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Chemistry and Technology of Soft Drinks and Fruit Juices by Philip R. Ashurst

By Philip R. Ashurst

Soft beverages and fruit juices are produced in virtually each kingdom on this planet and their availability is amazing. From the most important towns to a few of the remotest villages, smooth beverages are available a number of flavours and packaging. during the last decade, smooth beverages and fruit juices were the topic of feedback through the healthiness group and there's huge strain on beverage brands to minimize, or maybe get rid of, the sugar content material of those products.

Chemistry and know-how of sentimental beverages and Fruit Juices, 3rd Edition offers an outline of the chemistry and expertise of sentimental beverages and fruit juices, overlaying components, processing, microbiology, traceability and packaging in addition to international marketplace traits. This totally revised variation now comprises chapters on subject matters that experience turn into trendy within the seeing that ebook of the former variation specifically: water use and therapy, and microbiology applied sciences. The publication is directed at graduates in foodstuff technology, chemistry or microbiology getting into construction, quality controls, new product improvement or advertising within the beverage or in businesses providing components or packaging fabrics to the beverage industry.

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14 Chapter 1 Developments are yet to feature in fruit juice packaging. PET can be laminated with other plastics, such as nylon and ethylene vinyl alcohol (EVOH), to give extremely good barrier properties, and polyethylene naphthalate (PEN) may enable production of a plastic bottle that can be pasteurised at high temperatures, although aseptic processing and packaging is often preferred. 5 Summary Soft drinks and fruit juices are widely consumed in ever‐increasing quantities, and are very important commodities in the trade of most countries.

There is also an increase in non‐alcoholic products catering for the adult market. Finally, there are opportunities for innovation within both the protein and energy drinks sectors, to ensure appeal to a wider audience. 1 Introduction Naturally sourced products have been, and will always be, featured as major components of the human diet. With the passage of time, increasing attention is being paid by the consumer to the provenance of what is now available for consumption. During recent decades, at least, the term ‘processed’, as applied to food products, has been increasingly viewed with scepticism and suspicion by the consumer, leading inevitably to tighter control and legislation by the authorities.

The UK 2013 Regulations (which are based on this Directive) state that reconstituted fruit juice is the product ‘obtained by replacing, in concentrated fruit juice, water extracted from that juice by concentration, and by restoring the flavours’. After concentration, juices are normally held in storage until they are reconstituted. Some concentrated juices, particularly orange, require freezing at below –10°C for effective preservation. Others, particularly apple, can be held at around 10–15°C without risk of deterioration.

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