ABSTRACT
This blending operation is effected by a piece of equipment called a syrup proportioner (or blender). It may vary in design, from a simple pump with a manually adjustable piston stroke to very sophisticated units consisting of computerized flow rate regulators. Whatever the design, the principle is the same. The flow is set to deliver the prescribed amount of syrup to that of the treated water. The resulting water and syrup blend is then thoroughly mixed in-line on a continuous basis, is carbonated, and is delivered to the filler bowl for packaging into bottles or cans. This system, in which concentrated syrup is first produced and thereafter mixed with treated water at the filling point, has always been, and still is, the main one used in the carbonated soft drinks industry.
