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Chemistry and technology of soft drinks and fruit juices.

Titre :	Chemistry and technology of soft drinks and fruit juices. Ajouter au panier
Auteur(s) :	Philip R. Ashurst, Éditeur scientifique
Type de document :	Livre
Sujets :	FRUIT ; JUS DE FRUIT ; EDULCORANT ; ACIDULANT ; COULEUR ; EMBALLAGE ; NUTRITION ; ALIMENT FONCTIONNEL ; BOISSON NON ALCOOLISEE ; ADULTERATION ; MARCHE ; FABRICATION ; GLUCIDE ; REGLEMENTATION ; EAU ; AROMATISANT ; AGENT DE CONSERVATION ; STABILISATION ; ANTIOXYGENE ; CONDITIONNEMENT ; TECHNIQUE ANALYTIQUE ; BACTERIE ; MOISISSURE ; LEVURE
Editeur(s) :	Oxford : Blackwell Publishing
Date de publication :	2005
Mention d'édition :	2e éd.
Format :	374 p.
Note(s) :	Annexes Bibliographie Illustrations Index
Table des matières :	1 Introduction 1.1 Overview 1.2 Soft drinks 1.2.1 Ready-to-drink products 1.2.2 Concentrated soft drinks 1.2.3 Legislation 1.2.4 Product types 1.2.4.1 Ready-to-drink products 1.2.4.2 Dilutables 1.2.5 Development trends 1.2.6 Nutrition 1.2.7 New product trends 1.3 Fruit juices 1.3.1 Processing technology 1.3.2 Adulteration 1.3.3 Other processes 1.3.4 Nutrition 1.4 Packaging 1 Introduction 1.1 Overview 1.2 Soft drinks 1.2.1 Ready-to-drink products 1.2.2 Concentrated soft drinks 1.2.3 Legislation 1.2.4 Product types 1.2.4.1 Ready-to-drink products 1.2.4.2 Dilutables 1.2.5 Development trends 1.2.6 Nutrition 1.2.7 New product trends 1.3 Fruit juices 1.3.1 Processing technology 1.3.2 Adulteration 1.3.3 Other processes 1.3.4 Nutrition 1.4 Packaging 1.5 Summary References and further reading 2 Trends in beverage markets 2.1 Introduction 2.2 Beverage consumption trends 2.3 Regions and markets 2.4 Soft drinks dynamics 2.5 Soft drinks industry issues 2.5.1 Obesity 2.5.2 Wellness and functionality 2.6 Beverage trends - outlook and conclusion References and further reading 3 Fruit and juice processing 3.1 Introduction 3.2 Fruit types 3.2.1 Botanical aspects, classification of fruit types 3.2.1.1 The basics of plant reproduction and fruit formation 3.2.1.2 Respiration climacteric 3.2.2 Harvesting considerations for berry, citrus, pome, stone and exotic fruits 3.3 Fruit types for processing 3.3.1 Pome fruits 3.3.2 Citrus fruits 3.3.2.1 Orange 3.3.2.2 Lemon (C.limon) 3.3.2.3 Grapefruit (C. paradisi) 3.3.2.4 Lime (C. aurantifolia) 3.4 General comments on fruit juice processing 3.4.1 Processing of 'fleshy' fruits 3.4.1.1 Pack press 3.4.1.2 The horizontal rotary press 3.4.1.3 The use of centrifuges in processing 3.4.2 The use of enzymes in fruit juice processing 3.4.3 Extraction of citrus juices 3.4.3.1 The Fruit Machinery Corporation extractor 3.5 Juice processing following extraction, 'cleaning' and clarification 3.5.1 Juice concentration, by evaporation 3.5.2 Freeze-concentration 3.5.3 Hyper- and ultrafiltration 3.6 Volatile components 3.6.1 Spinning cone column 3.6.2 Fruit juice volatiles composition 3.7 Legislative concerns 3.7.1 European fruit juice and nectars directive 3.7.2 AIJN guidelines 3.7.3 Labelling regulations and authenticity 3.8 Quality issues 3.8.1 Absolute requirements 3.8.1.1 Soluble solids 3.8.1.2 Titratable acidity 3.8.1.3 Other quality considerations 3.9 Conclusions References and further reading 4 Carbohydrate and intense sweeteners 4.1 Overview 4.2 Carbohydrate sweetener 4.2.1 Sucrose 4.2.1.1 Manufacture 4.2.2 Glucose syrups/high-fructose glucose syrups 4.2.3 Fructose (levulose) 4.3 Overview - intense sweeteners 4.3.1 Sweetener approval 4.3.2 Labelling 4.3.3 Main intense sweeteners in use in soft drinks 4.3.3.1 Acesulfame K 4.3.3.2 Aspartame 4.3.3.3 Alitame 4.3.3.4 Cyclamate 4.3.3.5 Neohesperidin Dihydrochalcone 4.3.3.6 Sucralose 4.3.3.7 Neotame 4.3.3.8 Saccharin 4.3.3.9 Stevioside 4.4 New sweeteners/bulking agents used in soft drinks 4.4.1 Inulin 4.4.2 Fructo-oligosaccharides/oligofructose 4.4.3 Polydextrose 4.4.4 Trehalose 4.4.5 Tagatose 4.5 The future References 5 Other beverage ingredients 5.1 Introduction 5.2 Factors influencing the development of the industry 5.3 The move towards standardisation 5.4 The constituents of a soft drink 5.5 Water 5.5.1 Requirements 5.5.2 Quality of fresh water 5.5.3 Water hardness 5.5.4 Water treatment 5.5.5 Water impurities and their effect 5.5.5.1 Suspended particles 5.5.5.2 Organic matter 5.5.5.3 High alkalinity 5.5.5.4 Nitrates 5.6 Acidulants 5.6.1 Citric acid 5.6.2 Tartaric acid 5.6.3 Phosphoric acid 5.6.4 Lactic acid 5.6.5 Acetic acid 5.6.6 Malic acid 5.6.7 Fumaric acid 5.6.8 Ascorbic acid 5.7 Flavourings 5.7.1 Flavourings and legislation 5.7.2 Flavourings in application 5.7.3 Water-miscible flavourings 5.7.3.1 Flavouring mixtures 5.7.3.2 Flavouring essence 5.7.4 Water-dispersible flavourings 5.7.4.1 Oil phase 5.7.4.2 Water phase 5.7.4.3 Brominated vegetable oil emulsions 5.8 Colours 5.9 Preservatives 5.9.1 Micro-organisms and beverages 5.9.2 Sulphur dioxide 5.9.3 Benzoic acid and benzoates 5.9.4 Sorbic acid and sorbates 5.10 Other functional ingredients 5.10.1 Stabilisers 5.10.2 Saponins 5.10.3 Antioxidants 5.10.4 Calcium disodium EDTA 5.11 Investigation of a finished soft drink 5.12 Food safety 5.13 Future trends Further reading 6 Non-carbonated beverages 6.1 Introduction 6.2 Dilutable beverages 6.2.1 Overview 6.2.2 Nomenclature 6.2.3 Ingredients 6.2.3.1 Fruit components 6.2.3.2 Carbohydrates 6.2.3.3 Intense sweeteners 6.2.3.4 Other ingredients 6.2.4 Manufacturing operations 6.2.4.1 Ingredients 6.2.4.2 Mixing 6.2.4.3 Pasteurisation 6.2.4.4 Homogenisation 6.2.5 Filling and packaging 6.2.6 Product range 6.3 Ready-to-drink non-carbonated products 6.3.1 Overview 6.3.2 Formulations 6.3.3 Special problems 6.3.4 Manufacturing and packing 6.3.5 Packaging types 6.4 Fruit juices and nectars 6.4.1 Processing 6.4.1.1 Flash pasteurisation 6.4.1.2 ln-pack pasteurisation 6.4.1.3 Hot filling 6.4.1.4 High-pressure pasteurisation 6.4.2 Packaging 6.4.2.1 Boxes 6.4.2.2 Bottles 6.4.2.3 Cans 6.4.2.4 Bulk packs Further reading 7 Carbonated beverages 7.1 Introduction 7.2 Carbon dioxide 7.3 Carbon dioxide production 7.3.1 Fermentation 7.3.2 Direct combustion 7.3.3 Quality standards 7.3.4. Delivery to the customer 7.3.5. Precautions 7.4 Carbonation 7.4.1 Basic considerations 7.4.2 Carbonation measurement 7.5 Syrup preparation 7.6 De-aeration 7.7 Carbonators 7.8 Filling principles 7.8.1 Gravity filler 7.8.2 Counter-pressure filler 7.8.3 Other filler types 7.8.4 Clean-in-place systems 7.9 Process control 7.10 Future trends Further reading 8 Processing and packaging 8.1 Introduction 8.2 Juice extraction 8.3 Blending 8.3.1 Batch blending 8.3.2 Flip-flop blending 8.3.3 Continuous blending 8.4 Processing 8.4.1 Flash pasteurisation 8.4.2 Hot filling 8.4.3 ln-pack pasteurisation 8.4.4 Aseptic filling 8.4.5 Chilled distribution 8.4.6 Summary 8.5 Control of process plant 8.6 Factory layout and operation 8.7 Hazard Analysis Critical Control Points 8.8 Good manufacturing practice 8.9 Cleaning in place 8.10 Packaging 8.11 Conclusion 9 Packaging materials 9.1 Introduction 9.2 Commercial and technical considerations 9.2.1 General considerations 9.2.2 Packaging materials 9.3 Processing 9.3.1 Cold-filling 9.3.2 ln-pack pasteurising 9.3.3 Hot-filling 9.3.4 Aseptic filling 9.4 Bottles 9.4.1 Glass 9.4.2 Polyethylene terephthalate 9.4.3 Polyvinyl chloride 9.4.4 High-density polyethylene 9.4.5 Polypropylene 9.4.6 Plastics permeability data 9.5 Closures 9.5.1 Metal roll-on or roll-on pilfer-proof closures 9.5.2 Vacuum seal closures 9.5.3 Plastic closures 9.6 Cans 9.6.1 Liquid nitrogen injection 9.6.2 Plastic cans 9.7 Cartons 9.8 Flexible pouches 9.9 Secondary packaging 9.10 Pack decoration 9.11 Environmental considerations 9.12 Conclusions Acknowledgements Further reading 10 Analysis of soft drinks and fruit juices 10.1 Introduction 10.2 Sensory evaluation 10.3 Water 10.4 Sweeteners 10.4.1 Analysis of natural sweeteners 10.4.2 Analysis of high-intensity sweeteners 10.5 Preservatives 10.5.1 Benzoic and sorbic acids and para-hydroxybenzoates 10.5.2 Sulphur dioxide 10.6 Acidulants 10.7 Carbonation 10.8 Miscellaneous additives 10.8.1 Caffeine 10.8.2 Quinine 10.8.3 Taurine 10.8.4 Fibre analysis 10.8.5 Herbal drinks 10.8.6 Osmolality 10.9 Analysis of colours used in soft drinks 10.9.1 Assessment of colour 10.9.2 Synthetic colours 10.9.3 Natural pigments 10.9.3.1 Anthocyanin pigments 10.9.3.2 Carotenoid-type materials 10.10 Vitamin analysis in soft drinks systems 10.10.1 Fat-soluble vitamins 10.10.2 Vitamin B class 10.10.3 Vitamin C 10.11 Methods used to detect juice adulteration 10.12 Methods used to assess the juice or fruit content of a soft drink 10.13 Conclusions References 11 Microbiology of soft drinks and fruit juices 11.2 Composition of soft drinks and fruit juices in relation to spoilage 11.3 Background microbiology - spoilage 11.3.1 Sources 11.3.2 Yeasts 11.3.3 Bacteria 11.3.4 Moulds 11.3.4.1 Mycotoxins 11.4 Microbiological safety problems 11.4.1 Escherichia coli 11.4.2 Salmonella 11.5 Control Measures 11.6 Forensic grouping and applications 11.6.1 Forensic grouping 11.6.2 Group formats 11.7 Suggested test programme 11. 7.1 Packaged products 11. 7.1.1 Spoilage symptoms : dominant feature fermentation 11.7.1.2 No obvious symptoms 11. 7.2 Key raw materials 11.7.3 Environmental samples 11.8 Conclusions Appendix 11.1 Conclusions from environmental audit inspections Appendix 11.2 Examples of environmental microbial indicators Appendix 11.3 Simple recognition and identification of Group 1-4 micro-organisms Appendix 11.4 Media for cultivation of industrial micro-organisms References Further reading 12 Functional drinks containing herbal extracts 12.1 Introduction 12.1.1 History 12.1.2 Market development over the past 15 years 12.1.3 The role of herbal extracts in beverages 12.2 Overview of the extraction process 12.2.1 Extraction heritage 12.2.1.1 Infusion 12.2.1.2 Decoction 12.2.1.3 Tincture 12.2.1.4 Liquid or fluid extract 12.2.1.5 Soft extract 12.2.1.6 Powdered extract 12.2.1. 7 Percolation 12.2.1.8 Modern extracts 12.2.2 The extraction operation 12.2.2.1 Raw materials 12.2.3 Extraction 12.2.3.1 Particle size 12.2.3.2 Time 12.2.3.3 Temperature 12.2.3.4 Solvent 12.2.3.5 pH 12.2.3.6 Summary 12.2.4 4 Organic extracts 12.2.5 Extract costs 12.3 Extract characteristics and their problems 12.3.1 Specifications 12.3.2 Stability 12.3.3 Hazing 12.3.4 Availability 12.4 Extracts and their applications 12.4.1 Infusions 12.4.2 Soft Extracts 12.4.3 Dry Extracts 12.4.4 Incorporation of extracts in beverages 12.4.4.1 Fruit-juice-based and fruit-flavoured drinks 12.4.4.2 Mineral-water-based drinks 12.4.4.3 Energy drinks 12.4.4.4 Regulatory issues 12.5 Some commonly used herbs References and further reading 13 Special topics 13.1 Complaints and enquiries 13.1.1 Complaints 13.1.2 Enquiries 13.2 Nutrition 13.2.1 Nutritional components 13.2.1.1 Water 13.2.1.2 Carbohydrates 13.2.1.3 Protein 13.2.1.4 Fat 13.2.1.5 Fibre 13.2.1.6 Vitamins 13.2.1.7 Minerals 13.2.1.8 Energy 13.2.1.9 Low-calorie drinks 13.2.2 Calculation and declaration of nutrition information 13.3 Soft drinks and dental damage 13.3.1 Causes of dental damage 13.3.2 Can soft drinks cause dental damage? 13.3.3 Fluorides 13.3.4 Making soft drinks more tooth friendly 13.4 Ingredient specifications 13.4.1 Why have specifications? 13.4.2 What a specification should include 13.4.3 Preparation of a specification 13.4.4 Supplier performance 13.5 Sports drinks 13.5.1 Definition and purpose 13.5.2 Physiological needs 13.5.2.1 Energy 13.5.2.2 Water 13.5.2.3 Electrolytes 13.5.2.4 Vitamins 13.5.3 The absorption of drinks 13.5.3.1 Gastric emptying 13.5.3.2 Absorption from the intestine 13.5.3.3 Consumption pattern 13.5.4 Formulation 13.5.4.1 Preliminary stage 13.5.4.2 Palatability 13.5.4.3 Prototype development 13.5.4.4 Final formulation 13.5.4.5 Powdered sports drinks 13.6 Niche drinks 13.6.1 Alcoholic type drinks 13.6.2 Energy drinks 13.6.3 Functional drinks or nutraceuticals 13.6.4 Powder drinks 13.6.4.1 Manufacture 13.7 Dispensed soft drinks and juices 13.7.1 Introduction 13.7.2 Pre-mix and post-mix compared 13.7.3 Equipment 13.7.4 Outlets 13.7.5 Hygiene 13.7.6 Post-mix syrup formulation 13.7.7 Post-mix syrup packaging 13.7.7.1 Post-mix syrup production 13.7.7.2 Product quality at the outlet 13.7.7.3 Uncarbonated systems References Index
Langue(s) :	Anglais
Identifiant :	978-1-4051-2286-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67442

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