INTRODUCTION

Citric acid (2-hydroxy-1,2,3 propanetricarboxylic acid, C6H8O7) (Figure 1) is white

or colorless, odorless, crystalline. It is strongly soluble in water, freely ethanol soluble and

slightly ether soluble. Citric acid has three carboxyl groups and is thus a strong pH regulation

buffer.

(Figure 1)

Citric acid has been discovered by alchemist Jabir Ibn Hayyan in the eighth century.

Carl Wilhelm Scheele, who crystallized the acid in lemon juice, was first isolated in pure

shape in 1784. In almost every plant and in many microorganisms and animal tissues and

fluids it is found citric acid. It is a central factor in the metabolic oxidation of carbon dioxide

and water by fats, proteins and carbohydrates. Using the buffer action of citric acid, sodium

citrate is used in seasonings and as a pH controller and emulsifier for processed cheese. As an

intermediate in the citric acid cycle in biochemistry, it is essential and consequently occurs in

the metabolism of almost everyone. It also serves as a washing agent that is environmentally

benign and antioxidant. The fermentation of glucose produces citric acid. Approximately 35

000 tons are consumed per year in Japan.

As edible and completely biodegradable, it is most commonly used in food, beverage,

and particularly soft drinks as a flavoring agent and preservative. It is also used as an

emulsifier, whilst different metals are also supplied in dietary supplements in citrate salts. In

addition to food uses, citric acid is commonly used in the chemical and pharmaceutical

industries as acidifier and chelating agent.

 The Food and Drug Administration (FDA) reports that citric acid is commonly

considered to be a healthy food additive (GRAS). As of 1919, about 99% of manufactured

citric acid world-wide were grown from Aspergillus niger fungus, more generally called

black mold (black mold). Black mold transforms sugars efficiently into citric acid and is

commonly recognized in compliance to the Federal Food, Medicines and Cosmetic Act as

safe for its fermentation. Since excessive amounts of citric acid may lead to the breakdown of

overtime dental enamel, it says foods containing citric acid should be moderate and

recommended that after foods or drinks containing citric acid should be washed and rinsed

after consumption and drinking. Another choice is to drink drinks containing citric acid using

straw. It can also be advisable to drink water and consume less acidic food such as almonds,

bananas and cheese while eating foods containing citric acid.

The beverage industry (also known as the drink industry) manufactures drinks and
ready to drink products. Examples are bottled water, soft drinks, energy drinks, milk
products, coffee and tea-based products, nutritional drinks, and alcohol products. The
beverage industry consists of two major categories; Alcoholic beverage industry: The
alcoholic beverage industry includes distilled spirits, (sparkling) wine, cider, and brewing.
And non-alcoholic beverage industry: The non-alcoholic beverage industry is comprised of
soft drink (or soft beverage industry) or syrup manufacture; soft drink and water bottling and
canning), fruit juices bottling, canning and boxing, the coffee industry and the tea industry.

COFFEE INDUSTRY

Coffee as a beverage was introduced in Europe during the sixteenth century, first in Germany
and then throughout the European continent during the following century, especially to
France and Holland. Afterwards, it spread to the rest of the world. Coffee is a beverage made
from the roasted and ground seeds of the coffee plant. It is a popular morning beverage across
the world, likely because of its natural caffeine content, though it can be decaffeinated.
Coffee beans can be roasted and brewed using different methods in order to achieve different
flavors in the finished product 

TEA INDUSTRY

Tea is a beverage prepared from the steeping of tea leaves or other aromatic and flavorful
plants in hot water. It is another beverage that has been consumed for centuries, and doesn’t
show signs of slowing. Tea comes in a nearly infinite variety of flavors and styles. It can be
caffeinated or not and it often contains some variety of actual tea leaves. Herbal teas, on the
other hand, are a popular form of tea that are often made with herbs, flowers, and spices
without the inclusion of actual tea leaves.

BEER

Beer recipes have been found on Babylonian clay tablets dating back to 4300 BC. The term
beer includes every type of fermented malt beverage, including ales, lagers, and all hybrids of
the two. 

Beer is made with malted cereal grains (which could include barley or other grains), hops,
and water that is fermented by adding yeast. Most beers are malt beverages except a few that
are fermented from something other than barley malt, such as gluten-free beers made from
buckwheat, rice, or sorghum malt.

CARBONATED SOFT DRINK (CSD)

Carbonated soft drinks are generally sweet, non-alcoholic effervescent beverages. Some of
the most well-known examples of carbonated soft drinks are Coca-Cola, Mountain Dew,
Sprite, etc. Today, soft drink manufacturers are adapting to consumers demands for more
novel flavor profiles and more healthy choices. Soft drinks are now carbonated water mixed
with fruit juice and a small amount of natural sweetener, appeal to a more health-conscious
crowd. The industry is ripe for innovation, with customers on the lookout for more premium
soft drink beverages with interesting flavor combinations.
DAIRY, SMOOTHIES, & YOGURT BASED

Dairy, smoothies, and yogurt based beverages are generally served cold and made with some
variety of milk or yogurt, usually blended with fruit or fruit juice or other flavorings to
enhance the taste. Individually bottled portions of milk are sold in flavors like regular,
chocolate, and strawberry, while smoothies and other yogurt-based drinks get more
adventurous with fruity blends of flavors.

Smoothies most often contain fruits, veggies, and juice, but sometimes incorporate dairy or
dairy alternatives for a more creamy consistency. Yogurt can be incorporated into smoothies,
or mixed with fruit juice to create a more liquid, “drinkable” yogurt.

PROBIOTIC AND PREBIOTIC

Probiotic and prebiotic beverages are at the front of both the functional food trend and the
increased interest in digestive health. Probiotics help to replace healthy bacteria in the gut,
while prebiotics feed this good bacteria, supposedly resulting in health benefits ranging from
clearer skin to increased energy and mental clarity, and a healthier digestive system overall

WINE

Wine is believed to date back as far as 7000 B.C. An alcoholic beverage made with
fermented fruit juice, wine generally refers to fermented grapes or grape juice, but can
technically be made with any sweet fruit. There are hundreds of varieties of wine grapes
grown in different regions and climates throughout the world. The grapes and production
methods influence a wine’s flavor, acidity, alcohol, sweetness, tannin and aroma. 

SPIRITS & DISTILLED LIQUORS

Spirits are distilled alcoholic beverages. Some of the more popular examples of spirits
include tequila, rum, gin, vodka, whiskey, and bourbon. It’s hard to pinpoint the exact origin
of distilled liquors, but scholars’ best guess puts the first distillation around the thirteenth
century. Distillation is achieved by taking wine or other fermented fruit, plant, or starch
material that has been brewed already, converting it into a vapor and then condensing it back
into a liquid form