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Soft drinks | Methods of preparation - damage

Soft drinks | Methods of preparation - damage

Soft drinks are beverages that contain compressed carbon dioxide, and the International Food and Drug Administration considered soft drinks to be relatively safe beverages, and the foundation on the other hand ensured healthy ingredients used in their preparation, the accuracy of the nutritional information affixed to the bulletin of soft products, and has been instructed for the efficiency of the manufacture of soft drinks, which includes the conditions and safe practices of manufacturing and steps to be followed during manufacturing and distribution to ensure the highest degree of security However, there are many harms to cola that we will recognize through this article in addition to its types and methods .Preparation.
Soft drinks are drinks that contain compressed carbon dioxide
It includes several juices :
  • carbonated fruit juices 
  • Industrial carbonated water 
  • Alcoholic and non-alcoholic drinks such as beer

Carbonated fruit juices

They are the non-fermented juices of healthy ripe fruits free from seeds, peels , we add sugar and acid in order to adjust the sweetness or acidity of the drink according to the desire of consumers, and it is compressed by carbon dioxide gas and packed in suitable containers


Soda is a drink prepared from specific water that contain  pressured CO2 with white sucrose and some substances such as acids, flavorings, colors and preservatives 

Soda water consists of: 

Treated water and sucrose
1- This water is treated by

Chemical treatment 

In order to get rid of suspended solids, iron sulfate is used with aluminum sulfate


sand filter is used to remove small particles that located in falling water from previous Chemical treatment

Water chlorination

This technical is used in order to sterilize water, kill bacteria, fungi, algae ,and get rid of substances that affect color, taste and smell (through the presence of phenolic compounds). Hypochlorite sodium and potassium is used whether on intensive solution or solid powder with concentration of 10 ppm free chloride
Treatment with activated charcoal to get rid of the unwanted odor and taste in the used water
Final filtration to get rid of small remaining particles in the water
De-aeration The air is removed before mixing with CO2 to reduce foam formation during packaging and thus allows for the largest possible absorption of CO2.

2- Sucrose

 It is a sugar that results from the bonding of glucose, fructose, according to a glycosidic bond, and the sugar content in soft drinks should not be less than 100 g / l. In cola, the percentage is less than that.

3- Additives

are acids, colorings and flavorings
Flavorings: substances that are used to give flavor :
  • Unconcentrated juices
  • Industrial cola flavor
  • Extract of natural flavors are used in the form of essential oils which we used emulsifiers to prevent flavor separation from the juice
Acids: acids are used in order to give the sour taste to the drink, modify the sweet taste and it is one of the preserving factors for the drink,  we use ascorbic acids in order to prevent the change in color, citric acid and phosphorous acid, and this is only used with cola, in concentration from 70 to 88%
Coloring materials: it must be taken into consideration that they do not interact with foodstuffs and be able to spread in foodstuffs, and the proportion of toxic mineral elements in them must not exceed the permissible limit. We use natural or industrial coloring materials.

How to prepare the drink: 

The cold method is done in small factories

By dissolving sugar with certain quantities of water to reach the concentration of 50 to 60%, and this method is considered as appropriate and good process provided that health conditions are existed to prevent the drink from being spoiled, and it is low cost in terms of materials.

The hot method

 is done in large factories, the heating process contributes of dissolution of sugar and getting rid of unwanted bacteria,  CO2 gas is produced in water under conditions of heat and pressure.
Note 1: CO2 solubility increases as the temperature decreases
The higher the pressure, the greater the melt

How to save carbonated water: 

According to the consumerism period: 

If it is from a week to ten days, the preservation factors are:
  • Added acid 
  • The effect of carbon dioxide gas and its solubility in water , the formation of carbonic acid 
  • Heat the syrup while preparing it 
  • Seal the bottles 
  • Bottle hygiene

But if the consumerism period is much more than the previous period, then the preservation factors are as follows:
  • Using of preservatives such as sodium benzoate 
  • The pasteurization of closed containers 
  • The presence of caffeine in the drink

Soft drinks damage 

  • People who drink a lot of soft drinks cause a lot of harm to them A stimulant for the nervous system, as the person becomes more nervous and depressed 
  • Difficulty sleeping, restlessness and staying up at night 
  • Difficulty concentrating 
  • An astringent that causes stomach ulcers over time 
  • Cause high blood pressure 
  • An increase in the heart rate


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