Chemistry and Technology of Soft Drinks and Fruit Juices

Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.

Soft drinks and fruit juices are produced in almost every countryin the world and their availability is remarkable. From the largestcities to some of the remotest villages, soft drinks are availablein a variety of flavours and packaging. The market for theseproducts continues to show a remarkable potential for growth. Thevariety of products and packaging types continues to expand, andamong the more significant developments in recent years has beenthe increase in diet drinks of very high quality, many of which arebased on spring or natural mineral water.This book provides an overview of the chemistry and technologyof soft drinks and fruit juices. The original edition has beencompletely revised and extended, with new chapters on Trends inBeverage Markets, Fruit and Juice Processing, Carbohydrate andIntense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages,and Functional Drinks containing Herbal Extracts. It is directed atgraduates in food science, chemistry or microbiology enteringproduction, quality control, new product development or marketingin the beverage industry or in companies supplying ingredients orpackaging materials to the beverage industry.

List of Contributors.Preface.1. Introduction.Philip R. Ashurst, Consulting Chemist to the Food Industry,Hereford, UK.2. Trends in beverage markets.Gary Roethenbaugh, Zenith International, Bath, UK.3. Fruit and juice processing.Barry Taylor, Danisco Ingredients, Wellingborough, UK.4. Carbohydrate and intense sweeteners.Kay O'Donnell, Forum Products, Redhill, Surrey, UK.5. Other beverage ingredients.R.B. Taylor, Danisco Ingredients, Wellingborough, UK.6. Non-carbonated beverages.Philip R. Ashurst, Consulting Chemist to the Food Industry,Hereford, UK.7. Carbonated beverages.David Steen, A.G. Barr Soft Drinks, Manchester, UK.8. Processing and packaging.Mr Robert A.W. Lea, GlaxoSmithKline, Weybridge, Surrey, UK.9. Packaging materials.Geoff A. Giles, GlaxoSmithKline, Brentford, Middlesex, UK.10. Analysis of soft drinks and fruit juices.D.A. Hammond, Reading Scientific Services, University ofReading, UK.11. Microbiology of soft drinks and fruit juices.Peter Wareing, Leatherhead Food Research Association,Leatherhead, Surrey, UK.12. Functional drinks containing herbal extracts.John Whitehead, The Botanical Extract Consultancy, Linslade,Bedfordshire, UK.13. Special topics.Quentin Palmer, Schweppes Europe, Watford, UK.References.Index