Masala Soda formulation: Physical and Sensory characteristics
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Masala Soda formulation: Physical and Sensory characteristics
Our Role
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Today’s Task
What We did Today?
Event: Formulation of masala soda: Physical characteristics and sensory attributes
Today’s task is focussed on developing carbonated masala soda enriched with Indian spices. In this soda, the carbonation contributes to its characteristic refreshing sensation by generating carbonic acid, which imparts a tangy flavor profile. Further, we planned to incorporate functional fortification to improve the aftertaste and balanced sensory experience in conjunction with carbonation. We will also incorporate the natural cooling agents such as mint, lemon, and lime juice to impart freshness and stabilizers to ensure product uniformity, prevent phase separation, and extend shelf stability.
How I Felt Before Starting – Formulating a naturally flavoured masala soda
Formulating carbonated beverages presents few challenges in preserving the nutritional integrity and sensory quality. The primary challenge is to ensure that functional ingredients do not cause sedimentation on long-term storage. Other challenges include preservation of carbonation during sealing and achieving the desired flavor and viscosity in the final product. Thankfully, my strong knowledge in advanced processing technology, bioactive preservation strategies, and flavor retention technology have significantly helped me to produce high-quality and palatable beverages for wide consumer appeal.
🧪 What We Did Today?
Product Development Plan
This task is focused on three key phases:
- The incorporation of a proprietary seasoning blends in defining the flavor profile and sensory characteristics.
- Maintain optimal processing temperature to preserve the bioactive components of functional ingredients and prevent thermal degradation.
- Evaluation of physical and microbial characteristics of masala soda
Key Steps Followed Today:
- Purified water was measured at room temperature. Sweeteners were added and stirred until completely dissolved, creating the sweetened base.
- Acidity regulator and secret seasoning mixes were incorporated to maintain the pH and flavors.
- The base mixture was checked for homogeneity and clarity; filtering was done if any undissolved residues were present.
- Natural preservatives and antimicrobial agents were added accurately according to regulatory limits.
- Non calorie sweetener and additional flavour enhancer were added to enhance the taste profile.
- Cooling agents, spices, natural flavourings, and colorant were added to uplift the functional profile.
- Stabilizer was dispersed in a small amount of purified water under magnetic stirrer to prevent particle aggregation.
- The hydrated stabilizer solution was gradually added to the main beverage base while mixing continuously to ensure proper viscosity and mouthfeel.
The combined mixture was blended thoroughly using a homogenizer or high-speed mixer at an optimum pressure and speed to achieve uniform dispersion of all ingredients and stabilizers.
- The homogenized mixture was chilled to 4-8°C to enhance CO2 solubility.
- Carbonation was carried out using a carbonation machine to achieve the desired level approximately 2.5-3.0 volumes CO
- After carbonation, gentle mixing was performed to maintain uniformity without excessive loss of CO2.
- Visual checks were conducted to ensure clarity and the absence of sediment or floating particles.
- pH, Brix (sweetness), and carbonation levels were measured using standard instruments.
- Shelf stability and organoleptic evaluation were monitored by observing changes in flavor, carbonation, and microbial safety over storage time
Figure 1: Organoleptic Evaluation of Masala Soda Variants Conducted at Food Research Lab Sensory Lab
Refractive Index
- The refractive index for variant 1: classic masala flavour is high due to the addition of more solutes
- The refractive index tends to be moderate due to natural acids and moderate sugar content from erythritol in lemon mint flavour
Sweetener Profile (Brix)
- Variant 1 accounts for lower brix value as the sweetness is masked by various functional and flavouring ingredient added to it.
- Higher brix value is observed in variant 2 flavour as their sweetness is well balanced by natural and non-calorie sweetener.
Shelf life Assessment (Total plate count)
- The shelf life of the variant 1 was found to be higher than that of the flavoured variant 2.
- This could be attributed to the use of functional ingredients in dried form in the classic formulation, whereas the presence of lemon juice and mint extract in the flavoured variant increases susceptibility to spoilage.
What went well?
- Carbonation: The carbonation process enhanced both the taste and overall sensory profile of the beverage. Especially, the release of dissolved carbon dioxide during consumption elicits tactile responses described as “burn,” “bite,” and mild “numbing,” collectively enhancing mouthfeel perception.
- Flavour Optimization: The balance of spices and ingredients successfully produced a pleasing and distinctive flavour.
- Homogenization: There is no phase separation due to proper duration for homogenization.
⚠️ What Could Be Improved
- Sensory stability over extended storage could be further optimized.
- Shelf life of variants containing fresh ingredients (e.g., lemon, mint) may require improvement.
- Colour can be optimized in variant 1 flavour to make it more palatable.
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