Introduction:soft drink is also known asclub soda, soda water, sparkling water,carbonated water, seltzer water, or fizzywater.Definition:it is water into which carbon dioxide gas under pressure has been dissolve, aprocess that cause the water to becomeeffervescent. and the process is called
Name history:1950s the term sodaor sparkling water and seltzerwater gained favor.The term seltzer is derives fromGerman town “seltzer" which isrenowned for its mineral spring.
Early history:in early days water was most obvioussource of hydration .but it wascontaminated by micro organism. soin 1320 they started boiling andflavoring of water by using differentherbs.
Discovery• In 1767 Joseph Priestley invented carbonatedwater in Leeds England.• In 1772 Priestley published a paper entitledimpregnating water with fixed air.• In 1771 a chemistry professor Torbern Bergmaninvented the process of carbonation.• In 1822 carbonated water was introduced inKolkata India.• In 18th century j.j Schweppes started a companyof carbonated water based on the processdiscovered by Joseph Priestley in Geneva
Soft drink industry in pakistan• In Pakistan all the famous brands aremanufacture here like coca cola ,Pepsi,fanta,dew etc• They are licensed by foreign country.• Gourmet ,amrit cola are those brands whichmanufactured in Pakistan.
Basic ingredient• Carbon di oxide:• CO2 is the most important ingredient of thesoft drink.• It gives sour taste and when bottle is openedit give hissing sound.• Its ph ranges from 3.2-3.7 and it has sourtaste• It removes contamination.
Basic constituent of a softdrinkcomponents• Water• Its is a bland carrier forother ingredient, alsoprovide hydration.• Sugar• Contribute in sweetness actas synergists give balanceto flavor.• Fruit juice• Provide fruit sourceidentity,flavor,and acidityTypical use level• Up to 98 percent when highintensity sweetener areused• 7-12 percent used• Usually up to 10 percent asa natural strength.
component• High intensity sweetener:• Provide sweetness calorificreduction synergistaction(aspartame, withace-k)• Carbon di oxide :• Provides mouth feel andsparkle drink.• Acids• Contribute sharpnesssourness and back groundto flavor.• Flavor• Provide flavor characteridentity to drink.Typical use level• Used depend upon sucroseequivalence.• 0.3-0.6 percent• 0.05-0.03 percent• Artificial and naturalidentity• 0.1-0.5 percent
Component Typical use level• Emulsion• flavor color cloud• Give cloudy effect todrink.ColorNatural or synthesized.PreservativePrevent from microbial attackAnti oxidantsLike absorbic acid ,preventfrom oxidation.• 0.1 percent• 0-70 ppm• Statutory limits apply 250ppmLess than 100 ppm
Components Typical use levelQuillia extract/saponinsProvide heading foam.HydrocolloidsProvide mouth feel shelflife stabilityVitamins/mineralsUsed in healthy livingdrinks.• Up to 200 mg/l0.1-0.2 percent/gmpADI applies.
Water purification• Water is main component of a soft drink.• 85-95 percent is used.• For manufacturing treated is used.• Requirements• Water should be free fromhigh levels of element and mineral salts.• Objectionable taste and odour.• Organic material.• It should be clear and color less.• Free from dissolved oxygen• Sterile, that is free from micro organisms.
Manufacturing process• Washing and cleaning of bottles.• Checking of bottles (if glass bottles)• Preparation of syrup.• Filling of bottles with syrup.• Carbonating of filled bottles.• Quality checking of prepared batch.• Capping process.• Packing and storing.
Hard facts• Scientific studiesreveal that 1-1.5 litof soft drinks a daycan rise risk ofnumerous healthproblems.
• Tooth decay• Obesity• Effect on kidney• Effect on skin• Effect of bone• Mal nutrition• Effect of caffeinecontain benzene
• In 1906 pure food and drug was passed.• 1922 official claimed• There are some points reveal real sideeffects of soft drink.• Used to clean blood on road sfter accident.• For cleaning of toilet.• Rust spot cleaning• Cleaning of corrosion from batteryterminals• To remove grease from cloths.• Cleaning of engine.