2009 

B.K.K.K.jinadasa 
GS/Msc/Food/3608/08 
8/1/2009 
Name ingredients in carbonated beverages and explain their function?

1. Water
2. Sweeteners
3. Flavoring
4. Acids
5. Coloring
6. Carbon Dioxide
7. Preservative
8. Clouding agents
9. Heading liquids

Water:
Water, is the main components of a carbonated beverages, usually account for between 85-
95% of the product and cats as a carrier for the other ingredients. It must confirm to rigid
quality requirements and not interfere with taste, appearance, carbonation or other properties
of the drinks. Water should be free from high levels of minerals and salts, objectionable taste
and order and organic materials. T should also be clear and colorless, free from dissolved
oxygen, sterile that is free from microorganisms. Water provides carriers for other
ingredients, provide essential hydration effects to enable body metabolism.

Sweeteners:
The term of sweeteners is used for sugars whose normal usage levels in beverages place them
as second ingredients, behind water. This level typically 7-12%, depending up on product
type and market preference. Both dry and liquid from are available. Granulated sugars
(Sucrose) are commonly used dry form and corn syrup, high fructose syrup are commonly
used liquid form. A sugar contributes sweeteners (with fruit juice), acts as synergists and
gives balance to flavor. As well as provide calorific reduction with combination of synergist
action. Normally use based upon sucrose equivalence number.

Flavoring:
It is the flavor of drink that provides not only a generic identity, but also its unique character.
This part of the sensory profile is responsible for pleasing and attracting the consumers. A
flavoring consists of a mixture of aromatic substances. There are two type of flavor use,
nature identical and artificial, which are commonly use 0.1-0.28% m/m, as well as natural
flavors use up to 0.5% m/m. Otherwise flavors can be dividing in two types as water miscible
and water dispersible. Water miscible flavoring are formulated to dissolve easily in water,

Name ingredients in carbonated beverages and explain their function?

 
 forming clear bright solution at a dosage usually in the region of 0.1%. Water dispersible
flavoring are strictly insoluble with water, normally make up non polar oil phase.

Acids:
Acid contribute sharpness and background to flavor; increases thirst quenching effects, which
are the result to stimulation of saliva flow in the mouth. Because of the consequent reduction
in pH, an acid can act as a mild preservative and in some respect as a flavor enhancer. In
addition to that functioning as a synergist to antioxidant such as BHA, BHT and ascorbic
acid. Commonly citric acid, tartaric acid, phosphoric acid, lactic acid, malic acid, fumaric
acid and acetic acid are use in beverage industry. Normally use 0.05-0.03 % m/v.

Coloring:
Color provides a means of correctly presenting a beverage to the consumers so that the
perceived organoleptic attributes are correctly ordered in a sequence of appreciation. Both
quality and quantity of color are of importance, and certain color will evoke, or perhaps
complement a particular taste. The commonly used colors and their information are in
attachment 01.

Carbon dioxide:
Carbon dioxide provides mouth feel and sparkles to drink, normally use 0.3-0.6% m/v. the
solubility of CO2 in water varies according to the temperature of the water and the pressure
of the gas.

Preservatives:
Preservative act as microbial attack and prevent destabilization of the drinks. Normally
sulphur dioxide (20 mg/l), benzoic acid (150 mg/l), sorbic acid (300 mg/l) or combination of
the above use as carbonated beverages preservatives.

Name ingredients in carbonated beverages and explain their function?

 
 Natural colors:

Name ingredients in carbonated beverages and explain their function?

 
 Artificial color

Name ingredients in carbonated beverages and explain their function?