informative presentation

3. Presentation Topic:
Soft drinks

4. Outlines:Outlines:
 Beverages
 Types of Beverages
 Soft Drinks
 Types of Soft Drinks
 Carbonated Soft Drinks
 Main Ingredient of Soft Drinks
 Manufacturing Process of Soft Drinks
 Merits and demerits of Soft Drinks
 Conclusion and suggestion

5. GROUP 1:GROUP 1:
 FARHANA ARSHADFARHANA ARSHAD
 ROLL NO.12-15ROLL NO.12-15
BEVERAGESBEVERAGES
TYPES OF BEVERAGESTYPES OF BEVERAGES
SOFT DRINKSSOFT DRINKS
TYPES OF SOFT DRINKSTYPES OF SOFT DRINKS
CARBONATED SOFT DRINKSCARBONATED SOFT DRINKS
MAIN INGREDIENTS OF SOFTMAIN INGREDIENTS OF SOFT
DRINKSDRINKS

6. BeveragesBeverages ::
Word historyWord history::
Old French beverage, variant of bavrage from beivre (“to drink”).Old French beverage, variant of bavrage from beivre (“to drink”).
Definition:Definition:
Anyone of various liquid other than water is called beverage.Anyone of various liquid other than water is called beverage.
Example:Example:
tea, coffee, liquor, beer, milk, juice or soft drinks.tea, coffee, liquor, beer, milk, juice or soft drinks.

7. Types of Beverages:Types of Beverages:
Beverages
Alcoholic Beverages Non-Alcoholic Beverages
Hard drinks
(Spirits, wines, beer)
Soft drinks
(Pepsi, juices)

9. Introduction:Introduction:
Soft drink are also known asSoft drink are also known as
club soda, soda water,club soda, soda water,
sparkling water, carbonatedsparkling water, carbonated
water , or fizzy water.water , or fizzy water.

10. History:
The first marked soft drinks (non
carbonated ) in the western world
appeared in 17th
century.
They were made from water and
lemon juice sweetened with honey.
They are soft in contrast to “hard
drinks”.

11. DiscoveryDiscovery
 InIn 17671767 Joseph PriestleyJoseph Priestley invented carbonated water ininvented carbonated water in LeedsLeeds
England.England.
 InIn 17721772 Priestley published a paper entitled impregnating waterPriestley published a paper entitled impregnating water
with fixed air.with fixed air.
 InIn 17711771 a chemistry professora chemistry professor Torbern BergmanTorbern Bergman invented theinvented the
process of carbonation.process of carbonation.
 InIn 1818thth
centurycentury J.J SchweppesJ.J Schweppes started a company ofstarted a company of
carbonated water based on the process discovered bycarbonated water based on the process discovered by JosephJoseph
PriestleyPriestley inin Geneva.Geneva.

12. Joseph Priestley inventor of carbonatedJoseph Priestley inventor of carbonated
waterwater

13. What are soft drinks?What are soft drinks?
 American heritage dictionaryAmerican heritage dictionary: “A non-alcoholic, flavoured,: “A non-alcoholic, flavoured,
carbonated beverage, usually prepared and sold in bottels andcarbonated beverage, usually prepared and sold in bottels and
cans”.cans”.
 WikipediaWikipedia: “A non-alcoholic beverage typically containing water: “A non-alcoholic beverage typically containing water
and a flavouring agent majorly carbonated and sweetened”.and a flavouring agent majorly carbonated and sweetened”.
 OxfordOxford: “A non-alcoholic drink” called soft in contrast to hard: “A non-alcoholic drink” called soft in contrast to hard
having significant amount of alcohol.having significant amount of alcohol.

14. Difference between soft drinks and hardDifference between soft drinks and hard
drinks:drinks:
Soft drinks:Soft drinks:
““A drink that contains no alcohol but is usually referred to as aA drink that contains no alcohol but is usually referred to as a
sugary drink”.sugary drink”.
Hard drinks:Hard drinks:
““Alcoholic drinks are alcohol based drinks which contain someAlcoholic drinks are alcohol based drinks which contain some
amount of its component…it also known as hard drinks”.amount of its component…it also known as hard drinks”.

15. categories of soft drinks:categories of soft drinks:
Carbonated soft drinks:Carbonated soft drinks:
Contains carbon dioxide.Contains carbon dioxide.
e.g. Pepsi, coke, Fanta.e.g. Pepsi, coke, Fanta.
Non carbonated soft drinks:Non carbonated soft drinks:
No carbon dioxide.No carbon dioxide.
e.g. juices, nectars, squashes.e.g. juices, nectars, squashes.

16. Carbonated soft drinks:Carbonated soft drinks:
 Carbonated drinks are light, sweet, waterCarbonated drinks are light, sweet, water
based drink that have carbon dioxidebased drink that have carbon dioxide
added to make them bubbly or fizzy.added to make them bubbly or fizzy.
 Carbonated drinks contain added acidCarbonated drinks contain added acid
which is mostly phosphoric acid which canwhich is mostly phosphoric acid which can
cause the PH to fall as low as 3.cause the PH to fall as low as 3.

17. Main Ingredient Of Soft DrinksMain Ingredient Of Soft Drinks
INGREDIANTS TYPICAL USE LEVEL
Water
Sugar
Carbon dioxide
Acids
Flavours
Juices
Colouring
Preservatives
Foaming agents
Hydrocolloids
Cloudifiers
Vitamins/minerals/fibre
Up to 95 %
7 – 14 %
0 - 0.70 %
0.05 - 0.35 %
0.05 - 0.50 %
0 – 20 %
0 – 200 ppm
0 – 400 ppm
0-200ppm
0 - 0.25 %
0 - 0.1 %
variable

18. Basic components:
Water:
It is a bland carrier for other
ingredients.
It provides hydration.
Up to 98 % when high intensity
sweetener are used.
Sugar:
Contributes in sweetness.
Act as synergists and give balance
to flavour.

19. Types of sugar:Types of sugar:
Natural sugarNatural sugar
•SucroseSucrose
•FructoseFructose
•SorbitolSorbitol
•glucoseglucose
Artificial sugarArtificial sugar
•AspartameAspartame
•CyclamateCyclamate
•SteviosideStevioside

20. Carbon dioxide:Carbon dioxide:
 It give the sparkling appearance and sour taste and preventsIt give the sparkling appearance and sour taste and prevents
spoilage.spoilage.
It dissolve in a liquid by process of carbonation.It dissolve in a liquid by process of carbonation.
It is usually involved under high pressure.It is usually involved under high pressure.
Dissolved carbon dioxide is a carbonic acid.Dissolved carbon dioxide is a carbonic acid.
When it not present, the drink taste flat.When it not present, the drink taste flat.
Its PH ranges from 3.2 - 3.7.Its PH ranges from 3.2 - 3.7.

21. Acids:Acids:
It plays a key role in soft drink formulation.It plays a key role in soft drink formulation.
It provides sourness.It provides sourness.
Increases thirst quenching effect.Increases thirst quenching effect.
Sugar to acid ratio is very importantSugar to acid ratio is very important..
Main acids:Main acids:
Phosphoric acidPhosphoric acid
Citric acidCitric acid
Malic acidMalic acid
Ascorbic acidAscorbic acid
Tartaric acidTartaric acid

22. Phosphoric acid:Phosphoric acid:
1.1.It creates an acidic medium.It creates an acidic medium.
2.2.Enhance the absorption of carbon dioxide.Enhance the absorption of carbon dioxide.
3.3.Its has a sour taste.Its has a sour taste.
4.4.Its is an active ingredient in coke.Its is an active ingredient in coke.
5.5.Its PH value is almost 2.8 in coke.Its PH value is almost 2.8 in coke.
Caffeine:Caffeine:
1.1.Its an addictive drug.Its an addictive drug.
2.2.It has the ability to stimulate mental alertness.It has the ability to stimulate mental alertness.
3.3.Its overcome fatigue.Its overcome fatigue.

23. Aspartame:Aspartame:
1.1.Most manufacturers have used aspartame as an artificialMost manufacturers have used aspartame as an artificial
sweetener in diet soft drinks.sweetener in diet soft drinks.
2.2.Its used in many foods and beverages because it is about 200Its used in many foods and beverages because it is about 200
times sweeter than sugar.times sweeter than sugar.
3.3.It is made by joining together the amino acid aspartic acid andIt is made by joining together the amino acid aspartic acid and
phenylalanine.phenylalanine.
4.4.In the body, aspartame is broken down into phenylalanine, asparticIn the body, aspartame is broken down into phenylalanine, aspartic
acid and methanol.acid and methanol.

24. Flavours:
 Provides flavour.
 Taste and identity to the
drink.
Fruit juices:
 Provides fruit source
identity.
 Mouth feel effects.
 Contributes to sweetness.
 Acidity.

25. Preservatives:Preservatives:
These are used to inhabit or retard the growth ofThese are used to inhabit or retard the growth of
microorganism to prevent spoilage.microorganism to prevent spoilage.
The specific type and level of preservatives used dependThe specific type and level of preservatives used depend
on the nature of product.on the nature of product.
Types of preservatives used in soft drinksTypes of preservatives used in soft drinks
areare
• benzoic acidbenzoic acid
• sulphur dioxidesulphur dioxide
• sorbic acidsorbic acid
• parabensparabens

27. 7up / Sprite:
Cane sugar
Sodium citrate
Sodium benzoate
Aspartame
Lemon essence
Citric acid
Bottle water refill
Ace-k

28. Fanta ,Marrinda or taste orange:Fanta ,Marrinda or taste orange:
Cane sugar
Sodium citrate
Sodium benzoate
Stevioside
Potassium sorbate
Citric acid
Bottle water refill
Ace-k

29. For cola type
• Cane sugar
• Phosphoric acid
• Sodium benzoate
• Sodium cyclamate
• Caffeine
• Citric acid
• Whole color full soda
• Bottled water refill
• Ace-k

30. GROUP 1GROUP 1 (CONTINUED)(CONTINUED)
 IQRA MAQSOODIQRA MAQSOOD
 ROLL NO. 12-07ROLL NO. 12-07
MANUFACTURING PROCESS OFMANUFACTURING PROCESS OF
SOFT DRINKSSOFT DRINKS
REASONS WHY PEOPLE DRINKREASONS WHY PEOPLE DRINK
SODASODA

31. Manufacturing process:Manufacturing process:
Clarifying the water:Clarifying the water:
The quality of water is very crucial to the success of soft drinks.The quality of water is very crucial to the success of soft drinks.
Impurities like suspended particle, organic matter may degradeImpurities like suspended particle, organic matter may degrade
taste and color.taste and color.
Generally removed throughGenerally removed through
 CoagulationCoagulation
 FiltrationFiltration
 ChlorinationChlorination

32. Coagulation:Coagulation:
Coagulation involves mixing of aluminum sulfate or ferricCoagulation involves mixing of aluminum sulfate or ferric
sulfate into the water.sulfate into the water.
Its forms a gelatinous precipitate ( floc ).Its forms a gelatinous precipitate ( floc ).
The floc absorbs suspended particles making themThe floc absorbs suspended particles making them
larger.larger.
During clarification , alkalinity must be adjusted with anDuring clarification , alkalinity must be adjusted with an
addition of lime to reach the desired pH leveladdition of lime to reach the desired pH level..
Filtration:Filtration:
The clarified water is poured through a sand filterThe clarified water is poured through a sand filter..

33. Chlorination:Chlorination:
In order to prevent bacterial growth most system includesIn order to prevent bacterial growth most system includes
Chlorination.Chlorination.
The water is pumped into a storage tank and dosed with small amountThe water is pumped into a storage tank and dosed with small amount
of free chlorine.of free chlorine.
The chlorinated water remains in the storage tank for about 2 hour.The chlorinated water remains in the storage tank for about 2 hour.
De-chlorinating the water:De-chlorinating the water:
Then, activated carbon filter de-chlorinates the water and removesThen, activated carbon filter de-chlorinates the water and removes
residual organic matter.residual organic matter.
The vacuum pump de-aerates the water before it passes into a dosingThe vacuum pump de-aerates the water before it passes into a dosing
station.station.

35. Mixing the ingredients:Mixing the ingredients:
The dissolved sugar and flavour concentrate are pumped into theThe dissolved sugar and flavour concentrate are pumped into the
dosing station , in the predetermined sequence.dosing station , in the predetermined sequence.
The ingredient are conveyed into batch tanks where they are mixed.The ingredient are conveyed into batch tanks where they are mixed.
The syrup must be sterilized while in the tanks, using UV radiationThe syrup must be sterilized while in the tanks, using UV radiation
which involves heating and cooling the mixture.which involves heating and cooling the mixture.
The syrup and water carefully combined by sophisticated machines,The syrup and water carefully combined by sophisticated machines,
called proportioners.called proportioners.
The vessel are pressurized with carbon dioxide to prevent aeration ofThe vessel are pressurized with carbon dioxide to prevent aeration of
the mixture.the mixture.

36. Carbonating the beverage:Carbonating the beverage:
 Carbonation is generally added to the finished productCarbonation is generally added to the finished product
 The temperature of the liquid must be controlled. Since solubilityThe temperature of the liquid must be controlled. Since solubility
increases as the liquid temperature decreases.increases as the liquid temperature decreases.
 The amount of CO2 pressure used depends on the type of softThe amount of CO2 pressure used depends on the type of soft
drinks.drinks.
 The beverages is slightly over pressure with CO2 to facilitate theThe beverages is slightly over pressure with CO2 to facilitate the
movement into storage tanks.movement into storage tanks.

37. Filling and packing:Filling and packing:
 The finished product is transferred into gas bottles at very highThe finished product is transferred into gas bottles at very high
flow rates.flow rates.
 The containers are immediately sealed with pressure resistantThe containers are immediately sealed with pressure resistant
closures.closures.
 Soft drinks are cooled during manufacturing process, they mustSoft drinks are cooled during manufacturing process, they must
be brought at room temperature.be brought at room temperature.
 This is usually achieved by spraying the containers with waterThis is usually achieved by spraying the containers with water
and drying them.and drying them.
 Finally, containers are packed into cartons which are shipped inFinally, containers are packed into cartons which are shipped in
crates to distributers.crates to distributers.

39. Reasons why people drink soda:Reasons why people drink soda:
 Its very tasty.Its very tasty.
 It is everywhere.It is everywhere.
 Promotion and Advertising.Promotion and Advertising.
 It is cheap.It is cheap.
 Caffeine addiction.Caffeine addiction.

40. GROUP 1GROUP 1 (CONTINUED)(CONTINUED)
 MEHR-UN-NISAMEHR-UN-NISA
 ROLL NO.12-01ROLL NO.12-01
DEMERITS AND MERITS OFDEMERITS AND MERITS OF
SOFT DRINKSSOFT DRINKS
CONCLUSION AND SUGGESTIONCONCLUSION AND SUGGESTION

41. Are they advantages or disadvantages?

42. Hard facts
Scientific studies reveal
that 1-1.5 lit of soft
drinks a day can rise
risk of numerous health
problems.

44. Tooth decay:Tooth decay:
 All soft drinks are acidic which corrodes the teeth by erodingAll soft drinks are acidic which corrodes the teeth by eroding
its enamel.its enamel.
 Soft drinks lead to the development of bacteria that attack theSoft drinks lead to the development of bacteria that attack the
teeth causing dental problems.teeth causing dental problems.

45. ObesityObesity
The daily intake of sugars should be less than 10 teaspoons perThe daily intake of sugars should be less than 10 teaspoons per
day for a 2000 calories dietday for a 2000 calories diet
whilewhile
Soft drink mainly compose of sugars when we take too much softSoft drink mainly compose of sugars when we take too much soft
drinks it cause obesity.drinks it cause obesity.

46. Effect on kidneys:Effect on kidneys:
 Kidneys are less able to excrete phosphoricKidneys are less able to excrete phosphoric
acid when it is in excess. Thus , there is extraacid when it is in excess. Thus , there is extra
work for kidney.work for kidney.
 Soft drinks remove calcium from the body,Soft drinks remove calcium from the body,
causing an excess amount of calcium thatcausing an excess amount of calcium that
tend to be deposited in kidney, resulting intend to be deposited in kidney, resulting in
nephrolithiasis.nephrolithiasis.

47. Effect on skin :Effect on skin :
 Acidic blood effects the action of glutathione,Acidic blood effects the action of glutathione,
which is an antioxidant enzyme.which is an antioxidant enzyme.
 In addition, these drinks lack from vitaminsIn addition, these drinks lack from vitamins
and minerals which is necessary for skin.and minerals which is necessary for skin.
 By taking these drinks, people cut intake ofBy taking these drinks, people cut intake of
fresh juices, milk and even water.fresh juices, milk and even water.
 Thus skin become more prone to wrinkleThus skin become more prone to wrinkle
and aging.and aging.

48. Effect on bones:Effect on bones:
 Phosphoric acid is present in carbonated drinkPhosphoric acid is present in carbonated drink
is violently poisonous for bones.is violently poisonous for bones.
 It deoxidizes blood.It deoxidizes blood.
 It removes calcium from bones causingIt removes calcium from bones causing
osteoporosis (porous bones).osteoporosis (porous bones).

49. Effect on stomach:Effect on stomach:
 The pH of soft drinks ranges from 2.5-3.4The pH of soft drinks ranges from 2.5-3.4
which generates highly acidic environmentwhich generates highly acidic environment
in the stomach.in the stomach.
 Phosphoric acid present in soft drinks competePhosphoric acid present in soft drinks compete
with the HCl of the stomach and causes effectswith the HCl of the stomach and causes effects
on its function.on its function.
 When the stomach become ineffective, foodWhen the stomach become ineffective, food
remain undigested causing indigestion,remain undigested causing indigestion,
gassiness or bloating (swelling of stomach).gassiness or bloating (swelling of stomach).

50. Most sodas contain caffeine, which has been
linked to
 certain cancers.
 breast lumps, irregular heart beat.
 high blood pressure, irritability.
restlessness, tension, insomnia.
 gastrointestinal disturbance.
excessive urination and other health problems.

51. Effects of aspartame:Effects of aspartame:
 When aspartame is digested it breaks down into three chemicals:When aspartame is digested it breaks down into three chemicals:
Aspartic acid , phenylalanine, and methanol.Aspartic acid , phenylalanine, and methanol.
 Aspartic acid causes serious neurological disorders.Aspartic acid causes serious neurological disorders.
 Phenylalanine can decrease serotonin which can lead toPhenylalanine can decrease serotonin which can lead to
emotional disorders , depression , and poor quality sleep.emotional disorders , depression , and poor quality sleep.
 Methanol is a poison whose symptoms include headaches ,Methanol is a poison whose symptoms include headaches ,
memory lapses , numbness .memory lapses , numbness .

53. Advantages of soft drinks:Advantages of soft drinks:
Medicinal value:Medicinal value:
To ease nausea.To ease nausea.
To settle and upset stomach.To settle and upset stomach.
To treat constipation.To treat constipation.
Feel hydrated and refreshed due to carbon content in carbonatedFeel hydrated and refreshed due to carbon content in carbonated
water.water.
Presence of sodium:Presence of sodium:
Muscle contraction.Muscle contraction.
Keep calcium in the blood.Keep calcium in the blood.
It stimulates adrenal glands.It stimulates adrenal glands.

54. Other Benefits:Other Benefits:
 Use to clean blood after road accident.Use to clean blood after road accident.
 Rust spot cleaning.Rust spot cleaning.
 Cleaning of corrosion from battery terminals.Cleaning of corrosion from battery terminals.
 To remove grease from clothes.To remove grease from clothes.
 Cleaning of engine.Cleaning of engine.

55. Conclusion:Conclusion:
Soft drinks has moreSoft drinks has more
demerits compared to thedemerits compared to the
merits, so its better to avoidmerits, so its better to avoid
soft drinks.soft drinks.

56. Suggestion:Suggestion:
 Uptake of soft drink consumption by youngUptake of soft drink consumption by young
children.children.
 Reduce frequency and quantity of consumption.Reduce frequency and quantity of consumption.
 Replace soft drinks with artificially-sweetenedReplace soft drinks with artificially-sweetened
drinks.drinks.
 Replace soft drinks with water.Replace soft drinks with water.

57. Suggestions:Suggestions: (continued)(continued)
 Replace the sugars of soft drinks with natural sweetenerReplace the sugars of soft drinks with natural sweetener
honey.honey.
 Instead of using sugars which has been linked to increasedInstead of using sugars which has been linked to increased
fats level we use other types of sweeteners , such as steviafats level we use other types of sweeteners , such as stevia
which is natural and calorie free.which is natural and calorie free.

58. Thank you