 A beverage is any drink that is NOT pure water.

 The word beverage was derived from Latin word called “bever”
which means rest.
 Any potable liquid which is alcoholic or non-alcoholic is known as a
beverage.
 The beverage is mainly consumed to quench thirst, feel fresh and to
compensate the loss of body fluid due to perspiration.
NON-ALCOHOLIC BEVERAGE
• Non-alcoholic beverage is a potable liquid which
has either no ethyl alcohol in it
• It is defined in the U.S. as a beverage that contains
less than 0.5% alcohol by volume
 BEVERAGE

NON-ALCOHOLIC ALCOHOLIC

STIMULATING BEVERAGES REFRESHING BEVERAGES NOURISHING BEVERAGES

Beverages that raises the Beverages which are taken Beverages consumed
level of physiological or to make up for the fluid loss that provide nutrients
nervous activity in the body of our body to the body

CARBONATED BOTTLED FRESH JUICES MILK

COFFEE TEA DIRNKS WATER
• Coffee is a brewed beverage prepared from roasted
seeds, commonly called coffee beans. They are
seeds of “coffee cherries” that grow on trees in over
70 countries.
• Due to its caffeine content, coffee can have a
stimulating effect in humans. Today, coffee is one of
the most consumed beverages worldwide.
• Based on Coffee plant species
Two main species:
1. Coffea Arabica – the more traditional coffee and considered to be
superior in flavor.
2. Coffea Canephora – also known as Robusta. It contains higher caffeine,
more bitter and acidic in flavor. But it can grow in climates and
environment were Arabica would not be profitable and it is less
expensive.
Based on Style
• Americano (Caffe Americano): sometimes referred to as a black coffee
• Cappucchino: espresso with warm milk
• Latte Coffee: white coffee
• Café Macchiato: layered coffee
• Flavoured Macchiato’s: Macchiato made with flavoured syrup - Hazelnut,
caramel, mint, chocolate
 Health Benefits
1. Coffee boosts your physical performance.
2. Coffee may help you lose weight.
3. Coffee protects your brain.
4. Coffee helps you focus and stay alert
5. Coffee protects your body.
6. Coffee brightens your mood, helps fight
depression and lowers risk of suicide.
Health Risks
1. It increases your LDL(low-density lipoprotein
cholesterol) level which is a bad cholesterol.
2. Drink more than one cup a day if you’re pregnant
can cause the fetus to be highly sensitive to
caffeine based on study.
3. Coffee can cause insomnia and restlessness.
4. Bad coffee can be toxic
5. Coffee for kids, may increase bedwetting.
 The process of creating coffee, beginning with a seed and arriving in a
cup to be consumed by a customer, consists of a typical series of steps to
produce the coffee that many enjoy. A coffee bean begins as a seed after
being fermented, dried, roasted and ground, it is ready to be brewed into
coffee.
The preservation technique for coffee is the preservation of the
coffee beans and not the brewed coffee itself. Based on studies,
what is claimed is;
A method for preserving green coffee beans comprising:
1. Flushing a with a gas,
wherein the gas is an inert gas (nitrogen) safe for food contact,
wherein the gas minimally reacts with green coffee beans;
2. Including at least one in said container;
3. Filling said container with green coffee beans; and
4. Sealing the said container.
This high technology packing technique can have variations.
2. Fermentation
Lactic, acetic, and propionic acids are produced in this process
and are believed to prevent the traditional fermentation taste
by inhibiting mold growth that would occur when drying in
humid conditions.
TEA
TEA
 - refers to the aromatic beverage
prepared from the cured leaves by
combination with hot or boiling water.
 - is the most commonly consumed
beverage in the world after water.
 - is derived from one plant, Camellia
sinensis.
Brief History
 Shen Nung, the ancient Emperor of China, who, in 2737 BC,
was boiling his drinking water when leaves from a nearby tea
bush tree blew into the cauldron. After drinking the brew, the
emperor was pleasantly surprised by its flavor and restorative
properties. Thus, tea was born. It quickly became the favorite
beverage in China and spread to Europe and the Americas.
 Types of Tea
1. Green Tea

 non-fermented tea has a more subtle, delicate flavour, and far less
caffeine than fermented tea, is medicinally beneficial because the non-
fermented leaves retain a higher concentration of natural vitamins and
polyphenols than fermented counterparts.

 Three principal operations are involved in manufacturing - pan firing or

steaming, rolling and drying. The objective is to destroy the enzymes in the
tea leaf as soon as it is plucked, thus preventing fermentation all together.
2. Oolong tea

 is a semi-fermented tea especially good for digestion, is advised to take

after a large meal.

 is a traditional Chinese tea produced through a unique process including

withering the plant under the strong sun and oxidation before curling and
twisting.

 has the colours and appearances of black tea but it has flavour and taste
of green tea.

 The elegant tea is sometimes known as the "champagne of teas".

.
3. Black tea
 is a type of tea that is more oxidized than oolong, green and white teas. It is
generally stronger in flavor than the less oxidized teas.

 The basic operations involved in black tea manufacturing are: Withering,

Rolling , Fermenting, Firing, Sorting and Grading, Storage and Packing.

4. White Tea
 is a very rare, expensive connoisseurs tea that is mainly produced in China in
Fukien (Fujian) Province. Once harvested, white tea is not oxidized or rolled,
but simply withered and dried by steaming.

5. Instant Tea - It is a ready-to-drink beverage just like instant coffee.

Manufacturing of tea
 Storing tea
 Green tea:
The best containers: aluminum foil bag, metal can, store in refrigerator
Shelf life: 18 months
 Oolong tea:
The best containers: tin can, iron can, porcelain can, etc.
Shelf life: 24 months
 Black Tea
The best container: tin can, iron can, ceramic pot, purple clay jar.
Shelf life: 36 months
 White Tea
The best containers: tin bottle, porcelain jar, colored glass bottle, and carton.
Shelf life: the aged the better
Benefits of Drinking tea

 Reduces risks in heart disease.

 It has cholesterol lowering effect.

 Reduces risk in Cancer

 Antioxidant property

 Antibacterial
CARBONATED DRINK
SOFT DRINKS
 A SOFT DRINK IS A DRINK THAT TYPICALLY CONTAINS
CARBONATED WATER, A SWEETENER, AND A
NATURAL/ARTIFICIAL FLAVORING.

SWEETENERS:
OTHER CONTENTS:
• SUGAR
• CAFFEINE
• HIGH FRUCTOSE CORN SYRUP
• COLORINGS
• FRUIT JUICE
• PRESERVATIVES
• SUGAR SUBSTITUTES (DIET DRINKS)
 WHY SOFT?
SOFT DRINKS ARE CALLED "SOFT” BECAUSE THEY ARE
NON-ALCOHOLIC IN CONTRAST WITH ALCOHOLIC
DRINKS WHICH ARE CALLED "HARD“ DRINKS.

SMALL AMOUNTS OF ALCOHOL MAY BE PRESENT IN A SOFT DRINK,

BUT THE ALCOHOL CONTENT MUST BE LESS THAN 0.5% OF THE TOTAL
VOLUME IF THE DRINK IS TO BE CONSIDERED NON-ALCOHOLIC.
TYPES OF SOFT DRINKS

Regular Flavored
Diet Caffeinated
Calorie-based Caffeine-free
MOST COMMONLY FOUND SODA DRINK, POPULARIZED WORLDWIDE
BY COCA-COLA, PEPSI, FANTA, DR. PEPPER AND SIMILAR DRINKS.

A REGULAR PEPSI-COLA (12 OZ) CONTAINS: A REGULAR COCA-COLA (12 OZ) CONTAINS:
• CALORIES = 150 • CALORIES = 140
• SUGAR = 41 GRAMS • SUGAR = 39 GRAMS
• CAFFEINE = 38 MG • CAFFEINE = 34 MG

 REGULAR SOFT DRINKS USE HIGH FRUCTOSE CORN SYRUP AND SUGAR AS SWEETENER
DIET SOFT DRINKS ARE THOSE THAT DON’T USE NATURAL SUGAR IN
THEM, BUT JUST SMALL AMOUNT OF ARTIFICIAL SWEETENERS. THIS
MAKES DIET SOFT DRINKS INTO BEVERAGES THAT HAVE MUCH LESS OR
ZERO CALORIC VALUE.

DIET COCA-COLA (12 OZ) CONTAINS:

• SODIUM = 40 GRAMS
DIET SOFT DRINKS CONTAINS
ARTIFICIAL SWEETENER WHICH
• SUGAR = 0 G
RELIES ON ASPARTAME.
• CAFFEINE = 46 MG
SODA AND SWEETENED DRINKS ARE ONE OF THE MAIN SOURCES OF CALORIES IN
MANY COUNTRIES AROUND THE WORLD, SO MANUFACTURERS STARTED OFFERING
SPECIAL DRINKS THAT ARE CALORIE-BASED. THESE ARE BALANCED SOFT DRINKS
THAT HAVE MAJORITY OF THEIR SUGAR REMOVED, HAVING ZERO NATURAL
SUGAR AND OFTEN ARE MARKETED TO HAVE ZERO OR 1 CALORIE.

COCA-COLA ZERO (12 OZ) CONTAINS:

 SODIUM CYCLAMATE, WAS ONCE ACT
• CALORIES = 0 AS THE SWEETENER OF COKE ZERO BUT
• SUGAR = 0 G WAS REMOVED IN 2009 BECAUSE IT
WAS BELIEVED TO BE A CARCINOGEN.
• CAFFEINE = 69 MG
 FLAVORED
THIS TYPE OF SOFT DRINKS IS USUALLY FOUND WHEN MANUFACTURES OF
CARBONATED MINERAL WATER WANTS TO SPICE UP THEIR DRINKS WITH SOME
SPECIFIC FLAVOR. THE VAST MAJORITY OF THE BASE DRINK REMAINS THE SAME,
AND JUST SMALL AMOUNT OF ARTIFICIAL SWEETENER IS ADDED.

SOME FLAVORS ADDED IN SOFT DRINKS:

 THE SUGAR SUBSTITUTES INCLUDED
• LEMON APPLE
IN FLAVORED SOFT DRINKS ARE
• ORANGE MANGO
• CHERRY GRAPE SUCRALOSE, ACESULFAME-K,
• LIME GINGER ASPARTAME AND CYCLAMATE.
 CAFFEINATED

ONE OF THE MOST POPULAR TYPES OF SOFT DRINKS, PRESENT IN ALMOST ALL
PRODUCTS FROM COMPANIES. PRESENCE OF CAFFEINE GIVES DRINKERS QUICK
BOOST OF ATTENTION, MAKING THEM MORE AWAKE AND EUPHORIC. IT ALSO
MAKES THEM ADDICTED A LITTLE.

 THE U.S. FOOD & DRUG ADMINISTRATION REGULATES THAT A 12-OZ. DRINK CAN
ONLY CONTAIN 71 MG PER SERVING. CAFFEINATED SOFT DRINKS THAT CONTAIN THIS
LIMIT OR NEARLY THIS LIMIT INCLUDE VAULT, JOLT COLA, MOUNTAIN DEW MDX AND
COKE BLACK. THIS AMOUNT IS COMPARABLE TO ONE SHOT OF ESPRESSO, WHICH
CONTAINS 75 MG OF CAFFEINE. A 16-OZ. COFFEE CONTAINS 320 MG OF CAFFEINE.
 CAFFEINE-FREE

SOFTDRINKS WHO ARE SPECIFICALLY MADE NOT TO GIVE USERS POSITIVE AND
NEGATIVE EFFECTS OF CAFFEINE INTAKE.

 SOME SOFT DRINKS DO NOT CONTAIN CAFFEINE. THESE INCLUDE 7-UP, FANTA,
FRESCA, SIERRA MIST, MUG ROOT BEER AND SPRITE. ALL FLAVORS AND
VERSIONS OF THESE CONTAIN NO CAFFEINE.
 PRODUCTION OF SOFT DRINK






•

•
•
•

•
•

•
 PRESERVATION TECHNIQUES

• PH CONTROL
• HEATING & HOMOGENIZATION
• ADDITION OF CHEMICAL PRESERVATIVES
 PH CONTOL HEATING & HOMOGENIZATION
• COLA (2.5-2.8) • SYRUP
• LEMONADE (2.8-3.2) • WATER TREATMENT
• FLAVORED DRINKS (2.5-3.5) • PACKAGING

CHEMICAL PRESERVATIVES
• SULPHUR DIOXIDE

• SORBIC ACID AND ITS SALTS

• BENZOIC ACID AND ITS SALTS.

 HEALTH BENEFITS AND RISKS

•
•
•
•
•
•
•
•
 Bottled Water & Water Beverages

 The term “bottled water” actually applies to a number of different

beverage products, including: spring water, purified water, mineral
water, sparkling bottled water, well water and artesian water.

 The term “water beverages” applied to a number of different

beverages including flavored water, enhanced water, fortified
water and fitness water.
BOTTLED WATER
1. Spring Water
Bottled water derived from an underground formation from which
water flows naturally to the surface of the earth.

2. Purified Water
A bottled water that contains no dissolved solids. Purified water
may be labeled by other names depending on how it is
produced, such as, “distilled water” if it is produced by distillation,
“deionized water” if it is produced by deionization or “reverse
osmosis water” if the process used is reverse osmosis.
3. Mineral Water

Bottled water containing not less than 250 parts per million total
dissolved solids may be labeled as mineral water. Mineral water is
distinguished from other types of bottled water by its constant level
and relative proportions of minerals.

4. Sparkling Bottled Water

Water that after treatment, and possible replacement with carbon
dioxide, contains the same amount of carbon dioxide that it had as it
emerged from the source.

5. Well Water
Bottled water from a hole that is bored, drilled or otherwise
constructed in the ground, which taps a water aquifer (a water-
bearing underground layer of rock or sand).
 BOTTLED WATER PRESERVATION TECHNIQUES

WATER FILTRATION
Your water must be free of any contaminants that will spoil its quality, reduce its
shelf life, and be a pathogenic threat to consumers.

TANK VENTING
The air in the storage tank must be free of microorganisms to ensure that the
water stored will not be contaminated.
BOTTLE BLOWER AND BOTTLE WASHER
To maintain the quality of your drink and its shelf life, using a safe and reliable
container is essential.

The air used in the bottle blower to turn the pre-forms into the final PET bottle must
be free of contaminants; its filtration ensures a bottle with low bioburden is
produced. Bottle blowing is done during any process using PET bottles. The water
used to rinse PET bottles must be free of contaminants; its filtration ensures good
quality of the bottles prior to filling.
DISINFECTION

Disinfection with sodium hypochlorite or ozone. Usually ozonation would be

preferred, because ozone not only kills bacteria and viruses; it also improves taste
and odour properties and breaks down micro pollutants. Ozone diffuses through
the water as small bubbles and enters microrganisms cells by diffusion through
cell walls. It destroys microrganisms either by disturbance of growth or by
disturbance of respiratory functions and energy transfers of their cells. During
these processes ozone is lost according to the reaction O3 -> O2 +(O)
JUICE
 JUICE
 Juice is a liquid naturally contained in fruit or vegetable tissue.
 It was developed from the Old French words "jus, juis, jouis", which
mean "liquid obtained by boiling herbs".
 The largest fruit juice consumers are New Zealand (nearly a cup, or 8
ounces, each day) and Colombia (more than three quarters of a cup
each day)
Examples ofJUICE
 Examples of juice
Orange juice
The juice with the highest amount of vitamin C and potassium and a
good source of folate and thiamin. It also contains cancer-fighting
phytochemicals.
 Examples of juice
Grapefruit juice
The juice with the second highest amount of vitamin C.
Apricot Nectar
This juice is high in vitamin A and contains a small amount of iron
and zinc.
 Examples of juice
Prune
The juice highest in iron, zinc, fiber and niacin.
Apple
This juice has no nutritional advantage over other juices, but is good
for flavoring water because it dilutes well.
Production of JUICE
production of juice
 production of juice
Preparation of the fruit
Fruit should be washed in clean water, peeled and the stones removed.
All fruit should be ripe and free from bruising. Pineapple contains an
enzyme that damages the skin.
 production of juice
Pulp/Juice Extraction
Juice is extracted in a number of different ways - steaming, reaming,
pressing and pulping. Fruit can be pulped in a liquidiser. To make fruit
squash or cordial, the extracted fruit juice is mixed with sugar syrup to
give a final sugar concentration of 12-14%.
 production of juice
Added Ingredients
Pure fruit juices have no added ingredients, but sometimes
preservatives such as sodium benzoate or citric acid are added. Fruit
squashes have sugar added to preserve the squash after opening.
 production of juice
Filtration
To make clear bright juice, the juice should be filtered to remove the
fine suspended particles. Pectic enzymes are sometimes added to the
juice to break down the pectin which is naturally present and which
gives the juice a cloudy appearance.
 production of juice
Fill and seal
For large scale operations, a range of filling machines are utilized. The
juice containers should be thoroughly washed and sterilised before
filling. Bottles that are recycled should be checked for cracks and chips.
Only new caps should be used for sealing the bottles.
 production of juice
Heat Treatment/Pasteurise
 The juice/syrup mixture is quickly heated to pasteurising temperature
and hot filled into sterilised bottles and sealed. Fruit juice is
pasteurised after it has been bottled.
 A measured amount of syrup is mixed with the fruit juice in a
stainless steel pan, which increases the temperature of the juice to
60-70deg C for 5 – 10 minutes.
 production of juice
Cooling
After heating, the bottles are cooled to room temperature by
refrigerating. If the bottles are cooled too quickly they will crack and
break
Preservation methods
 Preservation methods
Refrigeration
 Even in the absence of pathogenic microbes, the natural microflora
present will be active.
 Going from an exceptionally low refrigeration temperature to a
merely good one (2ºC to 5ºC) can reduce shelf life from greater than
a month to less than 3 weeks
 One rule of thumb specifies each 10ºC increase in temperature
roughly doubles reaction rates.
 Preservation methods
Freezing
 Freezing raw fruit and/or vegetable juice at -3 to -5 C will extend the
life of juice for two to three months. For extended shelf life,
pasteurization is recommended. Pasteurized juice should keep well
in your freezer for six months or longer.
 Preservation methods
Competitive inhibition
 These microbes, designed to grow well under conditions of storage
abuse including temperature, oxygen level, pH, water activity, etc.,
will dominate spoilage and readily signal their presence thus
harmlessly causing rejection of the spoiled item.
 The development of these fermented foods served to stabilize and
improve the original materials.
 Preservation methods
Canning
 Standard canning procedures specify filling cans or jars with hot juice
(~70 to 80ºC), sealing and processing at 100 to 105ºC for up to 10
minutes and cooling immediately.
 Preservation methods
Hot fill
 It is easy to hot fill pack juices by rapidly heating the juice in a heat
exchanger and filling containers with the hot juice measuring around
95ºC followed by sealing and inverting, thus pasteurizing the
container
 Preservation methods
Aseptic processing
 A more elegant aseptic system rapidly heats, holds the hot juice to
implement pasteurization and cools the juice before filling into sterile
laminated paper/plastic/foil containers which are literally formed
around a cylinder of flowing sterile juice (Tetra Pak, 2000).
 The rapid heating and cooling of the product guarantees microbial
and enzyme destruction.
NEWER Preservation methods
MILK

Milk
MILK
A whitish liquid containing proteins,
fats, lactose, and various vitamins
and minerals that is produced by the
mammary glands of all mature
female mammals after they have
given birth and serves as
nourishment for their young.
 NUTRIENTS IN MILK
Minerals
• Calcium
Builds strong bones and teeth strengthens body cells; aids in
blood clotting; regulates muscles, including the heart;
maintains normal nerve functions
• Phosphorus
Strengthens body cells; combines with calcium to make
bones and teeth; helps in the oxidation of foods
 VITAMINS IN MILK
Vitamin B1 (thiamin)
Assists in maintaining normal appetite, a
healthy digestive system
Niacin
Nerve function; helps release food energy for
the body’s use
Vitamin D
Helps body to use calcium and phosphorus
to build strong bones and teeth.
 VITAMINS IN MILK
Vitamin A
Aids vision and growth; helps maintain health of mucous
membranes
Vitamin B2 (Riboflavin)
Aids growth; helps maintain health of skin, eyes, and tongue;
helps nerve tissues function; helps digestive tract
 FORMS OF MILK
• Raw milk
• Whole Milk
• Low Fat Milk
• Skim Milk
• Buttermilk
• Evaporated Milk
 GENERAL PROCESSING OF MILK

PASTEURIZATION HOMEGENIZATION ULTRA

FORTIFIED
PASTEURIZATION