SCIROPPO CORDIAL BEVANDA LIQUIDA SAPORE BOTTIGLIA DI VETRO DOLCE Modello 3D

Descrizione

High-quality 3D assets at affordable prices — trusted by designers, engineers, and creators worldwide. Made with care to be versatile, accessible, and ready for your pipeline.

Included File Formats
This model is provided in 14 widely supported formats, ensuring maximum compatibility:
• - FBX (.fbx) – Standard format for most 3D software and pipelines
• - OBJ + MTL (.obj, .mtl) – Wavefront format, widely used and compatible
• - STL (.stl) – Exported mesh geometry; may be suitable for 3D printing with adjustments
• - STEP (.step, .stp) – CAD format using NURBS surfaces
• - IGES (.iges, .igs) – Common format for CAD/CAM and engineering workflows (NURBS)
• - SAT (.sat) – ACIS solid model format (NURBS)
• - DAE (.dae) – Collada format for 3D applications and animations
• - glTF (.glb) – Modern, lightweight format for web, AR, and real-time engines
• - 3DS (.3ds) – Legacy format with broad software support
• - 3ds Max (.max) – Provided for 3ds Max users
• - Blender (.blend) – Provided for Blender users
• - SketchUp (.skp) – Compatible with all SketchUp versions
• - AutoCAD (.dwg) – Suitable for technical and architectural workflows
• - Rhino (.3dm) – Provided for Rhino users

Model Info
• - All files are checked and tested for integrity and correct content
• - Geometry uses real-world scale; model resolution varies depending on the product (high or low poly)
• • - Scene setup and mesh structure may vary depending on model complexity
• - Rendered using Luxion KeyShot
• - Affordable price with professional detailing

Buy with confidence. Quality and compatibility guaranteed.
If you have any questions about the file formats, feel free to send us a message — we're happy to assist you!

Sincerely,
SURF3D
Trusted source for professional and affordable 3D models.

More Information About 3D Model :
A syrup cordial concentrate is defined as a viscous, highly sweetened aqueous solution primarily intended for dilution to create a non-alcoholic beverage. This category of liquid flavoring agent is characterized by an elevated concentration of sugar (sucrose or substitutes), typically registering above 60° Brix, which establishes high osmotic pressure essential for microbial stability and extended shelf life.

### Nomenclature and Composition

The terms "syrup" and "cordial" are often used synonymously in modern usage, particularly outside of North America, to denote a liquid flavor base. Historically, a cordial was differentiated by its slightly higher flavor complexity, often incorporating botanical extracts or medicinal components, while a syrup implied a simpler, fruit-based or standard sugar-water formulation. Both are classified as concentrates due to the intended high ratio of dilution required for palatable consumption.

The standardized composition of a commercial syrup cordial generally includes:

1. **Sweetener Base:** High-purity sucrose is the primary component, imparting sweetness and viscosity. Alternative high-intensity sweeteners (e.g., sucralose, stevia glycosides) may be employed in low-sugar or diet formulations, though they necessitate alternative thickening agents to maintain the characteristic viscous texture.
2. **Flavorants:** These can be natural fruit juices, essential oils, or synthetic aroma compounds. The concentration is significantly higher than that found in ready-to-drink beverages to accommodate the dilution factor.
3. **Acidulants:** Ingredients such as citric acid, malic acid, or tartaric acid are added not only to balance the intense sweetness and enhance the flavor profile with tartness but also to lower the pH, which acts as a crucial preservative mechanism.
4. **Colorants and Preservatives:** Approved food dyes are frequently incorporated for visual appeal. Chemical preservatives, commonly potassium sorbate or sodium benzoate, may be used as a secondary defense against yeast and mold, especially when the Brix level is marginally lower or when the product is designed for prolonged storage after opening.

### Manufacturing and Packaging

The production process typically involves dissolving the sugar base in purified water, often under heat, followed by the incorporation of flavorings, colorants, and acidulants. The mixture is homogenized, filtered to remove particulates, and then pasteurized (hot-filled) or flash-pasteurized before being sealed. The strict control over temperature and pH ensures microbiological safety and maintains product integrity.

The quintessential packaging for premium or traditional cordial syrups is the **glass bottle**. Glass is preferred in this application for several functional reasons:

1. **Inertness:** Glass is chemically non-reactive, ensuring that the acidic or highly flavored liquid does not leach contaminants from the packaging material, thus preserving the sensory attributes of the flavor profile.
2. **Barrier Properties:** Glass provides an absolute barrier against atmospheric oxygen and moisture ingress, significantly contributing to long-term shelf stability.
3. **Aesthetics and Visibility:** The transparent nature of the glass bottle allows consumers to observe the liquid’s color and clarity, enhancing the perceived quality and visual appeal of the flavored product.

### Applications

The primary function of syrup cordials is the reconstitution of a beverage through dilution with still or carbonated water (soda water). The required mixing ratio varies by product concentration but typically ranges from 1:4 to 1:7 (concentrate to diluent). Furthermore, these concentrates are fundamental ingredients in modern mixology, serving as vital mixers for both alcoholic cocktails and non-alcoholic mocktails, where they provide concentrated sweetness, flavor, and color without excessive volume. They are also employed in culinary arts, utilized as flavorings for desserts, sauces, and baked goods.

KEYWORDS: Concentrate, Syrup, Cordial, Non-alcoholic, Beverage, Sweetener, Flavoring, Liquid, Dilution, Aqueous, Viscous, Sucrose, Mixology, Glass Bottle, Packaging, Preservation, pH, Acidulant, Soft Drink, Shelf-stable, Reconstitution, Mixer, High-sugar, Drink Mix, Flavor Base, Bottled Liquid, Brix, Sugar Syrup, Viscosity, Ingredient