Rodolphe Grosset grabs a bucket filled with a transparent liquid.
“This is our first mix of aromas,” he explains as he empties it into a small stainless steel tank.
There is no phosphoric acid because organic specifications require that only ingredients of natural origin be used.
"The owner of La Limonaderie de Paris, in Nanterre (92), adds another mixture of black aromas with a viscous texture:" There is cola extract and a little caramel too ", specifies he.
The liquid is homogenized in a food processor then poured into a large tank where it is stirred with water and sugar.
Thirty minutes later, it is propelled through pipes, carbonated and encapsulated in glass bottles bearing the label “Paris Cola bio”.
"We also make regular cola," adds the business manager before opening a box and taking out a bottle.
And him, it contains phosphoric acid.
It is an acidifying element which serves to stabilize the pH of drinks.
In practice, this makes it possible to extend the use-by date.
"Alas, we will not know the quantity of this substance, also called orthophosphoric acid or E338, used in its product:" Trade secret ", he replies.
The acid in soda can cook a steak ...
Coca-Cola, whom we contacted by email, gave us the same response: “For confidentiality reasons, we cannot give you the exact amounts of phosphoric acid in our drinks.
“On the phone, the consumer service promised us a return.
Four days later, as of this writing, we are still awaiting news.
It's annoying, because for DIY enthusiasts, phosphoric acid is first and foremost a product that removes rust - not the intestines.
And above all, the European Food Safety Agency (EFSA) has imposed an acceptable daily intake for this product of 40 mg per kilogram of body weight.
However, when you are a cola fan, how do you know if you have reached this limit without knowing the dose contained in your favorite drink?
We are reduced to trusting the manufacturers.
In order to still get an idea of the effects of phosphoric acid on the body, we conducted an experiment with Anne Cazor, an agricultural engineer who advises both artisans and major food brands.
The principle is simple: cover a steak with Coca-Cola and let it marinate overnight.
"The acid played its role well," comments the scientist as she slices her steak.
The inside of the slice has remained raw but the outside has blanched and looks cooked.
"We see a modification of the structure of the proteins which brings a softening of the surface", continues our expert while pointing the external layer of the steak with the end of her knife.
The acid plays little on the taste
What about tasting?
Is there a difference between a cola with or without phosphoric acid?
To find out, we blindly tasted Coca-Cola, Pepsi-Cola (both containing phosphoric acid) and organic cola from Limonaderie de Paris to Camille Fourmont, the excellent wine merchant and innkeeper at La Buvette, in Paris (11th century).
“It's super acidic in attack.
The bubble is very tight, very dense, ”she says, blindfolded, of the Pepsi.
“There is acidity in the attack too, but it's fresher for a longer time,” she comments of the organic cola.
There is really an aromatic persistence regardless of the bubbles, acid and sugar.
»What about Coca-Cola?
“It smells like plastic !,” she exclaims, raising the glass to her nose.
I swear.
»In the end, she will classify the colas according to the order of tasting.
And good news, the one that comes out on top, the Pepsi, is also the cheapest: € 0.85 per liter.
Organic cola, on the other hand, more artisanal, reached a peak, at 5.76 € per liter.
Coca-Cola, for its part, displays € 1.14 per liter.
But, basically, what to retain from this tasting?
The drink is not necessarily better or worse when it contains phosphoric acid.
But in the case of a product so consumed, we could expect manufacturers, multinationals or SMEs, to specify their dosages on the labels as they already do, in the "nutritional information", for another dangerous substance at high levels. doses: sugar.