Method for increasing stability of liquid beverage concentrate

摘要

A citrus flavored beverage concentrate for use in food service beverage dispensers is disclosed which exhibits excellent citrus oil stability. A multiple component concentrate is used, with one component containing the citrus oil and being at a pH of about 3.7 to about 4.6, and a second component which is highly acidic, being at a pH of 1.4 to 3.0, depending on the flavor of the beverage.