By Philip R. Ashurst
Soft beverages and fruit juices are produced in nearly each kingdom on this planet and their availability is striking. From the biggest towns to a few of the remotest villages, delicate beverages are available quite a few flavours and packaging. during the last decade, gentle beverages and fruit juices were the topic of feedback by way of the overall healthiness group and there's significant strain on beverage brands to lessen, or maybe get rid of, the sugar content material of those products.
Chemistry and know-how of soppy beverages and Fruit Juices, 3rd Edition presents an summary of the chemistry and know-how of soppy beverages and fruit juices, overlaying components, processing, microbiology, traceability and packaging in addition to international industry tendencies. This totally revised variation now contains chapters on themes that experience turn into favourite within the considering the fact that e-book of the former variation particularly: water use and therapy, and microbiology applied sciences. The publication is directed at graduates in nutrients technology, chemistry or microbiology coming into creation, quality controls, new product improvement or advertising and marketing within the beverage or in businesses providing constituents or packaging fabrics to the beverage industry.
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Additional resources for Chemistry and Technology of Soft Drinks and Fruit Juices
The analytical detection and measurement of fruit juice adulterants is a rapidly developing field, and the interested reader is directed to works dealing specifically with the subject, such as Food Authentication (Ashurst and Dennis, 1996) and The Analytical Methods of Food Authentication (Ashurst and Dennis, 1997). Finally, the addition of cheaper juices to more expensive ones can usually be detected and measured using techniques appropriate for the likely components. For example, the addition of elderberry to strawberry juice can readily be 12 Chapter 1 detected by examining the anthocyanins present, using HPLC, and comparing them with standards.
Consumer trends are then explored, followed by a summary of the future growth outlook, and those market developments that should transform the beverage industry. 1. The first is hot drinks, such as tea, coffee and hot, malt‐based products. The second is milk drinks, including both white drinking milk and flavoured milk beverages. The third is soft drinks, which are subdivided into bottled water; carbonated soft drinks; dilutables (also known as squash, and including powders, cordials and syrups); 100% fruit juice and nectars (with 25–99% juice content); still drinks including ready‐to‐drink (RTD) teas; sports drinks; and other non‐carbonated products with less than 25% fruit juice.
There are indications that these flavonoids have a useful protective action – in particular against some respiratory diseases – but they are readily decomposed in the body, and it is impossible to maintain an effective concentration in the blood. Apart from the more obvious benefits of fruit juice, such as being a source of potassium, it contains other substances that have or are claimed to have useful pharmacological activity. For example, limonin and other related limonoid substances present in citrus fruit are believed by some to have a role in inhibiting certain forms of cancer.