Ohana fruit punch contains a variety of ingredients that contribute to its flavor and shelf life. Some of the main ingredients include water, high fructose corn syrup, citric acid, and preservatives such as potassium benzoate and potassium sorbate. It also contains ascorbic acid (vitamin C), gum acacia, natural and artificial flavors, glycerol ester of wood rosin, and various food colorings like Red 40 and Yellow 6.
Water serves as the base for the fruit punch, providing the liquid component. High fructose corn syrup is a sweetener that adds sweetness to the punch. It is commonly used in many beverages and food products as a substitute for sugar.
Citric acid is a natural acid found in citrus fruits and is used to enhance the tartness and tanginess of the fruit punch. It adds a refreshing and zesty flavor to the drink. Potassium benzoate and potassium sorbate are preservatives that help extend the shelf life of the product by inhibiting the growth of bacteria, yeast, and mold.
Ascorbic acid, also known as vitamin C, is added to the fruit punch to provide a nutritional boost. Vitamin C is known for its antioxidant properties and its role in supporting immune health.
Gum acacia is a natural gum derived from the sap of the Acacia tree. It is used as a stabilizer and emulsifier in the fruit punch to prevent separation of ingredients and improve the overall texture.
Natural and artificial flavors are added to enhance the taste of the fruit punch. These flavors can be derived from various fruits or created synthetically to mimic the taste of fruits.
Glycerol ester of wood rosin is a food additive derived from wood resin. It is used to help ingredients mix together and prevent them from separating. It also contributes to the smoothness and mouthfeel of the fruit punch.
Food colorings like Red 40 and Yellow 6 are added to give the fruit punch its vibrant and appealing color. These colorings are approved by regulatory authorities for use in food and beverages.
Other ingredients in Ohana fruit punch include dextrose, calcium disodium EDTA, sucralose, brominated vegetable oil, guar gum, and carboxymethyl cellulose. Dextrose is a simple sugar that adds sweetness, while calcium disodium EDTA is a chelating agent that helps preserve the flavor and color of the punch. Sucralose is a non-nutritive sweetener used as an alternative to sugar. Brominated vegetable oil is an emulsifier that helps distribute flavors in the drink. Guar gum and carboxymethyl cellulose are thickening agents that contribute to the texture and mouthfeel of the fruit punch.
Ohana fruit punch is made up of a combination of water, sweeteners, acids, preservatives, flavors, and various other additives. These ingredients work together to create a refreshing and flavorful beverage.