Acid PhosphateFor over 70 years, phosphated soda ruled the soda fountain, and then in the late 1930s, the Phosphate disappeared. Fifty years later, Acid Phosphate, the ingredient that made the phosphate unique, has returned. The tongue tingling sensation and dry tart flavour make Acid Phosphate distinct from other soda acids, like citric acid. Acid Phosphate is more than just diluted phosphoric acid. Its a partially neutralized solution made with salts of calcium,

There are hundreds of phosphate-style drinks that haven’t been tested for decades

Lactart does not taste like milk or dairy products

Americans have allowed the soda name to be usurped by a well-known syrup company

Lactart can be used in any application where a sour or acidic flavour is required and can be used as a unique replacement for lemon and lime juice

For over 70 years

At the same time

Lactic acid is used in the food industry as a flavour enhancer in savoury foods

who proudly proclaim the combination of soda water and flavour syrup as an Italian creation

the book deals with some historical inaccuracies including the "Italian soda"

Lactart and lactic acid should not be confused with sugar lactose and lactose intolerance

There is also a chapter dedicated to carbonated water and the methods employed by early fountain operators

It also has beneficial preservative qualities that improve food safety