Functional soft drinks

Jandt, K. D. (2006). Probing the future in functional soft drinks on the nanometre scale—towards tooth friendly soft drinks. Trends Food Sci. Technol. 17, 263-271. 

International Functional Soft Drinks Report (2003) Zenith International Ltd, Bath, United Kingdom. 

Herbal drinks form part of die functional drinks sector. Some idea of the growing importance of diis sector can be gained from the International Functional Soft Drinks Report 2003 (Zenith, 2003), which covers the United States, Japan and 16 Western European countries. The market has become so sophisticated that the report can define four subsegments ... 

Consumption in 2002 grew in diese markets by 11% to over 12 billion litres. Functional soft drinks now account for 6% of all soft drinks consumption by volume in these markets, up from just 4% in 1998 (see Figures 12.1 and 12.2). It follows diat herbal extracts have a role to play in this increasingly important soft drinks sector, which can no longer be seen as an insignificant niche market. 

Figure 12.1 International functional soft drinks market 1998-2002 United States, Western Europe and Japan.

Figure 12.2 International functional soft drinks share 1998-2002.

While sports drinks and energy drinks dominate the functional soft drinks sector in most countries, there are a growing number of other functional lines coming onto the market. Sales of these other drinks in Japan, the USA, Australia, and key European countries totalled nearly 1.87 billion litres in 2000, equivalent to a market value of approximately US 4 billion, or 26% of total functional soft drinks sales (LFRA, 2001b). This sector of the market is relatively small and undeveloped in most countries, however, and is highly fragmented, with relatively high levels of product activity not yet reflected in terms of market size. 

LFRA (2001b) Functional Soft Drinks. A Global Analysis, LFRA, Leatherhead. 

The world as we know it could not function without acids and bases. These chemical compounds are used extensively, from the chemical laboratory to the manufacturing industry. They are necessary for the proper functioning of the human body and for the health of the environment, too. Acids taste sour, break down metals, and react with bases. Without acids, soft drinks, lemonade, and tomato sauce would not taste the same way. Bases taste bitter, feel slippery, and react with acids. Without bases, cakes would be hard and flat, and laundry detergent would not clean. Both acids and bases can change certain vegetable substances a variety of different colors, and they can burn through human skin if not handled properly. Without acids and bases, we would not have dynamite, some heart medications, and fertilizers. On the other hand, without acids, we would not have damaging acid rain. And... 

Ascorbic acid. Many juices contain ascorbic acid or vitamin C, which is quantitatively the most important vitamin in soft fruits, ranging from a negligible level in some whortleberries to around 200 mg/100 g in blackcurrants. Ascorbic acid performs a valuable function as an antioxidant in minimising degradation of certain flavour principles, and it is often important for it to be included in the processed juice or in a soft drink formulation. Levels in the range 200-400 mg/kg are typical. It should be noted that ascorbic acid can be added to natural strength juice only if it is... 

Table 5.1 lists the functional constituents of soft drinks and their typical usage levels. Each category of ingredient, other than fruit juices and carbohy-drate/intense sweeteners, is discussed in more detail in the following sections. 

Mason and Hall (1948) noted the potential use of flaxseed gum in soft drinks, candy, processed cheese, jellies, and fruit juice. Garden (1993) reported that flaxseed gum significantly improved bread quality and shelf life, and suggested the use of the gum fraction as a food ingredient in food products. Chemical, physical, and functional properties of flaxseed gum have been documented (Chornick et al, 2002 Cui et al, 1994b, 1994c Mazza and... 

Solutions are involved in all aspects of our lives, from the tea and soft drinks that accompany our meals to the liquid detergents used to wash dishes, the antifreeze solution that protects the functioning of automobiles, and solutions that drip through intravenous lines in hospitals. 

Franz R, Huber M, Piringer O G, Damant A P, Jickells S M and Castle L, 1996, Study of Functional Barrier Properties of Multilayer Recycled Poly(ethylene terephthalate) Bottles for Soft Drinks. J. Agric. Food Chem. 44, 892-897. 

Other functions of ascorbic acid are inhibition of can corrosion in canned soft drinks,... 

R. FRANZ, M. HUBER, O. G. PIRINGER, A. P. DAMANT, S. M. JICKELLS, L. CASTLE, Study of functional barrier properties of multilayer recycled poly(ethylene terephthalate) bottles for soft drinks. Journal of Agricultural and Food Chemistry, 1996, 44, 892-897. 

Additive stimulant effects of caffeine Caffeine is present in many products that contain ephedra alkaloids, and those who take these products might also be consuming considerable quantities of caffeine in coffee, tea, and soft drinks. Caffeine can enhance the undesirable effects of ephedrine on the heart, blood supply system, and brain function. 

---