Carbonated Soft Drinks Powder 1
Transcript of Carbonated Soft Drinks Powder 1
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A Thesis for the partial fulfillment of the degree of M.Sc in Food Engineering & Technology
“MANUFACTURING OF CARBONATEDSOFT DRINKS POWDER”
This dissertation s !"itted to the De#art"ent o$ FoodEn%ineerin% & Te'hno(o%)* State Uni+ersit) o$ Ban%(adesh*
$or the #artia( $ ($i(("ent o$ Masters o$ S'ien'e in FoodEn%ineerin% & Te'hno(o%)
Re#orted !),
Md- .a!ed I/!a( Bh i)anID, PG012102302114
Department of Food Engineering & Technology State University of Bangladesh
Decem er! "#$%
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A Thesis for the partial fulfillment of the degree of M.Sc in Food Engineering & Technology
“MANUFACTURING OF CARBONATEDSOFT DRINKS POWDER”
This dissertation submitted to the Department of FoodEngineering & Technology, State University of Bangladesh, for
the partial fulfillment of asters of Science in Food Engineering& Technology
Re#orted !),
Md- .a!ed I/!a( Bh i)an!D" #$% ' %'1%' (
5S #er+isor6
77777777777777--Anis A(a" Siddi/ i
8 9ead & Asso'iate #ro$essor :
De#art"ent o$ Food En%ineerin% & Te'hno(o%) State Uni+ersit) o$ Ban%(adesh
Decem er! "#$%
%
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CERTIFICATION
This is certify that this thesis entitled ) anufacturing of carbonated softdrin*s po+der submitted by d- .abed !/bal Bhuiyan,!D" #$% ' %'1%' (, -Sc Student, Department of Food Engineering &Technology, State University of Bangladesh, has been carried out under my supervisor- This is further to certify that this thesis +or* is carriedout as partial re/uirement for fulfillment of the -Sc degree in FoodEngineering & Technology-
5S #er+isor6
77777777777777-- Anis A(a" Siddi/ i
8 9ead & Asso'iate #ro$essor :
De#art"ent o$ Food En%ineerin% & Te'hno(o%)State Uni+ersit) o$ Ban%(adesh
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TOPIC OF T9E T9ESIS
“MANUFACTURING OF CARBONATEDSOFT DRINKS POWDER”
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Dedicated to My Parents&
All Friends
(
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ACKNOW;EDGEMENT
! respect to my thesis supervisor 2nis 2lam Siddi/ui * 3hairman, Department of
Food Engineering & Technology, State University of Bangladesh, for his proper andendless guidance, advice, encouragement and support through out the progress about the
thesis-
! li*e to Special than*s MD- Sai$ ( Is(a" 8D-G-M2Prod 'tion:* 4a/ue Brother5s
!ndustries 6imited, and 7uality 3ontrol incharge mainly A-S-Nasir Uddin Aha"ed
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ABSTRACT
The study +as related to preparation of po+der soft drin*s and there is an
e;ceptionality that, there is creation of 3 +hen it is dissolved in cold
+ater- Especially there is used treated sodium bicarbonate- Sugar, S+eeteners, 3itric acid,
2scorbic acid =?itamin'3>, Sodium citrate, Sodium chloride, 3olouring agents and
Flavouring agents etc, +ere also used- 3arbonated Energy po+der soft drin*s prepared
from Energy #o+der Flavour- 3arbonated 3lear lemon po+der soft drin*s prepared from
6emon En'a#s (ated Flavour- 3arbonated cola po+der soft drin*s prepared from 3ola
En'a#s (ated Flavour- 2t first necessary ingredients measure accurately and then mi;
properly- Dry this mi;ture at : ':(@3 until the drying properly- Should be chec*ed
moisture content of the product, there is moisture should have belo+ 1A- 2fter drying the
mi;ture +ill be cooled at %%'%0@3 and belo+ A moisture controlled room then mi;ed
flavour- 2fter mi;ing it should be pac*ed under same condition = oisture controlled
room> e;actly as customer re/uirements- The prepared goods have been tested of
#hysical, !nstrumental, 3hemical and
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CONTENTS
C9APTER PAGE
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C9APTER 1@, MATERIA;S AND MET9ODS
0-1" #reparation of carbonated po+der soft drin*s
0-1-1" 6ist of !nstruments
0-1-%" 6ist of ra+ materials
0-1-0" !nformation5s of ra+ materials
0-1- " Formulations
0-1-(" Flo+ diagram
0-1-:" #rocess details
0-%" 7uality 3ontrol of the products0-%-1" #hysical test
0-%-%" !nstrumental test
0-%-0" 3hemical test
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;IST OF TAB;ES
Table J 1" oisture content of formulation K 1, %, and 0
Table J %" 3oncentration of sugar or @Bri; of formulation K 1, %, and 0
Table J 0" 3oncentration of hydrogen of solution L p4 of formulation K 1, %, and 0
Table – 04: Burette reading for acidity test of Formulation @ 01 (Energy po+der drin*s>
Table – 05: Burette reading for acidity test of Formulation @ 02 (3lear lemon po+derdrin*s>
Table – 06: Burette reading for acidity test Formulation @ 03 (Cola po+der drin*s>
Table – 07: Results of the triangle test of formulations @ 01 (Energy po+der drin*s )
Table – 0!: Results of the triangle test of formulations @ 02 (3lear lemon po+der drin*s )
Table – 0": Results of the triangle test of formulations @ 03 (3ola po+der drin*s )
Table – #0: Results of total $uality control test of the %roducts ( 3arbonated #o+der Soft
Drin*s )
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ABBRE?IATIONS
T M
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C9APTER 13
INTRODUCTION
3-3, Introd 'tion
3arbonated soft drin*s po+der =3SD#> is very interesting part of the beverage +orld, because +hen the po+der dissolve in cold +ater then it create 3< % =3arbon dio;ide> in
the glasses- There are three types of carbonated soft drin*s po+der, such as' 3arbonated
energy po+der drin*s, carbonated clear lemon po+der drin*s, carbonated cola po+der
drin*s- 3arbonated energy soft drin*s is so popular in Bangladesh, li*e' 9oyal Tiger,
Speed, Blac* 4orse, Thunder etc-, similar product is carbonated po+der soft drin*s, there
is one difference that this drin*s +ill be dissolved in cold +ater before consume- This
drin* contain - A moisture, 1A sugar concentration, p4 is 0-% and percent of acidity is
-1(1A- This drin* is accepted by the triangle test- 3arbonated clear soft drin*s is the
another popular item in Bangladesh, li*e' Sprite and up etc, the similar product is
carbonated po+der soft drin*s- Difference only both li/uid and po+der, this is need to
dissolve in cold +ater before consume- !n this drin*s you +ill get about -:(A moisture,
1-%A sugar concentration, p4 0-( and percent of acidity is -1::A- This is getting the
acceptability by an organoleptic =triangle test>- 3ola soft drin* is the most common drin*s
in Bangladesh- These are 3ocacola, #epsi, oHo and #ran cola etc- 8e +ill ma*e
carbonated cola po+der soft drin*s, +hich is contain about -:A moisture, 0- A sugar
concentration, p4 is 0-0 and percent of acidity is -1 A- This is passed the panel and
triangle test- 3arbonated soft drin*s are so much popular in the +orld, such as' #epsi,
3ocacola, up, Sprite, arrinda etc-, There is many *inds of instant po+der soft drin*s,
such as' Tang, 7ualima; etc-, These types of po+der drin*s found in different flavour,
such as'
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3-0, O! e'ts o$ the thesis,
a To improve the /uality of po+dered soft drin*s in Bangladeshi
mar*et-
b To reduce the manufacturing and transportation costs-
c To increase the mar*et of po+der soft drin*s in our country-
d To change the tradition of the people in the beverage mar*et of
Bangladesh-
3-@, Con'e#t o$ so$t drin=s
The concept for the soft drin* system depends on the corresponding re/uirementsto the system- !n addition to a large variety of products, the degree of automation,the re/uired fle;ibility during product planning, the +ay of providing the beverageingredients and the re/uired /uality management system are important criteria for selecting the optimum process e/uipment- These are made by blending theflavoring material +ith dry acids, gums, artificial color, etc- !f the s+eetener has
been included, the consumer need only add the proper amount of plain or carbonated +ater- Depending on the scale of production, the thic*enersL stabiliOersmay be dispersed directly into the batch, or separate premi;es may be prepared for use in a variety of products- !n either case, to obtain functionality from these
products, they must be correctly dispersed and hydrated-
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3- , Genera( as#e't o$ so$t drin=s "an $a't rin%System for processing ready'made ingredients
2pplication +ith a lo+ variety of products consisting of only fe+ basic ingredients,and for the production of large batches
Fre/uent type change'over and small batch siOes
ainly manually oriented production processes
3leaning concept
Space re/uirements L space provided
2daptation to e;isting production systems
3ompletely ne+ investment
6ine speed
!n addition, profitability, and therefore, optimum line efficiency are factors of
utmost importance- The steadily reduced product cycles represent another special
challenge, as the ne+ recipes must be implemented /uic*ly and at lo+ cost- This
re/uires sophisticated and +ell'coordinated systems for soft drin* production-
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C9APTER 10
RE?IEW OF ;ITERATURE
There are different po+der soft drin*s in +orld mar*et- 2bout 1 years ago
the po+der soft drin*s +as innovated in !ndonesia- Day by day it +orld +ide
e;panded, no+ this available in Bangladesh such as Tang, 7ualima;, 9asna, shar*
etc- are global products and 3'vita, ?ita'3, $lucose, #rome etc- are the local
products in our country- 8orld +ide found only one carbonated po+der as
medicine +hich is E
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0-0, 9istor) o$ Tan%
Tang +as famously used by some early 2S2 manned space flights- !n
1I:%, +hen ercury astronaut .ohn $lenn conducted eating e;periments in orbit,Tang +as selected for the menu, and +as also used during some $emini flights- 2
2S2 engineer +or*ing on $emini e;plained ho+ and +hy it +as used
=paraphrased>"
QThere +as a particular component of the $emini life support'system module
+hich produced 4 %< =+ater> among other things- This +as a byproduct of a
recurring chemical reaction of one of the mechanical devices on the life'supportmodule- The astronauts +ould use this +ater to drin* during their space flight- The
problem +as, the astronauts did not li*e the taste of the +ater because of some of
the byproducts produced, +hich +ere not harmful of course- So, they added Tang
to ma*e the +ater taste better-Q
The creator of Tang, 8illiam 2- itchell , also invented #op 9oc*s , 3ool 8hip , a
form of instant'set .ell'< , and other convenience foods-
1:
http://en.wikipedia.org/wiki/NASAhttp://en.wikipedia.org/wiki/Gemini_programhttp://en.wikipedia.org/wiki/William_A._Mitchellhttp://en.wikipedia.org/wiki/Pop_Rockshttp://en.wikipedia.org/wiki/Cool_Whiphttp://en.wikipedia.org/wiki/Jell-Ohttp://en.wikipedia.org/wiki/NASAhttp://en.wikipedia.org/wiki/Gemini_programhttp://en.wikipedia.org/wiki/William_A._Mitchellhttp://en.wikipedia.org/wiki/Pop_Rockshttp://en.wikipedia.org/wiki/Cool_Whiphttp://en.wikipedia.org/wiki/Jell-O
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0-@, Ori%ina( Tan%
Tang is sold both in po+dered and ready to drin* form- The recommended
usage of original po+dered Tang is t+o tablespoons per C US fluid ounces =% mlC-0 imp fl oO> of +ater- 2 single C US fl oO =% ml C-0 imp fl oO> serving of Tang
provides I grams = -0% oO> of sugar calories =1: *. > 1 A9D2 of vitamin
3 1 A 9D2 of vitamin 2 , calcium , vitamin E , riboflavin , niacin , and vitamin B : ,
and no caffeine -
raft also ma*es a sugar'free version of Tang, containing aspartame , +hich
comes in individually'measured pac*ets and +as introduced in arch 1IC(-
0- , Other +ersions o$ Tan%
!n % , raft introduced a ne+ version of Tang +hich replaced half of the
sugar +ith artificial s+eeteners- The ne+ pac*aging advertises Q1L% the Sugar of
1 A HuiceQ- The artificial s+eeteners used in the ne+ formulation are Sucralose ,
acesulfame potassium , and eotame - The ne+ formula is more concentrated anddistributed in smaller containers, +ith a 1%-0 US fl oO =0: ml 1%-C imp fl oO>
=0 C g =1%-0 oO>> container ma*ing C US /uarts = ,: ml % imp fl oO>-
The recommended usage is t+o and one'half teaspoons per C US fluid
ounces =% ml C-0 imp fl oO> of +ater- The lid on the ne+ smaller plastic
container acts as a measuring cup +hich may be used to ma*e one or t+o /uart
/uantities, the same as the original Tang-
2s of December % I, the 1%-0 US fl oO =0: ml 1%-C imp fl oO> lo+er calorie
Tang has been discontinued and is no longer available from raft i-
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http://en.wikipedia.org/wiki/Tablespoonhttp://en.wikipedia.org/wiki/Caloriehttp://en.wikipedia.org/wiki/Kilojoulehttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Caffeinehttp://en.wikipedia.org/wiki/Aspartamehttp://en.wikipedia.org/wiki/Sucralosehttp://en.wikipedia.org/wiki/Acesulfame_potassiumhttp://en.wikipedia.org/wiki/Neotamehttp://en.wikipedia.org/wiki/Tablespoonhttp://en.wikipedia.org/wiki/Caloriehttp://en.wikipedia.org/wiki/Kilojoulehttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Caffeinehttp://en.wikipedia.org/wiki/Aspartamehttp://en.wikipedia.org/wiki/Sucralosehttp://en.wikipedia.org/wiki/Acesulfame_potassiumhttp://en.wikipedia.org/wiki/Neotame
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0-4, Eno 8Dr %:
Eno is the most global of $S Ps gastrointestinal products- The fast'acting
effervescent fruit salts , used as an antacid and reliever of bloatedness, +as invented
in the 1C( s by .ames 3rossley Eno - !t has sales of nearly R0 million, +ith its
maHor mar*ets being Spain , !ndia , BraOil, South 2frica , alaysia and Thailand - !t
is fre/uently used as a substitute for ba*ing po+der -
2s of the summer, % 1 , $S made the decision to +ithdra+ Eno from the
U mar*et- =!nfo from $S U mar*eting on en/uiring directly as to the
difficulty on purchasing Eno->
2t the beginning of the year, they initially +ithdre+ the uni/ue U %1Cg Har,replacing it +ith a EuropeanLUS2 1( g Har, though increasing the price by 1CA at
the same time- !t can also still be found in sachets of (g, sold in bo;es of ten-
Stoc*s are not currently being replaced, and +hen itPs gone, itPs gone- ost e;isting
U stoc* has an e;piry date no later than ay % 10-
This leaves a maHor gap in the U mar*et for a product of this nature as its
primary competitor, 2ndre+s, contains %-1g of sucrose per (ml measure, ma*ing itunsuitable for diabetics-
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C9APTER 1@
MATERIA;S AND MET9ODS
@-3, Pre#aration o$ 'ar!onated #o>der so$t drin=s-
@-3-3, ;ist o$ Instr "ents,
a Balance
b Sieves
c Sugar crusher
d #o+der mi;ture =9ibbon mi;ture>e Drier =Electric L $as>
f 2ir conditioner
g Dehumidifier
h oisture controlled room
i oisture analyOer
H Spoon
* #ac*aging machine
@-3-0, ;ist o$ ra> "ateria(s,
a- 3rystal Sugar =particle siOe C mesh>
b- #ermitted s+eetening agents
c- 2cidity regulator
d- ?itamin =2scorbic acid L ?itamin'3>
e- Buffering agents =Sodium chloride L Sodium citrate>
f- inerals L 2nti'ca*ing agents =Tri'calcium phosphate>
g- 3arbonating agents =Sodium bicarbonate>
h- #ermitted food colour
i- #ermitted food flavour
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@-3-@, In$or"ation o$ ra> "ateria(s,
S %arSugar is the maHor ingredients of carbonated po+der soft drin*s and this is used as
a s+eetening ingredients- The sugarLsucrose has been found in crystal form in our
local mar*et- But there is no available siOe of sugar for carbonated po+der soft
drin*s, so +e need to reduce the siOe of crystal sugar by sugar crusher as re/uire
=I to 1 meshes>- The chemical formulation of sucrose is 31%4%%eetenin% A%ents
any *inds of s+eetening agents used in our country, but most of the items can
not comply rules and regulations of BST! )Bangladesh Standard and Testing
!nstitution - of milligramsL*ilogram of body +eightLday +as established by scientists
in the Food Directorate of 4ealth 3anada iv-
A'idit) Re% (ator
There are different types of acidity regulator used in carbonated po+der soft drin*s
and non carbonated po+der soft drin*s- 3itric acid is the most common acidity
regulating agent in the food processing +orld but there is may uses ascorbic acid=?itamin'3>, lactic acid, malic acid and fumaric acid etc- These acids are complied
the rules and regulations of BST! v- There is used citric acid in our proHect the
chemical formula of citric acid is 3:4C< molecular +eight of citric acid 1I%
gmLmol-
%
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B $$erin% A%ents
2ccording to the rules and regulations of BST! vi, the buffering agents are used for
tuning p4 of finished products- 2s buffering agents +e use Sodium 3itrate, sodium
chloride, potassium chloride etc- There is used sodium citrate as buffering agent-Car!onatin% A%ents
For carbonated soft drin*s no need any carbonating agents, there is used 3-
C(o din% A%ents
There is used food grade 3louding agents +hich is permitted by the BST! i; - Some
body used food grade TD< )Titanium dio;ide in soft drin*s as clouding agents-
Food Co(o rin%
3olouring is the most important part for beverage items, there is have t+o types of
colouring agents such as' atural and 2rtificial colour- There is used some
artificial colour such as'
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2ll formulations are provided by the Ban%a F(a+o r A##(i'ation ;a! “BFA;” of
Ban%a F(a+o r & Fra%ran'e 8P+t-: ;td “BFF”-
For" (ation No- 13Po>der Ener%) Drin=s Hii
9efine Sugar :- gm
2spartame 1- gm
3itric 2cid 2nhydrous 1(- gm
Sodium 3itrate - gm
Treated Sodium Bicarbonate 10-%( gm
?itamin #remi; %- gm
2nti'3a*ing 2gents -0 gm
6emon Nello+ 3olour - ( gm
Energy #o+der Flavour 1-0 gm
TOTA; 1-111 %"
Note, Serving siOe - gm for % ml cold +ater-
For" (ation No- 10
%%
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C(ear ;e"on Po>der Drin=s Hiii
9efine Sugar -C( gm
2spartame -I gm
3itric 2cid 2nhydrous 1 - gmSodium 3itrate - gm
Treated Sodium Bicarbonate 10-%( gm
2nti'3a*ing 2gents -0 gm
6emon Encapsulated Flavour -0 gm
TOTA; 1-111 %"
Note, Serving siOe - gm for % ml cold +ater-
For" (ation No- 1@
Co(a Po>der Drin=s Hi+
9efine Sugar (-0 gm
2spartame -C gm
3itric 2cid 2nhydrous 1 - gm
Sodium 3itrate - gm
Treated Sodium Bicarbonate 1 - gm
2nti'3a*ing 2gents -0 gm
3aramel 3olour DD8 : : 1-% gm
3ola Encapsulated Flavour 1- gm
TOTA; 1-111 %"
Note, Serving siOe C- gm for % ml cold +ater-
9o> to "a=e RTD 8(i/ id:,
=a>- 1 =one> serving = LC gms> for % ml cold +ater-=b>- % L gms po+der =( serving> for 1 =one> litercold +ater-
%0
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@-3-4, F(o> dia%ra",
Re'ei+in% ra> "ateria(s
Meas re the ra> "ateria(s a''ordin% to $or" (ation
=By the calibrated balance>
Cr shin% the S %ar
MiH a(( in%redients !) the ri!!on "iHt re
=E;cept flavour & Treated sodium bicarbonate>
S#ra) >ater $or 'o"in% a##earan'e 8O#tiona(:=2ccording to e;pectation>, =as re/uire>
MiHin% #ro#er()
The "iHt re # t in tra)
Dr)in%Temperature : ':(@3
%
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Coo(in%
=Under moisture controlled condition>
=Temperature %%'%0 @3 and 9elative 4umidity belo+ A>
F(a+o r "iHin%
=Under moisture controlled condition>
Pa'=a%in%
=Under moisture controlled condition>
Cartonin%
=2t room temperature>
Stora%e
=2t room temperature>
Mar=etin%
@-3- , Pro'ess detai(s,
%(
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The processing of carbonated po+der soft drin*s is not a difficult process, but this
is not easy to control the re/uire environment for bring /uality- The total process of
carbonated po+der soft drin*s is described as follo+s"
Ra> "ateria(s,
8e should collect every ra+ materials =Sugar, 3itric acid anhydrous, 2scorbic
acid, 2nti'ca*ing agent, 3arbonating agent, Buffering agents, Sodium chloride,
3louding agents, #ermitted food colour, #ermitted food flavour> fresh and sound
Wei%hin%,
8eigh all ingredients according to the formulation- 8eighing is most important
part of processing of carbonated po+der soft drin*s- Taste, colour, flavour and
odour etc- every thing is depends on right /uantity of the batch volume- So +e
should ensure the right /uantity of ingredients- 2nother things is important that,
al+ays calibrated balance should be used for +eigh the all ingredients-
S %ar 'r shin%,
#article siOe is the most important for any types of po+dered products- 2s a
carbonated po+der products sugar particle siOe should be I meshes to 1 meshes
=as tailor standard>- Because of that this is need to dissolve instantly- 3rush the
sugar by a fine crusher-
MiHin%,
%:
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i;ing is another important part of the processing of po+der soft drin*s- 2t this stage all
ingredients +ill be mi;ed by ribbon mi;ture accurately e;cept flavour- 2ll ingredients
must be mi;ed homogenously-
S#ra) >ater,The +ater +ill be spray in the mi;ture machine on mi;ture for getting the appearance and
colour- The +ater /uantity al+ays depends on e;pected colour and appearance- The +ater
should be spraying by the spray bottle-
Dr)in%,
2fter mi;ing the mi;ture put in tray and then set in the drier Start drying at : to :( @3
temperature- 8hen completed ( A drying the mi;ture +ill be subverted time to time-
8hen completed drying the +ill be screened as per re/uirements- oisture level must bereduce up to -(A -
Coo(in%,
2fter drying the entire mi;ture shift to a temperature and humidity controlled room-
Temperature and 9elative 4umidity should have % '%%@3 and belo+ A respectively-
Temperature and 9elative 4umidity controlling is the most necessary part of any types of
po+dered products, specially 3arbonated po+der soft drin*s- Because there is have
possibility of reaction and produce 3 presence of moisture- So must
be controlled moisture in the cooling area-
F(a+o r MiHin%,
2fter cooling mi; flavour according to formulation under the same condition =Tem- % '
%%@3 and 94 belo+ A>- Flavour is the most important ingredients for po+der soft
drin*s and soft drin*s- This is enhancing taste and aroma of the products- There is use
special type of po+der flavour, this is called Encapsulated flavour- 4ere use different
types of flavour e-g- ' 6emon Encapsulated Flavour, 6ime Encapsulated Flavour, 3ola'
3ola Encapsulated Flavour,
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This product may pac*ed glass Har or aluminum foil and 6D# )6o+ Density
#olyethylene film etc- The foil pac*s also called sachet, sachet /uantity or serving
siOe +ould be gm, Cgm, 1%gm, and %%gm etc- For every serving +ater /uantity
+ill same =% ml>- 2fter that this sachet +ill be fill in a bo; +hich is containabout 0: sachets- 2nd by the some bo;es ma*e carton-
;a!e(in%,
2fter the completing process nutrition facts mentioned label +ill pasting on the Har
or bottle- utrition facts must be calculated by proper rules and regulation- ust be
follo+ed B#F951I :
=Bangladesh #ure Food 9ules J 1I :>
Storin%,
Every product must be storage during product life path Step by step- Either
manufacturer hand or distributor or retailer or final consumer hand respectively, so
+e need proper storage system or condition for this product storing- For the
different types of product need different temperature, humidity or different
environment- For carbonated po+der soft drin*s need room temperature and
normal 9elative 4umidity-
%C
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@-0, < a(it) Contro( o$ the #rod 'ts,
For po+der soft drin*s different test methods are applied- Such as'
1- #hysical test%- !nstrumental Test
0- 3hemical Test
- in /uality control
department by method of BFF =S =% 1 > ;vi -Ta*e to ( gm
sample of po+der soft drin*s and this is put in the moisture analyOer, set the
program and press < button- 2fter % minutes the machine +ill sho+ result=moisture content of po+der soft drin*s>- oisture analysis done by an infrared
moisture analyOer re/uired moisture for carbonated po+der soft drin*s is belo+
1A-
%I
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! JBriH
Bri; is concentration of the sugar in a solution- 8e determine the @Bri; or
concentration of sugar by the instrumental methods- For this test re/uired
instrument is refractometer- 2t first ta*e one serving sample = gm or C gm> in a bea*er and dilute +ith % ml +ater properly- 8ash the refractometer by distilled
+ater and dry it by the tissue paper- 3alibrate the refractometer by distilled +ater,
reading +ill @Bri;- Then put the sample on the refractometer plate, see the result
and put in the results table-
' #9
p4 is the another instrumental test for the sample- For this test re/uired a p4 meter
and some product =one serving = or C gm> sample in % ml +ater>- Sample
product put in a %( ml bea*er and s+itch on the machine- 2fter ( minutes ta*e
reading from the p4 meter and put in the results table-
2cidity or p4 is the most important factor for product self life, but must be alert
abut p4 because this product =3arbonated po+der soft drin*s> is the carbonating
food- So al+ays should be careful about it- The p4 is determined according to
method of BFF =S =% 1 >;viii -
Re/ ire"ents,
0
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• SampleM 1 ml
• a M 2s re/uire
• #henolphthalein = -1A > M 2s re/uire
• Bea*er M % pcs
• Electronics balance M 1 pcs
• 3onical flas* M % pcs
• ?olumetric flas* M 1 pcs
• Burette M 1 pcs
•
#ipette M % pcs• #ipette filler M 1 pcs
E/ ation,
Burette 9eading H ormality of a
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@-0- , Or%ano(e#ti' Test,
a- Trian%(e test HiH,
This test received this name because three samples =t+o identical and one
different> are presented to the panel and they can be placed at three corners of a
triangle, but in practice, they are *ept in straight line- !t is the tas* of the panel
member to pic* out from the three samples, the sample +hich is different from the
other t+o- There are three different possible sample positions as given belo+"
1- G,
%- G ,
0- G ,
8here 1 1 L Odd Sa"#(e 8Testin% Prod 't: and 11 & 11 L Sa"e Sa"#(e -
The panel member should be told +hat to loo* for- The results are presented in the
table-
0%
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C9APTER 2
RESU;TS AND DISCUSSION
-3, Res (ts o$ A##earan'e
The results of appearance of carbonated po+der soft drin*s is as follo+ '
Formulation #$ 'Energy po(der drin)s*
The appearance of product is fine and slightly granular po+der, this product is
highly hygroscopic, the colour is off +hite to slightly yello+ish in po+dered
condition and under diluted condition the appearance is li/uid and colour is lemon
yello+-
Formulation #" '+lear lemon po(der drin)s*
The appearance of product is fine and slightly granular po+der, this product is
highly hygroscopic, the colour is off +hite to +hite in po+dered condition and
under diluted condition the appearance is li/uid and colourless-
Formulation #% '+ola,cola po(der drin)s*
The appearance of product is fine and slightly granular po+der, this product is
highly hygroscopic, the colour is Blac*ish to slightly blac*ish in po+dered
condition and under diluted condition the appearance is li/uid and colour is pale
red to blood red-
00
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-0, Res (ts o$ Moist re Ana()sis
oisture or +ater content of the finished goods as follo+'
Table' 1" oisture content of formulation K 1, %, and 0Attri! te S#e'i$i'ation Res (ts
Formulation K 1 T = > 1A - AFormulation K % T = > 1A -:( AFormulation K 0 T = > 1A -: A
-@, Res (ts o$ JBriH
Table' %" 3oncentration of sugar or @Bri; of formulation K 1, %, and 0Attri! tes Res (ts
Formulations K 1 =Energy po+der drin*s> 1-Formulations K % =3lear lemon po+der drin*s> 1-%Formulations K 0 =3ola'cola po+der drin*s> 0-
- , Res (ts o$ #9
Table' 0" 3oncentration of hydrogen of solution L p4 of formulation K 1, %, and 0Attri! te S#e'i$i'ation Res (ts
Formulations K 1 =Energy po+der drin*s> 0- to - 0-%Formulations K % =3lear lemon po+der
drin*s>
0- to - 0-(
Formulations K 0 =3ola'cola po+der drin*s> 0- to - 0-0
-4, Res (t o$ #er'enta%e o$ a'idit),
Table – 04 : Burette reading for acidity test of Formulation @ 01 (Energy po+derdrin*s>
S Burette Reading (BR) ifferen! "#erage $ "!idit%
0
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l e &nitial reading Final reading
# 46&' 4 & '&4' 4 & 40&5 '& 2'3 0'1 1
40&5 7&! '&4
Ca(' (ation, %-0:: H -1 H : H 1
o$ A'idit) L 1 H 1
L -1(1 A
Table – 0 : Burette reading for acidity test Formulation @ 02 (Clear le on po+der drin*s>
Sl Burette Reading (BR)
ifferen!e "#erage $ "!idit%
&nitial reading Final reading
# 46&' 4 & '&5' 4 & 40&5 '&7 2' 0'1
40&5 7&! '&6
Ca(' (ation, %-: H -1 H : H 1
o$ A'idit) L 1 H 1
L -1:: A
Table – 06 : Burette reading for acidity test Formulation @ 03 (Cola-cola powderdrinks)
S Burette Reading (BR) Differenc A erage ! Acidit"
0(
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l e #nitial reading Final reading
1 46.2 43.3 2.7 2 43.3 40.5 2.6 $%6& 0%' 0
3 40.5 37.8 2.7
Ca(' (ation, %-:( H -1 H : H 1
o$ A'idit) L 1 H 1
L -1 A
- , Res (ts o$ Trian%(e test,
Table – 0*: Results of the triangle test of formulations @ 01 (Energy po+der drin*s )
+#aluation !ard:,ame of -rodu!t: T*o or three sa %les are identical& +dentify and co ent on the odd sa %les&
Serial ,o'.ode ,o' ofsam/les
.ode ,o' of &denti!alsam/le
.ode ,o' of oddsam/le
,erson - 0# G , G , G G , G G,erson - 0' G , G , G G , G G,erson - 0 G , G , G G , G G,erson - 04 G , G , G G , G G,erson - 05 G , G , G G , G G,erson - 06 G , G , G G , G G
Note, 2 ) G M odd =testing sample> sample, )G and ) G is same =reference sample>sample- Four person can be identified the odd sample so product is product is satisfactory-
Table – 0 : Results of the triangle test of formulations @ 02 (3lear lemon po+derdrin*s )
0:
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+#aluation !ard:,ame of -rodu!t: T*o or three sa %les are identical& +dentify and co ent on the odd sa %les&
Serial ,o'
.ode ,o' of
sam/les
.ode ,o' of &denti!al
sam/le
.ode ,o' of odd
sam/le ,erson - 0# G , G , G G , G G,erson - 0' G , G , G G , G G,erson - 0 G , G , G G , G G,erson - 04 G , G , G G , G G,erson - 05 G , G , G G , G G,erson - 06 G , G , G G , G G
Note, 2 ) G M odd =testing sample> sample, )G and ) G is same =reference sample>
sample- Four person can be identified the odd sample so product is product is satisfactory-
Table – 0 : Results of the triangle test of formulations @ 03 (3ola'cola po+der drin*s )
+#aluation !ard:,ame of -rodu!t: T*o or three sa %les are identical& +dentify and co ent on the odd sa %les&
Serial ,o'.ode ,o' ofsam/les
.ode ,o' of &denti!alsam/le
.ode ,o' of oddsam/le
,erson - 0# G , G , G G , G G,erson - 0' G , G , G G , G G,erson - 0 G , G , G G , G G,erson - 04 G , G , G G , G G,erson - 05 G , G , G G , G G,erson - 06 G , G , G G , G G
Note, 2 ) G M odd =testing sample> sample, )G and ) G is same =reference sample>sample- Four person can be identified the odd sample so product is product is satisfactory-
0
-
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-
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SUMMAR AND CONC;USION
The purpose of the study +as to prepare sugar based products by some ra+ materials
such as sugar, de;trose, fructose, citric acid, sodium citrate, sodium chloride, potassium chloride,
aspartame, acesulfame potassium, clouding agents, permitted colour and permitted food grade
flavour etc- 2cceptability of this type of products depends on sensory test report- !f the products
+in by sensory test then it +ill be success in the mar*et- 2ccording to this type of theory topic of
study )3arbonated Soft Drin*s #o+der +as +on success-
2ccording to the ra+ materials these products are easy to manufacture in our country,
because of that sugar is the main ra+ materials of the products and this is available in our
around- That5s +hy +e can produce the any types of soft drin*s po+der in there by cheapest cost-
, 94 controlled room, air conditioning system, dehumidifier etc-
The manufacturing process of the study +as so easy but this is difficult to control under
standard parameters- !t has been dried at : to :(@3 temperature and maintains the A of 94 or
moisture of the air belo+ A- !t has been measured by the digital or analogue hygrometer- !f the
A of 94 is not possible to controlled the product +ill be damaged +ithin 1 =one> or % =t+o>month- The shelf life of products has been decrease and ultimately manufacturer +ill be loser-
2fter the production of goods it +ill be tested by the /uality control department- They
+ill chec* appearance, colour, odour, p4 =hydrogen ion concentration of a solution>, @Bri;
=concentration of sugar of a solution>, moisture percent of po+dered goods, and percentage of
acidity of the products- Finally organoleptic test has been done- By the triangle test =as
organoleptic> the products +ill pass or approved for sale and mar*eting-
!n addition, by this manufacturing plant +e can use during another po+dered type
products such as flavoured tasty saline, oral saline, cereals drin*s, po+dered malt drin*s etc- in
the same cost +e produced many products, so it +ill be beneficiary to us and the people of our
country +ill benefitted by this proHect-
C9APTER
0I
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REFERENCES
-
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i 2bout tang = raft foods> history on +eb managementhttp"LLen-+i*ipedia-orgL+i*iLTang A%Cdrin*A%I
ii The $S mar*eted Eno as drug history from +eb managementhttp"LLen-+i*ipedia-orgL+i*iLEno A%CdrugA%I
iii BST! =% >- S+eetener =2spartame> for soft drin*s po+der =BDS 1(C:" % >- firstrevision, topic =0-1-1-1>- p- 0
iv 2bout aspartame Directorate of 4ealth 3anada has been declared about aspartame on+eb management http"LL+++-hc'sc-gc-caLfn'anLsecuritLadditLs+eeten'edulcorLaspartame'eng-php
v BST! =% >- 2cidity regulator =3itric acid> for soft drin*s po+der =BDS 1(C:" % >-first revision, topic =0-1-0> p- 0
vi BST! =% >- Buffering agent =Sodium citrate> for soft drin*s po+der =BDS 1(C:"% > first revision, topic =0-%- > p- 0
vii BST! =% >- 3arbonating agent =Sodium bicarbonate> for soft drin*s po+der =BDS1(C:" % > first revision, topic =0-%-C> p- 0
viii BST! =% >- 2nti'ca*ing agent =Tri'calcium phosphate> for soft drin*s drin*s po+der =BDS 1(C:" % > first revision, topic =0-%-0> p- 0
i; BST! =% >- 3louding agent for soft drin*s po+der =BDS 1(C:" % > first revision,topic =0-%-(> p- 0
; BST! =% >- 3olouring agent =Egg yello+ colour,
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;iii Formulation of carbonated clear lemon soft drin*s po+der of Banga Flavour 2pplication 6ab )BF26 a concern of Banga Flavour & Fragrance =#vt-> 6td )BFF
;iv Formulation of carbonated cola soft drin*s po+der of Banga Flavour 2pplication6ab )BF26 a concern of Banga Flavour & Fragrance =#vt-> 6td )BFF
;v BFF =% 1 >- =2ppearance test method> Standard operating procedure and /ualitycontrol manual J 1, ethod no- S- =p4 test method> Standard operating procedure and /uality controlmanual J 1, ethod no- S- Boo*" Food Science 3hemistry and E;perimental Foods-3hapter" Sensory methods of analysis of foods- ##- %CI'%I
C9APTER ;IST OF APPENDI
3- De$ination o$ 'ar!onated so$t drin=s #o>der,
3arbonated soft drin*s po+der =3SD#> is very interesting part of the beverage +orld, because+hen the po+der dissolve in cold +ater then it create 3< % =3arbon dio;ide> in the glasses-
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There are three types of carbonated soft drin*s po+der, such as' 3arbonated energy po+der drin*s, carbonated clear lemon po+der drin*s, carbonated cola po+der drin*s-
0- So$t drin=s #o>der "a=in% #ro'ess,
a- 9a+ materials
b- 8eighingc- Sugar crushingd- i;inge- Spray +ater f- Dryingg- 3oolingh- Flavour i;ingi- #ac*aging
H- 6abeling*- Storing
@- Instr "ents $or 'ar!onated so$t drin=s #o>der "a=in%,a Balance
b Sieves
c Sugar crusher
d #o+der mi;ture =9ibbon mi;ture>
e Drier =Electric L $as>
f 2ir conditioner
g Dehumidifierh oisture controlled room
i oisture analyOer
H Spoon
* #ac*aging machine
- Ra> "ateria(s $or 'ar!onated so$t drin=s #o>der "a=in%,
a- 3rystal Sugar =particle siOe C mesh>
b- #ermitted s+eetening agents
c- 2cidity regulator
d- ?itamin =2scorbic acid L ?itamin'3>
e- Buffering agents =Sodium chloride L Sodium citrate>
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f- inerals L 2nti'ca*ing agents =Tri'calcium phosphate>
g- 3arbonating agents =Sodium bicarbonate>
h- #ermitted food color
i- #ermitted food flavor
4- Ph)si'a( test $or 'ar!onated so$t drin=s #o>der,a- 2ppearance
- Che"i'a( test $or 'ar!onated so$t drin=s #o>der,
a oisture analysis
b Bri; test
c p4 test
- Instr "enta( test $or 'ar!onated so$t drin=s #o>der,
a 2cidity test
- Or%ano(e#ti' test $or 'ar!onated so$t drin=s #o>der,
a- Triangle test
“T9E END”