The soft drinks companion : a technical handbook for the beverage industry

Introduction to Soft Drinks Some Statistics What is a Soft Drink? Why Soft Drinks? Benefits of Soft Drinks Chapter 1 Brix — The Basics The Brix Concept Density 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 and Rules Ballot Sheet Tasters Chapter Review Chapter 3 Food Laws — General Issues General Overview What are Food Laws? South African Food Laws Why Are Food Laws Included in This Technical Handbook? Acts and Regulations of Food Laws Soft Drink Legislation What Is the Purpose of Food Laws? How Are Food Laws Made? Enforcement of Food Laws General Food Laws Regulations Applicable to Soft Drinks Chapter Review © 2005 by CRC Press LLC Chapter 4 Emulsions — The Cloudy Drinks Cloudy Drinks Emulsions as Clouding Agents Flavor Emulsions Emulsion Technology Stokes’ Law Oil Density Weighting Agents Oil Droplet Size and Distribution Stabilizers Water and Other Emulsion Ingredients Homogenization Turbidity Strength Beverage Emulsions Quality Control of Beverage Emulsions Chapter Review Chapter 5 Water Treatment — The Key Process Why is Water Treatment Necessary? Raw Water Adverse Quality Factors Suspended Matter Chemical Composition Microorganisms Source Water Quality Variation A Short Digression Water Treatment Technology The Multiple Barrier Concept Multiple Barrier Water Treatment Enhanced Filtration Coagulation/Flocculation Batch System In-Line System Membrane Filtration Reverse Osmosis Nanofiltration Ultrafiltration Concentrate Membranes System Design Alkalinity Reduction Hydrated Lime Treatment Ion Exchange Disinfection Chlorination Chemistry of Chlorination Free and Combined Chlorine Chlorine Demand Chlorination in the Multiple Barrier System Trihalomethane (THM) © 2005 by CRC Press LLC Ozonation What Is Ozone? Ozone Generation Disinfection with Ozone Ozone vs. Chlorine Bottled Waters Ultraviolet Irradiation UV Light Dose UV Light Disinfection Equipment How Effective Is UV Light Disinfection? Activated Carbon Purification What Is Activated Carbon? The Carbon Filter Types of Granular Activated Carbon Backwashing Carbon Regeneration and Replacement Polishing Filtration The Polishing Filter Chapter Review Chapter 6 Brix — Sugar Inversion Sugar Chemistry Terminology What is Sugar Inversion? Why Is It Called “Sugar Inversion?” Sugar Inversion and Soft Drink Technology Inversion in Final Syrups Fresh Brix and Inverted Brix What Is the Impact of Inversion in Soft Drink Technology? How Is Inverted Brix Converted into Fresh Brix? How Is the Fresh Brix of a Sucrose-Sweetened Beverage Determined? Chapter Review Chapter 7 Fruit Juices — A Special Technology General Overview Single-Strength Juice Brix Acidity Correction The Brix/Acid Ratio Calculating the Percentage of Juice in a Beverage Other Juice-Related Issues Pulp Content Microbiological Preservation Cloud Stability Chapter Review Author’s Comment Chapter 8 Food Laws — Labeling the Package Overview © 2005 by CRC Press LLC General Presentation Legibility Language Letter Sizes Identification Prohibited Statements Ingredients List Ingredient Names Order of Ingredients in List “Carryover” Ingredients Special Listings Soft Drinks in Vending Machines The Word “Natural” Claims on Soft Drink Labels Prohibited Claims Nutritional Claims Nutrition Information Labeling of Products for Export Chapter Review Chapter 9 Syrup Making — The Heart of the Process The Syrup Proportioning System Why is Syrup Proportioning Used? A Little Bit of History Advantages of the Syrup-Making System Tank Size and Storage Space Costs Versatility Product Integrity Other Advantages In Conclusion Syrup-Making Technique General Process Outline Working Model of Final Syrup Preparation Simple Syrup Bulk Simple Syrup Filtering the Simple Syrup Adding the Beverage Base Ingredients The Sight-Glass Problem Topping Up to Final Volume The Topping-Up Water and Final Brix Calculation Releasing the Syrup to Production Sight Glass vs. Dipstick Bulk RTD Preparation A Tale of Syrup Tails Chapter Review Chapter 10 Microbiology — All about the “Bugs” General Chapter Overview A Matter of Terminology © 2005 by CRC Press LLC The Microbiologist in the Soft Drinks Industry What is Micro about? Microorganism Growth What Is the Damage? General Characteristics of Microorganisms Bacteria Yeasts Molds Microbiological Testing Membrane Filtration Method Pour Plate Method Fundamentals of Micro Testing Practices The Micro Laboratory Lab-Testing Glassware and Materials Sampling from Sample Points in Processing Equipment Flaming of Sample Bottles Blank Control Samples Duplicate Plates Miscellaneous Micro Testing Principles The Membrane Filtration Method Preparatory Steps Membrane Filtering and Plating Incubation of Samples Colony Count Disposal of Completed Test Material Microbiological Specifications Micro Testing of Factory Equipment Micro Swabs by Membrane Filtration ATP Bioluminescence Assay Preservatives Chapter Review Chapter 11 Syrup Shrinkage — Splitting Hairs? What is Syrup Shrinkage? Syrup Shrinkage Explanation Shrinkage Calculation Discussion of Calculation What Is the Impact of Syrup Shrinkage? Chapter Review Chapter 12 Carbonation — Putting in the Fizz Overview A Little Bit of History Carbon Dioxide (CO2) Gas Volumes Testing for Gas Volumes Carbonating the Beverage CO2 as an Ingredient Stock Item Other Items Related to Carbonation © 2005 by CRC Press LLC PET Bottles Gas Volume Specification Altitude Correction in Gas Volume Testing Chapter Review Chapter 13 Unitization — A Unique Ingredients System Chapter Overview Nonunitized Systems The Beverage Base Unit Unit Design Coding Labeling Preparation of Units The Full Unit Concept Benefits and Advantages of Unitization Procurement of Ingredients, Inventory, Production Forecasts, Etc. Inconsistencies in Batch Sizes of Syrups Labeling and Grouping of the Weighed Ingredients for the Syrup Room Orderly and Well-Controlled Measuring of Part Unit Ingredient Quantities Mass Production of a Single Item Buffer Stocks between Ingredients and Syrup Making Simplified Issuing of Ingredients to Syrup Making Easy Stock and Inventory Control for Production Planning Standardized and General Costing Simplified Simplified Final Production Yield Calculations General Aspects Outsourcing the Unitization Operation General Considerations for Converting to a Unitization System Chapter Review Chapter 14 Flavors — The Magical Ingredients What are Flavors? Flavors and Soft Drinks How Are Flavors Made? Flavor Houses Flavor Costs How Is a Soft Drink Flavor Sourced? New Product Development Brief Development Brief for Flavor House The New Product Development Process The Magic and Mystery in Flavors Chapter 15 Formulation — A Spreadsheet Template Chapter Preview Exercise Scenario Details The Exercise, Step by Step The Blank Spreadsheet Template Step 1 — Entering Specifications and Ingredients List © 2005 by CRC Press LLC Step 2 — Calculating the “Totals” Values Step 3 — Entering Ingredients Quantities Step 4 — Calculating Citric Acid Anhydrous Step 5 — Calculating the Sugar Quantity Step 6 — Calculating the Water Quantity Chapter Review Chapter 16 Microbiology — The Biofilm Concept What is a Biofilm? How are Biofilms Formed? Special Characteristics of Biofilms Biofilm Bacteria vs. Planktonic Form Biofilm on Heat Exchanger Plates Biofilms in the Soft Drinks Industry Preventing Biofilms in the Soft Drink Operation Chapter 17 Quality — The Key to Performance What is Quality? Quality Management Quality Assurance and Quality Control Building Quality into the Soft Drink The Quality Control Department Some of the Quality-Building Blocks Taste Appearance Health Hazards Quality Building Support Quality Rating Systems Basic System Operation Principles Working Example of a Quality Index Report How Meaningful Is the Data? Quality Rating as an Incentive Outsourcing the Quality Rating System