chemical composition and manufacturing of soft drink.how they made and their chemicals hazardous for health.

2. Name: Razia shah
semester: 3rd
paper :1
presented to: ma’am
shagufta

3. Industrial preparation
of carbonated
water
or soft drinks

4. Introduction:
soft drink is also known as
club soda, soda water, sparkling water,
carbonated water, seltzer water, or fizzy
water.
Definition:
it is water into which carbon di
oxide gas under pressure has been dissolve, a
process that cause the water to become
effervescent. and the process is called

5. Name history:
1950s the term soda
or sparkling water and seltzer
water gained favor.
The term seltzer is derives from
German town “seltzer" which is
renowned for its mineral spring.

6. Early history:
in early days water was most obvious
source of hydration .but it was
contaminated by micro organism. so
in 1320 they started boiling and
flavoring of water by using different
herbs.

7. Discovery
• In 1767 Joseph Priestley invented carbonated
water in Leeds England.
• In 1772 Priestley published a paper entitled
impregnating water with fixed air.
• In 1771 a chemistry professor Torbern Bergman
invented the process of carbonation.
• In 1822 carbonated water was introduced in
Kolkata India.
• In 18th century j.j Schweppes started a company
of carbonated water based on the process
discovered by Joseph Priestley in Geneva

8. Joseph Priestley inventor of carbonated water

11. Soft drink industry in pakistan
• In Pakistan all the famous brands are
manufacture here like coca cola ,Pepsi
,fanta,dew etc
• They are licensed by foreign country.
• Gourmet ,amrit cola are those brands which
manufactured in Pakistan.

12. Basic ingredient
• Carbon di oxide:
• CO2 is the most important ingredient of the
soft drink.
• It gives sour taste and when bottle is opened
it give hissing sound.
• Its ph ranges from 3.2-3.7 and it has sour
taste
• It removes contamination.

13. Content present in
flavored soft drink
• 7up / spirite:
• Cane sugar
• Sodium citrate
• Sodium benzoate
• Aspartame
• Lemon essence
• Citric acid
• Bottle water refill
• Ace-k

14. Fanta ,marrinda or taste orange
• Cane sugar
• Sodium citrate
• Sodium benzoate
• Stevioside
• Potassium sorbate
• Citric acid
• Bottle water refill
• Ace-k

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

16. Straw berry type
• Cane sugar
• Sodium citrate
• Sodium benzoate
• Citric acid
• Strawberry essence
• Bottle water refill
• Ace-k

17. Litchy type:
• Cane sugar
• Sodium citrate
• Emulsified essence litchi
• Citric acid
• Sodium benzoate
bottled water refills
• Ace-k

18. Basic constituent of a soft
drink
components
• Water
• Its is a bland carrier for
other ingredient, also
provide hydration.
• Sugar
• Contribute in sweetness act
as synergists give balance
to flavor.
• Fruit juice
• Provide fruit source
identity,flavor,and acidity
Typical use level
• Up to 98 percent when high
intensity sweetener are
used
• 7-12 percent used
• Usually up to 10 percent as
a natural strength.

19. component
• High intensity sweetener:
• Provide sweetness calorific
reduction synergist
action(aspartame, with
ace-k)
• Carbon di oxide :
• Provides mouth feel and
sparkle drink.
• Acids
• Contribute sharpness
sourness and back ground
to flavor.
• Flavor
• Provide flavor character
identity to drink.
Typical use level
• Used depend upon sucrose
equivalence.
• 0.3-0.6 percent
• 0.05-0.03 percent
• Artificial and natural
identity
• 0.1-0.5 percent

20. Component Typical use level
• Emulsion
• flavor color cloud
• Give cloudy effect to
drink.
Color
Natural or synthesized.
Preservative
Prevent from microbial attack
Anti oxidants
Like absorbic acid ,prevent
from oxidation.
• 0.1 percent
• 0-70 ppm
• Statutory limits apply 250
ppm
Less than 100 ppm

21. Components Typical use level
Quillia extract/saponins
Provide heading foam.
Hydrocolloids
Provide mouth feel shelf
life stability
Vitamins/minerals
Used in healthy living
drinks.
• Up to 200 mg/l
0.1-0.2 percent/gmp
ADI applies.

22. Water purification
• Water is main component of a soft drink.
• 85-95 percent is used.
• For manufacturing treated is used.
• Requirements
• Water should be free from
high levels of element and mineral salts.
• Objectionable taste and odour.
• Organic material.
• It should be clear and color less.
• Free from dissolved oxygen
• Sterile, that is free from micro organisms.

23. Manufacturing process
• Washing and cleaning of bottles.
• Checking of bottles (if glass bottles)
• Preparation of syrup.
• Filling of bottles with syrup.
• Carbonating of filled bottles.
• Quality checking of prepared batch.
• Capping process.
• Packing and storing.

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

25. • Tooth decay
• Obesity
• Effect on kidney
• Effect on skin
• Effect of bone
• Mal nutrition
• Effect of caffeine
contain benzene

26. Are they advantages or
disadvantages?

27. • In 1906 pure food and drug was passed.
• 1922 official claimed
• There are some points reveal real side
effects of soft drink.
• Used to clean blood on road sfter accident.
• For cleaning of toilet.
• Rust spot cleaning
• Cleaning of corrosion from battery
terminals
• To remove grease from cloths.
• Cleaning of engine.

28. Thank you