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THE MANUFACTURE OF SOFT DRINKS
A soft drink is a nonalcholic beverage(a drink that does not contain alchol). Its ingridients are water, sweetening agent,flavours,carbon dioxide and edible acides.Examples of soft drinks include coca cola, pepsi, mirinda etc.
? WATER
Water is the major ingredient (content) of soft drinks.But the water must be qualified or free from different impurities. Public water supplies have to contain chlorine which should be removed by use of a carbon purifier. The carbon purifier is also important to remove other annoying color, perfume and tastes. The alkalinity of the water is also must be in concern. Because if the alkalinity of beverage water is high, the beverage acid may be neutralized. The high alkalinity can be compensated by adjusting the acid levels.
? SWEETENERS
Sweetener is the most expensive ingredient in a soft drink.The sweetener may be sugar, high-fructose corn syrup or fruit juice. We can use honey for flavoring and sweetening, but should be used as proportion of overall sweetener. Honey comprises proteins which have a tendency to produce a cloud in a clear type product.In addition, honey makes the soft drink to have a unique taste and character.We can also use artificial sweeteners and non-nutritive sweeteners in soft drinks. There are so many diet sweeteners that are used to ease cost and to increase shelf Iife.
? FLAVORS
We use water soluble flavoring ingredients in making soft drinks.This allows them to completely scattered in the drink with out parting. Flavors are supplied in two forms:
? Extracts – The flavoring oils and compounds are allowed to dissolve in alcohol and water,as a result clear type of soft drink is produced. Examples lemon-lime Seven-Up type and cream soda are produced in this form.
? Emulsions –In this form we use different sorts of food gums. The flavoring oils are suspended in aqueous solution and we use homogenization to stabilize the oil in water compound. The source of flavor ingredients can be either natural or artificial. Natural flavors are derived from fruits, roots, bark, berries, etc. The natural favors are much more expensive than artificial flavors.
Artificial flavorings are gained from organic compounds such as esters, aldehydes, alcohols and acids. Artificial flavors make the products to have an excellent tasting.
? ACIDS
We use acids in soft drink productions to increase the flavor. They are referred to as flavoring acids.Acids also used to prolong the shelf life of some drink products. In this case, it acts as a preservative. The most popular acid used in soft drinks is citric acid. Malic acid is sometimes used in apple type drinks.The ascorbic acid acts as an antioxidation.Those are the acids that used in soft drink manufacturing purposely.
? COLORS
Many soft drinks contain added colorants. The main purpose of adding color to soft drinks is to increase the attractiveness and making the drink more psychologically desirable. As we added a color to the drinks, the tendency of users is increased to use it much more.So, adding colors to drinks is very important to increase the demand of the products.
PRESERVATIVES
Preservatives are substances or chemicals that are added to products such as beverages and many other products to prevent spoilage, physical and chemical changes in the given product.For instance sodium benzoate is the most widely used preservative. Other preservatives like potassium benzoate and potassium sorbate are used in specific applications.
They prevent growth of organisms, they do not kill organisms. If your product is highly contaminated, no preservative will prevent spoilage. Preservatives do not replace proper sanitation and good manufacturing practices.
SANITATION
When producing soft drinks, the same sanitation standards and procedures apply. Sanitation is necessary to insure the keeping qualities, proper appearance and full flavor of any soft drink. When equipment becomes contaminated, yeast, bacteria or mold organisms begin to appear in the finished beverage. Increased numbers of these microorganisms will cause the development of undesirable taste and odors and ultimately spoilage of the product. Nothing will kill the demand for a beverage any quicker than off-tastes and odors or product spoilage
MAKING THE PRODUCT
WE use two methods in the productin of soft drink depending on the availability of production equipment i.e the volume of finished product required, and our production and storage tank capacities.
1. PREMIX Method – This procedure entails making a finished drink by combining all the ingredients in a vessel; water, preservative, sweetener. flavor, color and acid, then carbonating. Carbonating a beverage means dissolving carbon dioxide into the product based on temperature and pressure.
2.POST MIX Method – This procedure is similar to the premix method except only part of the water is used to make a finished syrup containing all the ingredients. The remainder of the carbonated water is added at the bottling production equipment or bar dispensing equipment. Post mix allows you to make finished product using only 1/6th the production or storage tank capacity as you would have when making premix.

REFERENCES
• Harry Edward Korab
• Mark Jeffrey Pietka

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