BEVERAGE PROCESSING BEVERAGE PROCESSING

Beverage − Beverage processing outlook:

World
Non-alcoholic Alcoholic

Vietnam
− Potable water − Non-distilled fermented − Research
(with and without CO2): beer,
− Mineral water − Development tendency
wine…
− Fruit and vegetable juice
− Fermented, distilled and
− Soft drink (with and aged: Whiskey, Cognac,
without CO2) Rhum, Calvados…
− Non-fermented: liqueur/
liquor
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BEVERAGE PROCESSING Chapter 1: RAW MATERIAL

CONTENTS CONTENTS
1. Water
Chapter 1: Raw material 2. Sweeteners
Chapter 2: Portable water 3. Acidifiers
Chapter 3: Soft drink 4. Coloring agents
Chapter 4: Vodka 5. Flavoring agents
Chapter 5: Liquor 6. Antimicrobial agents
7. CO2
8. Other raw material
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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
1. Water 1. Water

− Water – main raw material in beverage processing − Physico-chemical characteristics:

− Water source:
Total hardness: max 2mg equivalent/L

Surface water
Dry matters: max 850mg/L

Well water
Iron, manganese, aluminum: max 0.1mg/L

Municipal water supply
Chlorine: negative
− Sensory characteristics: − Microbiological characteristics:

Color
Total plate count: max 75cfu/mL

Turbidity
Pathogen: negative

Odor

Taste

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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

2. Sugars and sweeteners 2. Sugars and sweeteners
2.1. Introduction 2.1. Introduction

− Concept:

Sweetness degree

Sweet taste

After-taste
− Shallenberger and Acree theory (1971): AH-B structure

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 Chapter 1: RAW MATERIAL Sweetener classification Chapter 1: RAW MATERIAL
(Salminen S. and Hallikainen A, 1989)
2. Sugars and sweeteners
2.1. Introduction “Nutritive sweeteners” “Non-nutritive sweeteners”

− Sweetness degree: Sensory evaluation (The Triangular Taste

GLUCID POLYOLS NATURAL SYNTHETIC
Test)
Mono- Di- Mixed Isolated Mixed

Control sample: sucrose saccharide saccharide

Expression of result
 Glucose  Sucrose  Invert  Xylitol  Hydroge-  Glycyrrhizin  Saccharin

Different datum  Fructose  Maltose
sugar
 Sorbitol
nated
 Stevioside  Cyclamates
glucose
 Starch
 Galactose  Lactose  Mannitol syrup  Thaumatin  Acesulfame K
hydro-
… … lysate  Maltitol  Hydroge-  Monellin  Aspartame
nated
…  Lactitol  Miraculin  Sucralose
starch
 Isomalt hydroly-  Dihydro-  Dulcine
sate… chalcone…
… …

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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

2. Sugars and sweeteners 2. Sugars and sweeteners
2.1. Introduction 2.2. Sucrose
− Sweetness degree (Multon J.C., 1992):
− Product from sugar cane and sugar beet

Glucid: sucrose (1), glucose (0.7), fructose (1.1-1.3), maltose
− Concept:
(0.6), lactose (0.25), invert sugar (1.15)…

RE

Polyol: xylitol (1), sorbitol (0.5-0.6), mannitol (0.5-0.7),
maltitol (0.85-0.95), lactitol (0.95), isomalt (0.5), hydrogenated
RS (98% sucrose)
glucose syrup (0.75)… − Characteristics of RE:

Natural non-nutritive sweeteners: glycyrrhizin (50-100),
Physico-chemical: moisture (0.05%), sucrose (min 99.8%),
stevioside (200-300), monellin (1500-2000), dihydrochalcone ash (max 0.03%), color
(1000)…
Sensorial: color, powder size

Synthetic non-nutritive sweeteners: saccharin (500),
Microbiological
cyclamate (35), acesulfame K (200), aspartame (200), dulcine
(250)… Van Viet Man LE - Ho Chi Minh City Van Viet Man LE - Ho Chi Minh City
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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
2. Sugars and sweeteners 2. Sugars and sweeteners
2.2. Sucrose 2.3. High fructose syrup (HFS)

− Storage: − Raw material: starch and enzyme preparation (alpha

amylase, glucoamylase and glucose-isomerase)

Sugar in sac (50kg)

Silo
− Product type: HFS with different fructose levels (42, 55
− Sucrose for invert syrup production and 90% dw)

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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners

− Ideal sweetener
Xylitol C5H12O5:

Sweetness
− Present in strawberry (0.36%), cauliflower

After taste (0.3%)…

Safety − Commercial product: white crystal

Nutritional value − Production method:

Microbiological fermentation

Solubility

Chemical synthesis

Stabilization

Cost
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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners

Sorbitol C6H14O6
− Present in pear, cherry,
plum…
− Commercial product:
Xylan D-Xylose Xylitol
powder or liquid (70%)
− Production method:
D- glucose D- sorbitol
hydrogenation of D-glucose
Xylitol

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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners

Mannitol C6H14O6 Maltitol C12 H24O11

−Present in olive, sugar beet, onion, − Commercial product:
cabbage, seaweed… crystal and liquid
− Commercial product: crystal − Production method:
hydrogenation of D-maltose
− Production method
− Highly stable in soft drink

Fermentation
production

Hydrogenation of D-fructose

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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners

Lactitol C12 H24O11 Isomalt (Palatinit)

− Commercial product: monohydrate lactitol or dihydrate − Commercial product: mixture of two compounds (white
lactitol (white crystal) crystals)
− Production method: hydrogenation of lactose − Production method: 2 periods

Transformation of sucrose into isomaltulose (enzymatic
catalysis)

Hydrogenation of isomaltulose into isomalt

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Chapter 1: RAW MATERIAL

2. Sugars and sweeteners
2.4. Sweeteners
Isomalt production from sucrose:

Isomaltulose

Saccharose Isomaltulose

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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners
Glycyrrhizin
Hydrogenated glucose syrup
− Composition: D-maltitol (50-90%), D-sorbitol (8%),
maltotriol (5-25%), hydrogenated oligo-saccharide (<=3%)
− Commercial product: liquid (75%dm)
− Production method: 2 periods

Starch hydrolysis (α-amylase and ß-amylase)

Hydrogenation

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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners

Glycyrrhizin Stevioside

− Terpene glycoside (ammonium salt of glycyrrhizic acid) −Steviol with 3 glucose units
− Raw material: licorice root − Raw material: leaves of Stevia
rabaudiana
− Sweet with peppermint taste, clear aftertaste
− Sweet with bitter taste

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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners
Monellin Dihydrochalcone
− Protein with two polypeptide chains (M=11.000), tertiary
structure
− Raw material: Dioscoredphyllum comensii plant (Nigeria)
− Similar sweetness to mono/disaccharide

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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

2. Sugars and sweeteners 2. Sugars and sweeteners
2.4. Sweeteners 2.4. Sweeteners
Dihydrochalcone Thaumatin

− Derivative of natural flavon like naringine in orange and
grapefruit
− Raw material: tangerine and grapefruit (naringine
extraction and chemical synthesis for dihydrochalcone
production)
− Mixture of two proteins: Thaumatin I (without his, M=22209)
and Thaumatin II (M=22293); tertiary structure
− Commercial name  Talin
− Raw material: Thaumatococcus danielli fruit (West Africa)

− Sweetness slowly appeared with peppermint taste − Sweetness slowly appeared (with licorice flavor)

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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
2. Sugars and sweeteners Synthetic sweeteners

2.4. Sweeteners

Miraculin Sodium cyclohexyl

Saccharin sulphamate Acesulfame K Dulcine
− Glycoprotein (M=40000)
− Raw material: Synsepalum dulcificum fruit (Africa)
− Sweetness slowly appeared, prolonged aftertaste

Aspartame Sucralose
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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

3. Acidifiers 4. Coloring agents

Organic acids:
− Natural: Caramel E150, anthocyanes E163, carotenoides
− Citric acid: CH2(COOH)-C(OH)(COOH)-CH2(COOH) E160 (α, ß, γ-caroten, lycopene, bixine/ norbixine,
capsanteine/ capsorubine...), chlorophyll E140...
− Tartaric acid: HOOC-CH(OH)-CH(OH)-COOH
− Synthetic: Tartrazine E102, Sunset yellow E110, Brilliant
− Lactic acid: CH3-CH(OH)-COOH Blue FCF E133…
− Malic acid : HOOC-CH2-CH(OH)-COOH − Notes
Inorganic acid:
− Phosphoric acid: H3PO4

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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
4. Coloring agents 5. Flavoring agents

Example − Natural:

Crude essence

Extract

Distillate

Microbial aroma
Tartrazine E102 − Synthetic

− Yellow powder, water solubility: 50g/L (20oC)
Nature-identical flavoring substances (Ex: menthol)

− Alkaline medium: red color
Artificial flavoring substances

− Aromatic preparation
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Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL

Example: preparation with strawberry flavor
6. Carbon dioxide CO2
Natural substances
- 500g alcohol 95% - 0,5g oil of lovage
− Origin:
- 2,0g oil of rose - 2,5g oil of valerian
- 2,8g oil of jasmin - 0,02g oil of celery

Fuel burning
- 1,0g oil of cassle - 0,1g oil of coriander
- 1,0g oil of wintergreen - 520g distilled water

Ethanol and beer production
1029,92g preparation
Synthetic substances − Evaluation of carbon dioxide: sensorial and physico-chemical
- 0,80g ethyl heptylate - 5,00g methyl amyl ketone characteristics (min 99.8% CO2 content)
- 0,80g oil of sweet birch - 6,00g diacetyl
- 2,10g aldehyde C14 - 21,20g ethyl valerate − Product in ballon (6.5 MPa) or tank (0.8-2.5MPa)
- 2,40g cinnamyl isobutyrate - 23,15g aldehyde C16
- 2,60g ethyl vanillin - 43,20g ethyl lactate
- 3,00g Corps praline (trade name) - 100g alcohol, 95%
- 3,20g cinnamyl isovalerate - 783,15g propylene glycol
- 3,40g dipropyl ketone
1000g preparation
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 Chapter 1: RAW MATERIAL Chapter 1: RAW MATERIAL
7. Antimicrobial agents 8. Other materials

− Sorbic acid and sorbates: CH3-CH=CH-CH=CH-COOH − Fruits

E200 (sorbic acid), E201 (sodium sorbate), E202 (potassium − Herbs
sorbate), E203 (calcium sorbate)
− Food additives
− Benzoic acid and benzoates: C6H5-COOH
E210 (benzoic acid), E211 (sodium benzoate), E212 (potassium
Antioxidants
benzoate), E213 (calcium benzoate)
Stabilizers
− Other antimicrobial agents
Nutritional additives

Others

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