processing of beverages

1. BEVERAGES
SUBMITTED BY
AMMU S 2016-BDM-05
GOPIKA GOPAN 2016-BDM-40

2. BEVERAGES
• Any fluid which is consumed by drinking
• Comes from Latin word “bever” which means “rest”
• consists of diverse group of commodities ranging from
essential drink, water to the most ardent of spirits.
• consumed hot, cold or very cold
• May or may not be carbonated

3. • Pre-requisite for beverages:-
 All are made from food ingredients
 All are subject to pure food law
 Consumed in enormous quantities
 Sometimes safer than potable supply
• Health Importance of Beverages
 Maintains water content in body and prevent
dehydration
 alkaloids present stimulate CNS

4.  water assists in digestion, assimilation ,excretion of
foods, removal of toxic substances ,regulates body
temperature
 source of micronutrients (vitamins and minerals) and
anti-oxidants (carotenoids ,flavonoids)
 heart healthy image due to the presence of flavonoids
 beneficial microflora present in assist in restoration
and improves gastro-intestinal health.

5. CLASSIFICATION OF BEEVERAGES
 Natural and Synthetic
 Carbonated and Non-carbonated
 Alcoholic and Non-alcoholic
 Hot and Cold
 Stimulating and Non-stimulating

6. NATURAL BEVERAGES
• prepared from naturally derived ingredients including fruit juices
or milk or malt, sugar, acid, flavouring and colouring materials.
Eg: fruit based , malt and dairy beverages.
SYNTHETIC BEVERAGES
• contain ingredients which are prepared synthetically like
flavouring and colouring materials.
• primarily developed to offer pleasure to consumers at affordable
cost.
• Eg: soft drinks which contain flavoured sugar syrup as base
material that may or may not be carbonated.

8. CARBONATED BEVERAGES
• CO2 is dissolved in syrup or water.
• presence of CO2 creates bubbles upon release of pressure
and fizzing in the beverage.
• referred as Soft Drink.
• Eg:Cola or lemonade beverages,soda water
NON-CARBONATED BEVERAGES
• Doesnot contain CO2
• Eg: hot beverages and alcoholic beverages that do not
contain CO2,fruit & vegetable beverages

10. ALCOHOLIC BEVERAGES
• contains ethyl alcohol
• produced by the process of natural or controlled
fermentation.
• On the basis of raw material and process technology
used in manufacture,alcoholic beverages classified
into 3:-

11. BEER
• world’s 3rd most consumed beverage.
• prepared by fermenting the wort with yeast to attain alcohol level 4-8%
• characterized by effervescence and bitterness
• bitterness and aroma in beer is contributed by hops (Humulus lupulus)
• Two variants of beer :
 �Lager� beer - fermented by bottom yeast i.e. Saccharomyces pastorianus at
lower temp (7-12C) for longer period
 Ale�beer -manufactured by top fermenting yeast i.e. Saccharomyces cerevisiae
at relatively higher temperature (18-25C)

13. WINE
• made from variety of fruits such as grapes, peach, plum or apricots
• grapes are macerated to release juice which is fermented naturally
by wide range of yeast like Saccharomyces spp,
Pichia spp., Stellata spp. and certain LAB
• wine is aged (months to year) to develop desirable sensory
characteristics
• Two type of wines :
 white wine -from green grapes
 red wine -from red or blue grapes.

14. • red wine contain anthocyanin (as colouring pigment) and
subjected to secondary fermentation termed
as Malolactic fermentation to mellow the flavour of wine.
• alcohol content in wine 9-16% (v/v).
• Sparkling wines are characterized by effervescence produced by
carbon dioxide and clarity
• eg: Champagne

16. SPIRIT
• unsweetened and produced by distillation of fermented
base.
• fermented base are molasses ,fruit juices, cereal extract
or combination of many fermentable substrates.
• characterized by higher alcohol content (20 %).
• process of distillation increases the concentration of
alcohol but reduces the level of congeners.

17. Alcoholic Beverage Base Material Alcohol Content
(by volume)
Remark
Brandy Fruit Juices mainly
grapes
35-60% Normally consumed
after-dinner, preferred
for medicinal purpose.
Aged in oak barrels
Rum Molasses or sugarcane
juice
40-55% Dark Coloured and
quite popular in
Caribbean nations.
Aged for not less than
three years
Gin Wheat & rye may
contain herbs
37.5-50 Flavoured and not aged.
Mostly consumed with
citrus juices
Whisky Cereal (Barley,
Rye, corn malt)
40-55% Most famous one is
�Scotch Whisky�
Vodka Malted cereals, potatoes
etc.
38-40% Popular in Russian
federation countries,
two variants white and
flavoured Vodka
Cider Apple juice and other
temperate fruits
2-7% Characterized by acidic-
alcoholic taste

18. HOT AND COLD BEVERAGES
• Classified on the basis of temperature of serving.
Hot beverage:
 Certain beverages are consumed only hot i.e. temp above 65-70˚C
 Eg:- tea, coffee, chocolate and milk
Cold beverages:
 served at chilled temp.
 Eg:- iced tea and cold coffee
 Most of the fruit beverages, dairy drinks, alcoholic drinks and
soft drinks are example of cold drinks

19. TEA
• Beverage consisting of an infusion of the processed and dried
leaves of tea plant Camellia sinensis
• After water, it is the most widely consumed drink in the world
• Types of tea:- black tea, green tea, semi fermented tea,
pickled tea, instant tea
COFFEE
• Coffee is a brewed drink prepared from roasted coffee beans
(Rubiaceae)
• Caffeine content of coffee is high that lead to development of
decaffeinated coffee

20. STIMULATING & NON-
STIMULATING BEVERAGES
• Consumption of some beverage stimulates the body
systems mainly to nervous system and circulatory
system.
• Eg:- caffeine in coffee and tea
many phenolic compounds in herbal drinks
ethyl alcohol in alcoholic beverages

21. MISCELLANEOUS
Energy beverages
• boost energy and mainly contain sugar and caffeine
• drinks may also contain variety of stimulants and
vitamins.
Herbal drinks
• prepared by using the infusion of herbs in water like
aloe vera, ginseng, shatavari, Arjuna, lemongrass, thyme.

23. Sports beverages
• also called as electrolyte drinks
• basically designed to replenish the loss of fluid & electrolytes
and provide quick energy during the exercise and sports
activity.
• mono saccharides such as dextrose, glucose syrup are added so
that they can be transported easily into the muscle cells and
produce energy apart from sucrose and maltodextrin.
• carbohydrate : 4-8 percent.

24. TYPES OF SPORTS DRINKS
ISOTONIC HYPOTONIC HYPERTONIC
fluid, electrolytes and 6-8%
carbohydrate.
fluids, electrolytes and a low
level of carbohydrates.
high levels of carbohydrates
quickly replace fluids lost by
sweating and supply a boost
of carbohydrate
quickly replace fluids lost by
sweating
need to be used in
conjunction with isotonic
drinks to replace fluids.
athletes especially middle
and long distance running or
team sports.
athletes who need fluid
without the boost of
carbohydrates such as
gymnasts.
In long distance events high
levels of energy are required
and hypertonic drinks can be
taken during exercise to meet
the energy requirements

25. CARBONATED BEVERAGES
referred as soft drink( not contain alcohol)
Ingredients Used
• Water
• Sweetener
• CO2
• Acids
• Fruit juices
• Flavouring and colouring ingredients
• Emulsifiers, stabilizers and clouding agents
• Foaming agents

26. WATER
• main ingredient
• comprises more than 90% of the total volume.
• pre-treatment like disinfection and chlorination is necessary
• High level of nitrates :-risk for infants & cause corrosion of tin
plate and perforations of lacquer lining of cans.
• De-aeration of water is also required to facilitate subsequent
carbonation and filling operations to minimize foaming
problems.

27. Particulars Maximum Permissible Limit
Alkalinity 50 ppm
Total solids 50 ppm
Iron 0.1 ppm
Manganese 0.1 ppm
Turbidity 5 ppm
Colour Colourless
Residual chlorine None
Odour Odourless
Taste Tasteless
Organic Matter No objectionable content

28. SWEETNER
• Serves 3 basic functions :- impart sweetness, provide body and calorie.
• Sweetener used primarily is crystal sugar which must be of very high
purity
• used in the form of sugar syrup and final concentration of sugar varies
between 8 – 14% in finished beverage.
• sweeteners like glucose syrups, invert syrup, High fructose corn syrup
(HFCS) etc. may also be used.
• Low calorie carbonated drinks invariably contain high intensity
sweeteners or artificial sweeteners such as saccharin,
aspartame, acesulfame-k and/or sucralose.

29. CARBON DIOXIDE
• Gives sparkling appearance,sour taste and prevents
spoliage
• Dissolves in liquid by the process of carbonation
• Dissolved CO2 is carbonic acid
• When CO2 not present then flat taste
• pH ranges from 3.2-3.7

30. ACIDS
• Plays important role in soft drink formulation
• enhances the flavour and contributes towards the preservation
of the beverage.
• citric, malic, fumaric, tartaric and phosphoric acid are most
commonly used.
• Phosphoric acid is mainly used in cola type of beverages that
causes pH to fall below 3
• Increases thirst quenching effect

31. FRUIT JUICES
•Provides fruit source identity
•Mouthfeel effects
•Contibutes to acidity and sweetness

32. FLAVOURING AND
COLOURING INGREDIENTS
• used at very minor amounts i.e. 0.01 to 0.02 %.
• Fruit flavour may be added in the form of juice,
as comminuted (in the case of citrus fruit) or as an essence.
• Citrus juice is debittered to avoid flavour defects.
• Essences may be prepared from artificial or natural sources.

33. EMULSIFIERS, STABILIZERS
AND CLOUDING AGENTS
• Emulsions may be used in the form of neutral emulsions or as
flavouring agent as flavoured emulsions.
• clouding agent must contribute to opacity without affecting
stability and must have no effect on colour, taste or odour.
• Eg:- Brominated vegetable oil (BVO) ,soy protein

34. • Stabilizers are used both to stabilize emulsions and maintain
the fruit components in dispersion.
• Besides they also improve mouthfeel and viscosity of the
beverages.
• Eg:-guar gum, pectin, CMC and alginates.

35. FOAMING AGENTS
• Presence of foam in headspace is considered desirable in
certain carbonated soft drinks, such as ginger beer and colas.
• most effective foaming agents are saponins,
extracted either from the bark of Quillaia or Yucca trees.

37. Syrup preparation
• prepared by mixing 1 part (volume) syrup to 3-6 parts (volume)
water
Carbonation and filling
• 1 volume of air exclude 50 volumes of CO2
• level of carbonation varies between 1 - 4.5 volumes of CO2 per
litre of beverage
• 1 volume for fruit based carbonated drinks
• 2-3 volumes for colas
• 4.5 volumes for mixer drinks like tonic water, ginger ale

38. CARBONATED WATER
• also known as soda water or sparkling water
• carbonation causes small bubbles to form, giving the water
an effervesent quality.
• Common forms include sparkling natural mineral water, club soda
and commercially produced sparkling water.
• contain added or dissolved minerals such as potaasium
bicarbonate,sodium bicarbonate,sodium citrate or potassium
sulfate

40. MINERAL WATER
• water from a mineral spring that contains various minerals
such as salts and sulphour compounds.
• classified as "still" or "sparkling" (carbonated/effervescent)
according to the presence or absence of added gases.
S. No. Characteristics Requirements
1 Colour, Hazen
unit/True
Not more than 2
2 Odour Agreeable
3 Taste Agreeable
4 Turbidity (Turbidity
unit, NTU)
Not more than
2 nephelometric
5 Total Dissolved
Solids (TDS)
150-170 mg/Litre
6 pH 6.5-8.5

42. Packaged drinking water (other
than mineral water)
• It is not that good at source, hence is first treated by RO by removing all from it
& adding back the required Minerals
• subjected to specified treatments(decantation, filtration, combination of
filtration, aerations, filtration with membrane filter depth filter, cartridge filter,
activated carbon filtration, de-mineralization, re-mineralization, RO)
• packed after disinfecting the water to a level that shall not lead any harmful
contamination in the drinking water by means of chemical agents or physical
methods to reduce the number of micro-organisms to level beyond scientifically
accepted level for foods safety or its susceptibility.

44. FRUIT BEVERAGES
• Beverages made from fruit juices or pulp of
apple,grapes,lemon,orange,pears etc
• Fruit should be juicy,fresh,sound,fully ripe but not
over ripe
• easily digestible, highly refreshing, thirst quenching,
appetizing and nutritionally far superior to most of
the synthetic and aerated drinks

45. MANUFACTURE
Fresh fruit
Washing
Juice extraction via crushing and pressing
Heating(74 C)
Adding pectin for clarification

46. Filtration to remove pulp and particulates
Pasteurisation(88 C)
Filling/dispensing

47. PRESERVATION TECHNOLOGY
• Fruit juices are consumed as such
• Hence preserved by heat sterilization or pasteurization
• Acidic juices preservation addition of sugar
• Sweetended fruit beverages preservation:
1. heat pasteurization(85˚C/25-30min)
a. holding pasteurization(100˚C)
Headspace is given for cans (3mm) and bottles(12mm)
b. overflow pasteurizarion(pasteurization temp+ 2.5˚C)
Filled upto brim

48. 2. addition of chemical preservatives in pasteurized juice
• 0.2g sodium benzoate or 0.1g potassium metabisulphate
added to 1L juice immediately before filling bottle
• Potassium metabisulphate not added when canning the
juice

49. SQUASHES
• Squash is the product, which is prepared by mixing of
calculated quantity of fruit juice or pulp, with sugar,
acid and other ingredients.
• FSSA specifications
• Fruit content >25 %
• total soluble solids content > 40%
• acidity of the squash <3.5 % anhydrous citric acid.

51. ripe fruit
washing
peeling
cutting into pieces or slices
mixing pieces in water
Heating passing through pulping
(hot treatment) machine(cold treatment)

52. • Passing through pulping machine
• Pulp or juice
sugar syrup
Addition of preservatives
(sodium benzoate or potassium
metabisulphate)
Filling into sterilized bottle

53. Crown corking/capping
pasteurization(100˚C/10min)
cooling at ambient temp
storage

54. CORDIAL BEVERAGES
• sparkling clear sweetened fruit beverage from which all the pulp and
other suspended materials have been completely eliminated
• prepared by mixing clarified fruit juice, with sugar syrup, acid and
other ingredients.
• FSSA specification:-
 Fruit content>25 %
 TSS content > 30%
 acidity < 3.5 % anhydrous citric acid

56. CRUSHES & SYRUPS
Crushes
 fruit content > 25%
 TSS >55%
Syrups
 fruit juice or pulp >25%
 TSS >65%
 acidity 1.25-1.5%

58. CONCLUSION
• Indian beverage industry is 10% of global beverage
consumption today
• New trends are emerged in packaging of beverages
• Current status of beverage industry mainly focuses on
bottled water industry
• India ranked 3rd in largest beverage consumption after
USA & China

59. • Total Indian beverage consumption every year is 120 billion liters
• Fruit beverage market size: Rs 1100 crores
• Majority of Indian consumers:
 75% - non alcoholic beverages
 25% - alcoholic beverages
• carbonated drinks market size : $ 1.5 billion
• IBA –Indian Beverage Association
 beverage industries single point of interaction with government &
help companies to comply with food safety guidelines &
regulations

60. REFERENCE
 Varnam H Alan,Sutherland P Jane,Beeverages
Technology,chemistry & microbiology,chap 1-9
 Ashraf Mahboob Syed,Handbook of fruit and vegetable
products,chap 6,pg 83-104
 www.agrimoon.com