top of page

University of G.A.M.E

Public·28 members

Carbonated Soft Drinks: Formulation And Manufac...

MetaBrand is a global leader in the beverage industry, specializing in the formulation, development, and production of carbonated and non-carbonated beverages. Our experienced beverage experts have years of experience creating delectable and complex beverages with unique flavor profiles, carbonation levels, and textures.

Carbonated Soft Drinks: Formulation and Manufac...

Benzoic acid occurs naturally, notably in cranberries, cinnamon, plums, and currants and has been used to inhibit microbial growth for many years, including nonalcoholic beverages. Benzoate salts are particularly well suited for use in carbonated, nonalcoholic, and juice beverages. They are more stable than benzoic acid, more soluble in water, and work best at pH levels between 2 and 4.4. According to Battey et al. [41], the three significant growth predictors for spoilage yeasts are the variables: pH level, potassium sorbate, and sodium benzoate. However, benzoates react with ascorbic acid (vitamin C) and form benzene, especially if they are stored for extended periods at high temperatures. In the United States, the EPA has classified benzene as a known human carcinogen for all routes of exposure [42]. Despite the fact that producers have developed methods to prevent or minimize its occurrence, and the frequency and levels of benzene formation in soft drinks have not represented a risk to public health in the past, benzoates are being used more rarely in the industry. This is partly due to new processing techniques, which have reduced the need to use benzoates in soft drinks production. However, these preservatives are still necessary to maintain quality in some beverages.

There are two main methods of producing soft beverages. In the first, the syrup is diluted with water, after which the product is cooled, carbonated, and bottled. In the second, a precise amount of syrup is measured into each bottle, which is then filled with carbonated water. The processes of blending of syrups and mixing with water, container washing, and container filling are all performed almost entirely by automatic machinery. Returnable bottles are washed in hot alkaline solutions for a minimum of five minutes and then rinsed thoroughly. Single-use containers are usually air- or water-rinsed before filling. The preparation of noncarbonated beverages requires similar processes. However, since they lack the protection against spoilage provided by carbonation, noncarbonated drinks are usually pasteurized, either in bulk, by continuous flash pasteurization prior to filling, or in the bottle. Cold aseptic filling is usually used, especially for sport drinks, teas, flavored waters, and juices.

The antimicrobial activity of plant extracts is based on phenolics (simple phenols, phenolic acids, quinones, flavones, flavonoids, flavonols, tannins, and coumarins), terpenoids and essential oils, alkaloids, lectins, polypeptides, and so forth [49]. Various aroma compounds and citron essential oils containing citral, β-pinene, limonene, linalool, and α-pinene, combined with mild heat treatment, have been used to inhibit the growth of S. cerevisiae in noncarbonated soft drinks. Clary, sage, juniper, lemon, and marjoram essential oils were shown by Lucera et al. to preserve apple juice [50]. The antimicrobial effects of these essential oils have been observed in the acidic pH range. Synergism or additive effects may result from the combination of different active compounds. Although some active agents are known to influence smell or taste, this has rarely been the object of close study. One solution to the problem may be to use combinations of different preservation systems, which would provide the benefits of each while at the same time appreciably reducing the amount of antimicrobial agent required.

Studies on microbiological quality of carbonated soft drinks have shown that, as a result of poor hygiene, soft drinks can contain high numbers of pathogenic bacteria. Enteric pathogens do not belong to indigenous microbes in fruit. Rather, contamination results from direct or indirect contact with faeces [108]. Bacterial pathogens can remain viable in carbonated soft drinks for different periods [109, 110]. The pathogenic bacteria most commonly encountered in fruit juice-related outbreaks of foodborne disease are enterohemorrhagic or Shiga-toxin-producing E. coli, the serotype O157:H7, and various serotypes of Salmonella [111]. E. coli and Salmonella have been shown to be capable of surviving up to 48 hours in a cola soft drink, while Yersinia enterocolitica have been found to be able to survive in a commercial orange soft drink (pH 3.5) for 3 days at 30C [112].

Another spore-forming bacteria, Alicyclobacillus spp. (ACB), is often associated with the spoilage of soft drinks including carbonated and noncarbonated fruit juices, lemonade, isotonic water, and ice-tea [121]. Among Alicyclobacilli, A. acidoterrestris is the primary contaminant. However A. acidophilus, A. acidocaldarius, A. cycloheptanicus, A. hesperidium, A. herbarius, and A. pomorum have also been detected [122, 123]. Spoilage is usually noticeable by a specific medicinal odor caused by the production of guaiacol and halophenols [121]. Sediment, haze, and discoloration may also appear, although these are comparatively rare [14, 124]. The characteristic musty, mouldy, or earthy off-flavor in pasteurized soft drinks is caused by the metabolites, geosmin, 2-methylisoborneol, and 2-isopropyl-3-methoxypyrazine, produced by Streptomyces griseus. These bacteria are able to grow in soft drinks in conditions of limited oxygen and at temperatures as low as 4C [14, 80].

Located in Nevada, US Beverage Manufacturing is one of the leading carbonated beverage co-packers and makers. They provide a variety of options for beverage creation, production, formulation, and marketing.

Soft drink manufacturing consists of unit operations to prepare the soft drink ingredients, produce a carbonated drink, and preserve a high-quality final product. The following sections describe these unit operations and relevant equipment used in each operation.

The main ingredients of soft drinks are carbonated water, sweeteners, acidulants, preservatives, flavorings, and colorants, which need to be prepared before being mixed to make soft drinks. Soft drink preparation includes process water treatment and other ingredient operations.

We are constantly mentioning the different processes involved in the production of carbonated soft drinks, but it is important to understand the whole supply chain, from production all the way through to distributing to the consumer. In understanding how the process works, new beverage companies (or even old ones!) can find areas of opportunity to intervene and make their product better.

CSDs usually vary in their recipe of syrup at the start of the manufacturing process. Raw materials such as flavourings, chemicals and sweeteners are mixed at different percentages to create a drink unique to the brand. Interestingly, around 94% of the soft drink is made up of carbonated water, thus making it a vital component of the drink.

The sweetener varies between non-caloric and non-diet soft drinks. Manufacturers will add a sugar substitute to the syrup concentrate for diet drinks, whereas for non-diet drinks, sugar is combined with the syrup at the bottling stage. When ready, proportioners combine the syrup and distilled water, and lastly the mixture is carbonated. Once completed, the drink is ready for packaging.

Foaming can cause a major problem for bottlers once the soft drink is carbonated. This can result in reduced line efficiency and slower start up times. For brands, it is important that each of the components in the manufacturing and bottling process runs smoothly so that they can adequately meet consumer demands whilst remaining profitable. This is where CO2Sustain can help. This processing aid can be added at the time where the syrup and water are combined. When the mixture is carbonated, CO2Sustain coats the CO2 bubbles, preventing them from merging into larger bubbles, resulting in reduced foam generation. This allows bottlers to increase the speed of bottling, and ultimately allow your CSD to be produced at a faster pace, reducing costs & saving you money! 041b061a72


Welcome to the The University of G.A.M.E Gettright Arts Mus...


bottom of page