Carbonated Beverage

Carbonated beverages
• Carbonated beverage, an effervescent
drink that releases carbon dioxide
under conditions of normal
atmospheric pressure.
• Carbonated beverages in the form on
naturally occurring carbonated mineral
water have been known to exist since
long.
• Presence of carbon dioxide in aerated
water and carbonated drinks enhance
both palatability as well as appearance
of these products.
Ingredients Used in Preparation of
Carbonated Beverage

1. Water
2. Sweetener
3. Acids
4. Flavoring and coloring ingredients
5. Emulsifiers, stabilizers and clouding agents
6. Foaming agents
 Water
Water used in carbonated beverage must possess following properties:
• Low alkalinity: to check neutralization of acids otherwise it would
affect flavor and may decrease preservation effect of acids.
• Low iron and manganese: to prevent reaction with flavoring and
coloring compounds.
• No residual chlorine: as it affects flavor adversely and cause oxidation.
• Very low turbidity and color: to impart attractive appearance to the
drink.
• Organic matters and inorganic solids must be very low: as it provides
nuclei for CO2 resulting in beverage boiling and gushing at the time of
filling or opening of bottles.
 Water
Particulars Maximum Permissible Limit

Alkalinity 50 ppm

Total solids 50 ppm

Iron 0.1 ppm

Manganese 0.1 ppm

Turbidity 5 ppm

Colour Colourless

Residual chlorine None

Odour Odourless

Taste Tasteless

Organic Matter No objectionable content

 Sweetener
• Sweetener serves three basic functions in carbonated beverages;
1. impart sweetness,
2. provide texture/mouth feel and
3. Add calorie
• Sweetener used primarily in carbonated beverages is crystal sugar
which must be of very high purity.
• It is used in the form of sugar syrup and final concentration of sugar
varies between 8 to 14 percent in finished beverage.
• However, other sweeteners like glucose syrups, invert syrup, high
fructose corn syrup (HFCS) etc. may also be used.
• Low calorie carbonated drinks invariably contain high intensity
sweeteners or artificial sweeteners such as saccharin, aspartame,
acesulfame-k and/or sucralose.
 Carbon dioxide
• Carbonated beverages contain carbon dioxide which sparkle the
beverage and impart fizziness.
• It is soluble in liquids where its solubility increases when the
temperature of liquid is decreased.
• CO2 produces carbonic acid when dissolved in water which in
combination with other ingredients produces acidic and characteristic
biting taste of carbonated water and beverages.
• CO2 may be obtained from carbonates, limestone, burning of organic
compounds and industrial fermentation processes.
• CO2 obtained by any process is purified to ensure that it is free from
impurities and fit for human consumption.
 Acids
• Application of acids enhances the flavor and it also contributes
towards the preservation of the beverage.
• Wide varieties of acids are available for carbonated beverage
manufacture, but citric, malic; fumaric, tartaric and phosphoric acid
are most commonly used.
• Phosphoric acid is mainly used in cola type of beverages.
 Flavoring and coloring ingredients
• The flavoring component of the sugar syrup has the major influence on the
flavor of the final product, used at very minor amounts i.e. 0.01 to 0.02 %.
• The nature of flavoring usually is determined by the type of the product. Fruit
flavor are most commonly used, except in colas, which are flavored by extract
of cola root together with about 10% caffeine and a mixture of essences.
• Fruit flavor may be added in the form of juice, or as an essence. Juice is
normally used as a concentrate, citrus fruits; especially oranges are most
widely applied.
• Essences may be prepared from artificial or natural sources. Artificial flavoring
is not preferred because of doubtful safety. Natural citrus essences are
composed largely of essential oils from the peel of the fruit.
• Important coloring agents for carbonated beverages synthetic colors
particularly certified coal tar colors. Caramel obtained from heated or burnt
sugar is non synthetic color and are widely used in cola beverages.
• Permitted food dyes are generally preferred over natural fruit colors because of
their greater coloring power and stability.
 Emulsifiers, stabilizers and clouding agents
• An oil-in-water (O/W) emulsion is formed using a two-stage homogenizer to
yield droplets 1-2 µm in diameter for optimal stability and cloudiness.
• The clouding agent must contribute to opacity without affecting stability by
producing creaming, ringing or separation and must also have no effect on
color, taste or odor.
• Brominated vegetable oil (BVO) was used as clouding agent for many years;
however, it is now been banned because of potential toxicity. Many
alternatives have been attempted including sucrose esters, such as sucrose
diacetate hexa-iso-butyrate, rosin esters, protein clouds, benzoate esters of
glycerol and propylene glycol, waxes and gum exudates. However, none of
them have proved satisfactory. A soy protein-based clouding agent has been
found effective.
• Stabilizers are used both to stabilize emulsions and also maintain the fruit
components in dispersion. Besides they also improve mouthfeel and viscosity
of the beverages. Most commonly used ones include guar gum, gum Arabic,
pectin, CMC and alginates.
 Foaming agents
• Presence of foam in headspace is considered desirable in certain
carbonated soft drinks, such as ginger beer and colas.
• The most effective foaming agents are saponins which are extracted
either from the bark of Quillaia or Yucca trees.
• The permitted level is up 200 ppm (in European Union) and 95 ppm in
USA.
Manufacturing Process of Carbonated
Beverages
 Syrup preparation
• Syrup is usually prepared by mixing 1 part (volume) syrup to 3-6 parts
(volume) water in stainless steel tanks fitted with top driven agitators.
• In sugar-based product the syrup typically consists of sugar syrup of
67°Brix strength, citric acid, flavoring, colorings, preservatives and
water.
• Sugar syrup is passed through a plate heat exchanger to decrease the
microbial load. Syrup is pre-prepared, tested and diverted to proportioner
for mixing with water and carbonation.
• Flow meters are most frequently used for proportioning. The syrup is
dosed through a mass flow meter and the water dosing is done
volumetrically by using a magnetic induction flow meter.
 carbonation
❑The optimum level of carbonation varies with the type of beverage.
❑The level of carbonation varies between 1 to 4.5 volumes of CO2 per liter of
beverage; 1 volume for fruit based carbonated drinks, 2-3 volumes for colas
and around 4.5 volumes for mixer drinks like tonic water, ginger ale.

❑Factors determining the degree of carbonation are:

• Operating pressure in the system and temperature of the liquid.
• Contact time between the liquid and CO2.
• Area of the interface between the liquid and CO2.
• The affinity of the liquid for CO2 (affinity decrease as the sugar content
increases).
• Presence of other gases.
 Carbonation
Carbonation may be done in two different ways as follows:
➢Pre-syruping or syruping-filling process or post mix process:
Containers are filled with flavored syrup and now carbonated water is
added in it to prepare carbonated drink.
➢Finished Product filling or Pre-mix: Flavored syrup is added to water
in correct proportion and then homogenous mix is carbonated to
produce beverage.
 Harmful effects on carbonated beverage
1. Increases Risk Of Diabetes And Metabolic Syndrome
The high sugar levels in the average drink cause a sharp spike in your blood glucose level, and without
helping you stay satiated for long. As a result, your body feels hunger and fatigue, unleashing a vicious
cycle that negatively impacts your waistline and ups your risk of type 2 diabetes.
2. Damages Teeth
Drinking lots of diet soda can harm your teeth, as well as your body. The interactions with calcium is
one issue. However, the acid content in soft drinks is also linked to poor dental health. Acidity can
weaken the enamel of the tooth and cause decay. This can result in more cavities, fillings, and even
missing teeth over time.
3. Damages Kidney
Drinking a lot of soft drinks can actually hurt your kidneys. Kidneys are part of your body's natural
detox system. This means that when you consume anything harmful, your kidneys are responsible for
flushing it out of your body. Acidic drinks, like Diet Coke, can be harmful to your kidneys in large
amounts, and even lead to kidney stones. Kidney stones are a result of the levels minerals and acid in
your urine being unbalanced.
 Harmful effects on carbonated beverage
4. Raises Risk Of Heart Disease
Obesity, metabolic syndrome, and type-2 diabetes, all of which become more likely with sugary drink
consumption, are all markers for cardiovascular disease.9Those who consume soft drinks regularly have a 20%
higher risk of getting a heart attack. When you’re consuming too much sugar from unhealthy sources, there are
fewer chances of your eating nutrient- and fiber-rich fruits and vegetables.
5. Brittle Bones
It may surprise you to learn that one of the Diet Coke side effects can be broken bones. Drinking too much Diet
weakens your bones by affecting your calcium levels. Calcium keeps your bones and teeth durable and healthy.
However, the phosphate levels in Diet Coke can negatively affect how much calcium your body stores. When a lot
of phosphate is in your bloodstream, it soaks up calcium from your bones. This means that if you fall down, you're
much more likely to break a bone. diseases.
6. Dehydration
Although it seems like drinking a beverage should hydrate you, Soft Drinks have the opposite effect. One of the
side effects of soft drinks is actually dehydration. Caffeine is a diuretic (this means it makes you pee more). This
flushes out the water in your body, without effectively replacing it.
Harmful effects on carbonated beverage
7. Can Cause Non-Alcoholic Fatty Liver Disease
A common sweetener used in soft drinks is high fructose corn syrup (HFCS), made from corn starch.
Unlike glucose, which can be broken down by the cells of your body, fructose can only be processed by
the liver. When consumed in excess, it can cause non-alcoholic fatty liver disease, a condition that is
also associated with high cholesterol and high blood pressure.
8. Can Disrupt Sleep
The caffeine found in your soft drinks is highly addictive and acts as a stimulant by enhancing the
production of adrenaline. That’s good news when you need a pick-me-up to get through that deadline at
work or that mammoth home renovation project. But if it’s a regular feature, things takes a turn for the
worse. When consumed in excess, caffeine can interrupt your sleep and digestion.
9. They can cause premature aging
Phosphates used in fizzy drinks, as well as many other processed foods, has been found to speed up the
ageing process. This is not bad just in terms of wrinkles, but also health complications such as chronic
kidney and cardiovascular diseases.
 Problem
# Suppose you are a production manager of a beverage plant. Your target is to produce
5000 litre-bottles of carbonated beverage per day. According to the recipe you have to
dissolve 8 volumes of CO2 in 1 volume of beverage mixture. Calculate the required
amount of CO2 in mass basis.
Thanks