BEVERAGES

NURSABRINA MUNAWAR
Faculty of Applied Sciences
Universiti Teknologi MARA

Special acknowledgement;
Mr Eddie Tan Ti Tjih
What will u learn???
CARBONATED NON-ALCOHOLIC BEVERAGES
ALCOHOLIC BEVERAGES
FRUIT JUICES
TEA
At the end of the sub-topic, u will be able to;

1. identify and describe basic theoretical and

practical aspects of BEVERAGES processing
2. state and recognise food processing
techniques for selected BEVERAGES
3. identify and detect problems relating to
BEVERAGES
 CARBONATED NON-ALCOHOLIC
BEVERAGES
Types, quality of raw materials and their importance
Production and carbonation

oTypes of alcoholic beverages

oBeer: quality of raw materials and its importance
oProduction of beer
oProblems relating to beer during storage
 FRUIT JUICES
Types of fruit juices, squashes and cordials
Canning of orange juice
Production of squashes and cordials

Types of tea
Production of black tea
Grading and storage of black tea
 Seven broad categories of beverages
Water
Soft drinks (carbonated non-alcoholic
beverages)
Fruit/ vegetable drinks (pure, diluted,
concentrated and carbonated)
Alcoholic beverages
Aromatic beverages (Tea and coffee)
Dairy beverages
New age beverages
 WATER
Vital to human life that its source determined where early
human lives.
Water contain no calories/ vitamins.
Predominant mineral content, usually either calcium or
sodium.
Vary among countries, determine whether the water is soft
or hard.
Hard water- greater concentration of calcium and
magnesium
Soft water- higher concentration of sodium
 Types of water
Mineral water
Deionized water
Distilled water
Sparkling water
 Mineral water
Naturally, all water contain dissolve mineral salt such as
sodium chloride, sodium bicarbonate, sodium carbonate,
salt of calcium and magnesium, sometimes iron or
hydrogen sulfide.

Bottled water labeled natural has unaltered mineral

content.

Bottled water maybe labeled as spring water, well water

or artesian water.

In Malaysia, usually labeled the source of water (eg.

Underground water)
 Deionized water
Purified water
All the mineral content removed
The deionization process removes all mineral salts (via ion
exchange) leaving only pure water.
Use of deionized water can make beverage taste less flavourful.
 Distilled water
Also a purified water.
Formed by converting water into steam, then condensing it in a cooled
container.
Purpose of distillation is to separate a liquid from other particles or
liquids.
How it works??
Steam leaves behind the dissolved particles and/or other liquids with lower boiling temp.
Steam funnel upward into another chamber, collected as it condenses back into a liquid.
Removed dissolve mineral and pathogens.
Preferred for ice cube making as it gave clear appearance rather than
using tap water (cloudy appearance).
Same result can be obtained by boiling tap water for several minutes.
The ice cube last longer because they are denser.
 Sparkling water
Carbon dioxide gas contributes the fizz and bubble to
sparkling water, available naturally from underground sources
Commercially filtered tap water and carbonated is called
seltzer.
Club soda(soda water or plain soda) differ from carbonated
water.
Apart from being filtered, carbonated, it had addition of mineral
salt such as bicarbonates, citrates and phosphate of sodium.
Carbonated Non-alcoholic Beverages
Soft drinks/ soda pop
CO2 inhibition of
microbe
Soft drinks classification:
(Carbonated)
Cola types with caramel
flavouring and colouring
Ginger ale type with
ginger flavour
Natural fruit juices,
coloured and flavoured
Synthetic fruit coloured
and flavoured types
ISSUES RELATED TO SOFT DRINKS
48% increase in heart attack and stroke risk among
daily diet soda drinkers, compared to people who did
not drink diet sodas at all or did not drink them every
day.

Weight problems, obesity

Cavity problem among children

Ginger ale commonly contains ginger,
sugar, and carbonated water. Ginger ale
can also contain yeast when carbonated
with natural fermentation
 Carbonated drinks ingredients
Sweetener-(Sugars and
non-nutritive sweetener)
Flavours
Colours
Acids
Water
Carbon Dioxide
May contain foaming
agents, emulsions,
caffeine, gum, anti-
foaming agent
 Sweetener
Sugars
Syrups
Sugar alcohols
Alternative sweetener

Functions of sugar-contributes
sweetness, calories, body and mouth
feel
 Fructose-
natural sugar which is sweeter than any other commercially
available sugar
Greatest sweetness but brown readily at low temperature
High Fructose Corn Syrup (HFCS)
HFCS 42 approximately 42% fructose and
58% glucose
HFCS-90, approximately 90% fructose
and 10% glucose
42% fructose and 51% dextrose
(glucose)= sucrose sweetness
Less colour stable
Enzymatic action-produce HFCS (alpha
amylase & glucoamylase)
 HFCS
Alpha-amylase Glucoamylase
Cornstarch oligosaccharide glucose

Xylose isomerase

Mixture of Fructose and glucose

 Honey typically has a fructose/glucose ratio similar to
HFCS 55.
similar sugar profile and lower price
HFCS has been used illegally to "stretch" honey.
As a result, checks for adulteration no longer test for
sugar but instead test for minute quantities of proteins
that can be used to differentiate between HFCS and
honey
 Fructose-173
Invert sugar-130
Sucrose-100
Glucose-74
Xylose-40
Maltose-32
Galactose-32
Lactose-16
 Polyols Polyhydric alcohol(Sugar alcohol)
- Found naturally in fruits and vegetables or synthesized by
hydrogenating certain sugars eg. Sorbitol, mannitol, xylitol, isomalt

Catalytic Hydrogenation of glucose- Sorbitol (50-60)

Maltitol (90)
Good for diabetics (use in sugarless product)
Benefits have cooling sensation experienced when dissolved in
mouth.
Cariostatic, prevent cavity as they cannot be digested by bacteria
responsible for dental carries/cavities..
 Non-Nutritive Sweeteners
Saccharin (bitter taste)
Cyclamate (carcinogenic)
Aspartame (dipeptide, not stable in carbonated beverages)
Alitame (2000)
Acesulfame K
Sucralose

Dietetic beverages are made with nonnutritive sweetener to replace all or

much of the sugar, a bodying agent such as carboxymethyl cellulose or a
pectin is required
 Flavours
Overall flavour of soft drink depends on intricate balance of
sweetness, tartness and acidity.
Combination of many sensation- Sweet sour bitter salty burnt
A wide range of flavorings;
Natural
Natural identical ( chemically synthesized imitations)
Artificial (chemically unrelated to natural flavour)

Must be stable under acidic medium and exposure to light.

Need not to be heat stable?????
 3 classification of artificial flavours
Synthetic
Natural + synthetic to the particular fruits or herbs
Natural + synthetic foreign to the flavour

Flavour have to be water soluble or water dispersible.

Flavour emulsion-mixing oil with emulsifying agent, then adding

water
 Colours
Synthetic colour in soft drinks-certified coal tar colours
Eye appeal and easier to market
Colour and flavour= known to the trade as compound
Preferred over natural fruit colours
Greater colouring power
stability
Even with fruit extracts or juices- generally still
supplemented with synthetic colurs
 Caramel-burnt sugar-non synthetic colour
Derived from natural carbohydrate source eg
corn and wheat
Amorphous dark brown
Treatment of saccharine ( sugar, sweet) materials
such as dextrose, invert sugar (A mixture of equal parts
of glucose and fructose resulting from the hydrolysis of sucrose.),
lactose, malt syrup, molasses, sucrose and starch
hydrolysate
3 types of caramel (different in terms of the
hue/colour strength and stability)
Acid proof (acid stable < pH2.5)
Bakers and confectioners
Foaming
 Polymeric colours
Excellent functional properties
Stable,
good tolerance to heat, sunlight, pH, moisture, enzymes
Free of taste

This colour consist of yellow, red, red-violet blue and orange

Toxicological problem????
 Acids
Carbon dioxide not enough
The functions of acid in carbonated or non-carbonated drinks are
the same
Lend tartness or sourness to taste
Enhance palatability
Increase thirst quenching effects by stimulating flow of saliva
Modify the sweetness of sugar
Act as mild preservative
 citric, tartaric and malic acids
Are natural acids of fruits
Citric acid being widely emplyoed
Phosphoric acid colas, root beer an non-fruit drinks.
Ascorbic acid-antioxidant, improves shelf life stability of flavour,
increase nutritional value but not lowering pH
 HCl>sulphuric>phosphoric>formic=tartaric>citric>Lactic>Ascorbic
Long term stability, benzoic acid/sodium benzoate is used-0.01 to
0.05%
 Water
85-95% is water
Treated water
Objectionable (Causing disapproval) Max Tolerance
impurities
Alkalinity 50ppm
Total Solid 500ppm
Iron 0.1ppm
Copper 0
Manganese 0.1ppm
Turbidity 1ppm
Colour Colourless
Residual chlorine None
Odour None
Taste No off taste
Microorganism none
 Quality of water is crucial to soft drink production.
Impurities such as suspended particle, organic matter, bacteria may
degrade the taste and colour.
Removed by a series of process;

Coagulation Filtration chlorination

 #Mixing a gelatinous precpitate or
COAGULATION
FILTRATION
floc (ferric sulphate or aluminium
sulphate) into water.
#Floc absorbs suspended particle >
making it larger in size >easily
trapped by filter
#In clarification process, alkalinity
adjusted with addition of lime (to
desired pH)
#Clarified water poured through
CHLORINATION
sand filter to remove floc.
#Water passed through layer of
sand and courser beds of gravel to
capture particles
#Water pumped into storage tank
and dosed with small amount of
free chlorine (kept for 2 hours until
rxn complete)
* Form of sterilization to destroy
bacteria and organic compound
that spoil taste and colour
#Adding activated carbon filter to
dechlorinates the water and
remove residual organic matter
# A vacuum pump deaertes the
water before pass to further
processing
 Alkalinity have to low-prevent neutralisation of the acid
Alkalinity reduction by adding lime (Ca(OH)2)

Hard water is water that has high mineral content (in

contrast with soft water). Hard water minerals primarily
consist of (Ca2+), and (Mg2+) metal cations, and
sometimes other dissolved compounds such as
bicarbonates. Calcium usually enters the water as either
calcium carbonate (CaCO 3), in the form of limestone
CaCO3(s) + CO2(aq) + H2O Ca2+(aq) + 2HCO3-(aq)
Boiling reduces carbon dioxide, calsium carbonate retain
 Iron, copper and maganese must be low to prevent reaction
with colouring agent
Chlorine affects the flavour
Turbidity-attractiveness
Microorganism-sanitation and hygiene
Processors purify it
All bac are killed
Eliminate substance in water
Adjust the pH
Assure the quality
 Carbon dioxide
Sparkle and zest
Enhances flavour, contribute acidic preservation, tigling effect
Colourless, non-toxic, slightly pungent
Produces from carbonates, lime stone, burning of organic fuels,
industrial fermentation process
Carbonating the beverage
Temperature of liquid must carefully controlled since CO2 solubility
increase as the temperature decrease
Many carbonators equipped with own cooling system
Amount of CO2 pressure depends on the type of soft drinks
Fruit drinkd require less carbonation than mixer drinks such as tonic
(meant to be diluted with other liquids)
 Unit measurement= gas volume (amount of gas in ml that
given volume of water/beverage will absorb at atm pressure
(760mmHg at 15.5Celsius)

Readily soluble in cool water

Gas law
Solubility temperature
Solubility gas pressure
pV=nRT
where:
p is the pressure
V is the volume
n is the amount of
substance of gas (moles)
R is the gas constant, 8.314
JK1mol-1
T is the absolute
temperature