Tea and fruit drinks are a delicious, refreshing alternative to pure water. However, producing these products is not always a pure delight...

Mixing tea and fruit drinks with carbonated water can cause a separation of the fruit pulp components; for example, when stored for long periods in shops. They can settle on the bottom of the bottle or form cloudy flakes in otherwise clear drinks. This may not impair the quality of the drink itself, but does not look very appealing to customers. Sodium polyphosphate binds the ingredients and helps to stabilise the colour and clarity of the drink, which makes them more acceptable to customers. In tea, it helps to bind limescale in hard water. This is responsible for the unsightly film that forms on top of many types of tea, especially black teas.