Chemistry and Technology of Soft Drinks and Fruit Juices

Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.

Auteur

Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Ludlow, UK.

Contenu
Contributors xv

Preface xvi

**1 Introduction 1
P.R. Ashurst

1.1 Overview 1

1.2 Soft drinks 1

1.2.1 Readytodrink products 2

1.2.2 Concentrated soft drinks 2

1.2.3 Legislation 3

1.2.4 Product types 4

1.2.5 Development trends 6

1.2.6 Nutrition 7

1.2.7 New product trends 8

1.3 Fruit juices 8

1.3.1 Processing technology 9

1.3.2 Adulteration 10

1.3.3 Other processes 12

1.3.4 Nutrition 12

1.4 Packaging 13

1.5 Summary 14

References and further reading 14

**2 Trends in beverage markets 15
E.C. Renfrew

2.1 Introduction 15

2.2 Definitions 15

2.3 Beverage consumption trends 16

2.3.1 Bottled water 17

2.3.2 Carbonated soft drinks 17

2.3.3 100% juices nectars and fruit drinks 19

2.3.4 Energy drinks 19

2.3.5 Readytodrink (RTD) tea and readytodrink coffee 20

2.3.6 Coffee 20

2.3.7 Tea 21

2.3.8 Beer 21

2.3.9 Wine 22

2.3.10 Milk and flavoured milks 22

2.4 Consumption charts 23

2.5 Regions and markets 25

2.6 Market share charts 26

2.7 Main drivers in consumption 28

2.7.1 The search for 'natural' 28

2.7.2 Adult soft drinks 29

2.7.3 Protein drinks 29

2.8 Conclusion 29

**3 Fruit and juice processing 31
B. Taylor

3.1 Introduction 31

3.2 Fruit types 32

3.2.1 Botanical aspects and classification of fruit types 32

3.2.2 Harvesting considerations for berry citrus pome stone and exotic fruits 35

3.3 Fruit types for processing 36

3.3.1 Pome fruits 36

3.3.2 Citrus fruits 38

3.4 General comments on fruit juice processing 39

3.4.1 Processing of 'fleshy' fruits 40

3.4.2 The use of enzymes in fruit juice processing 43

3.4.3 Extraction of citrus juices 46

3.5 Juice processing following extraction 'cleaning' and clarification 48

3.5.1 Juice concentration by evaporation 49

3.5.2 Freeze concentration 50

3.5.3 Hyper and ultrafiltration 50

3.6 Volatile components 51

3.6.1 Spinning cone column 52

3.6.2 Composition of fruit juice volatiles 53

3.7 Legislative concerns 54

3.7.1 European fruit juice and nectars directive and associated regulations 54

3.7.2 AIJN Guidelines 56

3.7.3 Labelling regulations and authenticity 57

3.7.4 Juice in the diet 'fiveaday' 58

3.8 Quality issues 58

3.8.1 Absolute requirements 58

3.9 In conclusion 62

References and further reading 64

**4 Water and the soft drinks industry 65
T. Griffiths

4.1 Usage of water in the industry 65

4.2 Sources of water 66

4.2.1 Water cycle 66

4.2.2 Surface water 67

4.2.3 Ground water 67

4.3 Quality standards relating to water 68

4.3.1 UK legislative standards 68

4.3.2 Internal and customer standards 68

4.4 Processing water 69

4.4.1 Required quality 69

4.4.2 Starting quality 72

4.4.3 Processing options 75

4.5 Analytical and microbiological testing of water 83

4.5.1 Chemical tests 83

4.5.2 Microbiological tests 84

4.6 Effluents 84

4.6.1 Potential contaminants of water waste 84

4.6.2 Use of 'grey' water 85

4.6.3 Cleanup and reuse of effluents 85

Further reading 87

References 87

**5 Other beverage ingredients 88
B. Taylor

5.1 Introduction 88 5.2 Factors influencing development of the indus...