soft drinks

Edited by David P. Steen and Philip R. Ashurst
Carbonated Soft Drinks
Formulation and Manufacture

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Carbonated Soft Drinks:
Formulation and Manufacture

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Carbonated Soft Drinks:
Formulation and Manufacture
Edited by
David P. Steen
and
Philip R. Ashurst

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© 2006 by Blackwell Publishing Ltd
Editorial Ofces:
Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK
Tel: +44 (0)1865 776868
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with the Copyright, Designs and Patents Act 1988.
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transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or
otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior
permission of the publisher.
First published 2006 by Blackwell Publishing Ltd
ISBN-13: 978-14051-3435-4
ISBN-10: 1-4051-3435-6
Library of Congress Cataloging-in-Publication Data
Carbonated soft drinks: formulation and manufacture/edited by David P. Steen and Philip R. Ashurst. p. cm.
Includes bibliographical references and index.
ISBN-13: 978-1-4051-3435-4 (alk.paper)
ISBN-10: 1-4051-3435-6 (alk.paper)
1. Soft drinks. 2. Carbonated beverages. I. Steen, David P. II. Ashurst, P. R.
TP630.C38 2006
663
?.62–dc22
2005035492
A catalogue record for this title is available from the British Library
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Printed and bound in India
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Contents
List of Contributors xv
Preface xvii
1 Introduction 1
Bob Hargitt
1.1 Early history 1
1.2 The growth of carbonates – production 3
1.3 Technological development 4 1.3.1 Carbon dioxide 4
1.3.2 Sweeteners 5
1.3.3 Flavours and colours 7
1.3.4 Packaging 8
1.4 Recent technological development 10
1.5 The growth of carbonates – consumption 10
1.6 Changing public perception and future challenges 13
Acknowledgements 14
Bibliography 14
2 Water treatment 16
Walter Tatlock
2.1 Introduction 16
2.2 Water quality 18
2.3 Town mains water 21
2.4 Boreholes 23
2.5 How to achieve the desired water quality 24
2.6 Sand ltration 25
2.7 Coagulation 27
2.8 Alkalinity reduction 28
2.9 Membrane ltration 29
2.10 Chlorination and carbon ltration 34
2.11 Iron removal 35
2.12 Nitrate removal 36
2.13 Polishing lters 38
2.14 Ultraviolet systems 41
2.15 Ozone technology 42

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viCONTENTS
2.16 De-aeration 43
2.17 Factory water distribution systems 44
2.18 Factory water systems 46
References 46
3 Ingredients and formulation of carbonated soft drinks 48Barry Taylor
3.1 Introduction 48
3.2 Factors inuencing development of the industry 48
3.3 The move towards standardisation 51
3.4 The constituents of a soft drink 52
3.5 Water 54 3.5.1 Requirements 54
3.5.2 Quality of fresh water 55
3.5.3 Water hardness 55
3.5.4 Water treatment 55
3.5.5 Water impurities and their effect 55 3.5.5.1 Suspended particles 55
3.5.5.2 Organic matter 56
3.5.5.3 High alkalinity 56
3.5.5.4 Nitrates 57
3.6 Saccharides and high-intensity sweeteners 57 3.6.1 Bulk sweeteners 57
3.6.2 Intense sweeteners 58
3.7 Carbon dioxide 58
3.8 Acidulants 59 3.8.1 Citric acid 60
3.8.2 Tartaric acid 60
3.8.3 Phosphoric acid 61
3.8.4 Lactic acid 61
3.8.5 Acetic acid 62
3.8.6 Malic acid 62
3.8.7 Fumaric acid 62
3.8.8 Ascorbic acid 63
3.9 Flavourings 63 3.9.1 Flavourings and legislation 65
3.9.2 Flavourings in application 66
3.9.3 Water-miscible avourings 66 3.9.3.1 Flavouring mixtures 66
3.9.3.2 Flavouring essence 67
3.9.3.3 Flavouring extract 68
3.9.4 Water-dispersible avourings 68 3.9.4.1 Brominated vegetable oil (BVO) emulsions 72

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CONTENTSvii
3.10 Colours 73
3.11 Preservatives 75 3.11.1 Micro-organisms and beverages 76
3.11.2 Sulphur dioxide 77
3.11.3 Benzoic acid and benzoates 78
3.11.4 Sorbic acid and sorbates 79
3.12 More functional ingredients 79 3.12.1 Stabilisers 79
3.12.2 Saponins 80
3.12.3 Antioxidants 80
3.12.4 Calcium disodium EDTA 81
3.13 Retrospective investigation of a soft drink 81
3.14 Food safety 84
3.15 Future trends 85
Bibliography 86
4 Syrup preparation and syrup room operations 87
John Horman
4.1 Introduction 87
4.2 Syrup composition 88
4.3 Syrup rooms and proportioning systems 90
4.4 The modern syrup room 91
4.5 Instrumentation 96
4.6 Sugar 97 4.6.1 Sugar dissolving 97
4.6.2 Liquid sugar storage 99
4.7 Pre-mixes 100
4.8 Pasteurisation 101 4.8.1 Tunnel pasteurisation 101
4.8.2 Flash pasteurisation 104
4.9 Clean-in-place (CIP) systems 105
4.10 Process plant hygiene requirements 108
4.11 Syrup room building design 109
4.12 Future developments 110
5 Carbon dioxide, carbonation and the principles of filling technology 112
David P. Steen
5.1 Introduction 112
5.2 Carbon dioxide 113
5.3 Production of carbon dioxide 115 5.3.1 Fermentation 116

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viiiCONTENTS
5.3.2 Flue gas recovery 116
5.3.3 Membrane separation systems 118
5.4 Specication of carbon dioxide 119
5.5 Delivery to the customer 120
5.6 Carbon dioxide storage 123
5.7 Carbonation 124 5.7.1 Basic considerations 124
5.7.2 Carbonation measurement 126
5.7.3 De-aeration 128
5.8 Carbonation systems 129 5.8.1 Carbonators 129
5.8.2 Gas bubble sparging 131
5.8.3 Bubbles in a glass of carbonated liquid 133
5.8.4 Process