Chemistry Reference
In-Depth Information
alternativesweetenerforabeverageformulationincludequalityoftaste,easeofincorporationinto
processing,stabilityatvariouspHlevels(2-8),heatstability(pasteurizationandUHT)andsolubility.
Blendsofalternativesweetenersareused,suchassaccharin,acesulfamepotassium,stevioside,
andcyclamates.
Saccharinisrarelyusedaloneintheseformulationsbecauseofitsbitterandmetallicaftertastes.
Cyclamatemaskstheaftertasteofsaccharin.Sucrose,acesulfameK,andaspartamealsomasksac-
charin'saftertaste.BlendsofsaccharinandaspartameareoftenusedintheUnitedStatesinfountain
applications.Formulationsdesignedforthispurposeareconcentratedandthenaremixedwithwater
andcarbonated(Holleran1996).Saccharinmaintainssweetnessandextendstheproductshelflife.
AcesulfameKhasametallicaftertasteandisoftennotusedalone.Itisblendedwithaspartame
whichmasksitsofflavor.Itformssynergisticblendswithaspartameandsucrose,anditssweeten-
ingabilityisgreateratpHbelowneutral(Grenby1989).
AspartameiswidelyusedinsoftdrinkformulationsintheUnitedStates(Nelson2000a,b).Itisnot
stableatlowpHanddegradesinfountainformulas.Itisblendedwithsaccharintoprovidestability.
Alitameisalsostableinmanybeverageformulations.Itisusedincarbonatedandstillbeverages
incountrieswithapproveduse;however,offlavorshavebeennoticedafterstorage(Grenby1989).
Sucraloseisverystable,providesacleantaste,andcanbeusedinbeveragespreservedwithheat
(lightjuicedrinks).
Thaumatin has a licorice-type lavor, enhancing coffee lavors, used to mask the bitterness
ofsaccharin.Itssweeteningeffectcanbereducedinformulascontaininghighconcentrationsof
gums, such as locust bean, xanthan, carrageenan, alginate, or carboxymethyl cellulose (CMC)
(Anonymous1996).
Softdrinksareconsumedbyallages.TheaverageconsumptioninGreeceis0.5L/day;whereas,
intheUnitedStates,itis1L/day.Theycausethirstandhypothermiabecauseofthesugarconcen-
trationtheycontain.Theyarealsocariogenicandcauseinfectioninthegums.Carbondioxideor
carbonicacidaidsthedigestionoracceleratesthesugarabsorption,which,however,causeslatu-
lence.Theyhavealowernutritionalvaluecomparedtojuices.
8.25.1 Soft Drink types: Cola
Sugaristhemainingredient,aswellaswaterandcolaextracts.Coca-Cola'sconcentratedsolu-
tionorextracthasbeenasecretformanyyears;theonlydatathatisknownregardsacidityregula-
tors(carbonicacid,phosphoricacid,citricacid,caffeine),color(caramelcolor,aby-productfrom
heatingofsugar),preservative(sodiumbenzoate),aromaticsubstances,andantifoamingagents.
Concentrate and beverage bases are produced by special plants of The Coca-Cola Company.
ConcentrateisliquidandcontainsthelavormaterialsforthebrandCoca-Cola.
Acidiiers give beverages their distinctive tart taste. The Coca-Cola Company has approved
manyacidiiersfortheirproducts.Forinstance,phosphoricacidistheoneusedinCoca-Cola,and
citricacidisusedinmanyotherproducts.
ColorantsincludethecaramelinCoca-Cola,aswellasthenaturalandartiicialcolorantsused
inotherproducts.
Preservatives are used in very small amounts to prevent microbiological spoilage. Those
approvedbyTheCoca-ColaCompanyincludesodium,potassiumbenzoateandsodium,orpotas-
siumsorbate.Theymaybeusedaloneorincombinationwitheachother.
8.25.2 Soft Drinks: Light
Compositionoftheseproductsissimilartonormalsoftdrinks;however,naturalsugarshavebeen
replacedwithsynthetichigh-intensitysweeteners,suchasaspartame,cyclamates,acesulfamepotas-
sium,andsucralose.Colawithvanillalavor,aswellasotherlavors,arethenewcola-typeproducts.
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