可口可樂的化學式

可口可樂不是純物質，而是混合物，所以沒有特定的化學式。
可樂的成分標示中，包括使用cola果實或coca葉的萃取液，加入了水、二氧化碳、磷酸、砂糖香料，有時會加入焦糖做為著色劑。有些特殊口味的碳酸飲料，會加入蘋果酸、酒石酸、檸檬酸，並用高壓方式灌入二氧化碳。國中化學課本我們都讀過，二氧化碳溶於水呈現酸性，可樂的成分都屬酸性，PH值約為2.5～4.0，已經可以抑制大多數的微生物了。

H2CO3．C6H12O6．C12H22O11．H2PO3．H2O

The Coca-Cola formula is The Coca-Cola Company's secret recipe for Coca-Cola.

Published accounts say it contains (or once contained) sugar crystals, caramel, caffeine, phosphoric acid, coca leaf and kola nut extract, lime extract, flavoring mixture, vanilla and glycerin. Merchandise 7X is the "secret ingredient" in Coca-Cola and has apparently remained a secret since its formulation in 1886. Alleged syrup recipes vary greatly, and Coca-Cola reluctantly admits the formula has changed over the decades. For example, the formula was changed in 1935 with the help of Rabbi Tobias Geffen of Atlanta to allow it to be certified kosher.

Purported secret recipes

Recipe 1
This recipe is attributed to a sheet of paper found in an old formulary book owned by Coca-Cola inventor, John S. Pemberton, just before his death (U.S. measures):

Ingredients:
1 oz caffeine citrate
3 oz citric acid
1 fl oz extract vanilla
1 qt lime juice
2½ oz flavoring
30 lb (14 kg) sugar
4 fl oz fluid extract of coca (decocainized flavor essence of the coca leaf)
2½ gal water
Caramel sufficient
Flavoring:
80 Oil orange
40 Oil cinnamon
120 Oil lemon
20 Oil coriander
40 Oil nutmeg
40 Oil neroli
1 qt alcohol
Directions:
"Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool. Let stand for 24 hours."
This recipe does not specify when sugar, coca, caramel or the rest of the water are added.

Source: Mark Pendergrast. For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It. New York: Basic Books, 2000. ISBN 0-465-05468-4.


Recipe 2
This recipe is attributed to pharmacist John Reed.

30 pounds (14.2 kg) of sugar
2 US gallons of water
1 quart of lime juice
4 ounces of citrate of caffeine
2 US fluid ounces of citric acid
1 ounce of extract of vanilla
6 drams (3/4 US fluid ounce) of fluid extract of coca

Recipe 3
This recipe is from Food Flavorings: Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml).

Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).
Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid.
Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol;dry the cocaine extract.
Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.
California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
After soaking, discard the coca and kola and add the liquid to the syrup.
Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.
Shake.
Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.
Take off the clear part of the liquid only and add the syrup.
Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion's dietary restrictions) and 1.5 grams of vanilla extract.
Add water (treated with chlorine) to make 1 gallon of syrup.