Você está na página 1de 6

Soft drink

From Wikipedia, the free encyclopedia

A glass of cola

A soft drink (also called a soda, pop, coke,[1] soda pop, fizzy drink, tonic, or carbonated beverage) is a non-alcoholic beverage that typically contains water (often, but not always carbonated water), a sweetener, and a flavoring agent. The sweetener may be sugar, high-fructose corn syrup, or a sugar substitute (in the case of diet drinks). A soft drink may also contain caffeine or fruit juice, or both. Examples of beverages not considered to be soft drinks are: pure juice, hot chocolate, tea, coffee, milk, and milkshakes. Beverages like Gatorade andPowerade may meet the definition of a soft drink but are usually called sports drinks. Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages). Small amounts of alcohol may be present in a soft drink, but the alcohol contentmust be less than 0.5% of the total volume[2][3] if the drink is to be considered non-alcoholic.[4] Widely sold soft drink flavors are cola, lemon-lime, root beer, orange, grape, vanilla, ginger ale, fruit punch, and sparkling lemonade. Soft drinks may be served chilled or at room temperature. They are rarely heated.

Carbonated drinks

Soft drinks displayed on supermarket shelves.

In late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon [5] dioxide to make carbonated water which has 3.4 mg in the drink when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water, (also [6] known as soda water), is the major and defining component of most soft drinks. Priestley found that water treated in this manner had a pleasant taste, and he offered it to friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide [7] gas, and encouraging the gas to dissolve into an agitated bowl of water. Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemistTorbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jns Jacob Berzelius started to add flavors (spices, juices and wine) to carbonated water in the late 18th century.

Carbonated water
From Wikipedia, the free encyclopedia

Carbon dioxide bubbles in a carbonated soft drink.

Carbonated water (also known as club soda, soda water, sparkling water, seltzer, or fizzy water) is water into whichcarbon dioxide gas under pressure has been dissolved, a process that causes the water to become effervescent. Carbonated water is the defining ingredient of carbonated soft drinks. The process of dissolving carbon dioxide in water is called carbonation.

Etymology
In the US, carbonated water was known as soda water until WWII, due to the sodium salts it contained. These were added as flavoring and acidity regulators with the intent of mimicking the taste of natural mineral water. During the Great Depression, it was sometimes called "two cents plain," a reference to its being the cheapest drink at soda fountains. In the 1950s, terms such as sparkling water and seltzer watergained favor. The term seltzer water is a genericized trademark that derives from the German town Selters, [1] which is renowned for its mineral springs. Naturally carbonated water has been commercially bottled and shipped from this town since the 18th century or earlier. Generally, seltzer water has no added sodium salts, while club soda still retains the sodium salts. In many parts of the US, soda has come to mean any type of sweetened, carbonated soft drink. [edit]Chemistry Carbon dioxide and water form carbonic acid (H2CO3), which gives the water a slightly sour taste with [3] a pH between 3 and 4. An alkaline salt, such as sodium bicarbonate, may be added to soda water to reduce its acidity.
[2]

Carbon dioxide dissolved in water at a low concentration (0.2%1.0%) cannot be tasted by humans, but the sour flavour of carbonic acid can be. The addition of a sodium or potassium salt can neutralize some of the acidic flavor of drinks that are made with soda water. [edit]Manufacture [edit]Commercial

A modern bar soda "gun."

The process of dissolving carbon dioxide in water is called carbonation. Commercial soda water in siphons is made by chilling filtered plain water to 8 C(46 F), adding a sodium or potassium based alkaline compound such as sodium bicarbonate to reduce acidity, and then pressurizing the water with carbon dioxide. The gas dissolves in the water, and a top-off fill of carbon dioxide is added to pressurize the siphon to approximately 120 pounds per square inch (830 kPa), some 3040 psi (210280 kPa) higher than is present in fermenting champagne bottles. In many modern restaurants and drinking establishments, soda water is manufactured on-site using devices known as carbonators. Carbonators use mechanical pumps to pressurize filtered water to approximately 100 psi (690 kPa). The pressurised water is stored in stainless steel vessels and CO2 is injected into the water, producing carbonated water. [edit]Home Carbonated water can be made at home by use of a readily available 1 L (1.1 US qt) rechargeable soda siphon and disposable carbon dioxide cartridges. One recipe is to chill filtered tap water in the fridge, add one quarter to one half a level teaspoon of sodium bicarbonate (baking soda) to the soda siphon, add the chilled water and add the carbon dioxide. A pH testing kit can be used to vary the amount of sodium bicarbonate used to neutralize acidity. The siphon should be kept in the refrigerator to preserve carbonation of the contents. Many soda siphons are handsome objects in their own right, and are kept out for viewing on the drinks tray. Soda water made in this way tends not to be as 'gassy' as commercial soda [citation needed] water , although chilling the water before carbonation helps. Carbonated water can be produced in the home by "charging" a refillable seltzer bottle by filling it with water and then adding carbon dioxide. Soda water may be identical to plain carbonated water or it may contain a small amount of table salt, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium citrate, potassium sulfate, or disodium phosphate, depending on the bottler. These additives are included to emulate the slightly salty taste of store-bought soda water. This process also occurs naturally to produce naturally carbonated mineral water, such as in Mihalkovo in the Bulgarian Rhodope Mountains, or in Medzitlija in Macedonia.

Consumer-priced commercial carbonation machines targeted at the home market, such as Sodastream, have been successful. These are typically attached to small, refillable pressurized carbon dioxide canisters and sold with concentrated syrup for flavoring. [edit]Soda

siphons

An soda siphon circa 1922.

Main article: Soda syphon The gas pressure in a siphon drives soda water up through a tube inside the siphon when a valve lever at the top is depressed. Careful use of the valve will prevent a surge of pressurized soda water being [citation needed] released into the drink, splashing forcibly upward. [edit]Use Carbonated water is often drunk plain or mixed with fruit juice. It is also mixed with alcoholic beverages to make cocktails, such as whisky and soda or Campariand soda. Flavored carbonated water is also commercially available. It differs from sodas in that it contains flavors (usually sour fruit flavors such as lemon, lime,cherry, orange, or raspberry) but no sweetener. Carbonated water is a diluent. It works well in short drinks made with whiskey, brandy, and Campari and in long drinks such as those made with vermouth. Soda water may be used to dilute drinks based on cordials such as orange squash. Soda water is a necessary ingredient in many cocktails, where it is used to top-off the drink and provide a degree of 'fizz'. Adding soda water to 'short' drinks such as spirits dilutes them and makes them 'long'. One report states that the presence of carbon dioxide in a cocktail may accelerate the uptake of alcohol in the blood, making both the inebriation and recovery phases more [citation needed] rapid. The addition of carbonated water to dilute spirits was especially popular in hot climates

and seen as a somewhat "British" habit. Adding soda water to quality Scotch whiskey has been deprecated by whiskey lovers, but was a popular lunchtime drink or early evening pre-dinner or pretheater drink until the late part of the 20th century. Pre-filled glass soda-siphons were sold at many liquor stores, a deposit was charged on the siphon, to encourage the return of the relatively expensive siphon for re-filling. In 1965, the deposit on a single soda-siphon in England was 7/6d (seven shillings and six pence). [edit]History In 1767 Joseph Priestley invented carbonated water when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery inLeeds, [4] England. The air blanketing the fermenting beercalled 'fixed air'was known to kill mice suspended in it. Priestley found water thus treated had a pleasant taste, and he offered it to friends as a cool, refreshing drink. In 1772, Priestley published a paper entitled "Impregnating Water with Fixed Air" in which he describes dripping "oil of vitriol" (sulfuric acid) onto chalk to produce carbon dioxide gas, and encouraging [5] the gas to dissolve into an agitated bowl of water. In 1771 chemistry professor Torbern Bergman independently invented a similar process to make carbonated water. In poor health and frugal, he was trying to reproduce naturally-effervescent spring [citation needed] waters thought at the time to be beneficial to health. Carbonated water was introduced in the latter part of the 18th century, and reached Kolkata (formerly known as Calcutta), India in 1822. In the late eighteenth century, J. J. Schweppe (17401821) developed a process to manufacture carbonated mineral water, based on the process discovered by Joseph Priestley, founding theSchweppes Company in Geneva in 1783. In 1792 he moved to London to develop the business there. The soda siphon, or siphon a glass or metal pressure vessel with a release valve and spout for dispensing pressurized soda water was a common sight in bars and in early- to mid-20th century homes where it became a symbol of middle-class affluence. nyos Jedlik (180095) invented consumable soda-water that is a popular drink today. He also built a [citation needed] carbonated water factory in Budapest, Hungary. The process he developed for getting the CO2 into the water remains a mystery. After this invention, a Hungarian drink made of wine and soda water called "frccs" (wine spritzers) was popular in Europe. Since then, carbonated water is made by passing pressurized carbon dioxide through water. The pressure increases the solubility and allows more carbon dioxide to dissolve than would be possible under standard atmospheric pressure. When the bottle is opened, the pressure is released, allowing the gas to come out of the solution, forming the characteristic bubbles.

Você também pode gostar