Soft drink
A soft drink is a water-based beverage, generally sweetened and flavoured, intended to be consumed without the alcohol content characteristic of alcoholic drinks. The category includes carbonated and non-carbonated products. Tea, coffee and dairy drinks are usually treated as separate groups rather than as soft drinks.[1]
Ingredients and preparation
Formulations combine water with ingredients such as sugar or other sweeteners, acids, flavourings and sometimes fruit juice or colouring. Products may be supplied ready to drink or as concentrates to be diluted. Water quality matters because dissolved substances can affect flavour, appearance and the behaviour of a carbonated drink.[1]
For carbonated products, carbon dioxide is dissolved under pressure. The amount retained depends on conditions including pressure and temperature. Opening the container allows gas to escape, producing bubbles; a suitable closure helps retain carbonation during storage.[1]
Manufacture commonly separates water treatment and syrup preparation from carbonation and filling. Drinks can be dispensed from fountain systems or sold in containers such as glass bottles, plastic bottles and cans.[2]
Product stability
Acidity, dissolved carbon dioxide and, where present, preservatives restrict the growth of many microorganisms. They do not make every formulation immune to spoilage. Yeasts and bacteria tolerant of acidic conditions can survive in some products and alter their quality. Microbiological assessment therefore considers the complete formulation and production conditions, rather than treating carbonation alone as a guarantee of stability.[2]
References
- ↑ 1.0 1.1 1.2 Philip R. Ashurst, ed. (2016). Chemistry and Technology of Soft Drinks and Fruit Juices, 3rd ed., pp.1–2, 94, 152–153. Wiley Blackwell.
- ↑ 2.0 2.1 Denise R. P. Azeredo, Verônica Alvarenga, Anderson S. Sant’Ana and Armando U. O. Sabaa Srur (2016). An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks. Food Research International 82:136–144. doi:10.1016/j.foodres.2016.01.024.
Attribution
Adapted with reference to English Wikipedia, revision 1380575314 (contributors and history), under CC BY-SA 4.0. The prose has been rewritten and checked against the cited sources; changes have been made.