Mango emulsion is a colour based flavouring blend perfected using real ingredients. This is an all-in-one blend for use in creams, candies, smoothies and soft drinks Sugar Syrup Preparation: Boil sugar (70gms) and water (30ml) and make the syrup up to 100ml (by adding fresh water, and strain). After the syrup cools down, add a pinch of Sodium Benzoate preservative. Mango Emulsion: Add 0.6 – 0.8ml (12-16 drops) per 100ml of sugar syrup. Add 0.4-gram citric acid to the syrup. To make final drink, add 43-45 of sugar syrup (with added flavour) to 155-157 ml of carbonated water to make 200ml of finished drink.