Professional Documents
Culture Documents
Soft-Drink
Soft-Drink
Soft-Drink
AND REMEDIES
By :
MONIKA K.TAMBAKHE.
UICT ,NMU JALGAON , MAHARASHTRA, INDIA.
Coca Cola
Pepsi
7-up
Coca Cola: 1886 John Pemberton, adopted French
doctor, Angelo Mariani 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 1st brand extension.
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.
7-up1929 originally used as a hangover cure for
hospital and home use titled ‘Bib label Lithanted
Lemon Lime Soda’. 1930 7-up joined 600 lemon
and lime drinks in the marketplace. 1986 taken
over by Pepsi Cola Company.
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 PepsiCo
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
h2o – 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
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%)
flavourings (0.1–0.5%)
colourings (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, fibres and other functional compounds.
Soft drink components: general usage and contribution
Ingredients in functional soft drinks
Fortification of soft drinks with
vitamins (especially A, B, C, E) and
minerals (Ca, Zn, Mg, and Na) has a long history.
•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 can 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.
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.
Typical carbonation system.
Filling and packaging
• The finished product is transferred into PET or glass bottles or aluminium 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.
PROCESS OVERVIEW OF CARBONATED BEVERAGE
MANUFACTURE:
Concentrate: Treated
Sweetener(s):
•Flavor water
•Sucrose
•Color
•High fructose
•Juice(s)
syrup
•Preservatives
•Medium invert Syrup
•Salt:
•blends blending
-Electrolytes tank
-Buffers
•Nutritionals
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
characterising flavor component with the beverage itself.
Microbial spoilage
Yeast
Bacteria
Mould
Yeasts - Spoilage
There are a wide range of yeasts associated with spoilage of soft drinks
•Three yeast genera that cause often spoilage in soft drinks are:
Saccharomyces
Zygosaccharomyces
Dekkera
How is Yeast Spoilage Recognised?
May produce large amounts of carbon dioxide
•May be enough to distend packs
•May even rupture packs
•Aluminium barrels
●
chemical (chemical preservatives)
●
physical (heat, filtration and aseptic
packaging)
. Dimethyldicarbonate
• is occasionally used for cold sterilization of soft drinks.
•It dissolves in water to form ethanol and CO2.
•It should not be detectable in the final products. The use of
dimethyldicarbonate has been limited because of its possible carcinogenity
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 pH falls below 4.0 and, because of
this, SO2is ideally suited for most soft drinks formulations.
Traditional physical preservation techniques