METROPOLITAN AUTONOMOUS UNIVERSITY

Iztapalapa Unit

DIVISION OF LIFE SCIENCES

AND HEALTH

Department of Biotechnology

Quality Control in the Production of

Soft drinks and drinks.

Advisor: Eduardo Mendoza Martínez

Team 3:

207220768 Luis Fernando Cofas Vargas

206335722 Alejandra Corona Domínguez
208222828 Laura Azucena Ortiz Roldán
206336558 Jazmín Aidé Sesma Camarillo

10- February-
2010
METROPOLITAN AUTONOMOUS UNIVERSITY Iztapalapa

INDEX.

1. DEFINITION………………………………………………………………………………………….………………….4

2. INTRODUCTION……………………………………………………………………………….………………4

3. OBJECTIVES………………………………………………………………………………………………………………...
5

4. RAW MATERIAL…………………………………………………………………………………………………….
…..5
4.1. SWEETENERS………………………………………………………………………………..…….…..5
4.2. ACIDULANTS…………………………………………………………………………………..…….……5
4.3. DYES
4.3.1. ARTIFICIAL………………………………………………………………………………..…….…..5
4.3.2. NATURAL………………………………………………………………………………………….6
4.4. FLAVORS………………………………………………………………………………………….6
4.5. BUDDING AGENTS……………………………………………………………………………….6
4.6. STABILIZERS…………………………………………………………………………………………..6
4.7. ANTIOXIDANTS AND
SEQUESTRANTS…………………………………………………………………….6
4.8. CONSERVATIVES…………………………………………………………………………………………..7
4.9. ACIDITY REGULATORS………………………………………………………………………………7

5. PRODUCTION PROCESS
5.1. OBTAINING WATER………………………………………………………………………………..7
5.1.1. RAW WATER TREATMENT FOR BOTTLING…………………..7
5.1.2. RAW WATER TREATMENT FOR SERVICES…………………………………….7
5.2. PREPARATION OF THE
SYRUP……………………………………………………………………………….8
5.3. CARBONATION: CARBON DIOXIDE………………………………………………………….8
5.4. BOTTLE WASHING……………………………………………………………………………….............9
5.5. BOTTLED……………………………………………………………………………………………….9
5.5.1. RETURNABLE BOTTLES……………………………………………………………………..9
5.5.2. NON-RETURNABLE BOTTLES AND
CANS…………………………………………………………10
5.6. STORAGE…………………………………………………………………………………………10

6. QA
6.1. CRITICAL CONTROL POINTS……………………………………………………………………10
6.1.1. WATER TREATMENT……………………………………………………………………..10
6.1.2. SIMPLE SYRUP MIX………………………………………………………………10
6.1.3. PREPARATION OF THE FINAL
SYRUP………………………………………………………….10

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6.1.4. BOTTLE WASHING…………………………………………………………………………..10

6.1.5. FILLING AND BOTTLING……………………………………………………………………11
6.2. NORMATIVITY
6.2.1. OFFICIAL MEXICAN STANDARD (NOM)………………………………………….
…………..11
6.2.1.1. NOM-003-CNA-1996………………………………………………………………..11
6.2.1.2. NOM-004-CNA-1996………………………………………………………………..11

6.2.1.3. NOM-002-SSA1-1993……………………………………………………………….12
6.2.1.4. NOM-127-SSA1-1994……………………………………………………………......12
6.2.1.5. NOM 012-SSA1-1993……………………………………………………………......12
6.2.1.6. NOM-110-SSA1-1994……………………………………………………………….12
6.2.1.7. NOM-051-SCFI-1994……………………………………………………………………13
6.2.1.8. NOM-CCA-016-ECOL/1993………………………………………………………….13
6.2.2. MEXICAN STANDARDS (NMX)
6.2.2.1. NMX-F-237-1972……………………………………………………………………13
6.2.2.2. NMX-EE-014-1984……………………………………………………………………13

7. DISCUSSION…………………………………………………………………………………………………….14

8. CONCLUSION…………………………………………………………………………………………………….14
8.1. GENERAL CONCLUSION………………………………………………………………………………14
8.2. CONCLUSION ALEJANDRA……………………………………………………………………………….15
8.3. AZUCENA CONCLUSION………………………………………………………………………………..15
8.4. CONCLUSION
FERNANDO………………………………………………………………………………..15
8.5. JASMINE CONCLUSION………………………………………………………………………………..16

9. BIBLIOGRAPHY………………………………………………………………………………………………………….1
6 10. SUMMARY………………………………………………………………………………………………………………
17

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1. DEFINITION.
Soft drinks are flavored, effervescent (carbonated ) and non- alcoholic drinks. Carbon
dioxide gives them effervescence. Water with carbon dioxide produces a chemical
equilibrium with carbonic acid:

EITHER
II
® Mineral waters, natural or
H 2 O + OCO
H.O.
c
OH artificial (ie, Soda Water).
EITHER
® Drinks sweetened
EITHE
c
II R
II
flavored carbonated.
H.O. OH c
HO “SO - ® Fruit drinks and vegetables,
sweetened and carbonated.
EITHE
EITHER
II + ® Tonic water.
C+ - -
R
II
c
“ ® Preparations carbonated
EITHER -
HO “SO -
made from extracts.

Specifically, it includes the following classes of beverages:

2. INTRODUCTION.
In Mexico, 152 liters of soft drinks per capita are consumed annually, which has taken our
country to second place in consumption of carbonated beverages in the world, just one
step below the United States. According to data provided by AJEGROUP – BIG COLA México
(Ajemex), a person spends around 1,100 to 1,300 pesos a year on soft drinks, since many
Mexican families consider this product as essential on their table and for natural
consumption.

According to the monthly reports of the INEGI, the soft drink industry produced during the
first 10 months of 2006, a little more than 11 billion 989 thousand liters, compared to 11
billion 767 thousand liters in the same months of 2005, which which means an increase of
1.8 percent, compared to the same period in 2000, where the production volume was 10
billion 519 thousand liters of soft drink, to 2006 it means a production growth of 13.9
percent.

The production of flavored soft drinks, from January to October 2006, was 4 billion 487
thousand liters and that of cola alone was 7 billion 502 thousand liters, that is, 67.18%
more liters were produced compared to the first. The INEGI indicates that sales of the soft
drink in the 10 months of 2006 reached 69 thousand 034 million pesos (mmdp), 6.6% more
than the previous year when the industry reached 64 mmdp. Only in sales of cola soda,
during this year, 46 million pesos were obtained, that is, 99.76% more than the flavored
soft drink that sold a little more than 23 million pesos. Coca Cola is the most consumed soft
drink in the country, accounting for 62% of national sales, since for 70 years drinking this
brand of soft drink in Mexico has been common and part of the basic diet of the average
Mexican, followed by Pepsi Cola, with 22% market share.

Approximately 100 brands compete in the Mexican market, of which 66% are colas and
34% are flavored soft drinks. In terms of export, some brands have managed to gain

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popularity among people in the United States, especially the Latin sector, products such as:
Jarritos, Chaparritas, Pascual, Big Cola and even Coca Cola manufactured in Mexico.
Bleeding

Due to this, quality control must be present in the soft drink industry to maintain
homogeneous production and even improvement according to the requirements of
society, since there is great competition and customers must continue consuming the
products at an affordable price but without compromise quality.

3. GOALS.

• Know the process and critical control points in the manufacturing of soft drinks.

• Observe the applications of quality control in the soft drink industry.

4. RAW MATERIAL.
The ingredients and additives used in the preparation of the product must comply with the
requirements established in the corresponding health provisions or, failing that, by the
identity and purity standards for Food Additives of the CODEX ALIMENTARIUS.

4.1. Nutritive sweeteners that can be used: dextrose, fructose, fructose corn syrup, honey,
hydrolyzed starch syrup, sucrose and inverted sucrose. The addition of the following
intense sweeteners will be permitted: isomalt, maltitol, mannitol, sorbitol, xylitol,
acesulfamepotassium, aspartame, saccharin and sucralose.

4.2. Acidulants . Addition of one or more of the following acids:

6 Citric, adipic, fumaric, tartaric, lactic, malic and acetic in amounts no greater than 5000
mg/Kg.
8 Phosphorus, in an amount no greater than 700 mg/Kg in the finished product.
6 Any other approved by the Health Authority.

4.3. Dyes.
4.3.1. Artificial . The addition of the following colorants in quantities no greater than that
indicated in the finished product will be permitted:
F. Amaranth (FD&C red No. 2), 100 mg/kg
• Brilliant Blue (FD & C blue No. 1), 100 mg/kg

L Indigotine (FD & C blue No. 2)100 mg/kg

L Sunset Yellow FCF (FD & yellow No. 6) 100 mg/kg
L Tartrazine (FD&C yellow No. 5), 100 mg/kg

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L Erythrocin (FD & Red #3)

L Alura Red (FD & C red No. 40) 200 mg/kg
L Green (FD & C green No. 3), 100 mg/kg
YO. Ponceau 4R, 100 mg/kg
L Glossy black PN, 100 mg/k.

4.3.2. Natural . The addition, in limited quantities due to corrective manufacturing

practice, of the following colorants will be permitted:
1 Yellow Carotenoids such as Turmeric, Onoto, Betacarotene.
1 Red: Beet, Grape, Canthaxanthin
1 Greens: Chlorophyll
2 Brown: Caramel

4.4. Natural and/or Artificial Flavors. Use flavors in sufficient quantities to achieve the
desired effect in the product.
In the case of nectar, juices and natural flavors, proper handling of the fruit must be
carried out from harvest to the moment of reception and extraction. Dedicate to
preliminary operations of washing, sorting, peeling, blanching, coring. Subsequently, it
must be crushed and/or filtered depending on the destination for juice or nectar and from
there, in the mixer, the necessary additives, preservatives and enzymes must be added.

4.5. Clouding Agents . The following agents that produce turbidity may be used: acacia
gum, vegetable oil, citrus essential oil.

4.6. Stabilizers . Use the following additives when it is necessary to stabilize an emulsion:
modified food starch, gum arabic, karaya gum, locust bean gum, ester gum, glatti gum,
guar gum, tragacanth gum, xanthan gum, carrageenan, modified cellulose, dextrins,
pectins, oil brominated vegetable (maximum dose of 15 mg/l), lecithin, saccharoglycerides,
sucrose acetate isobutyrate (maximum dose of 300 mg/kg), modified starches.

4.7. Antioxidants and Sequestrants .

L Stannous Chloride: In canned beverages in an amount no greater than 30 mg/Kg, in the
finished product, calculated as tin.
L Ascorbic and Ertitorbic acid and their respective sodium, calcium and potassium salts in
limited quantities correct manufacturing practices
L Disodium and calcium salts of ethylene diaminotetracetic acid (EDTA) in an amount of no
more than 100 mg/Kg in the finished product.
L Propyl gallate in an amount not greater than 200 mg/kg.
L Tocopherol in an amount not greater than 200 mg/kg.
1 Carboxymethyl cellulose. In quantities limited to good manufacturing practices.

1 Glucoxidase enzyme. Catalase, in limited quantity due to correct manufacturing practice.

1 Ascorbyl palmitate, in an amount not greater than 200 mg/kg.
1 Ascorbyl stearate, in an amount not greater than 200 mg/kg.

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1 Butylated hydroxyanisole (BHA) in an amount no greater than 0.2 mg/kg.

1 Butylated hydroxytoluene (BHT) in an amount no greater than 0.2 mg/kg.
1 Isopropyl citrate in limited quantity due to good manufacturing practice.
1 Tert-butyl hydroquinone in an amount no greater than 0. 2mg/kg

4.8. Conservatives .
1 Sorbic Benzoic Acid or its corresponding sodium or potassium salts (alone or mixed) in a
maximum dose of 1000 mg/kg expressed as benzoic acid for salts of this acid and 1500
mg/kg as sorbic acid for salts of this acid.
1 Sulfur dioxide, in an amount not greater than 11 5mglkg.
1 Sodium sulfite, bisulfite and metabisulfite, calcium potassium at a maximum dose of 115
mg/kg expressed as sulfur dioxide.
1 p-methyl and p-propyl hydroxybenzoate in an amount not exceeding 1000 mg/kg
1 Formic acid and its sodium and calcium salts in quantities no greater than 100 mg/kg.
1 Antifoam. The addition of dimethylpolysiloxanol or methyl phenyl polysiloxanol will be
permitted in an amount of no more than 10 mg/kg in the finished product.

4.9. Acidity Regulators . The use of the following calcium, magnesium, potassium and
sodium salts will be permitted: acetates, bicarbonates, carbonates, chlorides, citrates,
phosphates-- gluconates, lactates and sulfates

5. PRODUCTION PROCESS.
Before reaching our hands, this drink has followed a meticulous production process, with
many careful details.

The basic organoleptic characteristics: taste, smell and appearance are the characteristics
by which consumers evaluate the quality of beverages.

5.1. Obtaining Water.

Companies generally rely on deep wells for their water supply.

The water is subjected to 2 types of treatment:

5.1.1. Treatment of raw water for bottling:
A set of pumps sucks the raw water from the well and transfers it to a reaction tank in
which it is added: hydrated lime, alumina sulfate and sodium hypochlorite, then passing
through a sand filter eliminating impurities and then entering the filters. of activated
carbon where it will eliminate the odor, color and flavor and finally enters the brightening
filters that leave the water in conditions for the process.

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5.1.2. Raw water treatment for services:

The water passes softeners containing resins in order to obtain hardness so that it can be
used for boilers and bottle washing.
In the case of mineralized water, an alternate process is followed, shown below.
continuation:
5.2. Preparation of the syrup.
The complete mixture of all the ingredients required
to make the soft drink, with the exception of
carbonated water, is known as syrup. . The usual
sweetening agent is cane sugar.

The solution of sugar in water is simple syrup, and if

any acid is added to it it is called acidified simple
syrup. The simple syrup is filtered and sterilized.

In a bottling plant, a separate room is dedicated to

mixing the syrup. It is provided with mixing and
storage tanks, and is generally located on the second
floor so that the syrup can flow under its own weight
to the bottling plant.

To prepare the syrup, the necessary amount of water,

previously treated, is placed in a mixing tank equipped
with a mechanical agitator; Stirring constantly,
gradually add the necessary amount of sugar.

The sterilized syrup is pumped to the final supply tank

where the concentrated base drink and purified water
will be added.

After the sugar is dissolved, the flavoring, color, acid

and preservative are added. After mixing all the
ingredients very well, pass the syrup through a fine
Monel wire or stainless steel strainer. If the syrup
must contain fruit pulp, it is strained before adding
the pulp.

The syrup is taken to the carbo-refrigerator for carbonation and cooling. Once it has been
cooled, it is ready for bottling.

5.3. Carbonation: Carbon Dioxide.

Water dissolves an equal volume of carbon dioxide measured at atmospheric pressure and
60ºF. This is called a volume, carbonation is measured in volumes. Solubility is directly
related to pressure, but reduces as temperature increases. Carbon dioxide for carbonated

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beverages must be as pure as possible and completely odorless.

5.4. Bottle washing.

The bottles are washed and sterilized with a hot alkaline solution and then rinsed with
drinking water. The alkaline solution is composed of caustic soda, sodium carbonate,
trisodium phosphate and sodium metasilicate. Caustic soda is the main ingredient because
it has greater germicidal properties, and hence the duration and temperature of bottle
sterilization depend almost exclusively on the caustic soda content. The other alkalis
somewhat increase the germicidal power of the caustic soda solution. The elements that
modify the germicidal efficiency are: caustic concentration, soaking duration and
temperature. Bottle washing can be of two types: immersion and jet. The bottles, for
example, have been washed at a temperature of around 80 degrees, and then drained for
six seconds.

5.5. Bottling.
Three types of packaging are used for packaging: metal (cans), plastic and glass. At this
time, the most manufactured product is the product consumed in cans.

The truth is that both cans and bottles, before containing the drink, go through a tunnel to
be rinsed, then enter the filling machine, to which the drink arrives from a central channel
that passes through the entire factory. The mixture is introduced with a pressure-balanced
force so that the liquid does not overflow and enters the exact measurement.

If a can or bottle does not have the ideal size, it is discarded and eliminated from the
process. The lid is put on immediately afterwards and throughout the process there is no
manipulation, everything is automatic and very fast to prevent product leaks. Finally, we
proceed to packaging and subsequent quality control.

Depending on the type of container, the following alternate procedures are carried out:
5.5.1. Returnable Bottles:
Empty bottles are recycled into boxes and placed on pallets.
1. The bottles enter the washing machine, the boxes are transported to the
warehouse
of boxes.
2. After washing, the clean bottles pass through a recorder and then
They are filled out, covered and coded.
3. The final coded product is transported and sent for boxing,
completing the packaging process.

5.5.2. Non-returnable Bottles and Cans:

1. They are transported by a spatula from the manufacturer.
2. They are rinsed with purified water.
3. The clean bottles or cans are transported for the filling process. Before

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be packaged in cardboard boxes, the cans or bottles are heated to dew point to keep the
surface dry.
4. Some drinks, such as juices, are pasteurized. In this case, the process of
warm-up will be skipped.

5.6. Storage.
Heated or pasteurized products are coded and passed through a fill level detector which
will reject any product not filled to the proper levels.

Finally, the cardboard boxes are loaded onto spoons or pallets. Between the packaging and
loading process, scales or full box detectors are used to control inadequate packaging, the
products are ready for marketing.

6. QA.
6.1. Critical Control Points.
6.1.1. Water treatment.
Because water quality varies between each production facility, water is treated and
purified to ensure that all products meet the highest quality standards. This is essential in
production, because all products must taste the same, no matter where they are
produced. In addition, water can present biological risks, such as Shigella, Escherichia coli,
Vibrio and Salmonella bacteria, protozoans such as Entamoeba, Giardia and
Cryptosporidium. It may also contain chemical hazards, including solvents, pesticides,
paints, varnishes, nitrates, phosphates, chromium, etc. Quality control technicians analyze
the water frequently.

6.1.2. Simple syrup mixture .

The concentrated sweetener and purified water are mixed. Technicians carefully sample,
check and record the mixture of each syrup bath.

6.1.3. Preparation of the final syrup.

Simple syrup and treated water are mixed in specific proportions, then carbon dioxide is
added to produce the final beverage.

6.1.4. Bottle washing.

To ensure product quality. Glass or PET (Polyethylene Terephthalate) bottles, as well as
cans, go through a total re-examination: first they are washed, rinsed and inspected
electronically and visually, this to ensure the quality of the product.

6.1.5. Filling and bottling.

After being washed, the cans or bottles proceed to the filler. Next, with the help of a
seamer, the metal lid is attached to the cans, which from that moment are ready for
secondary packaging.

6.2. Normativity.

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6.2.1. Mexican Official Standard (NOM).

The official Mexican standards (NOM) contain all the mandatory specifications for use,
handling, description, maintenance and warranty that a product must meet in order to be
sold in Mexico.

Unlike a NOM, a Mexican Standard ( NMX ) is, according to section law, which provides for
common and repeated use rules, specifications, attributes, test methods, guidelines,
characteristics or prescriptions applicable to a product, process, installation, system,
activity, service or method of production or operation, as well as those relating to
terminology, symbology, packaging, marking or labeling".

Unlike the NOM, the NMX are voluntary, not mandatory. However, if a NOM refers to an
NMX, said NMX will become mandatory.

6.2.1.1. NOM-003-CNA-1996, Requirements during the construction of water extraction

wells to prevent contamination of aquifers.
This Official Mexican Standard establishes the minimum construction requirements that
must be met during the drilling of wells for the extraction of national waters and
associated works, in order to avoid contamination of aquifers.

6.2.1.2. NOM-004-CNA-1996, Requirements for the protection of aquifers during the

maintenance and rehabilitation of water extraction wells and for the closure of wells in
general.
This Official Mexican Standard establishes how to protect the quality of water in aquifers
during maintenance, rehabilitation and closure of wells, whether temporarily or
definitively.

6.2.1.3. NOM-002-SSA1-1993. Enviromental health. Goods and services. Metal

containers for food and beverages. Sewing specifications. Health requirements.
This Official Mexican Standard declares how to eliminate the risk of poisoning from the
consumption of foods contaminated by lead, derived from the use of tin-lead solder to
close the seam of metal containers intended to contain them.

6.2.1.4. NOM-127-SSA1-1994, Environmental health. Water for human use and

consumption, permissible limits of quality and treatments to which the water must be
subjected for its purification.
This Official Mexican Standard establishes that the supply of water for human use and
consumption with adequate quality is essential to prevent and avoid the transmission of
gastrointestinal and other diseases, for which it is necessary to establish permissible limits
regarding its bacteriological, physical, and organoleptic characteristics. , chemical and
radioactive.

6.2.1.5. NOM 012-SSA1-1993. Sanitary requirements that water supply systems for
public and private human use and consumption must meet.

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Controlling water quality is the key to reducing the risks of transmission of gastrointestinal
diseases to the population due to its consumption; This control is carried out by evaluating
the water quality parameters and, on the other hand, monitoring that the characteristics
of the constructions, installations and equipment of the collection works, conduction,
purification plants, distribution networks, storage or regulation tanks and household
intakes protect water from contamination.

6.2.1.6. NOM-110-SSA1-1994, goods and services. Preparation and dilution of food

samples for microbiological analysis.
This standard is intended to provide general guidelines for the preparation of dilutions for
the microbiological examination of foods. In view of the large number of products in this
field of application, these guides may be inappropriate for all of them in detail and for
others different methods may be required. However, in all cases where possible it is
recommended to adhere to these guidelines and modify them only when necessary.

The primary dilution aims to obtain the most uniform distribution possible of the
microorganisms contained in the sample intended for analysis.

The preparation of additional decimal dilutions, if necessary, aims to reduce the number of
microorganisms per unit of volume, to allow, after incubation, the observation of the test
in the case of tubes or flasks and the counting of colonies in the case of plates.

6.2.1.7. NOM-051-SCFI-1994, General labeling specifications for prepackaged foods and

non-alcoholic beverages.
The purpose of this Official Mexican Standard is to establish the commercial information
that must be contained in the labeling of prepackaged foods and non-alcoholic beverages
of national and foreign manufacture, as well as to determine the characteristics of said
information. This Standard is applicable to all prepackaged foods and non-alcoholic
beverages of national and foreign manufacture intended for consumers in national
territory.

This Standard does not apply to:

a) Prepackaged foods and non-alcoholic beverages that are subject to commercial
information provisions contained in specific official Mexican standards, or any other
current regulations;
b) Bulk products;
c) Other products determined by the competent authority, in accordance with its powers.

6.2.1.8. NOM-CCA-016-ECOL/1993, which establishes the maximum permissible limits

of contaminants in wastewater discharges to receiving bodies, from the soft drink
industry.
This official Mexican standard establishes the maximum permissible limits of contaminants
in wastewater discharges to receiving bodies from the soft drink industry.

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6.2.2. Mexican Standards (NMX).

6.2.2.1. NMX-F-237-1972. Labeling or labeling of soft drinks and packaged waters.
Mexican standards. General Directorate of Standards.
This Standard establishes the principles and terminology applied in the labeling or labeling
of soft drinks and packaged waters in all their varieties or modalities, as well as natural and
artificial mineral waters, with or without gas, in returnable and non-returnable containers.

The labeling or labeling of soft drinks and packaged waters, in all their varieties, must not
be described or presented in a confusing, exaggerated, misleading, misleading or manner
capable of creating in any way an erroneous impression, regarding their nature, origin,
composition. , identity and other properties of the product. The labeling or labeling of soft
drinks and packaged waters must bear, clearly, with characters that are easily legible to
the naked eye, the following information:
V Trademark or product name
V Manufacturer's name or address
V Legends (made in Mexico, packaged in Mexico or as appropriate).
V Net content
{ Flavor
V Registry of the Ministry of Finance and Public Credit

6.2.2.2. NMX-EE-014-1984. Packaging. Plastic. Boxes for handling, transporting and

storing glass bottles for soft drinks (carbonated or non-carbonated drinks).
This Official Mexican Standard establishes the quality specifications that must be met by
plastic boxes (high-density polyethylene) used for the handling, transportation and storage
of full or empty soft drink bottles (carbonated or non-carbonated beverages).
V They must not present cracks
V Resistant to chemical attack

7. DISCUSSION.
Mexico is the world's leading consumer of cola-flavored soft drinks and the second largest
consumer of soft drinks worldwide, therefore, it is an excellent point to exploit the soft
drink industry. Market dominance belongs to The Coca-Cola Company, since it has been in
the Mexican market much longer than its competitors and it has become almost a tradition
to consume its products. Most of their success has been due to the quality they manage in
their products, since they take care of every detail of their production, from the raw
materials to when their product is consumed. The process, production and critical control
points part was based on the virtual tour offered by this company. It can be seen that each
critical point is fully monitored and controlled to offer the product that the customer
expects.

In general, other soft drink companies maintain almost the same quality control points and
differ in some points of the process due to the technology used and the Official Mexican
Standards that govern this area of the market.

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This branch of the industry shows the importance and justifies the quality control
department.

8. CONCLUSIONS.

8.1. General conclusion.

The production of soft drinks considers a series of processes in which, as in the preparation
of any food, requires safety for the worker and the consumer and hygiene in the matter
being treated. The particular case of carbonated drinks is a food that can be considered
risk-free due to the precautions taken into account during its preparation and that when
consumed the only property that will be lost in the short term will be the bubbles (gas)
depending on the quality of the product and its carbonation, however, it does not
decompose. As in everything, as long as its consumption is not exceeded and depending on
the active ingredient and its concentration.

That is why it is recommended to avoid excessive ingestion, in order to continue enjoying

the rich flavor that the different presentations provide us, whether as juice, nectar or soft
drink.

Today, health problems have not been very favorable, especially in terms of blood
pressure and glucose concentration. For people with these types of problems, soft drinks
and drinks with sweeteners other than sugar have already been produced and they are
being improved in order to not lose the quality of flavor that characterizes them.

8.2. Alejandra Conclusion :

The application of control in organizations seeks to serve two main purposes: Correct
existing failures or errors: And Prevent new failures or errors in the processes.

To produce quality products, there are quality assurance systems that allow all activities
that have to do with quality to be controlled. The ISO 9000 standards are a set of guides
that allow us to identify the control needs for all activities involved in product quality.
These guidelines must be met so that we can be sure that the product will have a stable
quality level.

In the carbonated beverage industry, quality is very important due to its current demand.
The basic organoleptic characteristics: taste, smell and appearance are the characteristics
by which consumers evaluate the quality of beverages.

8.3. Azucena Conclusion:

There are various standards to ensure the quality of a product, each company adjusts to
the quality systems depending on the type of market, country or consumer it wants to
reach. In this way, companies with the same type of business can have different quality
systems, and this does not indicate which is better or worse, it only meets their primary
needs; Therefore, any company must comply with the basic regulations of the country in

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METROPOLITAN AUTONOMOUS UNIVERSITY Iztapalapa

which it is producing.

Likewise, each company creates its own internal quality policies to self-improve. In fact,
there are also companies that are committed to quality and require workers to implement
improvements in the company, through quality control circles.

8.4. Conclusion Fernando:

Quality control in a high-impact industry at a national level is present to retain and attract
more customers. Special care must be taken both in the raw materials and in other inputs
to guarantee that the customer is provided with a product that is safe for consumption. As
there is a lot of competition in the market, the quality of each company's products must
always be monitored to maintain or surpass it, according to the requirements that society
demands, therefore, costs can vary with respect to the raw materials used, the technology
and the labor that each company has available.

8.5. Jasmine Conclusion:

The soft drink industry is one of the most exquisite topics due to its variety and relatively
easy but complete processing.

Currently, competition has been stronger due to the continuous development of new
products and improving those already known. Apart from trying to earn more or avoid
losing customers, creating new presentations accessible to anyone according to their
economic, social, cultural and health level, and the best answer is that it is liked by the
consumer and thus the producer will be able to realize that their control has been good
and/or can be improved.

Quality control is a very important factor in the development of any product. In the case of
soft drinks, special attention is paid because it is a very pleasant and favorite product of
many people, since they are the ones who determine if the quality is good, which
generates more profits, or is bad and there may be losses.

9. BIBLIOGRAPHY.

9.1. http://controlcalidadembotellado.blogspot.com/ (February 2, 2010)

9.2. http://www.invdes.com.mx/anteriores/Julio1999/htm/pascual.html (February 2 ,
2010)
9.3. http://www.coca-colabottling.co.id/eng/ourbusiness/index.php?act=manufacturing
(February 5, 2010)
9.4. http://www.pascual.com.mx/index_home.html (February 5 , 2010)

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METROPOLITAN AUTONOMOUS UNIVERSITY
10. SUMMARY.
Soft drinks are flavored, effervescent
(carbonated) and non-alcoholic drinks.
Carbon dioxide gives them effervescence.
Water with carbon dioxide produces a
chemical equilibrium with carbonic acid.
Specifically, it includes the following classes
of beverages:
é Mineral Waters, natural or artificial (ie,
Soda Water).
® Drinks sweetened carbonated
flavored.
í Fruit and vegetable drinks, sweetened and
carbonated.
I Tonic Water.
® Carbonated preparations made from
extracts.
Quality control must be present in the soft
drink industry to maintain homogeneous
production and even improvement according
to the requirements of society, since there is
great competition and customers must
continue consuming the products at an
affordable price but without compromising
quality.
RAW MATERIAL. The ingredients and
additives used in the preparation of the
product must meet the requirements
established in the
provisions sanitary
corresponding or, failing that, by the identity
and purity standards for Food Additives of the
CODEX ALIMENTARIUS.
PRODUCTION PROCESS AND CRITICAL
CONTROL POINTS.
Before reaching our hands, this drink has
followed a meticulous production process,
with many careful details.
The basic organoleptic characteristics: taste,
smell and appearance are the characteristics
by which consumers evaluate the quality of
beverages.
QUALITY CONTROL IN SOFT DRINKS AND DRINKS
Iztapalapa
1. Water treatment. Because water quality
varies between each production facility,
water is treated and purified to ensure that
all products meet the highest quality
standards. This is essential in production,
because all products must taste the same, no
matter where they are produced. In addition,
water can present biological risks, such as
Shigella, Escherichia coli, Vibrio and
Salmonella bacteria, protozoans such as
Entamoeba, Giardia and Cryptosporidium. It
may also contain chemical hazards, including
solvents, pesticides, paints, varnishes,
nitrates, phosphates, chromium, etc. Quality
control technicians analyze the water
frequently.
2. Simple syrup mixture.
The concentrated sweetener and purified
water are mixed. Technicians carefully
sample, check and record the mixture of each
syrup bath.
3. Preparation of the final syrup.
Simple syrup and treated water are mixed in
specific proportions, then carbon dioxide is
added to produce the final beverage.
4. Bottle washing.
To ensure product quality. Glass or PET
(Polyethylene Terephthalate) bottles, as well
as cans, go through a total re-examination:
first they are washed, rinsed and inspected
electronically and visually, this to ensure the
quality of the product.
5. Filling and bottling.
After being washed, the cans or bottles
proceed to the filler. Next, with the help of a
seamer, the metal lid is attached to the cans,
which from that moment are ready for
secondary packaging.
6. Storage.
Heated or pasteurized products are coded
and passed through a fill level detector which
will reject any product not filled to the proper
levels.
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METROPOLITAN AUTONOMOUS UNIVERSITY Iztapalapa

Finally, the cardboard boxes are loaded onto
spoons or pallets. Between the packaging and
loading process, scales or full box detectors
are used to control inadequate packaging, the
products are ready for marketing.
NORMATIVITY.
Unlike the NOM, the NMX are voluntary, not
mandatory. However, if a NOM refers to an
NMX, said NMX will become mandatory.
Below are the most relevant regulations in
this field in Mexico:
6.2.1.1. NOM-003-CNA-1996,
Requirements
during the construction of water extraction
wells to prevent contamination of aquifers.
6.2.1.8. NOM-CCA-016-ECOL/1993, which
establishes the maximum permissible limits
of contaminants in wastewater discharges to
receiving bodies, from the soft drink industry.
6.2.2. Mexican Standards (NMX).
6.2.2.1. NMX-F-237-1972. Labeling or
labeling of soft drinks and packaged waters.
Mexican standards. General Directorate of
Standards.
6.2.2.2. NMX-EE-014-1984. Packaging.
Plastic. Boxes for handling, transporting and
storing glass bottles for soft drinks
(carbonated or non-carbonated drinks). full or
empty.

6.2.1.2. NOM-004-CNA-1996,
Requirements for the protection of aquifers
during the maintenance and rehabilitation of
water extraction wells and for the closure of
wells in general.

6.2.1.3. NOM-002-SSA1-1993. Health

environmental. Goods and services. Metal
containers for food and beverages. Sewing
specifications. Health requirements.

6.2.1.4. NOM-127-SSA1-1994, Health

environmental. Water for human use and
consumption, permissible limits of quality and
treatments to which the water must be
subjected for its purification.

6.2.1.5. NOM 012-SSA1-1993. Sanitary

requirements that water supply systems for
public and private human use and
consumption must meet.

6.2.1.6. NOM-110-SSA1-1994, goods and

services. Preparation and dilution of food
samples for microbiological analysis.

6.2.1.7. NOM-051-SCFI-1994,
General labeling specifications for
prepackaged foods and non-alcoholic
beverages.

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