LEADER 05254nam 2200637Ia 450 001 996213065203316 005 20230828225225.0 010 $a1-280-74857-5 010 $a9786610748570 010 $a0-470-76333-7 010 $a0-470-99603-X 010 $a1-4051-7170-7 035 $a(CKB)1000000000341850 035 $a(EBL)284273 035 $a(SSID)ssj0000117769 035 $a(PQKBManifestationID)11145424 035 $a(PQKBTitleCode)TC0000117769 035 $a(PQKBWorkID)10050571 035 $a(PQKB)11316825 035 $a(MiAaPQ)EBC284273 035 $a(OCoLC)184983580 035 $a(EXLCZ)991000000000341850 100 $a20060109d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCarbonated soft drinks$b[electronic resource] $eformulation and manufacture /$fedited by David P. Steen and Philip R. Ashurst 210 $aOxford $cBlackwell$d2006 215 $a1 online resource (374 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3435-6 320 $aIncludes bibliographical references and index. 327 $aCarbonated Soft Drinks: Formulation and Manufacture; Contents; List of Contributors; Preface; 1 Introduction; 1.1 Early history; 1.2 The growth of carbonates - production; 1.3 Technological development; 1.3.1 Carbon dioxide; 1.3.2 Sweeteners; 1.3.3 Flavours and colours; 1.3.4 Packaging; 1.4 Recent technological development; 1.5 The growth of carbonates - consumption; 1.6 Changing public perception and future challenges; Acknowledgements; Bibliography; 2 Water treatment; 2.1 Introduction; 2.2 Water quality; 2.3 Town mains water; 2.4 Boreholes; 2.5 How to achieve the desired water quality 327 $a2.6 Sand filtration2.7 Coagulation; 2.8 Alkalinity reduction; 2.9 Membrane filtration; 2.10 Chlorination and carbon filtration; 2.11 Iron removal; 2.12 Nitrate removal; 2.13 Polishing filters; 2.14 Ultraviolet systems; 2.15 Ozone technology; 2.16 De-aeration; 2.17 Factory water distribution systems; 2.18 Factory water systems; References; 3 Ingredients and formulation of carbonated soft drinks Barry Taylor; 3.1 Introduction; 3.2 Factors influencing development of the industry; 3.3 The move towards standardisation; 3.4 The constituents of a soft drink; 3.5 Water; 3.5.1 Requirements 327 $a3.5.2 Quality of fresh water3.5.3 Water hardness; 3.5.4 Water treatment; 3.5.5 Water impurities and their effect; 3.5.5.1 Suspended particles; 3.5.5.2 Organic matter; 3.5.5.3 High alkalinity; 3.5.5.4 Nitrates; 3.6 Saccharides and high-intensity sweeteners; 3.6.1 Bulk sweeteners; 3.6.2 Intense sweeteners; 3.7 Carbon dioxide; 3.8 Acidulants; 3.8.1 Citric acid; 3.8.2 Tartaric acid; 3.8.3 Phosphoric acid; 3.8.4 Lactic acid; 3.8.5 Acetic acid; 3.8.6 Malic acid; 3.8.7 Fumaric acid; 3.8.8 Ascorbic acid; 3.9 Flavourings; 3.9.1 Flavourings and legislation; 3.9.2 Flavourings in application 327 $a3.9.3 Water-miscible flavourings3.9.3.1 Flavouring mixtures; 3.9.3.2 Flavouring essence; 3.9.3.3 Flavouring extract; 3.9.4 Water-dispersible flavourings; 3.9.4.1 Brominated vegetable oil (BVO) emulsions; 3.10 Colours; 3.11 Preservatives; 3.11.1 Micro-organisms and beverages; 3.11.2 Sulphur dioxide; 3.11.3 Benzoic acid and benzoates; 3.11.4 Sorbic acid and sorbates; 3.12 More functional ingredients; 3.12.1 Stabilisers; 3.12.2 Saponins; 3.12.3 Antioxidants; 3.12.4 Calcium disodium EDTA; 3.13 Retrospective investigation of a soft drink; 3.14 Food safety; 3.15 Future trends; Bibliography 327 $a4 Syrup preparation and syrup room operations4.1 Introduction; 4.2 Syrup composition; 4.3 Syrup rooms and proportioning systems; 4.4 The modern syrup room; 4.5 Instrumentation; 4.6 Sugar; 4.6.1 Sugar dissolving; 4.6.2 Liquid sugar storage; 4.7 Pre-mixes; 4.8 Pasteurisation; 4.8.1 Tunnel pasteurisation; 4.8.2 Flash pasteurisation; 4.9 Clean-in-place systems; 4.10 Process plant hygiene requirements; 4.11 Syrup room building design; 4.12 Future developments; 5 Carbon dioxide, carbonation and the principles of filling technology; 5.1 Introduction; 5.2 Carbon dioxide 327 $a5.3 Production of carbon dioxide 330 $aThe market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest in 606 $aSoft drinks 606 $aCarbonated beverages 615 0$aSoft drinks. 615 0$aCarbonated beverages. 676 $a663.62 676 $a663/.62 701 $aSteen$b David P$0863908 701 $aAshurst$b P. R$0855308 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996213065203316 996 $aCarbonated soft drinks$91928515 997 $aUNISA