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2. SOFT DRINK 3. A soft drink (also called pop, soda, coke, soda pop, fizzy drink,seltzer, mineral, lolly water or carbonated beverage) is a beveragethat typically contains carbonated water, a sweetener and aflavoring. 4. Definition: American Heritage Dictionary A non-alcoholic,flavored, carbonated beverage,usually prepared and sold in bottles and cans Wikipedia - A non-alcoholic beveragetypically containing water and a flavoringagent, majorly carbonated and sweetened Oxford - A non-alcoholic drink Called Soft incontrast to Hard Having significant amountof alcohol 5. Historical Background of Soft DrinksThe first soft-drinks enjoyed centuries ago, were simply theeffervescent waters from certain natural springs.Spread of soft drinks in Europe: growing availability of sugar from thenew plantations in the West Indies a fashion arose for lemon juicesugared and flavoured with water. 17th century French governmentcreated the Compagnie de Lemonadiers allowing these tradesmen togain a monopoly; eventually these tradesmen set up shops and werepopularly known as Lemonadiers.Carbonation is discovered: (1790s) Jacob Schweppe and Nicholas Pauldeveloped the manufacture of their carbonated waters in London(1799) A.R Thwaites and Company of Dublin develop single and doublestrength soda water (1886) in Atlanta, Georgia Dr. John StythPemberton formulated syrup, which went on sale at Jacobs Pharmacyfor 5 cents a glass, originally promoted as an Intellectual Beverageand Health Drink known today as Coca Cola .Early carbonated beverages were sold in bottles sealed with porcelainstoppers which, when pushed in, released the carbon dioxide with aloud pop. Thus in the 1890s era of gleaming marble soda fountains theexpression soda pop was born. 6. Categories Of Soft Drinks:1.Carbonated Soft Drinks:Contain carbon dioxide.e.g.: Pepsi, Coke, Fanta etc.2.Non Carbonated Soft Drinks:No carbon dioxide.e.g.: Juices, Nectars, Squashes, etc.Types of soft drinks:1.Ready to drink(RTD): e.g., all Colas and Juices2.Dilute-to-taste: e.g., all Syrups and Squashes 7. Coca Cola: 1886 John Pemberton, adopted Frenchdoctor, Angelo Mariani idea of using coca leaves,started selling Pembertons French wine coca in Jacobspharmacy as medical aid. 1888 G. Candler boughtcompany, 4 years later Coca Cola sold in every state,memorabilia ideas begin. 1904 (caffeine added toreplace the cocaine) for safety. 1982 (Coca Cola launchDiet Coke 1st brand extension. 8. Pepsi 1989 first made in North Carolina byCaleb Bradham (sold it from his drug storecalled it Brads drink), marketed as a disgestivedrink (contained pectin). 1901 renamed PepsiCola. 9. 7-up1929 originally used as a hangover cure forhospital and home use titled Bib label LithantedLemon Lime Soda. 1930 7-up joined 600 lemonand lime drinks in the marketplace. 1986 takenover by Pepsi Cola Company. 10. Appy Fizz by ParleAgua Blue natural mineral water by LRBeverages Pvt LtdAquavida by Secure Beverages Industries PrivateLimitedBanta lemon- flavoured soft drinkBovonto grape soda produced by Kali MarkCampa Cola popular Indian soda introduced in1977Cloud 9 energy drinkCode Red energy drinkDuke's LemonadeDuke's Mangola mango drink from Dukesbought by PepsiCoFrams local drink from Punefoozy- sugar cane juice 11. Frooti mango-flavored drink from Parle ArgoFruit Jump mango Drink from Om Food ProductsGanga Sagar Local drink of HaryanaGuptas 8 flavoured soft drinks introduced in 1947h2o powered carbonated sodaJuicila powdered soft drink concentrate available in orange,mango, lemon, cola, masala, jaljiraLimca lemon-lime sodaLMN lemon drink produced by Parle AgroMaaza mango drink from Parle bought by Coca-ColaMahaajan Beverages carbonated Kokum drinkPaneer Soda - lemon soda in the states of Tamil Nadu and AndhraPradeshThums Up - from parle argo then bought by coca colaTzinga energy drink 12. Ingredients in traditional soft drinksTraditional soft drinks typically contain water (up to 98 vol-%) sweeteners (812%, w/v),fruit juice (usually up to 10%)carbon dioxide (0.30.6% w/v),acidulants (0.050.3%) flavourings (0.10.5%) colourings (070 ppm)chemical preservatives (legal limits) antioxidants (< 100 ppm) foaming agents (e.g. saponins up to 200 mg/ml) stabilizers (0.10.2% per GMP) .Nowadays soft drinks may also contain added vitamins, minerals,proteins, fibres and other functional compounds. 13. Soft drink components: general usage and contribution 14. Ingredients in functional soft drinksFortification of soft drinks withvitamins (especially A, B, C, E) andminerals (Ca, Zn, Mg, and Na) has a long history.For nutrition claims in the label, the Soft drinksmust provide 15% of the Recommended Daily Allowanceper package or per 100 ml . Functional beverages containan ever-increasing variety of unconventional ingredients. 15. Soft drink production Soft drinks are made by mixing dry ingredients and/or freshingredients (for example, lemons, oranges, etc.) with water.Production of soft drinks can be done at factories or at home.Soft drinks can be made at home by mixing either a syrup or dryingredients with carbonated water.Carbonated water is made using a soda siphon or a home carbonationsystem or by dropping dry ice into water.Syrups are commercially sold by companies such as Soda-Club; dryingredients are often sold in pouches, in the style of the popular U.S.drink mix Kool-Aid.Drinks like ginger ale and root beer are often brewedusing yeast to cause carbonation. 16. The Manufacturing ProcessClarifying the waterThe quality of water is crucial to the success of a soft drink.Impurities, such as suspended particles, organic matter, andbacteria, may degrade taste and color. They are generally removedthrough the traditional process of a series of coagulation, filtration,and chlorination. Coagulation involves mixing a gelatinousprecipitate, or floc (ferric sulphate or aluminum sulphate), into thewater. The floc absorbs suspended particles, making them largerand more easily trapped by filters. During the clarification process,alkalinity must be adjusted with an addition of lime to reach thedesired pH level. 17. Filtering, sterilizing, and dechlorinating the waterThe clarified water is poured through a sand filter to remove fineparticles of floc. The water passes through a layer of sand and courserbeds of gravel to capture the particles.Sterilization is necessary to destroy bacteria and organic compounds thatmight spoil the water's taste or color. The water is pumped into astorage tank and is dosed with a small amount of free chlorine. Thechlorinated water remains in the storage tank for about two hours untilthe reaction is complete.Next, an activated carbon filter dechlorinates the water and removesresidual organic matter, much like the sand filter. A vacuum pump de-aeratesthe water before it passes into a dosing station. 18. Diagram of a water treatment process using rapid coagulation 19. Mixing the ingredientsThe dissolved sugar and flavor concentrates are pumped into thedosing station in a predetermined sequence according to theircompatibility. The ingredients are conveyed into batch tanks wherethey are carefully mixed; too much agitation can cause unwantedaeration. The syrup may be sterilized while in the tanks, usingultraviolet radiation or flash pasteurization, which involves quicklyheating and cooling the mixture. Fruit based syrups generally mustbe pasteurized.The water and syrup are carefully combined by sophisticatedmachines, called proportioners, which regulate the flow rates andratios of the liquids. The vessels are pressurized with carbondioxide to prevent aeration of the mixture. 20. Carbonating the beverage Carbonation is generally added to the finished product, though it maybe mixed into the water at an earlier stage. The temperature of the liquidmust be carefully controlled since carbon dioxide solubility increases asthe liquid temperature decreases. Many carbonators are equipped withtheir own cooling systems. The amount of carbon dioxide pressure useddepends 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. Thebeverage is slightly over-pressured with carbon dioxide to facilitate themovement into storage tanks and ultimately to the filler machine. 21. Typical carbonation system. 22. Filling and packaging The finished product is transferred into PET or glass bottles or aluminiumcans. at extremely high flow rates. The containers are immediately sealedwith pressure-resistant closures, either tinplate or steel crowns withcorrugated 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 preventcondensation from ruining the labels. This is usually achieved by spraying thecontainers with warm water and drying them. Labels are then affixed tobottles to provide information about the brand, ingredients, shelf life, and safeuse of the product. Most labels are made of paper though some are made ofa plastic film. Cans are generally pre-printed with product information beforethe filling stage. Finally, containers are packed into cartons or trays which are then shipped inlarger pallets or crates to distributors. 23. PROCESS OVERVIEW OF CARBONATED BEVERAGEMANUFACTURE:Concentrate:FlavorColorJuice(s)PreservativesSalt:-Electrolytes-BuffersNutritionalsSweetener(s):SucroseHigh fructosesyrupMedium invertblendsTreatedwaterSyrupblendingtankSecondary packagingCasesShrink wrapStretch wrapWarmerFiller Mixprocessor/Packages carbonatorBottlesCansClosuresFinishedproductTo warehouseCO2 24. Quality ControlSoft drink manufacturers adhere to strict water quality standards forallowable dissolved solids, alkalinity, chlorides, sulfates, iron, and aluminum.Not only is it in the interest of public health, but clean water also facilitatesthe production process and maintains consistency in flavor, color, and body.Microbiological and other testing occur regularly. The National Soft DrinkAssociation and other agencies set standards for regulating the quality ofsugar and other ingredients. If soft drinks are produced with low-qualitysugar, particles in the beverage will spoil it, creating floc. To prevent suchspoilage, sugar must be carefully handled in dry, sanitized environments.It is crucial for soft drink manufacturers to inspect raw materials before theyare mixed with other ingredients, because preservatives may not kill allbacteria. All tanks, pumps, and containers are thoroughly sterilized andcontinuously monitored. Cans, made of aluminum alloy or tin-coated low-carbonsteel, are lacquered internally to seal the metal and prevent corrosionfrom contact with the beverage. Soft drink manufacturers also recommendspecific storage conditions to retailers to insure that the beverages do notspoil. The shelf life of soft drinks is generally at least one year. 25. Defects in Soft drinkSensory defectsOne of the major causes of consumer complaints to the soft drinksindustry are sensory defect, mainly an unacceptable flavor, whichcan originate from the incidental1.chemical or microbial contamination of beverage fromenvironmental sources (e.g. raw materials, water, packagingmaterials, processing contaminants, flavor modification bycontaminating microflora, etc.) or2.may arise in the beverage itself as a result of degradation of somecomponents (e.g. aroma oxidation, non enzymatic browning,enzymatic action).3. cause of improper flavor is when the flavor is not satisfactory dueto the incidental dosage error, evaporation or reaction ofcharacterising flavor component with the beverage itself. 26. Microbial spoilageYeastBacteriaMouldYeasts - SpoilageThere are a wide range of yeasts associated with spoilage of softdrinksThree yeast genera that cause often spoilage in soft drinks are:SaccharomycesZygosaccharomycesDekkera 27. How is Yeast Spoilage Recognised?May produce large amounts of carbon dioxideMay be enough to distend packsMay even rupture packsAluminium barrelsProduct may have an off taste Fruity or alcoholicSpoiled product may have a sediment May be at the top, thebottom, or all the way through 28. Mould SpoilageMany moulds associated with spoilage of soft drinksSpoilage in soft drinks commonly caused by:AspergillusPenicilliumByssochlamysFusariumTalaromycesPaecilomycesEupenicilliumNeosartoryaEffects of Mould SpoilageFormation of mycelial mats and plugs on the surface andinside of productsProduction of pectic enzymes resulting in separation inproductProduction of mycotoxins 29. Bacterial SpoilageRelatively small range of bacteria associated with spoilageof soft drinksCommon bacteria that cause spoilage: Acetic acid bacteriaLactic acid bacteriaSpore forming bacteriaEffects of Bacterial SpoilageIn some cases the product may show haze orcloudinessIn other cases, there may be no visual signs of visualbacterial spoilageIn these cases we can look for other signs The softdrink may have a distinctive off taste or odour In somecases gas may be produced Look for bubbling or packdistension 30. Prevention of contaminations Some pathogenic bacteria, viruses and parasites areable to remain infective in fresh produce (berries, fruits) andjuices made from them and can cause illness afterconsumption.In fruit juice production, compliance with good manufacturingpractices (GMP), the application of HACCP system and properprocessing are important for reducing the risk of contaminationby pathogenic microbes.Prevention is particularly important for controlling food-borneviruses.Adequate selection and storage of raw materials is critical.The practice of washing raw fruits and vegetables withsanitizers often has limited efficacy against harmful microbes. 31. Ways to control microbial growth and activity in theproducts chemical (chemical preservatives) physical (heat, filtration and asepticpackaging)The choice of the preservation method depends on the acidity, carbonationlevel and ingredients of the beverage, and to some extent also on themarketing needs (e.g. preservative-free products). 32. Sorbic acid and sorbatesIn soft drinks the most commonly used form is potassium sorbateBenzoic acid and benzoatesBenzoic acid is generally considered to exhibit an inhibitory effect onmicrobial growth. It exhibits preservative action and hence its use is onlyeffective at low pH values, ideally below pH 3.. 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 ofdimethyldicarbonate has been limited because of its possible carcinogenitySulphur dioxideIt is one of the most versatile agents used in food preservation and is wellknown for its microbiocidal effect on bacteria, moulds and yeasts. Themicrobiocidal effect increases as the pH falls below 4.0 and, because ofthis, SO2is ideally suited for most soft drinks formulations. 33. Traditional physical preservation techniquesPhysical preservation techniques either aim at reducing the numberor preventing the entry of unwanted microbes into the products. Thetraditional physical techniques used in the beverage industry includethermal processing and filtration. Thermal processing is one of the most classical and effectivepreservation techniques. It may be used not only to preservebeverages but also to inhibit unwanted enzymatic activitiesPreservative-free soft drinks require harsher thermal processing thanchemically preserved products in order to ensure microbiologicalstability.Pasteurization can be achieved by flash pasteurization by bulk liquidpassage through a heat plate exchanger or in-pack pasteurization in atunnel 34. Examples of typical thermal processes in the beverage industry. 35. SPECIFIC GRAVITY (RELATIVEDENSITY):