You’ve probably noticed that root beer is much more foamy than other soda-pops, and the bubbles tend to last longer. This is no accident. It’s an elaborate rouse pulled over on the unsuspecting public by marketing executives! What is this world coming to?
Back in the day the foaminess was a natural result of the the sassafrass root that gave the drink it’s distinctive flavour and name. Part of the chemical make-up of the sassafrass is a ‘surfactant’, which lowers the surface tension of water. This is what gives such long life to the bubbles. (surfactants are also the reason that dish detergent removes grease and grime, and has long lasting bubbles) So the foamy root beer was just the way it was, not done on purpose.
In 1960 the food and drug administration in the US had to ruin the fun. They determined that sassafrass (which is so fun to say…. sassafrass) contains an unhealthy carcinogen, so root beer was not allowed to be sold as-is. The manufacturers went back to the drawing board to find other ways to re-create the flavour of this famous beverage and found a more complex mix of various ingredients to do the job. Sarsaparilla, ginger, juniper, wintergreen, licorice, anise, cinnamon, lemon oil, orange oil, cloves, vanilla, and artificial flavors. Mix and match and they found the taste they were going for. But… no foam! (gasp!)
To get that characteristic foam of the root beer, they had to add yet more ingredients. So surfactants such as the extract of the yucca plant are added for that dose of foamy nostalgia. I feel so manipulated. So deliciously manipulated.
P.S. Sassafrass.
