What Is A Soft Drink
All soft drinks have a basic compositional structure. First, there is the water that makes up about 87 to 92 of the beverage volume. The water used is normally separately pretreated to remove impurities, microorganisms, and other undesirable attributes, such as off-tastes, odors, and turbidity. It is also treated to regulate alkalinity and hardness. Make no mistake about the fact that water used in soft drinks made by the more reputable bottling companies is much more purified than what comes...
polishing filtration
Polishing filtration is considered as mandatory in any multiple barrier water treatment design. Its purpose is to remove any granular activated carbon granules that occasionally may have been carried out of the carbon filter bed during the forward flow of the treated water. Sand particles may also be carried through the system, as well as flakes of scale or rust that occasionally break loose into the water and pipes. The aim of polishing filtration could be summed up simply as to provide...
Some Statistics
Soft drink is the name commonly given to a nonalcoholic beverage that is consumed cooled or chilled, as opposed to a hot beverage, like tea or coffee. Soft drinks fall into several categories distinguished by the industry as carbonates, still drinks, juices, dilutables, and bottled waters. A carbonate, also called a carbonated soft drink CSD , is a fizzy drink containing gaseous carbon dioxide, commonly called soda pop in the U.S. Still drinks are noncarbonated soft drinks, and they consist of...
Flavor Emulsions
Another important aspect of emulsions in the soft drinks industry Flavor emulsions allow for the use is that many flavorants used in beverage formulations are pre-of water-insoluble flavor oils in soft pared in emulsion forms. In fruit-flavored beverages, the fla-drinks. vorants are mainly essential oils extracted from the fruit. These are not normally soluble or miscible in the water of the product. If added to the formulation on their own as pure essential oils, these would soon separate from...
Oil Density
First, let me present a few items of emulsion terminology. In an oil-in-water emulsion, we speak of the oil phase and the water phase. The oil phase consists of the oil, or combination of oils, and other oil-soluble ingredients used in the emulsion formulation. The water phase is the water and all other water-soluble ingredients of the formulation, such as acids, salts, preservatives, colorants if any , gums, etc. If the oil phase in an emulsion separates out by rising to the surface of the...
Homogenization
Homogenization is the process of reducing the oil to droplets of desired sizes. High pump pressure and homogenizing valve adjustment. The bulk oil phase material needs to be transformed into the suspended microscopic oil droplets in the final concentrated emulsion destined to be used as a cloudifier or flavor emulsion in cloudy drink products. This is achieved by homogenization. The bulk mixture of the oil phase and water phase, which I will refer to as the prehomogenate, is initially mixed in...
Tastetesting Techniques And Rules
It is far beyond the scope of this handbook to elaborate on taste-testing techniques and rules for valid and meaningful taste tests. For this information, it is suggested that company staff charged with critical taste-testing activities attend basic sensory evaluation courses. At least one standard textbook on sensory evaluation should be on such a person's bookshelf. Below, I will offer a brief overview of basic salient taste-testing principles of the three main types of tests described above....
Density
Brix is nothing more than the measurement of the density of a liquid. Density is defined as the weight of a specified volume of the liquid. It is common to measure the weight in kilograms and the volume in liters. Therefore, as an example, if 1 liter of a sugar solution S weighs 1.034 kg, then it will have a density value of 1.034. This, by the way, is equivalent to a Brix of about 9.20 B . Though the Brix hydrometer in the soft drinks industry has been replaced by more sophisticated electronic...
How Is Brix Measured
I already mentioned the use of the Brix hydrometer as the basic The Brix hydrometer out-dated classical instrument of measurement. Though it can still be used but still in use as an inexpensive for Brix measurements, it has some practical disadvantages. item- The first disadvantage is that it is made of glass and is often easily broken, as is the case for most laboratory glassware. In addition, each hydrometer needs to be periodically and accurately calibrated to prevent inherent potential...
Soft Drink Legislation
It was already noted that soft drinks comprise a category of food and will fall under all and any of the general food laws regula- Soft drinks as a food category fall tions. As such, a myriad of regulations apply to soft drinks as under all and any food laws legisthey do to any other ordinary foodstuff, e.g., general definitions lation. and terminology, permitted ingredients and their allowable limits, labeling and advertising rules, nutritional claims, pesticide residues, allowed irradiation...
Weighting Agents
A weighting agent is an ingredient that raises the overall density of the oil phase. The oils most commonly used in soft drinks cloudifiers, such as orange terpenes, have density values of about 0.85. To use them on their own would result in a high unacceptable rate of creaming in the beverage. This is also true for flavor oils in flavor emulsions. As stated before, in order to achieve stable emulsions with very low creaming rates, the oil phase should have a density as close as possible to...
Raw Water Adverse Quality Factors
Raw water, as supplied to the public for human intake and general use, in most cases, meets stringent quality and health standards of local authorities or the World Health Organization WHO . Even as such, it may still have characteristics that do not suit the delicate and sensitive interactive structure of a soft drink's composition on which its general good quality depends. This dependence on good quality water in the drink is especially true when source water treatment is inadequate or...
Turbidity Strength
Until now, this chapter focused mainly on the stability of the Weak versus strong cl udifiers cloud emulsion in the final beverage. There is another aspect to the cost implications. be addressed, namely, the strength or visual denseness that the cloud imparts to the beverage. In my own work on cloudifier development, I got into the habit of referring to the degree of turbidity that a cloudifier gives to the drink as its cloudifying power, a term I will also use here. The cloudifying power of an...
Cloudy Drinks
Generally speaking, soft drinks may be broadly divided into two types based on appearance clear drinks, which are completely Soft drinks may be clear or cloudy, transparent, and cloudy drinks, which are turbid to one degree depending upon the favowth are A typical clear drink is lemonade, which is usually crystal clear. Other common clear drinks are cream soda and ginger ale. Cloudy drinks are usually those of fruit flavors, as the beverage purports to represent the appearance of the natural...
Why Is Brix Used In The Soft Drinks Industry
Apart from the water, sugar is by far the largest component of Brix monitoring is the key factor in naturally sweetened soft drinks. It can make up to about 13 quality and sugar costing controls. , , , , of the drink content and gives the beverage its characteristic sweetness level. Interacting with other ingredients, the sweetness determines the overall characteristic taste profile accepted by the consumer. In a particular brand of beverage, any serious deviation from the target sugar content...
Density Vs Specific Gravity
Density is often confused with specific gravity SG , and as such, these two terms are sometimes incorrectly used. For Density and specific gravity are two ferent creatures altogether. hquids, SG can be defined as the ratio of the weight of a volume of the liquid to the weight of an equal volume of water at 4 C The weight of a volume of a liquid is the liquid's density. Therefore, SG is a ratio that merely compares the density of the liquid to the density of water and tells us how much lighter...
The Brix Concept
I chose this subject for the first chapter in the handbook because Brix is one of the most pivotal technical topics encountered in the soft drinks industry. Generally, Brix pronounced bricks is used to indicate the amount of dissolved solids in a solution. In the soft drinks industry, it is used specifically to quantify the sugar in a beverage, syrup, or juice. The Brix scale of measurement was established by a 19 th century German chemist, Professor A.F.W. Brix, in whose honor the system is...
Brixdensity Tables
There are various Brix density tables for sugar solutions that A Brix density table is a mmt for may be used in the soft drinks industry. These were compiled anyone involved with soft drinks by different scientific or technical organizations based on empir-tecfm l gy work ical data obtained in the laboratory and tabulated in different manners. The density values listed in the different tables may not always be identical for given Brix values. This could be due to experimental technique,...
Acidic Beverage Flocculation
Some Statistics What is a Soft Drink Why Soft Drinks Benefits of Soft Drinks Density vs. Specific Gravity Brix Density Tables Why is Brix Used in the Soft Drinks Industry How is Brix Measured Chapter Review Chapter 2 Taste Testing Theory and Practice The Sense of Taste Why Test for Taste When Do We Do Taste Tests Types of Taste Tests Online Taste Testing The Expert Taste Panel The Two-Sample Preference Taste Test The Triangular Taste Test The Hedonic Ranking Taste Test Taste-Testing Techniques...