The Soft Drinks Companion A Technical Handbook for the Beverage Industry 1st Edition by Maurice Shachman ISBN 0849331250 9780849331251

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ISBN 10: 0849331250 
ISBN 13: 9780849331251
Author: Maurice Shachman

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years’ hands-on experience in technical management in the soft drinks industry. The diverse subjects discussed focus on key scientific and technical issues encounter

The Soft Drinks Companion A Technical Handbook for the Beverage Industry 1st Table of contents:

Part I: Raw Materials and Ingredients

• Chapter 1: Water: The Foundation of Soft Drinks
  • Water sources and quality
  • Physical and chemical properties of water
  • Water treatment processes (filtration, chlorination, demineralization, reverse osmosis)
  • Importance of water purity for flavor and shelf life
• Chapter 2: Sweeteners
  • Sugars (sucrose, fructose, glucose syrups): types, properties, and applications
  • High-intensity sweeteners (aspartame, saccharin, acesulfame K, cyclamates – based on 1990 context)
  • Bulking agents and sugar alcohols
  • Sweetness profiles and blending
• Chapter 3: Acids and Acidulants
  • Role of acids in flavor, preservation, and pH control
  • Citric acid, phosphoric acid, malic acid, tartaric acid
  • Acidulant selection and dosage
• Chapter 4: Flavors and Emulsions
  • Natural and artificial flavors
  • Flavor extraction and synthesis
  • Flavor compounds and their characteristics
  • Emulsions for cloudy beverages (stabilizers, emulsifiers)
  • Essential oils and their application
• Chapter 5: Colors
  • Natural and artificial colorants
  • Stability of colors in beverages
  • Regulatory aspects of food colors
• Chapter 6: Preservatives and Stabilizers
  • Chemical preservatives (sodium benzoate, potassium sorbate)
  • Antioxidants (ascorbic acid)
  • Gums and hydrocolloids (gum arabic, pectin, CMC) for body and stability
  • Antifoaming agents
• Chapter 7: Carbon Dioxide
  • Properties of CO2 and its role in carbonation
  • CO2 purity requirements
  • Handling and storage of CO2

Part II: Processing and Manufacturing

• Chapter 8: Syrup Preparation
  • Dissolving sweeteners
  • Mixing ingredients (acids, flavors, colors, preservatives)
  • Filtration and clarification of syrup
  • Syrup chilling and storage
• Chapter 9: Blending and Proportioning
  • Accurate metering of syrup and treated water
  • Inline blending systems
  • Carbonation systems (carbonators, saturation levels)
• Chapter 10: Filling and Packaging
  • Types of filling machines (counter-pressure, gravity)
  • Bottle and can handling
  • Capping and sealing technologies
  • Packaging materials (PET, glass, aluminum cans) and their properties
  • Labeling and coding
• Chapter 11: Cleaning and Sanitation (CIP/SIP)
  • Importance of hygiene in beverage production
  • Cleaning-in-Place (CIP) systems
  • Sanitation methods and disinfectants
  • Microbiological control and monitoring
• Chapter 12: Quality Control Throughout Production
  • In-process quality checks (Brix, pH, acidity, carbonation)
  • Microbiological testing
  • Sensory evaluation (taste panels)
  • Statistical process control (SPC)
• Chapter 13: Utilities for Beverage Production
  • Steam generation and distribution
  • Refrigeration systems
  • Compressed air systems

Part III: Product Development and Special Topics

• Chapter 14: Beverage Formulation Principles
  • Balancing sweetness, acidity, and flavor
  • Developing new product concepts
  • Scaling up formulations
• Chapter 15: Shelf Life and Stability
  • Factors affecting shelf life (microbiological, chemical, physical)
  • Accelerated shelf life testing
  • Packaging interactions
• Chapter 16: Non-Carbonated Beverages
  • Still drinks, juices, teas, sports drinks (basic processing differences)
• Chapter 17: Packaging Design and Selection
  • Material science of packaging
  • Environmental considerations (recycling, lightweighting)
• Chapter 18: Plant Design and Layout Considerations
  • Flow of materials and product
  • Ergonomics and safety
• Chapter 19: Regulatory Affairs and Labeling
  • Food safety regulations
  • Labeling requirements (ingredients list, nutritional information – based on 1990 regulations)
  • International standards

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