The production of soft drinks not only requires the filtration of the water used, but also that of the syrup. The quality of the fruit syrup used to produce a soft drink is crucial to ensuring a high-quality, flavoursome product that is both visually appealing and of the desired taste.
There are various stages to the filtration of syrups to ensure only the highest quality product is produced. A clarification stage using trap filtration removes crystals and particles that have formed during the production of the syrup. This includes the removal of any bulk solids including fruit fibres, sediments and gels also. A final stage filtration then removes any harmful microorganisms and contaminants before the syrup can be added to the water during the blending process.
