4. • Ancient Period
• Egyptians
• Babylonians
• Chinese
• Greeks
• Hebrews
• Persians
• Romans
History of Beverages
5. • No one knows when beverage alcohol was first made. However, it was presumably the
result of an accident that occurred at least tens of thousands of years ago.
• Late Stone Age beer jugs prove that beer was made at least as early as the Neolithic
period. That was about 10,000 B.C. In fact, beer may have preceded bread as a
staple. Wine appeared in Egyptian pictographs around 4,000 B.C.
• The earliest alcoholic beverages might have been made from berries or
honey.4 Winemaking may have originated in the wild grape regions of the Middle East.
Oral tradition recorded in the Old Testament (Genesis 9:20) asserts that Noah planted a
vineyard. It says he did so on Mt. Ararat in what is now eastern Turkey. In Sumeria, beer
and wine were used for medicinally as early as 2,000 B.C.
History of Beverages
6. • Fruit juice is not a typical breakfast beverage past the early 1800s; it was only the
fermented grapes and apples that received much notice.
• Coca cola, Pepsico, and Nestle are the leading beverage brands that have been ruling
the Indian beverage market since past few decades.
• Among all the beverages, tea and coffee are manufactured as well as exported heavily
in the international markets
• The beverage industry in India constitutes of around USD 230 million among the USD
65 billion food processing industry.
• The major sectors in beverage industry in India are tea and coffee which are not only
sold heavily in the domestic market but are also exported to a range of leading overseas
markets.
• Fruit juices, pulp and concentrates, and sauces or ketchups are doing very well in the
beverage market in India for the past few years.
7. • Barley water, flavored drinks containing pearled barley were used as early as 1320.
• In 1663, lemonade water from lime juice, sweetened with sugar/honey was developed
for first time in Italy. By mixing orange juice with sugar/honey they developed
orangeade.
• In 1693, production of effervescent alcoholic beverages i.e. beers and wines where CO2
was derived directly by fermentation was recorded.
• Dom Perignon invented champagne and several springs were also known where the water
was naturally effervescent.
• During 7th century scientific interest and study grew in the gas, which caused the
effervescent effect naturally found in springs in Holland and Germany.
• In 1741 Brownigg termed the gas as “mephitic air” and produced effervescent waters by
using bicarbonate salts.
• In 1760 Dr. Joseph priestly discovered artificial carbonated water by dissolution of CO2
under pressure.
8. • In 1775 Dr.John Merwin Nooth developed an apparatus for preparation of
effervescent water.
• In 1773, Torbern professor of chemistry at Uppasala University in Sweden published
his work on preparation of artificial mineral water.
• J. J. Schweppe developed a process to manufacture bottled carbonated mineral
water based on the discovery of Priestley, founding the Schweppes Company in
Geneva in 1783
• In 1792 Jacob established commercial production unit in London.
• Carbonate water were imported from UK to USA prior to 1800.
• The first commercial production in USA is attributed Benjmin Silliman who was
professor of chemistry at Yale college.
9. • A beverage that clearly made its debut during the seventeenth century was
sparkling champagne. Thus, it’s very important in the history of alcohol and
drinking
• England produced the first sparkling wine. Still wine was imported from the
Champagne region and stored in cellars over the winter. There a secondary
fermentation occurred
• The English enjoyed the effervescence and called the product ‘brisk Champagne.
The English preferred bubbles in their wine. However, the French considered
them to be an undesirable defect to be prevented
Champagne
11. • Beer
• Who drank the first beer is unknown.
• The first product humans made from grain and water before learning to make
bread was beer. 4,000 years ago in Babylon, it was an accepted practice that for
a month after the wedding, the bride's father would supply his son-in-law with
all the mead or beer he could drink.
• Coffee
• Coffee is a major part of Ethiopian and Yemenite history.
• Dates back as many as 14 centuries.
• Coffee was first used in Ethiopia or Yemen is a topic of debate.
12. • Milk
• Using cows for milk was a by-product of the domestication process.
• First adapted in western Asia from wild forms about 10,000 to 11,000 years ago.
• Soft drinks
• They were made from water and lemon juice sweetened with honey.
• In 1676, the Compagnie De Limonadiers of Paris was granted a monopoly for
the sale of lemonade soft drinks.
• Tea
• Tea was first drunk under the Chinese Emperor SHEN-NUNG around 2737 b.C.
14. All
beverages
Hot Drinks
Tea
Coffee
Other Hot
Drinks
Soft Drinks
Bottled
Water
Fruit
Juice/Nectars
Still Drinks
Carbonated
Drinks
Dilutable
Milk Drinks
White Milk
Flavoured
Milk
Alcoholic
Drinks
Beer
Wine
Spirits
Other
Alcoholic
Drinks
Beverage Sector and Segments
16. • There is no single definition available, but it is generally accepted that they are
sweetened, water‐based beverages, usually with a balancing acidity.
• They are flavoured by the use of natural or artificial materials, are frequently coloured,
and often contain an amount of fruit juice, fruit pulp or other natural ingredients.
• Function of soft drink is mostly hydrating in nature.
• It is generally accepted that the description of soft drinks excludes tea, coffee,
dairy‐based beverages and, until recently, alcohol.
• In many countries, the production of ‘soft’ drinks containing alcohol is growing.
• In many soft drinks, small amounts of alcohol (less than 0.5% alcohol by volume
(ABV)) may be present as a consequence of alcohol being used as a solvent for many
flavourings
17. Ready‐to‐drink products
• Largest volume of soft drinks
• Two types
• Carbonated beverages containing CO2
• Non-Carbonated Beverage without CO2
Concentrated soft drinks
• Concentrated soft drinks became very important during the Second World War.
• Also know as squashes and cordials.
• Most widely used fruit is citrus
• Needs to be diluted
19. • Various definitions have been suggested, but the one used in the UK Fruit Juice and
Fruit Nectars Regulations of 2013 is helpful, as it provides various specifications.
• Specifications are provided in schedules for fruit juice within the United Kingdom as
follows:
• Fruit juice (schedule 2);
• Fruit juice from concentrate (schedule 3);
• Concentrated fruit juice (schedule 4);
• Water extracted fruit juice;
• Dehydrated and powdered fruit juices.
Additional description refers to fruit nectars.
21. Early history
China
• The Chinese have consumed tea for thousands of years.
People of the Han Dynasty used tea as medicine. China is
considered to have the earliest records of tea consumption
with records dating back to the 10th century BC.
• Teadrinking was widespread. The book describes how tea
plants were grown, the leaves processed.
• Teas produced in this period were mainly tea bricks which
were often used as currency.
22. The Tea History…
•
•
•
• Tea is one of the oldest beverages known to civilization. It is widely believed that
tea was first discovered as a beverage in 2700 B.C.
•It was Emperor Shen Nung who sat serenely by a pot of boiling water,
when leaves from a wild tea bush flew into the kettle.
• The ensuing aroma aroused the Emperor's senses to the point that he
sampled a cup of the exotic brew.
• To his delight, it tasted wonderful, and he never again drank plain
water.
23. 3
2000 years after the beginnings of tea,
Buddhist priests travelling between
Japan and China introduce this drink to
Japanese.
The priests brought tea seeds back to be
cultivated in Japan.
This was such a success that tea quickly
become an integral part of Japanese
life.
TeamovestoJapanviaBuddhistPriests
24. 4
•
•
•
•
•
Tea reaches Europe during the 1600’s with credit
being claimed by both the Portuguese and the
Dutch.
The Portuguese with their advance navy, created
trade routes to China and brought back tea to
Portugal.
From Lisbon, a seaport of Portugal, the Dutch East
India Company, transported the tea to Holland,
France and Germany.
Then, the Dutch were trading directly with the
Chinese.
This beverage was initially popular among the
wealthy, but soon become prevalent in Russia and
England as their beverage of choice.
TeaLeapstoEuropethroughTrade
25. Where did it come from?
• Origins of tea come from south Asia.
• It comes from lands of northeast India, north
Burma, southwest China and Tibet. The plant
was introduced to more than 52 countries.
26. Japan
• The usage of tea spread to Japan around the
6th century.Tea became a drink in Japan when
Japanese priests were sent to China to learn
about its culture and they brought tea to
Japan.
• Ancient recordings indicate the first batch of
tea seeds were brought by a priest named
Saichō.
27. India
• Tea was first introduced into India by the British,
in an attempt to break the Chinese monopoly
on tea.
• Prior to the British, the plant may have been
used for medicinal purposes.
• India was the top producer of tea for nearly a
century after China in 1st. Place.
28. The United Kingdom
• The import of tea into Britain began in the 1660s
with the marriage of King Charles II to the
Portuguese princess Catherine of Braganza, who
brought to the court the habit of drinking tea.
• By the end of the seventeenth century tea was taken
as a drink, drank mainly by the aristocracy.
29. English tea tradition
• In Britain black tea is usually served with milk and strawberry
jam.
• Strong tea served with milk and occasionally one or two
teaspoons of sugar.
• Much of the time in the United Kingdom, tea drinking is not
the delicate, refined cultural expression that some might
imagine: a cup of tea is something drunk often, with some
people drinking six or more cups of tea a day.
30. Tea as a meal
• Tea is served in the afternoon light meal at
four o'clock.
• There used to be a tradition of tea rooms in
the UK which provided the traditional fare of
cream and jam on scones.
32. Types of beverage: packaged drinking water, juice based beverages, synthetic beverages, still,
carbonated, low-calorie and dry beverages, isotonic and sports drinks, dairy based beverages,
alcoholic beverages, fruit beverages, specialty beverages, tea, coffee, cocoa, spices, plant extracts,
etc. miscellaneous beverages: coconut water, sweet toddy, sugar cane juice, coconut milk, flavored
syrups.
Unit 2
33. Classification of Beverages
Beverages may be classified on various ways. The classification
criteria may depends on various factors as mentioned below:
•Natural and Synthetic (Ingredients used in manufacture)
•Carbonated and Non-carbonated (Degree of mechanical
carbonation)
•Alcoholic and Non-alcoholic (presence or absence of alcohol)
•Hot and Cold (Temperature of serving)
•Stimulating and Non-stimulating (Based on physiological effect)
34. •Natural and synthetic beverages
The natural beverages are prepared from the naturally derived ingredients
including fruit juices or milk or malt, sugar, acid, flavouring and colouring
materials.
The examples of this group are fruit based beverages, malt beverages and
dairy beverages.
Synthetic beverages are analogue of natural beverages and may contain
ingredients which are prepared synthetically like flavouring and colouring
materials. These are primarily developed to offer pleasure to consumers at
affordable cost.
The major group of synthetic beverages is soft drinks which contain
flavoured sugar syrup as base material that may or may not be carbonated.
The high potency sweetener based beverages also belong to the category of
synthetic beverages as they contain artificial sweeteners mainly to reduce the
calorific value.
35. Classification of Beverages
• Carbonated and non-carbonated beverages
Carbonated beverages are the one where carbon dioxide is
dissolved in syrup or water.
The presence of carbon dioxide creates bubbles upon release of
pressure and fizzing in the beverage.
The carbonated beverages are commonly referred as “Soft Drink”.
Cola or lemonade beverages are typical examples of carbonated
beverages. The process of fermentation also produces carbon
dioxide in certain beverages like beer.
36. Classification of Beverages
Carbonation is done for various reasons.
Consumers find the fizzy sensation pleasant, and like the slightly
different taste that dissolved carbonic acid provides.
Soda water is another popular type of carbonated beverage which
may also be flavoured.
Majority of fruit and dairy based beverages falls into the category
of non-carbonated beverages.
The category also includes hot beverages and alcoholic beverages
that do not contain carbon dioxide
37. Alcoholic and non-alcoholic beverages
Alcoholic beverages contain ethyl alcohol which can be consumed for
its intoxicating and mind-altering effects.
Alcoholic beverages are produced by the process of natural or
controlled fermentation.
On the basis of raw material used and process technology used in their
manufacture alcoholic beverages may be classified into three major
groups:
•Beer
•Wine
•Spirit
38. •Beer
•Beer It is the world‟s third most consumed beverage.
•Beer is prepared by fermenting the “wort” (soluble liquid of barley
malt digest) with appropriate yeast to attain an alcohol level in the
range of 4-8 percent.
•Apart from alcohol, beer is also characterized by the “effervescence”
i.e. foam which is produced by carbon dioxide and bitterness.
•The bitterness and aroma in beer is contributed by the hops (Humulus
lupulus) and other polyphenols.
•Two most popular variants of beer are “Lager” beer which is
fermented by bottom yeast i.e. Saccharomyces pastorianus at lower
temperature (7-12 C) , and “Ale” manufactured by using top
fermenting yeast i.e. Saccharomyces cerevisiae at relatively higher
temperature (18-250C)
39. •Wine
•Wine are made from variety of fruits. Such as grapes, peach, plum or apricots.
•The grapes are macerated to release juice which is fermented naturally by
wide range of yeasts including Saccharomyces spp., Pichia spp., Stellata spp.
and certain lactic acid bacteria.
•The duration of fermentation is also longer as compared to beer and mostly
fermented wine is aged (months to year) to develop desirable sensory
characteristics.
•There are two major type of wines i.e. white wine (made from green grapes)
and red wine (from red or blue grapes). The red wine contain anthocyanin (as
colouring pigment) and subjected to secondary fermentation termed as
“Malolactic fermentation” to mellow the flavour of wine. The alcohol content
in wine ranges from 9-16% (v/v). Sparkling wines are characterized by
“effervescence” produced by carbon dioxide and clarity, example: Champagne
40. •Spirit
•Spirit is a class of alcoholic beverages which are unsweetened and
produced by distillation of fermented base.
•The fermented base may be molasses (by-product of sugar industry),
fruit juices, cereal extract or sometime a combination of many
fermentable substrates.
•Spirits are characterized by relatively higher alcohol content which
may be as high as 20 percent.
•The process of distillation increases the concentration of alcohol but
reduced the level of congeners.
41.
42. •Hot and cold beverages
•Certain beverages are consumed only hot i.e. temperature above 65-
700 C which are termed as “Hot beverage” while those served at
chilled temperature are called as “cold beverages”.
•The examples of hot beverages are tea, coffee, chocolate and milk.
•However, iced tea and cold coffee are served chilled.
• Most of the fruit beverages, dairy drinks, alcoholic drinks and soft
drinks are example of cold drinks.
•Term “cold drink” is synonymous to “carbonated drinks” as well..
43. •Stimulating and non-stimulating beverages
•Consumption of some beverage stimulates the body systems mainly to
nervous system and circulatory system.
• It is mainly due to the presence of certain chemical compounds like
caffeine in coffee and tea, many phenolic compounds in herbal drinks
and ethyl alcohol in alcoholic beverages.
•The chemical constituents present in these beverages influence the
physiological processes as follows:-
•Increase in basic metabolic rate (BMR)
•Increase in blood circulation and heart beat
•Stimulation of central nervous system (CNS) and release of
neuro transmitter
•Diuretic (increase in frequency of urination)
•Enhancement in secretion of gastric juice
44. •FRUIT BEVERAGES AND DRINKS
Fruit beverages and drinks are one of the popular categories of beverages that
are consumed across the globe. The fruit beverages and drinks are easily
digestible, highly refreshing, thirst quenching, appetizing and nutritionally far
superior to most of the synthetic and aerated drinks.
Fruit juices or pulp used for the preparation of these products are subjected to
minimal processing operations like filteration, clarification and pasteurization.
The fruit juice or pulp, are mixed with ingredients like sugar, acid, stabilizers,
micronutrients and preservative to develop beverages and drinks.
The principle groups of fruit beverages are as follows:
• Ready-to-Serve (RTS) pre-packaged Beverages
• Fruit juice and Nectars
• Dilutable beverages.
45. •FRUIT BEVERAGES AND DRINKS
•Ingredients
•Fruit components
• The principal fruit components that are used in dilutable soft drinks are fruit
juices (both clear and cloudy) and whole‐fruit preparations – the so‐called
comminutes.
•Fruit juices and comminutes that are added to dilutables (and other non‐
carbonated drinks) may be either freshly pressed or in the form of a
concentrated juice.
47. •FRUIT BEVERAGES AND DRINKS
•Ingredients
•The principal fruit components that are used in dilutable soft drinks are fruit
juices (both clear and cloudy) and whole‐fruit preparations – the so‐called
comminutes.
•Fruit juices and comminutes that are added to dilutables (and other non‐
carbonated drinks) may be either freshly pressed or in the form of a
concentrated juice.
48. •FRUIT BEVERAGES AND DRINKS
•Comminutes
•The process of comminution refers only to citrus products, where the oils that
reside in the flavedo (coloured peel) have intense flavour characteristics.
•At its simplest, comminution involves taking a complete orange (or other
citrus fruit) and making a pulp from it.
•This pulp will have a much more intense flavour than juice alone but, because
of the presence of much peel and albedo (pith), it would be unacceptable in
taste to most consumers.
49. In the manufacturing process for comminutes, components of the citrus
fruit are separated into the principal products: citrus oils, juice and
residual peel and pith.
After concentration of the juice, the oils and some peel and pith will
be recombined, usually in different proportions, and the whole mixture
will then typically be finely milled and homogenised, before being
pasteurised.
Finished comminutes are usually available at strengths between about
35° and 60°Brix.
When used for making whole fruit drinks, apart from a more intense
fresh flavour, they deliver cloud and colour
50. Other fruit components
Other fruit components that may be used in the manufacture of
non‐carbonated beverages, particularly dilutables, include pectins and
aroma substances obtained during the concentration of the fruit juices.
These components do not normally count towards the fruit content of
products, and they are usually classified as types of permitted
additives.
51.
52. Carbohydrates
Carbohydrates still feature as important components of many non‐carbonated
beverages, and they are particularly important in the manufacture of dilutable
drinks.
Historically, the UK Soft Drinks Regulations of 1964 required dilutable drinks to
have a minimum level of 22.5% w/v carbohydrates, unless they were declared to
be ‘low calorie’.
The regulations assumed a five times dilution factor (one part dilutable plus four
parts water), and thus a minimum carbohydrates level of 4.5% w/v in finished
drinks.
Sucrose The preferred carbohydrate for most manufacturers is still sucrose.
Sucrose is readily available as a bulk dry solid, or as a 67°Brix syrup, and it is in
this latter form that most manufacturers will use it
53. Invert sugar
Invert sugar, is produced by acid or enzymic hydrolysis of the
disaccharide sucrose into its component parts of fructose and dextrose
(glucose).
Invert syrups usually contain a mixture of sucrose, fructose and
dextrose.
The main advantage of such a syrup is the reduced likelihood of
crystallisation and an increase in osmolality, which may be useful in
reducing spoilage risk.
Some product formulators maintain that the sweetness of invert syrup
is marginally greater than that of sucrose at the same strength..
54. Glucose syrups
Glucose syrups are a group of industrial syrups manufactured from
starch – usually corn starch (maize).
The starch may be hydrolysed by either acid or enzymic hydrolysis or,
more usually, a combination of the two.
Glucose syrups are normally referred to as having a dextrose
equivalent (DE), which broadly relates to the percentage of dextrose in
the mixture of carbohydrate produced on hydrolysis.
In general, the DE also gives an indication of the sweetness of the
syrup.
Typical glucose syrups that are commercially available include 42DE
and 63DE syrups.
Products available from the hydrolysis of starch include pure dextrose,
glucose syrups with a range of carbohydrate components, and
maltodextrins.
55. Glucose syrups are often used in energy drinks, where a high level of
carbohydrate is required (e.g. 20% at drinking strength), but without
the sickly sweetness that this strength of sucrose would bring.
There can also be commercial advantages in using glucose syrups, as
the solids levels are usually around 80% w/w, compared with the
maximum of 67% w/w for sucrose syrup.
One particular technical disadvantage is that glucose syrups are often
extremely viscous and, if allowed to cool to below 30°C, can become
very difficult to handle.
The solids levels in glucose syrups are often measured in degrees
Baumé, rather than degrees Brix, and some examples of the
relationship between degrees Baumé, degrees Brix and physical
characteristics are shown in Table 6.4.
56.
57. Fructose syrup
A Fructose syrup has been produced using inulin as a source.
Inulin is the fructose analogue of starch, and the chicory root is the
standard source for commercial hydrolysis.
.
They have also been used for the adulteration of fruit juices, as they are
chemically difficult to detect.
Detection is possible at the sub‐molecular level by techniques such as
stable isotope ratio measurement.
60. Other ingredients
Acidulants
The preferred acidulant for dilutable (and other) soft drinks is citric
acid.
This is readily available both as a crystalline solid (citric acid
anhydrous) and as a 50% w/w solution in bulk.
Other acidulants that are used in specific products include malic acid,
lactic acid and tartaric acid.
Phosphoric acid, until recently permitted only in cola drinks, but has so
far found little, if any, use in dilutable products.
Ascorbic acid is usually employed as an antioxidant, rather than as a
direct acidulant.
61. Other ingredients
Preservatives
Despite the requirement that most dilutable drinks should be pasteurised, the use
of chemical preservatives in these products is almost essential.
The main reason for this is that dilutable products are used over a period of time,
during which the container will remain partially full.
Preservatives permitted include benzoic acid, sorbic acid and sulphur dioxide (in
limited situations).
Dimethyl dicarbonate (velcorin) is permitted, but is little used in dilutable.
Sulphur dioxide remains a key preservative in dilutables containing fruit
components, where it is permitted at a rate of 250 mg/l.
This preservative, which is a gas in solution in the product, will diffuse into the
product headspace and help to minimize microbial development
62. In most dilutables, these levels would be more than adequate to deliver
enough preservation after pasteurisation. A typical preservative mix for
a dilutable containing up to 25% fruit juice might be as follows:
• Sulphur dioxide 150 ppm (parts per million)
• Benzoic acid 500 ppm
• Sorbic acid 800 ppm
66. •Ready-to-Serve (RTS) Beverages
•The ready-to-serve beverages as per FSSAI specifications should contain at least
10 percent fruit content and not less than 10 percent TSS besides 0.3% acid
maximum as citric acid. The levels of permitted preservatives include 70 ppm
(maximum) for sulphur dioxide and 120 ppm (maximum) for benzoic acid. The
total plate count and yeast and mold counts should not exceed, to 50.0 cfu/ml and
2.0 cfu/ml, respectively.
•The Coliform counts should be nil in 100 ml beverage samples. Since these
beverages are consumed as such without dilution, hence are termed as “Ready-
toserve” beverage.
•Wide range of fruits including mango, citrus fruits, berries, litchi, guava,
pineapple, grapes etc. are preferred for RTS beverages.
•The RTS mix is pasteurized (80-900C) in bottle (20-30 min), continuous juice
pasteurizer (few seconds to one minute) and cooled immediately.
67. The amount of fruit juice or pulp may vary according to fruit and cost
effectiveness.
The presence of oxygen in headspace often leads to oxidation resulting
in off-flavour and loss of nutritive value, hence anti-oxidants such as
ascorbic acid is often added in RTS beverages.
Besides it, colour and flavour ingredients which are stable to heat and
oxygen are preferred.
68. Natural fruit juice
Natural fruit juices also falls in the category of RTS beverage.
It may be defined as pure juice which is extracted from ripe and
mature fruits and contain 100 percent fruit content.
The sweetened juices are beverages which possess at least 85 percent
juice and 10 percent TSS. The sugar and acids are added to increase
the TSS content and also to balance the acid to-sugar ratio.
• Very sweet (grape) and very bitter (grapefruit)
• Highly acidic (lime, lemon, sour cherry) with bland tasting
fruits (pear, apple)
• Highly flavoured (guava, banana) with bland & insipid tasting
fruits (pear, loquat)
69. Nectar is prepared from the tropical fruits pulp such as mango, litchi, guava,
papaya, citrus fruits and pineapple by adding sugar, acid and other ingredients.
As per FSSAI specifications nectar should contain TSS not less than 15o Brix
and not less than 20 per cent fruit content, except for pineapple and citrus fruits
where fruit content should not be less than 40 percent.
Fruit pulp or puree or juice or concentrate may be used as starting material. The
acidity of the nectar should not be more than 3.5 per cent as anhydrous citric
acid.
The maximum permissible limit of preservative in nectar is sorbic acid at 50
ppm. The sorbic acid is added as sodium or potassium salt of sorbic acid.
Nectar is also not diluted before consumption.
It is also characterized by cloudy appearance and thick mouthfeel.
70. The cloudiness in nectar and other beverages is because of the
presence of polysaccharides such as pectin, cellulose,
hemicellulose and starch.
The loss of cloudiness specially in citrus juices is due to the
activity of pectin methyl esterase (PME), which cause
deesterification of pectin molecule resulting in settling down
of pectin and loss of cloudiness.
Therefore, citrus juices or comminutes must be thermally
treated to inactive the PME.
Sometime hydrocolloids are added to stabilize the cloudiness.
71. Natural fruit juice
Natural fruit juices also falls in the category of RTS beverage.
It may be defined as pure juice which is extracted from ripe and
mature fruits and contain 100 percent fruit content.
The sweetened juices are beverages which possess at least 85 percent
juice and 10 percent TSS. The sugar and acids are added to increase
the TSS content and also to balance the acid to-sugar ratio.
• Very sweet (grape) and very bitter (grapefruit)
• Highly acidic (lime, lemon, sour cherry) with bland tasting
fruits (pear, apple)
• Highly flavoured (guava, banana) with bland & insipid tasting
fruits (pear, loquat)
72. Cordial
Fruit juice cordial is a sparkling clear sweetened fruit beverage from which all
the pulp and other suspended materials have been completely eliminated.
Cordial is prepared by mixing clarified fruit juice, with sugar syrup, acid and
other ingredients.
As per FSSAI specification, cordial should contain not less than 25 percent fruit
content and the TSS content should not be less than 30° Brix .The acidity of the
cordial should not be more than 3.5 per cent as anhydrous citric acid. The
maximum permissible limit of preservative in cordial is 350 ppm of sulphur
dioxide or 600 ppm of benzoic acid.
The citrus juices such as lime and lemon are preferred for making cordial. T
he cordial are generally consumed by mixing with alcoholic beverages like gin.
The fruit juices are either stored for longer period to remove suspended solids
and pectinous materials or it may be treated with commercial enzyme
preparations like pectinase to hydrolyze pectin.
The clarified juice is used for cordial preparation.
73. Squashes and crushes
Squash is the product, which is prepared by mixing of calculated quantity of fruit juice
or pulp, with sugar, acid and other ingredients.
As per FSSAI specifications, squash should contain not less than 25 per cent fruit
content in finished product and the total soluble solids content should not be less than
40° Brix.
The acidity of the squash should not be more than 3.5 per cent as anhydrous citric acid.
Mango, orange, lemon, pineapples, grape and litchi are used for making squash
commercially.
Squash can also be prepared from lemon, bael, guava, pear, apricot, muskmelon,
papaya, passion fruit, peach, plum, mulberry, raspberry, strawberry, grapefruit, etc.
The maximum permissible limit of preservative in squash is 350 ppm of sulphur dioxide
or 600 ppm of benzoic acid. Potassium metabisulphite is not added in dark coloured
fruits as it may bleach the anthocyanin pigments. In such beverages sodium benzoate is
used.
Commercially available squash contain 40 to 50 percent sugar and around 1.0 percent
acid. They are diluted in the ratio of 1:4 before consumption.
74. Squashes and crushes
There is another category of dilutable beverage called crush.
As per FSSAI guidelines, crush must contain not less than 25 percent fruit content and
55 percent TSS. Mostly, the comminutes of citrus fruits and pineapple are used for crush
manufacture.
Syrup is a type of fruit beverage that contains at least 25 percent fruit juice or pulp and
not less than 65 percent TSS. It also contains 1.25-1.5 percent acid and diluted before
consumption.
The syrups from rose petals, almond, mint, khus, sandal and kewra are quite popular.
75. Other beverages
Sports beverages also called as �electrolyte drinks� are basically contains
carbohydrates and other supplements to replenish fluids and nutrients used during
exercise.
The 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.
The carbohydrate content of sports beverage varied in the range of 4-8 percent.
Electrolytes are many essential minerals such as chloride, calcium, phosphate,
magnesium, sodium, and potassium.
Electrolytes control osmosis of water between body compartments and help maintain
the acid-base balance required for normal cellular activities.
76. There are three types of sports drinks all of which contain various levels of fluid, electrolytes, and
carbohydrate.
� Isotonic drinks have fluid, electrolytes and 6-8% carbohydrate. Isotonic drinks quickly replace fluids
lost by sweating and supply a boost of carbohydrate. This kind of drink is the choice for� most athletes
especially middle and long distance running or team sports.
� Hypotonic drinks have fluids, electrolytes and a low level of carbohydrates. Hypotonic drinks quickly
replace flids lost by sweating. This kind of drink is suitable for athletes who need fluid without the boost of
carbohydrates such as gymnasts.
� Hypertonic drinks have high levels of carbohydrates. Hypertonic drinks can be used to supplement
daily carbohydrate intake normally after exercise to top up muscle glycogen stores. In long distance events
high levels of energy are required and hypertonic drinks can be taken during exercise to meet the energy
requirements. If used during exercise, hypertonic drinks need to be used in conjunction with isotonic drinks to
replace fluids.
77. TEA
•After water, tea is the most widely consumed beverage in the world.
•Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over
cured leaves of the tea plant, Camellia sinensis.
•Prepared from leaf bud and top leaves
•Tea is rich in polyphenols which is specific feature of tea
•These phenolics are catechin, flavanols, leucoanthocyanins and phenolic acids and their
derivatives and catechin being the predominant one .
•The characteristic bitter and astringent taste of tea is due to presence of catechin gallates
•There are many ways in which tea is prepared for consumption including adding
ingredients such as lemon in Russia, butter in Tibet, mint in North Africa, cardamom in
Afghanistan and milk and sugar in Great Britain.
78. They are also served differently; in China they use very small cups, America often serves it
cold (as "iced tea") or with a lot of sweetener (as "sweet tea", which is commonly drunk in
the American South), Indians boil it with condensed milk and in Australia it is brewed in a
"billy"can.
Tea leaves can be processed in different ways resulting in a drink which appears and tastes
different.
Chinese yellow and green tea are steamed, roasted and dried; Oolong tea is semi-fermented
and appears green-black and black teas are fully fermented.
81. Black tea
•After plucking tea leaves subjected to withering till moisture coontent reaches 50%
•Next step is crushing the leaves
•Chlorophyll and tannins are released
•Fermentation occurs without use of yeast or microbes
•Then leaves are heated to stop oxidation and to reduce moisture content to 3% and below
•This results in black
82. Kangra tea
It is derived exclusively from leaves, buds and stems of plants of
the Camellia sinensis grown in Kangra and Mandi valleys of Himachal Pradesh.
Tea for domestic market may contain added vanillin flavour up to a maximum extent of
0.5% by weight and
Green tea
It is product derived solely and exclusively, and produced by acceptable processes,
notably enzyme inactivation, rolling or comminution and drying, from the leaves, buds
and tender stems of varieties of the species Camellia sinensis (L)
The product shall have characteristic flavour free from any off odour, and rodent
contamination visible to the naked eye.
Not subjected to fermentation.
Best tea for health
The other specifications for such tea are same as for Tea, except for total catechins which
should be min. 9.0 and max. 19.0% w/w.
83. Yellow tea
It isimilar to green tea only difference is leaves are allowed to gain yelow colour
naturally by exposure to air
Green tea
It is obtained by withering the leaves indore by slight baking, rolling and drying
Oolong tea
Made by withering leaves , tossing them in basket to get little bruises, oxidizing partially,
baking, rolling, drying and finally frying them.
84. Health Benefits of Tea
Tea contains a large number of possibly bioactive chemicals, including flavonoids;
amino acids, vitamins, caffeine and several polysaccharides, and a variety of health
effects have been proposed and investigated
Black tea leaf contains significant amounts of vitamin E & K.
Tea also contains vitamin A (carotenoids) and vitamin B. It is too low in Fe, Cu and
Fluoride.
Vitamin C is present in green tea, but only traces are found in black tea.
5 cups of tea supplies 25% and 10% of the daily requirements of minerals
like Mn and Zn respectively.
The phenolic constituents (referred to as vitamin P) strengthen the walls of capillary
blood vessels.
85. Catechins (viz., epigallocatechin gallate) found in green tea are thought to be more effective in preventing certain
obesity, cancers such as liver and colorectal cancer and have antimicrobial properties.
Green and black teas may protect against cardiovascular disease.
The black tea polyphenols absorb metals from the diet i.e. lead from contaminated water.
Moderate amount of caffeine present in a cup of tea is mildly stimulating whilst provoking minimal irritability.
86. Coffee
Coffee is a popular drink in America and Europe
The coffee plantations here produce full bodied Arabicas, which ripen at a relatively
slower pace due to mild weather conditions.
The coffee from these carefully selected beans, which are processed through natural
fermentation, has a full body, acidity, mild flavour and unmistakeable aroma with a hint
of chocolate.
There are basically two types of coffee consumed most commonly worldwide - Arabica
and Robusta - that grow from the two main species of coffee plants: Coffee Arabica and
Coffee Robusta respectively.
87. Arabica Coffee Arabica coffees (or Arabicas) have a delicate flavour and
balanced aroma coupled with a sharp and sweet taste.
Robusta Coffee Robusta coffees (or Robustas) have twice the level of caffeine
compared to Arabicas.
Robusta coffees have a very strong taste, a grainy essence and an aftertaste
somewhat similar to that of peanuts.
88. Coffee processing
We know of three principal categories of processing methods which differ in the number
of layers that are removed before drying.
1. Natural or Dried in the Fruit Process – no layers are removed.
2. Honey Process – skin and pulp are removed, but some or all of the mucilage (Honey)
remains.
3. Washed Process – skin, pulp, and mucilage are removed using water and
fermentation. Also called Fully Washed. This is the conventional form of Arabica
coffee processing used in most parts of the world. It is possible to skip the
fermentation step by using a high-tech pressure washing machine to remove the
skin, pulp and some or all of the mucilage. This process is called Pulped Natural.
89. Roasting of coffee
Light- roasting at 193 C for light color which preserve delicate aroma of coffee
Medium- roasted at 205 C for medium color. Gives strong flavor than light roasting
Full or dark- roasting at 218 C for dark color. It gives bitter flavor.
Caffeine an alkaloid present in coffee acts as stimulant
90. Various methods of coffee making
Instant method
Saucepan method
Plunger method (La cafetiere)
Percolator method
Vacuum infusion method
Filter method
Espresso method
91. Roasting of coffee
Light- roasting at 193 C for light color which preserve delicate aroma of coffee
Medium- roasted at 205 C for medium color. Gives strong flavor than light roasting
Full or dark- roasting at 218 C for dark color. It gives bitter flavor.
Caffeine an alkaloid present in coffee acts as stimulant
92. Roasting of coffee
Light- roasting at 193 C for light color which preserve delicate aroma of coffee
Medium- roasted at 205 C for medium color. Gives strong flavor than light roasting
Full or dark- roasting at 218 C for dark color. It gives bitter flavor.
Caffeine an alkaloid present in coffee acts as stimulant
93. It refers to the non-intoxication drinks or soft drinks, which doesn’t have a bit
ofalcohol or that have less than 0.5%.
The category of non-alcoholic beverages include
Coffee, tea, milk-based drinks-chocolate, malted drink, milkshake
Aerated drinks, squash, juice
natural mineral water
Yeast is not introduced to convert sugar into alcohol during fermentation.
What is non alcoholic beverages
94. UNIT III
Processing of beverages: packaged drinking water, juice based beverages,
synthetic beverages, still, carbonated, low-calorie and dry beverages, isotonic and
sports drinks, dairy based beverages, alcoholic beverages, fruit beverages,
specialty beverages, tea, coffee, cocoa, spices, plant extracts, etc.
95. Processing water
• The specification for water used within the drinks industries will vary from
company to company. In almost all cases, the source of water is the potable
supply
• From an industry standpoint, what is ideally required is a water supply
which gives total consistency in quality (including physical, organoleptic,
chemical and microbiological constituents), pressure of supply, flow rate
and, in some cases, temperature.
• In practice, most companies start from the base of available potable water,
then adjust this to suit their needs – for example, reducing alkalinity or
hardness, as appropriate, or removing chlorine and other unwanted taints or
microorganisms
96.
97.
98. Parameters influencing water quality values.
• pH – water with a low pH (<4.0) is acidic, and may be aggressive, while alkaline water with a high pH (>
8.5) may form scale, will have a soapy feel, and will adversely effect soft drinks. Potable water is required
to have a range of 6.5–9.5, but for soft drinks it is best if it is 6.5 or below, except for specialist products.
• Colour and turbidity – critical in making of soft drinks where a clear, colourless product is required.
• Suspended solids – a nil value is ideal for the drinks industry.
• Dissolved solids – in contrast to suspended solids, the drinks industry can tolerate fairly high values (up
to about 500 mg/l), but lower values (150–300 mg/l will usually be preferred
• Calcium and magnesium – responsible for hardness, and a major contributor to dissolved solids
content. The presence of calcium may have an adverse effect if poorly processed fruit juice is used as an
ingredient, when it can cause serious visual defects.
• Iron and manganese – less than 1 mg/l is desirable, because of their influence on taste and, possibly,
colour.
• Nitrate – a lower limit than the legal maximum (50 mg/l) is desirable, with values of 10 or 20 mg/l
being quoted.
• Silica –as excess silica (> 15 mg/l) can lead to increase in the risk of precipitating proteins.
• Alkalinity – needs to be below 50 mg/l, expressed as calcium carbonate, to reduce use of acidulants.
• Chlorides and sulphates – as with nitrates, these can lead to problems in corrosion of cans, though
modern lacquered cans are less susceptible. Can also lead to off‐tastes.
99. Polling question
• Hardness of ground water is related to
presence of
• A) Ca and Mg
• B) Mg and Cl
• C) Mn and Cu
• D) Cl and carbonates
100. Processing options
• Water treatment processes can be grouped in
five main areas, which are:
• filtration;
• chemical treatments;
• ion exchange;
• physical techniques of electrodialysis and
distillation; and
• disinfection processes.
101. • Filtration
• Filtration covers a range of techniques, which include physical media, as
in sand filtration and diatomaceous earths, adsorption on activated
carbon and permeable membranes, as used in reverse osmosis (RO)
forward osmosis (FO) and nanofiltration (NF).
102.
103.
104. Chemical treatments
• Coagulation
• This is a widely used treatment in large‐scale plants that
process surface water and effluents
• The incoming raw water passes through a reaction vessel, and
coagulating chemicals such as ferrous sulphate or aluminium
sulphate are added to it.
• The reaction products and impurities are precipitated, and form
a gelatinous sludge blanket, which traps insoluble impurities
present in the water.
• The treated water flows to a clear zone at the top of the vessel.
• Sludge is drawn off periodically to maintain a constant blanket
volume
105.
106. Ion exchange
• This process covers
– softening of water, dealkalisation, removal of organics and
nitrate reduction.
• ions in the water are exchanged for other more acceptable ions,
using ion exchange resins based on materials such as zeolites,
polystyrene or polyacrylic acid.
• The resins are made in either a cationic form, with hydrogen or
sodium ions, or in an anionic form, with hydroxyl or chloride
ions.
107. Softening
• This is a normal base exchange process, using a strongly acid
cation exchange resin, and is regularly used to provide
softened water for use in many areas such as bottle washers,
boiler or pasteuriser feed water, or for the washing of
ingredients.
• The resin (R) is used in the sodium form and is regenerated
with brine.
• The calcium and magnesium ions responsible for the hardness
in the water are exchanged for sodium ions:
• Ca2 + Mg2 + Na4 R 4Na+ + Ca Mg R
• This process does not reduce alkalinity.
108. Dealkalisation
• Dealkalisers use weak acid cation exchange resins, based on
methacrylic acid, with active carboxylic groups operating in
the hydrogen form.
• Calcium and magnesium ions associated with alkaline
hardness are taken up by the resin, and the corresponding
alkalinity is converted to water and carbon dioxide:
• In simple terms, this may be explained as:
• Calcium alkalinity +Regenerated resin= Exhausted resin +CO
and water.
• The treated water produced is partially demineralised, with
zero alkalinity and a reduction in the total dissolved solids.
• The total capacity of weak acid cation resins is very high,
and they are easy to regenerate.
109. Organic removal
• Removal of organic matter by ion exchange was developed in
the 1960s, using resins based on a polystyrene matrix. During
the 1980s, a range of resins was developed, based on an
acrylic structure.
• These organic scavenger resins are strongly basic anionic
exchange resins in chloride form, and will reduce harmful
organic substances and silicates in the water.
• Typically, around 70% of organic content will be removed.
110. Nitrate removal
• Nitrate concentrations in many waters have increased over
the last thirty 30 years, because of the increasing use of
nitrogen‐, phosphorus‐ and potassium enriched fertilisers for
agricultural use.
• Water authorities now treat water to guarantee nitrate level
of below 50 mg/l, calculated as NO3.
• High levels of nitrate can cause corrosion problems in the can
lining.
• A resin was developed in the 1970s that selectively exchanges
the nitrate ion.
• The resin is a modified anion exchange resin, operating in the
chloride form.
• Regeneration is with sodium chloride solution.
111. • Which chemical agents are used to produce
flocculent precipitates of colloidal impurities
• A) Alginates
• B) starch
• C) sodium
• D) Both a and b
118. Carbonatingthebeverage:
Carbonationis generallyadded tothefinished
product
The temperature of the liquid must be
controlled. Since solubility increases
astheliquidtemperature decreases.
TheamountofCO2 pressure
useddependsonthetype of soft drinks.
Thebeveragesisslightlyoverpressurewith CO2
tofacilitate the movementinto storage tanks.
121. ALCOHOLIC BEVERAGES
An alcoholic beverage is a drink that typically contains 3%–60% ethanol, commonly
known as alcohol.
Alcoholic beverages are divided into three classes: beers, wines, and spirits (distilled
beverages).
122.
123.
124.
125.
126. FSSA, 2006
In order to consolidate the laws relating to food and to establish the
Food Safety and Standards Authority of India for laying down science
based standards for articles of food and to regulate their manufacture,
storage, distribution, sale and import, to ensure availability of safe and
wholesome food for human consumption and for matters connected
therewith or incidental thereto => the Govt. of India has enacted new
food laws known as The Food Safety and Standards Act, 2006.
This Act was passed on 23rd August, 2006. It extends to the whole of
India.
However, the Act came into force only recently in 2011.
This Act consolidates various acts & orders that have hitherto handled
food related issues in various Ministries and Departments.
127. Highlights of the Food Safety and Standard Act, 2006
Various central Acts like Prevention of Food Adulteration Act, 1954 , Fruit
Products Order, 1955, Meat Food Products Order, 1973, Vegetable Oil Products
(Control) Order, 1947, Edible Oils Packaging (Regulation) Order 1988, Solvent
Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967, Milk
and Milk Products Order, 1992 etc => treated as repealed after commencement
of FSS Act, 2006.
Act also aims to establish a single reference point for all matters relating to
food safety and standards, by moving from multi- level, multi- departmental
control to a single line of command.
To this effect, the Act establishes an independent statutory Authority – the Food
Safety and Standards Authority of India with head office at Delhi.
Food Safety and Standards Authority of India (FSSAI) and State Food Safety
Authorities shall enforce various provisions of the Act.
129. Establishment of FSSAI
Ministry of Health & Family Welfare, Government of India =>
Administrative Ministry for the implementation of FSSAI.
Chairperson and Chief Executive Officer of Food Safety and
Standards Authority of India (FSSAI) have already been appointed by
Government of India.
Chairperson is in the rank of Secretary to Government of India.
FSSAI has been created for
laying down science based standards for articles of food and
to regulate their manufacture, storage, distribution, sale and import to
ensure availability of safe and wholesome food for human
consumption.
130. Composition of Food Safety and Standards Authority of India
The Food Authority consists of a Chairperson and twenty-two members
out of which one-third shall be women, namely:-
(a) Seven Members, not below the rank of a Joint Secretary to the
Government of India, to be appointed by the Central Government, to
respectively represent the Ministries or Departments of the Central
Government dealing with -
(i) Agriculture, (ii) Commerce, (iii) Consumer Affairs, (iv) Food
Processing, (v) Health, (vi) Legislative Affairs, (vii) Small Scale
Industries, who shall be Members ex-officio;
131. (b) Two representatives from food industry of which one shall be from
small scale industries;
(c) Two representatives from consumer organizations.
(d) Three eminent food technologists or scientists.
(e) Five members to be appointed by rotation every three years, one
each in seriatim from the Zones as specified in the First Schedule to
represent the States and the Union territories;
(f) Two persons to represent farmers‘ organizations.
(g) One person to represent retailers‘ organizations.
132. Punishment for unsafe food under FSSAI
Any person who => manufactures for sale or stores or sells or
distributes or imports any article of food for human consumption which
is unsafe => shall be punishable –
(i) where such failure or contravention does not result in injury
imprisonment for a term which may extend to six months and also with
fine which may extend to one lakh rupees;
(ii) where such failure or contravention results in a non-grievous injury
imprisonment for a term which may extend to one year and also with
fine which may extend to three lakh rupees;
133. (iii) where such failure or contravention results in a grievous
injury imprisonment for a term which may extend to six years
and also with fine which may extend to five lakh rupees;
(iv) where such failure or contravention results in death
imprisonment for a term which shall not be less than seven years
but which may extend to imprisonment for life and also with fine
which shall not be less than ten lakh Rupees.
134. Penalty for selling food not of the nature or substance or
quality demanded
Any person who sells to the purchaser‘s prejudice => any food
which is not in compliance with the provisions of this Act or the
regulations made there under, or of the nature or substance or
quality demanded by the purchaser shall be liable to a penalty
not exceeding five lakh rupees.
Provided that the persons covered under sub-section (2) of section
31, shall for such non-compliance be liable to a penalty not
exceeding twenty five thousand rupees.
135. Penalty for sub-standard food
Any person who whether by himself or by any other person
on his behalf manufactures for sale or stores or sells or
distributes or imports any article of food for human
consumption which is substandard shall be liable to a
penalty which may extend to five lakh rupees.
136. Penalty for possessing adulterant
(1) If any person who whether by himself or by any other person on
his behalf => imports or manufactures for sale, or stores, sells or
distribute any adulterant shall be liable –
(i) where such adulterant is not injurious to health to a penalty not
exceeding two lakh rupees;
(ii) where such adulterant is injurious to health to a penalty not
exceeding ten lakh rupees.
(2) In a proceeding under sub-section (1), it shall not be a defence
that the accused was holding such adulterant on behalf of any other
person.
137. In FSSAI, to harmonise the codex standards, "Codex India" the
National Codex Contact Point (NCCP) for India, has been
constituted.
This point is located at Food Safety and Standards Authority of
India (Ministry of Health and Family Welfare), FDA Bhawan,
Kotla Road, New Delhi -110002, India.
It coordinates and promotes Codex activities in India in
association with the National Codex Committee and facilitates
India's input to the work of Codex through an established
consultation process.
138.
139.
140.
141. The Food Authority consists of
a) Chairperson and twenty-two members
b) Chairperson and twenty members
c) Chairperson and seven members
d) Chairperson and two members
142.
143.
144.
145.
146.
147.
148.
149.
150.
151.
152.
153.
154.
155.
156. Food Safety and Standards (Alcoholic Beverages) Regulations, 2018
This regulations i.e. Food Safety and Standards (Alcoholic Beverages Standards)
Regulation, 2018, are the regulations specifying the standards for Alcoholic beverages
namely
Distilled Alcoholic Beverage (Brandy, Country Liquer, Gin, Rum, Vodka and
Whisky, Liquer or Alcoholic cordial), Wines and, Beer.
It also specifies the specific requirement for labelling of Alcoholic Beverages in
addition to the labelling requirements of Food Safety and Standards (Packaging and
Labelling) Regulations, 2011.
The specific labelling requirements are declaration of
alcohol content, labeling of standard drink, not to contain any nutritional
information, no health claim, restriction on words ‘non-intoxicating’ or words
implying similar meaning on label of beverage containing more than 0.5 per cent
alcohol by volume, Labelling of wine, Allergen warning, statutory warning etc.
These regulation came into force from the date of their publication in Gazette,
however the enforcement against these standards will starts from 1st April 2019.
157. General requirements:
Alcoholic beverages shall be free from chloral hydrate, ammonium chloride, paraldehyde,
pyridine, diazepam or narcotic, psychotropic substances including caffeine except naturally-
occurring caffeine.
Sugar may be added for rounding off of the alcoholic beverage.
The water used for dilution to bottling strength shall meet the requirements as specified in Indian
Standards for Drinking Water, IS:10500 as amended from time to time.
Alcoholic beverage may contain additives, enzymes and processing aids as permitted under the
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Any alcoholic beverage when labelled as mature shall be matured for a period of not less than
one year in oak or other suitable wood vats or barrels or with wooden chips.
word “aged” when used must refer to the youngest spirit in the blend.
158. The test methods prescribed in the FSSAI “Manual of Methods of Analysis
of Foods Alcoholic Beverages” as amended from time to time shall be used
for analysis.
Alcoholic beverage shall be packed in suitable containers as specified in
the Food Safety and Standards (Packaging and Labelling) Regulations, 2011:
Provided that bulk containers shall have no upper limit for alcohol content,
and shall meet the safety parameters of the product standards. Such
products shall also carry a label declaring “For Manufacturing of Alcoholic
Beverages only”
159. Polyethylene used for making mineral and packaged drinking water bottles must be
a) IS-10151
b) IS-10146
c) IS-10910
d) IS- 12252
POLLING QUESTION
160. PET used for making mineral and
packaged drinking water bottles must be
a) IS-10151
b) IS-10146
c) IS-10910
d) IS- 12252
161.
162.
163.
164.
165.
166.
167.
168.
169. Specific Labeling Requirements for Alcoholic Beverages
Every package containing alcoholic beverages shall also provide the following
information on the label:-
1. Declaration of alcohol content: Alcohol content shall be expressed as per cent. abv or
as proof.
2. Pot distilled alcohol shall be labelled as ”Pot - Still/Pot -Still Distilled/Pot- Distilled ‟
on the package.]
3. Labeling of standard drink: One standard drink is the amount of beverage that contains
in it 12.7 ml of abv as measured at 200C. The label may include a statement of the
approximate number of standard drinks in the package. For example; “contains
approximately 4.8 standard drinks”
4. Geographical indicators (GI) or names may be used on the label solely for the
products originating from that geographical region.
5. In case of imported alcoholic beverage, the provisions of the Food Safety and
Standards (Import) Regulations, 2017, shall apply.
170. 7. Alcoholic beverage shall not contain any nutritional information on the label.
8. No health claim shall be made on alcoholic beverage.
9. The label of a package of a beverage containing more than 0.5 per cent abv shall not
use word “non-toxicating”
10. Food containing alcohol must not be represented in a form which expressly or by
implication suggests that the product is a non-alcoholic confection or non-alcoholic
beverage.
171. Labelling of Wine
i) Indicate the origin (country or state) of wine and declare the range of sugar.
ii) Declare the generic name of variety of grape or fruit used in descending order of
quantity or raw material used, geographic origin, and vintage year, provided such claims
are made.
iii) Declare the name of residues of preservatives or additives present as such, or in their
modified forms, in the final product.
iv) Declare the name of the place, or region, sub-region or appellation, if 75 % the grapes
come from that place.
v) Carry the name of a grape variety, the wine is made from at least 75 per cent from that
grape variety.
vi) Carry a date of vintage, if at least 85 per cent of the wine comes from that vintage.
172. Alcoholic beverage other than wine which contain less than 10 % alcohol shall mention
the date, month and year of expiry on the label, in that order and shall preceed by the
“Expiry date _____” or Use by ______” “Best before ”
Allergen warning:
If the wine contains more than 10 mg sulfur dioxide per litre, the label must declare
“Contain sulfur dioxide or Contains sulfite”
There should be declaration on the label with a non-vegetarian logo
There shall be a statutory warning as mentioned below, printed in English language.
CONSUMPTION OF ALCOHOL IS INJURIOUS TO HEALTH.
BE SAFE-DONT DRINK AND DRIVE.
