Non-carbonated beverages

Non-carbonated beverages represent an important segment of the market for soft drinks but they present some special technological issues for product developer and manufacturer alike. The principal groups of non-carbonated beverages are as follows  

As indicated elsewhere in this volume, the technical issues relating to tea, coffee and milk-based drinks are not considered except insofar as they relate to the marketplace or where they are used in soft drinks as ingredients. 

Soft drinks are low-pH beverages that are based mostly around fruit-derived ingredients or incorporate fruit flavours. They are an important source of hydration but are usually selected on the basis of pleasant taste and convenience of use. There are some soft drinks, of which cola-flavoured beverages are the most prominent, which do not rely primarily on fruit flavours. Some of these nonfruit-flavoured products are almost invariably produced only in a carbonated form, whereas others, such as peppermint, almost always appear only in dilutable and non-carbonated form. 

The particular issues that must be addressed when non-carbonated beverages are to be produced relate mainly to the prevention of microbial spoilage and the deterioration of product taste and appearance as a result of oxidation, and to enhancement of flavour. Carbonated beverages use the presence of carbonation to boost flavour characteristics and provide palate stimulation. 

Thus there are different considerations to be applied to formulation and packaging when non-carbonated beverages are produced. 

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An alternative form of non-carbonated beverage comes in form-fill-seal plastic containers, which are typically square or round section cups with foil or plastic laminate lidding. Such products are difficult to produce to a quality that will satisfactorily compete with the shelf fife of aseptic foil/laminate packs. Fonn-fill-seal containers leave their contents vulnerable to oxidative degradation and are especially at risk of mould spoilage. The packs can be produced in aseptic conditions but the products are typically chemically preserved. 

Fruit juices and comminutes that are added to dilutables (and other non-carbonated drinks) may be either freshly pressed or in the form of a concentrated juice. It is self-evident that if a significant proportion of juice (25%, for example) is required in a dilutable drink the addition may be difficult unless a concentrated juice is used. In practice, most non-carbonated beverages use concentrated juices and comminutes to obtain the required level of fruit components. 

Other fruit components. Other fruit components that may be used in tile manufacture of non-carbonated beverages, particularly dilutables, include pectins and aroma substances obtained during the concentration of fruit juices. These components do not normally count towards the fruit content of products as they are usually classifted as types of permitted additives. 

Carbohydrates still feature as important components of many non-carbonated beverages, and they are particularly important in the manufacture of dilutable drinks. Historically, the UK Soft Drinks Regulations of 1964 required dilutable drinks to have a minimum level of 22.5% w/v carbohydrates unless they were declared to be low calorie . The regulations assumed a five times dilution factor (1 part dilutable plus 4 parts water) and thus a minimum carbohydrates level of 4.5% w/v in finished drinks. 

This chapter will not provide the background to the production of fruit juices and nectars, as that is dealt with elsewhere in this volume. However, fruit juices and nectars represent the largest volume of non-carbonated beverages that are sold in almost every marketplace. It is therefore appropriate that some aspects of these products, particularly those relating to processing and packaging, are mentioned here. 

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