DIFFERENCE BETWEEN SOFT DRINKS AND HARD DRINKS:

SOFT DRINKS -A drink that contains no alcohol

but is usually referred to as a sugary drink.

HARD DRINKS -Alcoholic drinks are alcohol based drinks

which contain some amount of its components.
 CATEGORIES OF SOFT DRINKS
CARBONATED SOFT DRINKS
-Contains carbon dioxide.

NON-CARBONATED SOFT DRINKS

-No carbon dioxide.
 TYPES OF SOFT DRINKS

• REGULAR – most commonly found soda drink, popularized worldwide by coca-

cola, pepsi, fanta and similar drinks.
• DIET – diet soft drinks are those that don’t use natural sugar in them, but just small
amount of artificial sweeteners.
• LOW-CALORIE – they have zero natural sugar and often are marketed to have
zero or 1 calorie.
• MID-CALORIE
- balanced soft drinks that have majority of their sugar removed, but calorie intake is still
not as severely reduced as with low calorie drinks.
• FLAVORED
- this type of soft drinks is usually found when manufactures of carbonated mineral water
wants to spice up their drinks with some specific flavor (usually lemon).
• CAFFEINATED
- presence of caffeine gives drinkers quick boost of attention, making them more awake
and euphoric.
• CAFFEINE-FREE
- soft drinks who are specifically made not to give users positive and negative effects of
caffeine intake.
 INGREDIENTS IN TRADITIONAL SOFT DRINKS
Traditional soft drinks typically contains:
 water (up to 98 vol-%)
 sweeteners (8-12%, w/v)
 fruit juices (usually up to 10%)
 carbon dioxide (0.3-0.6% w/v)
 acidulants ( 0.05-0.3%)
 flavourings (0.1-0.5%)
 colourings (0-70 ppm)
 chemical preservatives (legal limits)
 antioxidants (<100 ppm)
 foaming agents (e.g. saponins up to 200mg/ml)
 stabilizers (0.1-0.2% per GMP)
Nowadays soft drinks may also contain added vitamins, minerals, proteins, fibres and other functional
compounds.
 THE MANUFACTURING PROCESS

1.) 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
 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 pH level.
2.) FILTERING, STERILIZING, AND DECHLORINATING THE WATER

 FILTERING - the water passes through a layer of sand and courser beds of gravel to capture the particles.

 STERILIZING - 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 closed with a small amount of free chlorine.
- the chlorinated water remains in the storage tank for about 2 hours until the reaction is
complete.

 DECHLORINATING THE WATER - 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.
3.) 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.

 THE SYRUP MAY BE STERILIZED WHILE IN THE TANKS, USING ULTRAVIOLET RADIATION OR
FLASH PASTEURIZATION, WHICH INVOLVES QUICKLY HEATING AND COOLING THE MIXTURE.

 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.
4.) 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.

 THE AMOUNT OF CARBON DIOXIDE PRESSURE USED DEPENDS ON THE TYPE OF SOFT DRINK.

 THE BEVERAGE IS SLIGHTLY OVER-PRESSURED WITH CARBON DIOXIDE TO FACILITATE THE MOVEMENT INTO
STORAGE TANKS AND ULTIMATELY TO THE FILLER MACHINE.
5.) FILLING AND PACKAGING
 the finished product is transferred into bottles or cans at extremely high flow rates.
the containers are immediately sealed with pressure-resistant closures.
soft drinks are generally cooled during the manufacturing process, they must be brought to room
temperature before labeling.
labels are then affixed to bottles to provide information about the brand, ingredients, shelf life,
and safe use of the product.
finally, containers are packed into cartons or trays which are then shipped in larger pallets or
crates to distributors.
 QUALITY CONTROL
• SOFT DRINK MANUFACTURERS ADHERE TO STRICT WATER QUALITY STANDARDS FOR ALLOWABLE
DISSOLVED SOLIDS, ALKALINITY, CHLORIDES, SULFATE, IRON, AND ALUMINIUM.
• 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.
• 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.
• SOFT DRINK MANUFACTURERS ALSO RECOMMEND SPECIFIC STORAGE CONDITIONS TO RETAILERS
TO ENSURE THAT THE BEVERAGES DO NOT SPOIL.
• THE SHELF LIFE OF SOFT DRINKS IS GENERALLY AT LEAST ONE YEAR.