BEVERAGES

STUDENT LEARNING
OUTCOMES
At the end of this sub-topics student will be able:
1. Describe quality and characteristic of raw material used in processing of beverages
2. Apply the principle and theoretical knowledge of processing employed in beverages
industries.
TOPICS IN BEVERAGES

Carbonated Alcoholic
Water Fruit Juices Tea
Soft-Drink beverages
Water as main ingredient a.k.a Carbonated
in food process Non-alcholic Beverages
WATER
1. Water in food processing
2. Treatment of water for safe production
3. Quality of water used in beverages and food processing.
4. Packaged mineral and drinking water
 ▪ Water is an important element in all food processes as
it is an ingredient for the preparation of beverages and
food products, known as potable water (i.e. drinking
water).
▪ Major uses of water in food manufacturing: (1)
primary production, (2) cleaning and sanitation, (3)
processing operations, and (4) as food ingredient
WATER USED ▪ Potable water used in food should be treated and
comply to legal and industrial standards such as
IN FOOD GMP, HACCP and Malaysian Food Act.
PROCESSING ▪ The quality of water is essentially dependent on the
source i.e. surface water (such as streams, rivers and
lakes) and rainwater.
▪ Adequate treatment of the water is necessary to ensure
that it meets a drinking water standard which is safe
to be used in food production.
TREATMENT OF WATER
▪ Water treatment steps include 1) coagulation, 2) flocculation, 3) sedimentation, 4) filtration, 5)
disinfection and 6) supplementation.
Table 1.1: Treatment of water
Treatment Principle Methods
1) Coagulation • Chemicals with a positive charge are added to the water. • Incorporation of specific types of salts,
• The positive charge neutralizes the negative charge of dirt and other aluminum, or iron.
dissolved particles in the water.
• Particles bind with the chemicals to form slightly larger particles.

2) Flocculation • Flocculation is the gentle mixing of the water to form larger,

heavier particles called flocs.
• Additional chemicals is added during this step to help the flocs
form.

3) Sedimentation • Separate out solids from the water.

• Flocs settle to the bottom of the water because they are heavier than
water.

4) Filtration • Clear water passes through filters that have different pore sizes and • Reverse Osmosis
are made of different materials (e.g. membrane, sand, gravel, and • Deionisation
charcoal). • Activated carbon filter - used to remove the
• Remove dissolved particles and germs, such as dust, chemicals, bad odour
parasites, bacteria, and viruses.

5) Disinfection • Appropriate level of chemical disinfectants is added to kill • Chlorination (residual after reaction with
remaining parasites, bacteria, or viruses. pollutant - 5 mg/l – WHO, 2003)
• UV light and ozone is utilise after chemicals disinfectant • UV light disinfectant
• Ozone treatment
6) Supplementation • Lime (Ca(OH)2) - to prevent water hardness
• Fluoride- is added to prevent tooth decay (WHO)
TREATME
NT OF ▪ Although tap water which has been treated is consider as portable
water, it is crucial for the manufacturer to ensure the quality of
water that enters the production meets the quality and safety

WATER standards.
▪ Potable water - as an ingredient of the food component, it must be
free from undesirable color, odor, taste, and impurities that are
harmful to consumers and result in low-quality products

PRIOR ▪ A coupled steps of filtration (step 4), disinfection (step 5) or/and

supplementation (step 6) are still required, and the frequency of
the quality monitoring should be conducted as described in the

F&B standard.
▪ The selection of treatment method used depends on the quality of
water source, cost effectiveness and production feasibility
(operation of machinery).

PROCESSI
NG
QUALITY OF WATER
Physical
(e.g. pH, colour, turbidity and
conductivity)

Chemical (e.g. hardness,

organofosforus and oxygen)

Bacteriological (e.g. total coliform,

E. coli and protozoa)

Food Regulation 1985 -

Twenty-fifth schedule
(Subregulation 394(1))
Radioactivity STANDARD FOR WATER
http://fsq.moh.gov.my/
REQUIREMENT
OF WATER FOR
BEVERAGES
▪ The minimum water requirement used for drinks and
beverages are:
1. free from high levels of elements and mineral salts;
2. free from tastes and odours;
3. free from organic material;
4. free from dissolved oxygen;
5. free from micro-organisms;
6. clear and colourless.
 COMMON PROBLEM RELATED TO
WATER QUALITY
Common impurities Problem caused
pH and alkalinity • Mediate corrosion and deposition; alter detergent efficiency
Unusually high pH (above 8.5) • Treated with buffer
• Affect effectiveness of chlorine as antimicrobial
pH and alkalinity • Mediate corrosion and deposition; alter detergent efficiency
Unusually low pH (below 5)

• Formation of film, scale, or precipitates on equipment surfaces.

Hardness (sodium, calcium or
• Increases detergent consumption
magnesium)
• Treated by adding lime (Ca(OH)2)
Oxygen • Corrosion
Carbon dioxide • Corrosion
Bacteriology • Safety and sanitation
MINERAL AND PACKAGED DRINKING
WATER
Mineral water Packaged Drinking Water

Drinking water (other than mineral

Isotonic electrolyte drink base
water)
• Food Regulation 1985-
Twenty-sixth schedule
(Subregulation 360A(7)) Vended water Isotonic electrolyte drink
STANDARD FOR NATURAL
MINERAL WATER

• Food Regulation 1985-

Twenty-fifth schedule
(Subregulation 360B(3) and 360C(3)
STANDARD FOR PACKAGED AND VENDED WATER
MINERAL WATER VS
PACKAGE DRINKING WATER
MINERAL WATER DRINKING WATER VENDED WATER
Process Mineral water may only be subjected to one • Potable water or treated potable • 3 required step of
or more following treatments: water. water processing prior
1. Separation from unstable constituents by to vending machine:
decantation or filtration or by both decantation
• Treatment (refer step 4-6), common
and filtration,
2. Chlorination followed by dichlorination treatment involve is RO accompany 1. Filtration
3. Aeration with few other necessary treatment.
4. Deaeration 2. One or more of the
5. Carbonation • RO removes 99.99% contaminants. following treatments:
6. Decarbonation
7. Ultraviolet sterilization
(i) Reverse osmosis;
8. Ozone treatment and/or • Can be added with chlorides, (ii) Distillation;
9. Pasteurization. bicarbonates and sulphur salts of (iii) Ionization; or
calcium, magnesium, potassium and (iv) Any equivalent
sodium, and carbon dioxide process

3. Disinfection
CASE STUDY
Group activities (5 minutes presentation/sharing):

1) As QC in beverages production plant, you have found that the bacteriological standard of
your water supply is beyond the standard range. Justify the problem and propose an action
to the technical team to solve this issues.
2) As a process technician in F&N Sdn. Bhd. you found an abnormal pressure required on the
pump of potable water tank to mixer tank. Upon inspection you found the pipeline is
deposited with scale formation. Propose an action to this problem.
1.1 CARBONATED
NON-ALCOHOLIC
1. Type carbonated non alcoholic beverages/ carbonated soft-drink.
2. Processing step of carbonated non-alcoholic beverages.
3. Quality and characteristic of raw materials in carbonated non-alcoholic beverages.
 Common ingredients used : water, sweetener,
flavouring, colouring, acidulants, carbon dioxide
and/or foaming agent.

CARBONATE
D Also contain caffein, taurine, fruit juices, plant
sterol, hydrocolloids, antioxidant and preservatives
SOFT-DRINK – to add the functional properties of CSD.
(CSD)
E.g. taurine and caffein is used as active ingredient
in energy drink. Maltodextrin, fructose, glucose,
sodium and potassium is added in sport drink.
PROPOSED PROCESS
FLOW FOR CSD
WATER QUALITY IN
BEVERAGES CSD
▪ The treated water in bottling plants should be tested for:

▪ Conductivity

▪ Turbidity

▪ Microbiological levels

▪ Taste, odour and appearance

▪ Hardness: soft (<50 pp, as CaCO3) to medium soft

(50–100 ppm as CaCO3);
▪ Alkalinity (< 50 ppm of total dissolved solids) and
chlorine-free
▪ Total mineral solids: < 350 ppm; free from iron,
sulfur, manganese and etc.
 SWEETENER
▪ Sweeteners are defined as food additives that are used or intended to be used either to impart a sweet taste to
food or as a tabletop sweetener.
▪ Nutritive sweeteners (caloric sweeteners or sugars) - provide energy in the form of carbohydrates.

▪ Non-nutritive/high intensity sweeteners are zero- or low-calorie alternatives to nutritive sweeteners.

▪ Use to enhance the flavor and/or texture of food and beverages.

▪ Selection of sweetener for carbonated soft drink:

1. Functionality
2. Sweetness strength
3. Sensorial acceptability (e.g. Stevia could impart bitter taste at certain concentration)
4. Regulatory standard (restricted or banned sweetener : e.g. saccharin and cyclamate)
5. Cost-effectiveness.
 NUTRITIVE SWEETENER
Examples Function/Importance Drawbacks

Fructose • natural sugar • Browning at lower T (110oC)

• sweeter than other commercial sugar
High fructose corn syrup (HFCS) • Enzymatically produce (alpha amylase & glucoamylase) • Less colour stable
• HFCS-42 (42% fructose and 58% glucose) • HFCS-55 (mixture of HFCS-90 and HFCS-42) – used in soft • HFCS has been used illegally to "stretch"
• HFCS-(90% fructose and 10% glucose)
drink honey. Therefore, adulteration test is based on
• Similar sugar profile and lower price quantities of proteins rather than sugar.

Polyols –Polyhydric alcohol(Sugar • Provide lower calorie content

alcohol) • Good for diabetics (use in sugarless product)
e.g. water soluble - sorbitol, xylitol, maltitol, • Provide cooling sensation when dissolved in mouth.
or lactitol
• Cariostatic- prevent cavity as they cannot be digested by
bacteria responsible for dental carries/cavities..

*Nutritive sweeter has been issued for several health problem particularly HFCS.
*The important notes is using all the sweetener, regardless of types at the intended amount of purpose as stated in legal standard because calorie provided by the
sweetener is all that matter.
 APPROVED NON-NUTRITIVE SWEETENER IN
BEVERAGES
Examples Function/Importance Drawbacks

Aspartame • Sweetness intensity = 200 x table sugar (sucrose) • Heat sensitive (sweetness loses upon heating)
• Unsuitable to phenylketonuria (PKU) and should be
claimed on label

Acesulfame potassium (Ace-K) • Heat stable

• Sweetness intensity = 200 x table sugar (sucrose)
Certain high purity steviol glycoside • Stable at 120oC • Degraded at 140oC
(Stevia) • Sweetness intensity = 200-400 x table sugar (sucrose) • Subjected to GRAS notice for specific conditions of
use.
Siraitia grosvenorii Swingle (Luo • Sweetness intensity = 100-250 x table sugar (sucrose) • SFGE containing 25%, 45% or 55% Mogroside V is
Han Guo) fruit extracts (SGFE) the subject of GRAS notices for specific conditions
of use
Sucralose • Heat stable
• Sweetness intensity = 200 x table sugar (sucrose)
Neotame • Heat stable
• Sweetness intensity = 7,000 to 13,000 times sweeter than
table sugar.
Advantame • Heat stable
• Sweetness intensity = 20,000 x than table sugar

https://www.sciencedirect.com/science/article/pii/B9780128200605000017
FLAVOURS
▪ Flavour used in carbonated soft-drink - permitted natural or food flavouring approved by the regulatory
standards.
▪ Category of flavour: Water-based flavouring and oil-based flavour
▪ Forms of flavour: liquid, powder and emulsion
▪ Flavour emulsion provides flavor, cloudiness and color for the beverage.
▪ Most of natural flavouring compounds (e.g. limonene) are low solubility in water– solve by flavour emulsion

▪ Characteristic of flavours used in beverages

1. Water soluble or water dispersible.
2. Stable in acidic medium.
3. Strength and profiling (achieved the intended used and sensorial acceptability)
4. Cost-effective
COLOURS
▪ Colour in carbonated soft-drink - permitted natural, synthetic or nature-identical
food colouring approved by the standards.

▪ Characteristic of colour used:

1. Stable (multiple processing step e.g. pH and carbonation)

2. Solubility
3. Colour strength (achieved the intended use or sensorial acceptability)
4. Cost-effective

▪ Natural colour (e.g. grape skin extract, beet root extract)

▪ Synthetic (e.g. carmoisine)

▪ Nature-identical (e.g caramel)

ACIDULANTS Acidulants Function
Citric acid (330) • First choice of acid regulator in
beverages
• Enhance antioxidant activity
• Adding aroma
▪ The functions of acid in beverages: Malic acid (296) • Used when strong flavor enhancement
1. Improving taste is required
• Mostly used in combination with citric
2. Give tartness to the drink acid
3. Improve taste by balancing the sweetness of Phosphoric acid • Has a strong effect on pH
sugar (336) • Give a specific taste profile to cola-type
4. Act as mild preservative beverages (enhance and sharpen the
soda flavour)

High levels of phosphorus in the blood (hyperphosphatemia)

and may lead to organ damage. Therefore in EU, phosphoric
acid is allocated under reevaluation program of food
additives
OTHER INGREDIENTS
Ingredients

Hydrocolloids (e.g. locust gum, pectin, and xanthan) • Stabilizers and thickeners

Antioxidants (e.g. ascorbic acid) • Prevent the deterioration of flavors and colors

Foaming agent • Facilitates the formation of a foam,

• Enhance stability by inhibiting the coalescence of bubbles.
Emulsifier • Emulsifiers also reduce stickiness
• Control crystallization
• Prevent separation
CARBON
DIOXIDE
CARBONATION
▪ CO2 (carbon dioxide) carbonation or fizz is the process
of dissolving CO2 in carbonated soft drinks, sparkling
water and beers.
▪ Carbonation contribute to the tangy and refreshing
taste sensations.
▪ Properties of carbon dioxide:

1. colourless, odourless and highly soluble in water.

2. impede the growth of fungi, therefore preserve the
drinks.
▪ Solubility increase when temperature decrease.

▪ Solubility increase when pressure increase.

PROPOSED PROCESS FLOW
FOR CSD

Why carbonation is the last

step in processing line?
5 MIN - REFLECTION
▪ Each group select 1 example of following product.
▪ Find a packaging of:
1. Drinking water
2. Mineral water
3. Any example of isotonic beverages
4. Any example carbonated beverages
▪ Based on your understanding present your reflection on the quality of raw material and
processing of the selected product.
 SDG12

F&B GLOBAL
CHALLENGE
▪Water scarcity is the serious concern worldwide.
Therefore, some manufacturer implement
wastewater treatment to conserve the nature –
water is reuse/recycle
▪ “Reuse water shall be safe for its intended use and
shall not jeopardise the safety of the product
through the introduction of chemical, microbiological
or physical contaminants in amounts that represent
a health risk to the consumer.” (Codex
Alimentarius)
THANK YOU..