SOFT DRINKS Chemistry and technology of soft drinks and fruit juices By P. R. Ashurst What are soft drinks?

There is no single definition available but it is generally accepted that they are sweetened water-based beverages, usually with a balancing acidity. They are flavored, frequently colored and often contain an amount of fruit juice, fruit pulp or other natural ingredients. The predominant ingredient is water- often ignored and frequently maligned- and it should be remembered that the primary function of soft drinks is hydration. The sweetness and other characteristics are in some respects secondary and yet they do have importance in the provision of energy and some of the minor essential nutrients needed to meet daily requirements. It is generally accepted that the description of soft drinks excludes tea, coffee, milk beverages and, until recently, alcohol. However, in many countries the production of soft drinks containing alcohol is growing. Many see this as an undesirable trend because traditionally the taste of alcoholic beverages has been associated with adulthood. The blurring of the edges between the markets and tastes for alcoholic drinks and soft drinks appears to facilitate an easy transition for children and young people to the consumption of alcohol. There are two basic types of soft drinks: the so- called-ready-to-drink (RTD) products that dominate the world market and the concentrated or dilute-to-taste products that are still important in some markets. These include syrups ad so- called squashes and cordials. Whether RTD or dilutable, soft drinks characteristically contain water, a sweetener (usually a carbohydrate, although artificial sweeteners are increasingly important), an acid (citric or malic are the most common), flavoring, coloring ad preservatives. There is a large rage of additional ingredients that can be used for various effects. 1.2.1 Ready-to-drink products This sector accounts for the largest volume of soft drinks production ad is divided into products that are still. Carbonated RTD soft drinks dominate the world market and detailed consumption trends (appears in Chapter 2 of this volume). The market for carbonated soft drinks is dominated by two giant brands of cola drinks that, together with their associated brand names, account for just over half the worlds consumption of such products. Non- carbonated RTD beverages have shown some considerable growth in recent years mainly because of the validity of aseptic packaging forms. Still drinks that rely on chemical preservation or hot-pack/in-pack pasteurization suffer from a number of potential problems, including rapid flavor and color deterioration. 1.2.2 Concentrated soft drinks Concentrated soft drinks became very important during, and in the early years following, the Second World War. Many were based on concentrated orange juice, which was widely available as a nutritional supplement, and were packed in flat-walled medicine bottles. The main markets for concentrated soft drinks developed in the United Kingdom and its former empire. The products became universally known as squashes or cordials and became enshrined as such in UK legislation in the 1960s. Another very important development was the production of citrus comminutes. These were produced by mixing together, in appropriate proportions, the juice, peel components and essential oils of citrus fruits and comminuting the mixture in a stone mill. The resulting product delivered a more intense flavor and cloud than cloud be obtained from juice alone and allowed the creation of whole fruit drinks, which have dominated the concentrates market in the United Kingdom over the past 40-50 years. (http://books.google.com/books?

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SOFT DRINK (from Wikipedia) A soft drink (also called soda, pop, coke,[1] soda pop, fizzy drink, tonic, or carbonated beverage) is a non-alcoholic beverage that typically contains carbonated water, a sweetener, and a flavoring agent. The sweetener may be sugar, high-fructose corn syrup, or a sugar substitute (in the case of diet drinks). A soft drink may also contain caffeine or fruit juice. Products such as energy drinks, Kool-Aid, and pure juice are not considered to be soft drinks. Other beverages not considered to be soft drinks are hot chocolate, hot tea, coffee, milk,milkshakes, and schorle. Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages). Small amounts ofalcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume[2][3] if the drink is to be considered non-alcoholic.[4] Widely sold soft drink flavors are cola, lemon-lime, root beer, orange, grape, vanilla, ginger ale, fruit punch, and sparkling lemonade. Soft drinks may be served chilled or at room temperature. They are rarely heated. The first marketed soft drinks (non-carbonated) in the Western world appeared in the 17th century. They were made from water and lemon juice sweetened with honey. In 1676, the Compagnie des Limonadiers of Paris was granted a monopoly for the sale of lemonade soft drinks. Vendors carried tanks of lemonade on their backs and dispensed cups of the soft drink to thirsty Parisians. Carbonated drinks Soft drinks displayed on supermarket shelves. In late 18th century, scientists made important progress in replicating naturally carbonatedmineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water which has 3.4 mg in the drink [5] when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water, (also known as soda water), is the major and defining component of most soft drinks.[6] Priestley found that water treated in this manner had a pleasant taste, and he offered it to friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water.[7] Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jns Jacob Berzelius started to add flavors (spices, juices and wine) to carbonated water in the late 18th century. Phosphate soda A variant of soda in the United States called "phosphate soda" appeared in the late 1870s. It became one of the most popular soda fountain drinks from 1900 through the 1930s, with the lemon or orange phosphate being the most basic. The drink consists of 1 US fl oz (30 ml) fruit syrup, 1/2 teaspoon of phosphoric acid, and enough carbonated water and ice to fill a glass. This drink was commonly served in pharmacies.[8] Soda fountain pioneers Main article: Soda fountain Artificial mineral waters, usually called "soda water," and the soda fountain made the biggest splash in the United States.[citation needed] Beginning in 1806, Yale chemistry professor Benjamin Silliman sold soda waters in New Haven, Connecticut. He used a Nooth apparatus to produce his waters. Businessmen in Philadelphia and New York City also began selling soda water in the early 19th century. In the 1830s,John Matthews of New York City and John Lippincott of Philadelphia began manufacturing soda fountains. Both men were successful and built large factories for fabricating fountains. Soda fountains vs. bottled sodas The drinking of either natural or artificial mineral water was considered a healthy practice. The American pharmacists selling mineral waters began to add herbs and chemicals to unflavored mineral water. They used birch bark (see birch beer), dandelion, sarsaparilla, fruit extracts, and other substances. Flavorings were also added to improve the taste. Pharmacies with soda fountains became a popular part of American culture. Many Americans frequented the soda fountain on a daily basis. Due to problems in the U.S. glass industry, bottled drinks were a small portion of the market in the 19th century. (However, they were known in England. In The Tenant of Wildfell Hall, published in 1848, the caddish Huntingdon, recovering from months of debauchery, wakes at noon and gulps a bottle of soda-water.[9]) In America, most soft drinks were dispensed and consumed at a soda fountain, usually in a drugstore or ice cream parlor. In the early 20th century, sales of bottled soda increased exponentially. In the second half of the 20th century, canned soft drinks became an important share of the market. Soft drink bottling industry Over 1,500 U.S. patents were filed for either a cork, cap, or lid for the carbonated drink bottle tops during the early days of the bottling industry. Carbonated drink bottles are under great pressure from the gas. Inventors were trying to find the best way to prevent the carbon dioxide or bubbles from escaping. In 1892, the "Crown Cork Bottle Seal" was patented by William Painter, a Baltimore, Maryland machine shop operator. It was the first very successful method of keeping the bubbles in the bottle.

Automatic production of glass bottles In 1899, the first patent was issued for a glass-blowing machine for the automatic production of glass bottles. Earlier glass bottles had all been hand-blown. Four years later, the new bottle-blowing machine was in operation. It was first operated by the inventor, Michael Owens, an employee of Libby Glass Company. Within a few years, glass bottle production increased from 1,400 bottles a day to about 58,000 bottles a day. Home-Paks and vending machines During the 1920s, "Home-Paks" were invented. "Home-Paks" are the familiar six-pack cartons made from cardboard. Vending machines also began to appear in the 1920s. Since then, soft drink vending machines have become increasingly popular. Both hot and cold drinks are sold in these self-service machines throughout the world. Production Soft drink production Soft drinks are made by mixing dry ingredients and/or fresh ingredients (e.g. 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 dry ingredients with carbonated water. Carbonated water is made using a home carbonation system or by dropping dry ice into water. Syrups are commercially sold by companies such as Soda-Club. Ingredient quality Of most importance is that the ingredient meets the agreed specification on all major parameters. This is not only the functional parameter, i.e. the level of the major constituent, but the level of impurities, the microbiological status and physical parameters such as color, particle size, etc.[10] Potential alcohol content A report in October 2006 demonstrated that some soft drinks contain measurable amounts of alcohol. In some older preparations, this resulted from natural fermentation used to build the carbonation. In the United States, soft drinks (as well as other beverages such as non-alcoholic beer) are allowed by law to contain up to 0.5% alcohol by volume. Modern drinks introduce carbon dioxide for carbonation, but there is some speculation that alcohol might result from fermentation of sugars in an unsterile environment. A small amount of alcohol is introduced in some soft drinks where alcohol is used in the preparation of the flavoring extracts.[11]

(http://en.wikipedia.org/wiki/Soft_drink)
Soft drink consumption (most recent) by country (http://www.nationmaster.com/graph/foo_sof_dri_con-food-soft-drink-consumption) (Source: Global Market Information Database: publisher Euromonitor Definition: Consupmtion of Carbonated soft drinks litres per person per year, 2002) Rank 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Countries United States Ireland Canada Norway Belgium Austrilia United Kingdom Netherlands New Zealand Sweden Switzerland Denmark Austria Germany Finland Italy France Japan amount (per litres) 216 litres 126 litres 119.8 litres 119.8 litres 102.9 litres 100.1 litres 96.5 litres 96.1 litres 84.2 litres 82.4 litres 81.4 litres 80 litres 78.8 litres 72 litres 52 litres 50.2 litres 37.2 litres 21.6 litres