SOFT DRINK The Refreshing thirst quenching beverage enjoyed

SOFT DRINK The Refreshing , thirst quenching beverage enjoyed by people of all ages cultures and class Daffodil International University 1

A soft drink (also called pop, soda, coke, soda pop, fizzy drink, seltzer, mineral, loll water or carbonated beverage) is a beverage that typically contains carbonated water, a sweetener and a flavoring. Definition: American Heritage Dictionary – “A non- alcoholic, flavored, carbonated beverage, usually prepared and sold in bottles and cans” Wikipedia - “A non-alcoholic beverage typically containing water and a flavoring agent, majorly carbonated and sweetened” Oxford - “A non-alcoholic drink” Called Soft in contrast to Hard – Having significant amount of alcohol Daffodil International University 2

Historical Background of Soft Drinks The first soft-drinks enjoyed centuries ago, were simply the effervescent waters from certain natural springs. Spread of soft drinks in Europe: growing availability of sugar from the new plantations in the West Indies a fashion arose for lemon juice sugared and flavored with water. 17 th century French government created the Compagnie de Lemonades allowing these tradesmen to gain a monopoly; eventually these tradesmen set up shops and were popularly known as “Lemonades”. Carbonation is discovered: (1790 s) Jacob Schweppe and Nicholas Paul developed the manufacture of their carbonated waters in London (1799) A. R Thwaites and Company of Dublin develop single and double strength soda water (1886) in Atlanta, Georgia Dr. John Styth Pemberton formulated syrup, which went on sale at Jacob’s Pharmacy for 5 cents a glass, originally promoted as an “Intellectual Beverage and Health Drink” known today as Coca Cola. Early carbonated beverages were sold in bottles sealed with porcelain stoppers which, when pushed in, released the carbon dioxide with a loud pop. Thus in the 1890’s era of gleaming marble soda fountains the expression “soda pop” was born. Daffodil International University 3

Categories Of Soft Drinks: 1. Carbonated Soft Drinks: Contain carbon dioxide. e. g. : Pepsi, Coke, Fanta etc. 2. Non Carbonated Soft Drinks: No carbon dioxide. e. g. : Juices, Nectars, Squashes, etc. Types of soft drinks: 1. Ready to drink(RTD): e. g. , all Colas and Juices 2. Dilute-to-taste: e. g. , all Syrups and Squashes Soft drinks in India: 1. Coca Cola 2. Pepsi 3. 7 -up Daffodil International University 4

1. Coca Cola: 1886 John Pemberton, adopted French doctor, Angelo Mariana idea of using coca leaves, started selling Pemberton’s French wine coca in Jacob’s pharmacy as medical aid. 1888 G. Candler bought company, 4 years later Coca Cola sold in every state, memorabilia ideas begin. 1904 (caffeine added to replace the cocaine) for safety. 1982 (Coca Cola launch Diet Coke 1 st brand extension. 2. Pepsi 1989 first made in North Carolina by Caleb Bradham (sold it from his drug store called it Brad’s drink), marketed as a disgestive drink (contained pectin). 1901 renamed Pepsi Cola. 3. 7 -up 1929 originally used as a hangover cure for hospital and home use titled ‘Bib label Lit anted Lemon Lime Soda’. 1930 7 -up joined 600 lemon and lime drinks in the marketplace. 1986 taken over by Pepsi Cola Company. Daffodil International University 5

• Appy- Fizz by Parle • Agua Blue - natural mineral water by LR Beverages Pvt Ltd • Aquavida by Secure Beverages Industries Private Limited • Banta – lemon- flavoured soft drink • Bovonto – grape soda produced by Kali Mark Campa Cola – popular Indian soda introduced in 1977 • Cloud 9 – energy drink Code Red – energy drink Duke's Lemonade • Duke's Mangola- mango drink from Dukes bought by Pepsi. Co • Frams – local drink from Pune • Foozy- sugar cane juice • Frooti – mango-flavored drink from Parle Argo Fruit Jump – mango Drink from Om Food Products Ganga Sagar – Local drink of Haryana • Guptas – 8 flavoured soft drinks introduced in 1947 h 2 o – powered carbonated soda • Juicila– powdered soft drink concentrate available in orange, mango, lemon, cola, masala, jaljira • Limca – lemon-lime soda • LMN – lemon drink produced by Parle Agro • Maaza – mango drink from Parle bought by Coca-Cola Mahaajan Beverages – carbonated Kokum drink • Paneer Soda - lemon soda in the states of Tamil Nadu and Andhra Pradesh • Thums Up - from parle argo then bought by coca cola Tzinga – energy drink Daffodil International University 6

Ingredients in traditional soft drinks Traditional soft drinks typically contain • water (up to 98 vol-%) • sweeteners (8– 12%, w/v), • fruit juice (usually up to 10%) • carbon dioxide (0. 3– 0. 6% w/v), • acidulants (0. 05– 0. 3%) • flavorings (0. 1– 0. 5%) • colorings (0– 70 ppm) • chemical preservatives (legal limits) • antioxidants (< 100 ppm) • foaming agents (e. g. saponins up to 200 mg/ml) • stabilizers (0. 1– 0. 2% per GMP). Nowadays soft drinks may also contain added vitamins, minerals, proteins, fibers and other functional compounds. Daffodil International University 7

Soft drink components: general usage and contribution Daffodil International University 8

Soft drink components: general usage and contribution Daffodil International University 9

Ingredients in functional soft drinks Fortification of soft drinks with Ø vitamins (especially A, B, C, E) and Ø minerals (Ca, Zn, Mg, and Na) has a long history. For nutrition claims in the label, the Soft drinks must provide 15% of the Recommended Daily Allowance per package or per 100 ml. Functional beverages contain an ever-increasing variety of unconventional ingredients. Production Soft drink production • Soft drinks are made by mixing dry ingredients and/or fresh ingredients (for example, lemons, oranges, etc. ) with water. • Production of soft drinks can be done at factories or at home. • Soft drinks can be made at home by mixing either a syrup or dry ingredients with carbonated water. • Carbonated water is made using a soda siphon or a home carbonation system or by dropping dry ice into water. Syrups are commercially sold by companies such as Soda-Club; dry ingredients are often sold in pouches, in the style of the popular U. S. drink mix Kool-Aid. Drinks like ginger ale and root beer are often brewed using yeast to cause carbonation. Daffodil International University 10

The Manufacturing Process v Clarifying the water: The quality of water is crucial to the success of a soft drink. Impurities, such as suspended particles, organic matter, and bacteria, may degrade taste and color. They are generally removed through the traditional process of a series of coagulation, filtration, and chlorination. Coagulation involves mixing a gelatinous precipitate, or floc (ferric sulphate or aluminum sulphate), into the water. The floc absorbs suspended particles, making them larger and more easily trapped by filters. During the clarification process, alkalinity must be adjusted with an addition of lime to reach the desired p. H level. v Filtering, sterilizing, and dechlorinating the water : The clarified water is poured through a sand filter to remove fine particles of floc. The water passes through a layer of sand courser beds of gravel to capture the particles. Sterilization is necessary to destroy bacteria and organic compounds that might spoil the water's taste or color. The water is pumped into a storage tank and is dosed with a small amount of free chlorine. The chlorinated water remains in the storage tank for about two hours until the reaction is complete. Next, an activated carbon filter dechlorinates the water and removes residual organic matter, much like the sand filter. A vacuum pump de- aerates the water before it passes into a dosing station. Daffodil International University 11

Diagram of a water treatment process using rapid coagulation Daffodil International University 12

v Mixing the ingredients § The dissolved sugar and flavor concentrates are pumped into the dosing station in a predetermined sequence according to their compatibility. The ingredients are conveyed into batch tanks where they are carefully mixed; too much agitation cause unwanted aeration. The syrup may be sterilized while in the tanks, using ultraviolet radiation or flash pasteurization, which involves quickly heating and cooling the mixture. Fruit based syrups generally must be pasteurized. § The water and syrup are carefully combined by sophisticated machines, called proportioners, which regulate the flow rates and ratios of the liquids. The vessels are pressurized with carbon dioxide to prevent aeration of the mixture. v Carbonating the beverage § Carbonation is generally added to the finished product, though it may be mixed into the water at an earlier stage. The temperature of the liquid must be carefully controlled since carbon dioxide solubility increases as the liquid temperature decreases. Many carbonators are equipped with their own cooling systems. The amount of carbon dioxide pressure used depends on the type of soft drink. § For instance, fruit drinks require far less carbonation than mixer drinks, such as tonics, which are meant to be diluted with other liquids. The beverage is slightly over-pressured with carbon dioxide to facilitate the movement into storage tanks and ultimately to the filler machine. Daffodil International University 13

Typical carbonation system Daffodil International University 14

v Filling and packaging § The finished product is transferred into PET or glass bottles or aluminum cans. at extremely high flow rates. The containers are immediately sealed with pressure-resistant closures, either tinplate or steel crowns with corrugated edges, twist offs, or pull tabs. § Because soft drinks are generally cooled during the manufacturing process, they must be brought to room temperature before labeling to prevent condensation from ruining the labels. This is usually achieved by spraying the containers with warm water and drying them. Labels are then affixed to bottles to provide information about the brand, ingredients, shelf life, and safe use of the product. Most labels are made of paper though some are made of a plastic film. Cans are generally pre-printed with product information before the filling stage. § Finally, containers are packed into cartons or trays which are then shipped in larger pallets or crates to distributors. Daffodil International University 15

PROCESS OVERVIEW OF CARBONATED BEVERAGE MANUFACTURE Daffodil International University 16

PROCESS OVERVIEW OF CARBONATED BEVERAGE MANUFACTURE • Metal Daffodil International University 17

v Quality Control Soft drink manufacturers adhere to strict water quality standards for allowable dissolved solids, alkalinity, chlorides, sulfates, iron, and aluminum. Not only is it in the interest of public health, but clean water also facilitates the production process and maintains consistency in flavor, color, and body. Microbiological and other testing occur regularly. The National Soft Drink Association and other agencies set standards for regulating the quality of sugar and other ingredients. If soft drinks are produced with low-quality sugar, particles in the beverage will spoil it, creating floc. To prevent such spoilage, sugar must be carefully handled in dry, sanitized environments. It is crucial for soft drink manufacturers to inspect raw materials before they are mixed with other ingredients, because preservatives may not kill all bacteria. All tanks, pumps, and containers are thoroughly sterilized and continuously monitored. Cans, made of aluminum alloy or tin-coated low- carbon steel, are lacquered internally to seal the metal and prevent corrosion from contact with the beverage. Soft drink manufacturers also recommend specific storage conditions to retailers to insure that the beverages do not spoil. The shelf life of soft drinks is generally at least one year. Daffodil International University 18

Defects in Soft drink Sensory defects: One of the major causes of consumer complaints to the soft drinks industry are sensory defect, mainly an unacceptable flavor, which can originate from the incidental 1. Chemical or microbial contamination of beverage from environmental sources (e. g. raw materials, water, packaging materials, processing contaminants, flavor modification by contaminating microflora, etc. ) or 2. May arise in the beverage itself as a result of degradation of some components (e. g. aroma oxidation, non enzymatic browning, enzymatic action). 3. Cause of improper flavor is when the flavor is not satisfactory due to the incidental dosage error, evaporation or reaction of characterizing flavor component with the beverage itself. Microbial Spoilage: Ø Yeast Ø Bacteria Ø Mould Yeasts - Spoilage There a wide range of yeasts associated with spoilage of soft drinks • Three yeast genera that cause often spoilage in soft drinks are: Saccharomyces Zygosaccharomyces Dekker Daffodil International University 19

How is Years Spoilage Recognized? Ø May produce large amounts of carbon dioxide • May be enough to distend packs • May even rupture packs • Aluminum barrels Ø Product may have an off taste Fruity or alcoholic: Spoiled product may have a sediment May be at the top, the bottom, or all the way through Daffodil International University 20

Mould Spoilage Many moulds associated with spoilage of soft drinks Spoilage in soft drinks commonly caused by: • Aspergillus • Penicillium • Byssochlamys • Fusarium • Talaromyces • Paecilomyces • Eupenicillium • Neosartorya Daffodil International University 21

Effects of Mould Spoilage • Formation of mycelial mats and plugs on the surface and inside of products. • Production of pectic enzymes resulting in separation in product. • Production of mycotoxins. Bacterial Spoilage Relatively small range of bacteria associated with spoilage of soft drinks Common bacteria that cause spoilage: • Acetic acid bacteria • Lactic acid bacteria • Spore forming bacteria Daffodil International University 22

Effects of Bacterial Spoilage • In some cases the product may show haze or cloudiness • In other cases, there may be no visual signs of visual bacterial spoilage • In these cases we can look for other signs The soft drink may have a distinctive off taste or odour In some cases gas may be produced Look for bubbling or pack distension. Prevention of contaminations Ø Some pathogenic bacteria, viruses and parasites are able to remain infective in fresh produce (berries, fruits) and juices made from them and can cause illness after consumption. Ø In fruit juice production, compliance with good manufacturing practices (GMP), the application of HACCP system and proper processing are important for reducing the risk of contamination by pathogenic microbes. Ø Prevention is particularly important for controlling food-borne viruses. Ø Adequate selection and storage of raw materials is critical. The practice of washing raw fruits and vegetables with sanitizers often has limited efficacy against harmful microbes. Daffodil International University 23

Ways to control microbial growth and activity in the products • chemical (chemical preservatives) • physical (heat, filtration and aseptic packaging) The choice of the preservation method depends on the acidity, carbonation level and ingredients of the beverage, and to some extent also on the marketing needs (e. g. preservative-free products). Daffodil International University 24

Sorbic acid and sorbates In soft drinks the most commonly used form is potassium sorbate Benzoic acid and benzoates Benzoic acid is generally considered to exhibit an inhibitory effect on microbial growth. It exhibits preservative action and hence its use is only effective at low p. H values, ideally below p. H 3. Dimethyldicarbonate • is occasionally used for cold sterilization of soft drinks. • It dissolves in water to form ethanol and CO 2. • It should not be detectable in the final products. The use of dimethyldicarbonate has been limited because of its possible carcinogenetic Sulphur dioxide It is one of the most versatile agents used in food preservation and is well known for its microbiocidal effect on bacteria, moulds and yeasts. The microbiocidal effect increases as the p. H falls below 4. 0 and, because of this, SO 2 is ideally suited for most soft drinks formulations. Daffodil International University 25

Traditional physical preservation techniques Physical preservation techniques either aim at reducing the number or preventing the entry of unwanted microbes into the products. The traditional physical techniques used in the beverage industry include thermal processing and filtration. Ø Thermal processing is one of the most classical and effective preservation techniques. It may be used not only to preserve beverages but also to inhibit unwanted enzymatic activities Preservative-free soft drinks require harsher thermal processing than chemically preserved products in order to ensure microbiological stability. Pasteurization can be achieved by flash pasteurization by bulk liquid passage through a heat plate exchanger or inpack pasteurization in a tunnel Daffodil International University 26

Examples of typical thermal processes in the beverage industry Daffodil International University 27

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