be interested how everyone turned out in their experiments in this?

 
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Old 10-21-2011, 10:16 AM   #20
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IIRC dosen't flaked corn increase head retention in beer? Meyhap a corn mash preperation of the water before blending in (or included in the recipe if starting from scratch) would help.


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