Sasha Calle: Coca Cola contains a secret ingredient known as “Merchandise 7X” and it has remained a secret since its invention in 1886, and it tastes better from McDonald’s

Did You Know

Coca Cola contains a secret ingredient known as “Merchandise 7X” and it has remained a secret since its invention in 1886 by John Pemberton. The description of the ingredient is kept in a vault at the Trust Co. Bank in Atlanta… Wikipedia

Coca-Cola's Creator Said the Drink Would Make You Smarter | Smart News | Smithsonian Magazine

By WurthWhile

I actually spent a decent amount of time researching McDonald’s Coke a little while back. There is no one reason, but here are some.

Coke should be mixed to one of two ratios. The first ratio assumes no ice, this is the ratio that you find in a bottle of Coke. The second ratio is designed to use ice, like from a soda fountain. This is the ratio you will find on all dispensing machines. McDonald’s coke syrup is transported and specially designed stainless steel containers versus the plastic bags typically used. Stainless steel prevents flavor from saturating into the syrup.

McDonald’s Coke syrup is refrigerated from the moment it leaves to the factory to the moment it is served. At no point do they let it warm up like on a truck or once it’s been delivered and sitting somewhere. Often the syrups are stored near the kitchen which is hot and ages the syrup quickly. McDonald’s soda syrup is stored in the refrigeration unit. The fact that the syrup is that refrigerator temperature no matter what also makes it taste stronger. The warmer syrup would cause more dilution from the ice. This is largely where the rumor that Coke from McDonald’s is stronger comes from.

The First Coca Cola Bottle

The First Coca-Cola Ad Campaign

Furthering the obsession of keeping the syrup cold the syrup lines that feed the syrup from the original container to the dispenser are actually two directional. One line feeds it to the dispenser and another line feeds the dispenser syrup back into the container. This ensures syrup doesn’t sit in the tubes getting warm. These tubes are also insulated.

Cleanliness: every part of the system is regularly cleaned to a degree far superior to pretty much any other restaurant there is. In the restaurant industry failure to regularly clean the ice machine is a serious problem. Filtration: often a restaurant will not use filtered water or insufficiently filtered water for the soda machine and ice machine. This is actually a violation of the purchase agreement with Coca-Cola.

Quality Control: machines are constantly checked to make sure that they’re delivering the correct ratios and McDonald’s has corporate inspectors regularly check in on stores to ensure compliance. This extremely strict quality control also offers the advantage of customers quickly noticing any variance and reporting it.

Larger straws: the straws at McDonald’s are specially made to be slightly larger causing you to consume more of it per sip. The extra liquid helps hit your taste buds faster changing how you perceive the taste.

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