Kosher Coke Season

Quite by accident, I spotted a considerable number of yellow-cap standard Coca-Cola bottles during a recent grocery ride:

Yellow Cola Cola cap - Kosher for Passover
Yellow Cola Cola cap – Kosher for Passover

As before, the main ingredient after fizzy water is good old sucrose, which is why it merits a yellow cap:

Yellow Coca Cola cap - Kosher ingredients
Yellow Coca Cola cap – Kosher ingredients

Four bottles spread out over the next few months will be about all I can stand…

20 thoughts on “Kosher Coke Season

    1. Saw a note that Pepsi will begin using a blend of sucralose + acesulfame potassium, not aspartame, in Diet Pepsi in response to consumer “health concerns”.

      Makes good old sugar seem downright attractive…

      1. I’m with you. Chlorinating sugar just seems like a bad idea to me.

      2. I always thought Splenda’s slogan should have been “Made from chlorine, so it tastes like chlorine!”. But then, every artificial sweetener ever made tastes unbearably awful to me (and the rest of my relatives — hooray for genetics).

        1. Which saved you from becoming an in-the-wild experiment with various sweeteners…

  1. Sucrose Coke is pretty findable around here, imported from Mexico. Even Costco had some cases recently. I’ll see the Jarritos brand of sodas, sold in cases at the restaurant supplier. (No sales tax, so we get to use it.)

    I have to avoid sugar, so I know aspartame. It’s OK for a lot of purposes, but it takes little heat to degrade it. Aspartame diet sodas need to be kept cool. If not, the results are disgusting. Hot cocoa with aspartame was interesting, much improved with sucralose.

    1. I would just forgo on the sugar and/or sweetener. In the 1990s Germany was a complete revelation to me. Käsekuchen (cheesecake) with only a hint of sugar, hot cocoa without sugar (of course served with a container so you could add to taste) and whipped cream without sugar to boot. These days it seems the sugar has infested Germany as well.

  2. For the record, these are the European ingredients (source): “Ingrediënten: Sprankelend water; suiker; kleurstof: E150d; voedingszuur: E338; natuurlijke aroma’s (plantenextracten), waaronder cafeïne.” So apparently your kosher Coke is our regular Coke. I find pop disgusting either way, but oddly enough American pop is even more disgusting. I guess it’s the high fructose corn syrup.

    By the way, is there a reason they don’t just say sugar?

    1. a reason they don’t just say sugar?

      I don’t know, but perhaps sugar has such a Bad Reputation that a chemical like “sucrose” sounds better.

      IIRC, this is the first soda I’ve bought in several years, for well and good reason…

    2. Might be regulatory/legal. The other *ose compounds are also sugars…

      1. Unless the FDA recently changed the regulations that’s not the case, for the word sugar occurs on American lists of ingredients. Manufacturers are typically free to choose between the regular name, the chemical name, and the E-number.

      2. Indeed it is!

        Some rummaging with the keywords turns up:

        FDA specifically defines the term sugar whenever it is listed in an ingredient statement. FDA restricts use of the term sugar to sucrose which is obtained from sugar cane or sugar beets. Sugar (sucrose) is included in the term “sugars” listed in the NFP.

        So Kosher Coke has sucrose that, in a regulatory sense, is not sugar.

        By process of elimination, it could come from sorghum. Surely they’re not synthesizing it from glucose and fructose; I can’t imagine that as being an economically rational process.

        Huh. Learn something new every day…

        1. Weird. Refined sugar is pure sucrose regardless whether it came from beet, cane or palm. Not that I believe the trace quantities of minerals in products like “raw” cane sugar make it even the teensiest bit healthier compared to eating just about any other food, but at least there’s an ever so slight actual difference.

      3. I sit corrected. [grin] I also saw sugar listed on some gluten-free granola Julie picked up. (Don’t laugh–our responses to gluten range from painful to disgusting. The GF fad has made our lives a bit easier…)

        Comes down to marketing, I guess, or the legal department got weird. Don’t know the sorghum angle–Julie keeps a stash of sorghum flour for some of her baking. Gluten-free baking gets into some odd corners of the food world.

        1. I bet rather than marketing it’s a holdover from the days when the sugar-beet lobby was stronger than the corn lobby, so they could buy regulations that defined their product as Real Sugar while that other stuff was just Corn Syrup.

          1. But corn syrup isn’t sugar (sucrose). It’s a type of glucose syrup. Presumably the source of the starch used to produce glucose syrup. Around here glucose syrup is usually hydrolized from wheat starch or potato starch. The equivalent would be if they said that only corn syrup is true glucose syrup.

            1. “Presumably the source of the starch used to produce glucose syrup.”

              Whoopsie. That should’ve read, “Presumably the source of the starch used to produce glucose syrup matters just as about much as the source of chemically pure sucrose.”

            2. There’s a distinction between Sugar (sucrose) and sugar (any Cx(H2O)y with x>3, like allose or galactose or sucrose) and that distinction is purely legislative. In the USA, where we have the best legislation money can buy, the right to call your product Sugar and force someone else to call a product “natural sweetener” is well-established, of course.

  3. You can get cane-sugar coke as Mexican Coke pretty much any warehouse store, and even in Target these days.

    1. Aye! IIRC, also in Walmart’s “international foods” aisle.

      If I restrict my soda consumption to whenever I happen to remember that Kosher Coke is a thing and get out of the basement to check and do it soon enough to find some on the shelves and persuade Mary to let me buy some, then it’s about right… [grin]

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