1. Email ID: mk2tambakhe@gmail.com

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 beverage
that typically contains carbonated water, a sweetener and a
flavoring.

4. Definition:
• American Heritage Dictionary – “A non-alcoholic,
flavored, carbonated beverage,
usually prepared and sold in bottles and cans”
• Wikipedia - “A non-alcoholic beverage
typically containing water and a flavoring
agent, majorly carbonated and sweetened”
• Oxford - “A non-alcoholic drink” Called Soft in
contrast to Hard – Having significant amount
of alcohol

5. Historical Background of Soft Drinks
The first soft-drinks enjoyed centuries ago, were simply the
effervescent waters from certain natural springs.
Spread of soft drinks in Europe: growing availability of sugar from the
new plantations in the West Indies a fashion arose for lemon juice
sugared and flavoured with water. 17th century French government
created the Compagnie de Lemonadiers allowing these tradesmen to
gain a monopoly; eventually these tradesmen set up shops and were
popularly known as “Lemonadiers”.
Carbonation is discovered: (1790s) Jacob Schweppe and Nicholas Paul
developed the manufacture of their carbonated waters in London
(1799) A.R Thwaites and Company of Dublin develop single and double
strength soda water (1886) in Atlanta, Georgia Dr. John Styth
Pemberton formulated syrup, which went on sale at Jacob’s Pharmacy
for 5 cents a glass, originally promoted as an “Intellectual Beverage
and Health Drink” known today as Coca Cola .
Early carbonated beverages were sold in bottles sealed with porcelain
stoppers which, when pushed in, released the carbon dioxide with a
loud pop. Thus in the 1890’s era of gleaming marble soda fountains the
expression “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 Juices
2.Dilute-to-taste: e.g., all Syrups and Squashes

8. Coca Cola: 1886 John Pemberton, adopted French
doctor, Angelo Mariani idea of using coca leaves,
started selling Pemberton’s French wine coca in Jacob’s
pharmacy as medical aid. 1888 G. Candler bought
company, 4 years later Coca Cola sold in every state,
memorabilia ideas begin. 1904 (caffeine added to
replace the cocaine) for safety. 1982 (Coca Cola launch
Diet Coke 1st brand extension.

9. Pepsi 1989 first made in North Carolina by
Caleb Bradham (sold it from his drug store
called it Brad’s drink), marketed as a disgestive
drink (contained pectin). 1901 renamed Pepsi
Cola.

10. 7-up1929 originally used as a hangover cure for
hospital and home use titled ‘Bib label Lithanted
Lemon Lime Soda’. 1930 7-up joined 600 lemon
and lime drinks in the marketplace. 1986 taken
over by Pepsi Cola Company.

11. Appy Fizz by Parle
Agua Blue – natural mineral water by LR
Beverages Pvt Ltd
Aquavida by Secure Beverages Industries Private
Limited
Banta – lemon- flavoured soft drink
Bovonto – grape soda produced by Kali Mark
Campa Cola – popular Indian soda introduced in
1977
Cloud 9 – energy drink
Code Red – energy drink
Duke's Lemonade
Duke's Mangola – mango drink from Dukes
bought by PepsiCo
Frams – local drink from Pune
foozy- sugar cane juice

12. Frooti – mango-flavored drink from Parle Argo
Fruit Jump – mango Drink from Om Food Products
Ganga Sagar – Local drink of Haryana
Guptas – 8 flavoured soft drinks introduced in 1947
h2o – powered carbonated soda
Juicila– powdered soft drink concentrate available in orange,
mango, lemon, cola, masala, jaljira
Limca – lemon-lime soda
LMN – lemon drink produced by Parle Agro
Maaza – mango drink from Parle bought by Coca-Cola
Mahaajan Beverages – carbonated Kokum drink
Paneer Soda - lemon soda in the states of Tamil Nadu and Andhra
Pradesh
Thums Up - from parle argo then bought by coca cola
Tzinga – energy drink

13. Ingredients in traditional soft drinks
Traditional soft drinks typically contain
 water (up to 98 vol-%)
 sweeteners (8–12%, w/v),
fruit juice (usually up to 10%)
carbon dioxide (0.3–0.6% w/v),
acidulants (0.05–0.3%)
 flavourings (0.1–0.5%)
 colourings (0–70 ppm)
chemical preservatives (legal limits)
 antioxidants (< 100 ppm)
 foaming agents (e.g. saponins up to 200 mg/ml)
 stabilizers (0.1–0.2% per GMP) .
Nowadays soft drinks may also contain added vitamins, minerals,
proteins, fibres and other functional compounds.

14. Soft drink components: general usage and contribution

17. Ingredients in functional soft drinks
Fortification of soft drinks with
vitamins (especially A, B, C, E) and
minerals (Ca, Zn, Mg, and Na) has a long history.
For nutrition claims in the label, the Soft drinks
must provide 15% of the Recommended Daily Allowance
per package or per 100 ml . Functional beverages contain
an ever-increasing variety of unconventional ingredients.

18. Soft drink production
• Soft drinks are made by mixing dry ingredients and/or fresh
ingredients (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 dry
ingredients with carbonated water.
•Carbonated water is made using a soda siphon or a home carbonation
system or by dropping dry ice into water.
Syrups are commercially sold by companies such as Soda-Club; dry
ingredients 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 brewed
using yeast to cause carbonation.

19. The Manufacturing Process
Clarifying the water
The quality of water is crucial to the success of a soft drink.
Impurities, such as suspended particles, organic matter, and
bacteria, may degrade taste and color. They are generally removed
through the traditional process of a series of coagulation, filtration,
and chlorination. Coagulation involves mixing a gelatinous
precipitate, or floc (ferric sulphate or aluminum sulphate), into the
water. The floc absorbs suspended particles, making them larger
and more easily trapped by filters. During the clarification process,
alkalinity must be adjusted with an addition of lime to reach the
desired pH level.

20.  Filtering, sterilizing, and dechlorinating the water
The clarified water is poured through a sand filter to remove fine
particles of floc. The water passes through a layer of sand and courser
beds of gravel to capture the particles.
Sterilization is necessary to destroy bacteria and organic compounds that
might spoil the water's taste or color. The water is pumped into a
storage tank and is dosed with a small amount of free chlorine. The
chlorinated water remains in the storage tank for about two hours until
the reaction is complete.
Next, an activated carbon filter dechlorinates the water and removes
residual organic matter, much like the sand filter. A vacuum pump de-aerates
the water before it passes into a dosing station.

21. Diagram of a water treatment process using rapid coagulation

22. Mixing the ingredients
•The dissolved sugar and flavor concentrates are pumped into the
dosing station in a predetermined sequence according to their
compatibility. The ingredients are conveyed into batch tanks where
they are carefully mixed; too much agitation can cause unwanted
aeration. The syrup may be sterilized while in the tanks, using
ultraviolet radiation or flash pasteurization, which involves quickly
heating and cooling the mixture. Fruit based syrups generally must
be pasteurized.
•The water and syrup are carefully combined by sophisticated
machines, called proportioners, which regulate the flow rates and
ratios of the liquids. The vessels are pressurized with carbon
dioxide to prevent aeration of the mixture.

23. Carbonating the beverage
• Carbonation is generally added to the finished product, though it may
be mixed into the water at an earlier stage. The temperature of the liquid
must be carefully controlled since carbon dioxide solubility increases as
the liquid temperature decreases. Many carbonators are equipped with
their own cooling systems. The amount of carbon dioxide pressure used
depends 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. The
beverage is slightly over-pressured with carbon dioxide to facilitate the
movement into storage tanks and ultimately to the filler machine.

24. Typical carbonation system.

25. Filling and packaging
• The finished product is transferred into PET or glass bottles or aluminium
cans. at extremely high flow rates. The containers are immediately sealed
with pressure-resistant closures, either tinplate or steel crowns with
corrugated 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 prevent
condensation from ruining the labels. This is usually achieved by spraying the
containers with warm water and drying them. Labels are then affixed to
bottles to provide information about the brand, ingredients, shelf life, and safe
use of the product. Most labels are made of paper though some are made of
a plastic film. Cans are generally pre-printed with product information before
the filling stage.
• Finally, containers are packed into cartons or trays which are then shipped in
larger pallets or crates to distributors.

26. PROCESS OVERVIEW OF CARBONATED BEVERAGE
MANUFACTURE:
Concentrate:
•Flavor
•Color
•Juice(s)
•Preservatives
•Salt:
-Electrolytes
-Buffers
•Nutritionals
Sweetener(s):
•Sucrose
•High fructose
syrup
•Medium invert
•blends
Treated
water
Syrup
blending
tank
Secondary packaging
•Cases
•Shrink wrap
•Stretch wrap
Warmer
Filler Mix
processor/
Packages carbonator
•Bottles
•Cans
•Closures
Finished
product
To warehouse
CO2

28. Quality Control
Soft drink manufacturers adhere to strict water quality standards for
allowable dissolved solids, alkalinity, chlorides, sulfates, iron, and aluminum.
Not only is it in the interest of public health, but clean water also facilitates
the production process and maintains consistency in flavor, color, and body.
Microbiological and other testing occur regularly. The National Soft Drink
Association and other agencies set standards for regulating the quality of
sugar and other ingredients. If soft drinks are produced with low-quality
sugar, particles in the beverage will spoil it, creating floc. To prevent such
spoilage, sugar must be carefully handled in dry, sanitized environments.
It is crucial for soft drink manufacturers to inspect raw materials before they
are mixed with other ingredients, because preservatives may not kill all
bacteria. All tanks, pumps, and containers are thoroughly sterilized and
continuously monitored. Cans, made of aluminum alloy or tin-coated low-carbon
steel, are lacquered internally to seal the metal and prevent corrosion
from contact with the beverage. Soft drink manufacturers also recommend
specific storage conditions to retailers to insure that the beverages do not
spoil. The shelf life of soft drinks is generally at least one year.

29. Defects in Soft drink
Sensory defects
One of the major causes of consumer complaints to the soft drinks
industry are sensory defect, mainly an unacceptable flavor, which
can originate from the incidental
1.chemical or microbial contamination of beverage from
environmental sources (e.g. raw materials, water, packaging
materials, processing contaminants, flavor modification by
contaminating microflora, etc.) or
2.may arise in the beverage itself as a result of degradation of some
components (e.g. aroma oxidation, non enzymatic browning,
enzymatic action).
3. cause of improper flavor is when the flavor is not satisfactory due
to the incidental dosage error, evaporation or reaction of
characterising flavor component with the beverage itself.

30. Microbial spoilage
Yeast
Bacteria
Mould
Yeasts - Spoilage
There are a wide range of yeasts associated with spoilage of soft
drinks
•Three yeast genera that cause often spoilage in soft drinks are:
Saccharomyces
Zygosaccharomyces
Dekkera

31. How is Yeast Spoilage Recognised?
May produce large amounts of carbon dioxide
•May be enough to distend packs
•May even rupture packs
•Aluminium barrels
Product may have an off taste Fruity or alcoholic
Spoiled product may have a sediment May be at the top, the
bottom, or all the way through

32. Mould Spoilage
Many moulds associated with spoilage of soft drinks
Spoilage in soft drinks commonly caused by:
•Aspergillus
•Penicillium
•Byssochlamys
•Fusarium
•Talaromyces
•Paecilomyces
•Eupenicillium
•Neosartorya
Effects of Mould Spoilage
•Formation of mycelial mats and plugs on the surface and
inside of products
•Production of pectic enzymes resulting in separation in
product
•Production of mycotoxins

33. Bacterial Spoilage
Relatively small range of bacteria associated with spoilage
of soft drinks
Common bacteria that cause spoilage:
• Acetic acid bacteria
•Lactic acid bacteria
•Spore forming bacteria
Effects of Bacterial Spoilage
•In some cases the product may show haze or
cloudiness
•In other cases, there may be no visual signs of visual
bacterial spoilage
•In these cases we can look for other signs The soft
drink may have a distinctive off taste or odour In some
cases gas may be produced Look for bubbling or pack
distension

34. Prevention of contaminations
 Some pathogenic bacteria, viruses and parasites are
able to remain infective in fresh produce (berries, fruits) and
juices made from them and can cause illness after
consumption.
In fruit juice production, compliance with good manufacturing
practices (GMP), the application of HACCP system and proper
processing are important for reducing the risk of contamination
by pathogenic microbes.
Prevention is particularly important for controlling food-borne
viruses.
Adequate selection and storage of raw materials is critical.
The practice of washing raw fruits and vegetables with
sanitizers often has limited efficacy against harmful microbes.

35. Ways to control microbial growth and activity in the
products
• chemical (chemical preservatives)
• physical (heat, filtration and aseptic
packaging)
The choice of the preservation method depends on the acidity, carbonation
level and ingredients of the beverage, and to some extent also on the
marketing needs (e.g. preservative-free products).

36. Sorbic acid and sorbates
In soft drinks the most commonly used form is potassium sorbate
Benzoic acid and benzoates
Benzoic acid is generally considered to exhibit an inhibitory effect on
microbial growth. It exhibits preservative action and hence its use is only
effective 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 of
dimethyldicarbonate has been limited because of its possible carcinogenity
Sulphur dioxide
It is one of the most versatile agents used in food preservation and is well
known for its microbiocidal effect on bacteria, moulds and yeasts. The
microbiocidal effect increases as the pH falls below 4.0 and, because of
this, SO2is ideally suited for most soft drinks formulations.

37. Traditional physical preservation techniques
Physical preservation techniques either aim at reducing the number
or preventing the entry of unwanted microbes into the products. The
traditional physical techniques used in the beverage industry include
thermal processing and filtration.
 Thermal processing is one of the most classical and effective
preservation techniques. It may be used not only to preserve
beverages but also to inhibit unwanted enzymatic activities
Preservative-free soft drinks require harsher thermal processing than
chemically preserved products in order to ensure microbiological
stability.
Pasteurization can be achieved by flash pasteurization by bulk liquid
passage through a heat plate exchanger or in-pack pasteurization in a
tunnel

38. Examples of typical thermal processes in the beverage industry.

39. SPECIFIC GRAVITY (RELATIVE
DENSITY):