Carbonated soft drink

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The main utihty of saccharin had been in beverages and as a table-top sweetener. Upon the approval of aspartame for carbonated beverages in 1983, aspartame displaced saccharin in most caimed and bottied soft drinks. However, saccharin is stiU used, usually blended with aspartame, in carbonated soft drinks dispensed from soda fountains. 

Sucralose is quite stable to heat over a wide range of pH. However, the pure white dry powder, when stored at high temperature, can discolor owing to release of small quantities of HCl. This can be remedied by blending it with maltodextrin (93) and other diluents. The commercial product can be a powder or a 25% concentrate in water, buffered at pH 4.4. The latter solution may be stored for up to one year at 40°C. At lower pH, there is minimal decomposition. For example, in a pH 3.0 cola carbonated soft drink stored at 40°C, there is less than 10% decomposition after six months. The degradation products are reported to be the respective chlorinated monosaccharides, 4-chloro-4-deoxy-galactose (13) and l,6-dichloro-l,6-dideoxy-fmctose (14) (94). 

Aspartame (1) is the primary nonnutritive sweetener used in carbonated soft drinks. It is approximately 200 times sweeter than sucrose. Aspartame is the methyl ester of a dipeptide of T.-phenylalanine and L-aspartic acid. 

Drinking water suppHed to carbonated soft drink manufacturing faciUties from private or municipal sources must comply with all regulatory requirements. Treated water must meet all U.S. Environmental Protection Agency primary maximum contaminant levels and may also be subject to additional state requirements. Treated water is routinely analyzed for taste, odor, appearance, chlorine, alkalinity, iron, pH, total dissolved soHds, hardness, and microbiological contamination. 

Gaseous CO2 is extensively used to carbonate soft drinks and this use alone accounts for 20% of production. Other quasi-chemical applications are its use as a gas purge, as an inert protective gas for welding, and for the neutralization of caustic and alkaline waste waters. Small amounts are also used in the manufacture of sodium salicylate, basic lead carbonate ( white lead ), and various carbonates such as M2CO3 and M HC03 (M = Na, K, NH4, etc.). One of the most important uses of CO2 is to manufacture urea via ammonium carbamate ... 

Carbonated Soft Drinks. Although there is not enough data available to establish maximum levels of dissolved aluminum for each soft drink formulation, Lemelin (20) has reported that cola and lemon-based drinks containing 5-10 ppm aluminum showed no significant flavor deterioration after six months at 78 °F. A relatively high amount of dissolved aluminum will not adversely affect the flavor of soft drinks. 

Corrosion has been encountered infrequently to date and has been a surface type, as opposed to pitting corrosion that can result in perforations. Entrapped air in the beverage or in the cans headspace increases the corrosive action of the product according to Koehler et at (21). As with beer and other canned foods, aluminum ends provide electrochemical protection when combined with tinplate or tin-free-steel can bodies. The level of iron pickup is reduced while the amount of aluminum dissolved in soft drinks increases without detrimental effect. Aluminum containers with vinyl epoxy and vinyl organosol coatings are compatible with carbonated soft drinks. 

To assign numbers for these variables requires evaluation not only of expected shelf life and exposure conditions but of the susceptibility of specific products to changes affecting taste and odor. Table II lists general criteria established for some of these factors for carbonated soft drinks and malt beverages (12). 

Our studies of the absorption, permeation, and extraction properties of containers produced from high nitrile barrier resins have demonstrated that they meet or surpass the basic criteria established for retention of taste and odor characteristics of carbonated soft drinks. Sensory tests, which can isolate and identify end results as well as integrate collective effects, have confirmed this judgement and have established the general compatibility of these containers with a variety of beverage products from a taste and odor standpoint. Furthermore, these materials have the excellent physical properties required for containers which will find wide use in food and beverage packaging. 

Unlike solids for which solubility in a liquid generally increases with increasing temperature, the solubility of a gas in a liquid usually decreases as the temperature increases. Knowing this, explain why you should never heat a can containing a carbonated soft drink. 

Carbon dioxide gas is used to carbonate soft drinks, beers and wine and to prevent fungal and bacterial growth. C02 has an inhibitory effect on bacterial growth, especially those that cause discoloration and odours. 

The carboxyl end can also thermally degrade to form vinyl end groups [22-24], which occur along with the formation of acetaldehyde (Figure 11). This is a side reaction that needs to be avoided, as acetaldehyde can taint mineral water and carbonated soft drinks if present at high levels (>20ppm) in the bottle polymer. Hence lower temperatures (around 160°C) are used in the SSP phase to minimise the formation of acetaldehyde. 

Caffeine The psychostimulant found in colfee, tea and a wide variety of carbonated soft drinks. Chemically related to the purine neurotransmitter adenosine, the drug blocks adenosine receptors in the nervous system. 

Carbonated soft drinks (CSDs), estimated maximum oxygen tolerance, 3 38 It Carbonated soft drink bottles, 20 45-46 world market for, 20 53-54 Carbonate leaching, of uranium ores,... 

A histogram of the consumption of carbonated soft drinks by UK adults and pre-school children is provided in Fig. 4.2. This shows a typical distribution with a wide range of values. In this case only about one half of respondents reported soft drink consumption during the survey and those that did consume show a... 

Approved in 1981 as a table top sweetener and for dry foods, aspartame was permitted in carbonated soft drinks in 1983, and in 1996 its approval was extended to all foods and beverages. There has been controversy over the role a Public Board of Inquiry played in the approval process, but this has been discounted in reports by the American Medical Association (Council of Scientific Affairs, 1985) and Stegink (1987). Reports of adverse reactions began almost immediately after approval in the 1980s, and by mid-1984 more than 600 complaints had been received by the FDA. Reports of adverse reactions peaked in 1985, when over 1,500 complaints were received by ARMS, and have been declining since then. As of June 2000, ARMS had received a total of 7,335 complaints about aspartame, with 47% of complaints linked to diet soft drinks, followed by 27% of complaints attributed to table top sweeteners. All other product categories were mentioned in fewer than 10% of complaints. 

Degradation and side reactions are limited in the solid state due to the lower processing temperatures used. PET, for use in bottle applications, is a notable example. Small concentrations of acetaldehyde (AA), a by-product of degradation and side reactions in PET, can affect the taste of carbonated soft drinks and mineral water. The SSP process is the best means of achieving PET bottles with acceptable levels of AA. 

Re-usable containers, such as bottles for carbonated soft drinks, made of PEN have high-temperature tolerance for cleaning and sterilizing [79], The inherent UV resistance of PEN creates opportunities for colorless electronic and pharmaceutical packaging, as well as vacuum-metallized products for aerospace, industry and military applications [80, 81]. 

Polyesters are in widespread use in our modem life, ranging from bottles for carbonated soft drinks and water, to fibres for shirts and other apparel. Polyester also forms the base for photographic film and recording tape. Household tradenames, such as Dacron , Fortrel , Terylene and Mylar , demonstrate the ubiquitous nature of polyesters. 

Bottles for carbonated soft drinks, 60% custom containers for products other than carbonated soft drinks, 30% amorphous (packaging) and crystallized (microwave and oven trays for frozen foods), 10%... 

J.R. Heilman, M.C. Kiritsy, S.M. Levy, J.S. Wefel, Assessing fluoride levels of carbonated soft drinks, J. Am. Dent. Assoc. 130 (1999) 1593-1599. 

Polyethylene terephthalate) (PET), with an oxygen permeability of 8 iiiuol/(ius-GPa), is not considered a barrier polymer by die old definition however, it is an adequate barrier polymer for holding carbon dioxide in a 2-L bottle for carbonated soft drinks. The solubility coefficients for carbon dioxide are much larger than for oxygen. For the case of the PET soft drink bottle, the principal mechanism for loss of carbon dioxide is by sorption in the bottle walls as 500 kPa (5 atm) of carbon dioxide equilibrates with the polymer. For an average wall thickness of 370 pm (14.5 mil) and a permeabdity of 40 nmol/(m-s-GPa), many months are required to lose enough carbon dioxide (15% of initial) to be objectionable. 

Carbon dioxide is used lor carbonating soft drinks. The wine industry also uses CO. lo add effervescence lo sparkling burgundies, rose wines, and some champagne. 

Currently, aspartame is used in tabletop sweeteners (Equal in the U.S. F.ga in Quebec, Canada and Canderal in Europe and the tJK,). Aspartame currently is incorporated as the exclusive sweetening ingredient in nearly all diet soft drinks in the United States. In other countries, it may be blended, with saccharin at a level close to 50% of the saccharin level. Soft-dnnk manufacturers have taken some measures to enhance stability by raising pH slightly and by more closely controlling the inventory for carbonated soft drinks Notable differences in sweetness are perceived at a 40% loss in aspartame level. 

The market for carbonated soft drinks is dominated by two giant brands of cola drinks that, together with their associated brand names, account for just over half the world s consumption of such products. 

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