Did you know… the first soft drinks were created by chemists?

The soft drinks we now enjoy from any supermarket or restaurant have a surprisingly chemical origin. Long before they became popular beverages, sodas were invented in laboratories by pharmacists and chemists seeking to replicate natural mineral waters with medicinal properties. But how did we go from pharmaceutical remedies to the most consumed carbonated drinks in the world?

The birth of soda: A laboratory invention

In the 18th century, scientists began experimenting with artificial carbonation of water, inspired by the fizzy mineral waters found in nature. In 1767, Joseph Priestley, a British chemist, discovered a way to dissolve carbon dioxide in water, creating what we now know as "sparkling water".

This discovery sparked a wave of experimentation, as carbonated water was believed to have medicinal properties, relieving digestive issues and improving overall health. During the 19th century, pharmacists in Europe and the United States began adding herbal and fruit extracts to enhance the flavour and therapeutic effects.

The origin of Coca-Cola and Pepsi: From the pharmacy to the world

Two of the world’s most iconic soft drink brands were born in pharmacies, created by chemists experimenting with different formulas:

• Coca-Cola (1886): John Stith Pemberton, a pharmacist from Atlanta, developed a drink with coca leaf extract and kola nut. His intention was to create a revitalising tonic that helped with digestive problems and provided energy. Over time, the coca leaf was removed from the formula, and it became the global drink we know today.
• Pepsi (1893): Caleb Bradham, another pharmacist, formulated a beverage combining carbonated water, sugar, vanilla and fruit oils, designed to aid digestion. Originally called "Brad's Drink", it was soon renamed "Pepsi-Cola" for its supposed effect on dyspepsia (indigestion).

The chemistry behind modern soft drinks

Today, chemistry remains key in the carbonated drinks industry. Some of the substances involved in their production include:

• Carbon dioxide (CO₂): Dissolved in the liquid under pressure, it creates the characteristic fizz of soft drinks.
• Acidulants (such as phosphoric acid and citric acid): These provide a tangy taste and help preserve the product.
• Sweeteners (sugar, aspartame, sucralose, etc.): They give each drink its distinctive sweetness.
• Synthetic colourings and flavourings: Used to give each brand its identity and enhance the consumer experience.

How CymitQuimica drives innovation in the food industry:

At CymitQuimica, we offer a wide range of compounds used in the food and chemical industries, including:

• Acidulants like citric acidand phosphoric acid, essential in soft drink formulation and preservation.
• Reference standards for food analysis, ensuring product quality and safety.
• Antioxidants that extend the shelf life of foods and beverages.

If you’re interested in learning more about these compounds and their applications, visit our catalogue or contact our specialists at support@cymitquimica.com