BEVERAGE INGRIDENTS-

FLAVOUR, COLOUR.
ADDITIVES
SUB:- BEVERAGE TECHNOLOGY
SUB CODE:-18BEFE29
SUBMITTED BY:- ABITHA FRANCIS
18003UEF02
BE FINAL YEAR FPPT
 INTRODUCTION
• Beverages play important roles in human culture.
• Common types of beverages include plain drinking water, milk, juice and soft drinks.
• Traditionally warm beverages include coffee, tea, and hot chocolate.
• Caffeinated drinks that contain the stimulant caffeine have a long history.
• In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug
ethanol, have been part of human culture.
• When the human body becomes dehydrated, a person experiences thirst.
• This craving of fluids results in an instinctive need to drink.
 BEVERAGES:-
•Beverages are liquids made for consumption.
•They may be in the form of Stimulants like Tea, Coffee,
Milk or as refreshers like Soft Drinks, Juices and
Water.
•They are broadly classified as below:
• Alcoholic Beverage
• Nonalcoholic beverage
 ROLE OF BEVERAGES:-
• Beverages are essential for growth, development as well for carrying out various
physiological processes that are critical for living a healthy life.
• Water in beverages help in regulating the temperature of body through the process of
sweating.
• Beverages specially the fruit and vegetable based ones are source of micronutrients
(vitamins and minerals) and anti-oxidants (carotenoids, flavonoids).
• Certain beverages like tea and coffee contain alkaloids which stimulate the central
nervous system
• Beverages are an integral part of our lives.
• Personal selection is based on your age, stage, lifestyle and the
occasion.
• Many beverages are also part of our social occasions with family,
friends and at special events and holidays.
ALCOHOLIC BEVERAGES:-
• Alcoholic beverage is portable liquid which contain
2% to 75% of liquor.
• They are produced by the introduction of yeast for
fermentation into substance such as fruits, cereal
(grain), molasses and plant extract
• Alcoholic beverage has been divided into two
categories:-
• Fermented Alcoholic Beverage
• Distilled Alcoholic beverage
 FERMENTED BEVERAGES:-
• Fermented Alcoholic beverages are classified as 2
• Wine and Beer.
• Wine is a beverage that is prepared by fermentation of
Grape (Or other fruits like Cherry, Apricots, Pears,
etc..) by the addition of yeast.
• Beer is prepared by the fermentation of grain with
yeast with the addition of Hops.
• These are generally called fermented malt beverages.
 DISTILLED BEVERAGES:-
• A distilled beverage, spirit, liquor, or
hard liquor is an alcoholic beverage
produced by distillation of a mixture
produced from alcoholic fermentation,
such as wine.
• The beverages are distilled using
either a Pot Still or a Patent Still.
• Distilled beverages are Rum, Whisky/
Whiskey, Vodka, Gin, Brandy, Tequila.
• They are also called spirits. Flavored
and Sweetened spirits are called
Liqueurs.
 NON ALCOHOLIC BEVERAGE:-

• Non-alcoholic beverage refers to non-intoxication drinks or soft drinks.

• which doesn’t have a bit of liquor by volume or yeast is not introduced
to convert sugar into alcohol during fermentation.
• They are considering as soft beverages, which can be have according to
the choice and standard.
• Example:- aerated water, mineral water, juices, squashes, syrups, tea,
coffee, milk etc.
 BEVERAGE INGREDIENTS:-
• The common beverage ingredients seen in industries are:-
• Carbon dioxide (CO2)
• Colours
• Flavourings
• Fruit/Fruit Juice
• Glucuronolactone (D-Glucuronic-gamma-lactone)
• Inositol
• Intense sweeteners
• L-Carnitine
• Maltodextrin
• Preservatives
• Sugars (sucrose, glucose and fructose)
• Taurine
• Vitamin C (ascorbic acid)
• Water
• Additives
 BEVERAGE INDREDIENT- COLOURS:-
• Colours are used in drinks to:
• make the product more aesthetically
appealing
• help preserve the identity or character by
which drinks are recognised
• There are three basic categories of colourings:
• Natural colours,
• Artificial colours,
• Caramels
 CLASSIFICATION OF COLOURS:-
• Natural colours
These can be extracted from plants, fruits and vegetables and can also be manufactured
synthetically.
• There are two main categories:
Carotenoids – which give a range of yellow to orange colours
Anthocyanins – which give a range of bright red to purple colours
• Artificial colours

A full range of colours can be obtained, blue, green, red, yellow etc.
• All permitted artificial colours used in soft drinks have been thoroughly tested and approved as
safe.
• However, due to increasing consumer preference for natural colours, the trend in the UK market in
recent years has been for manufacturers and retailers to reduce the use of artificial colours in
their products.
•Caramels

Caramels are one of the oldest and most

widely used colours.
•They are used in cola and ginger ale drinks
and can also be used in beer and shandies.
 FSA FOOD COLOURS:-
• It found that consuming certain artificial food colours could cause increased hyperactivity in some children.
• These artificial colours are:
• sunset yellow FCF (E110)
• quinoline yellow (E104)
• carmoisine (E122)
• allura red (E129)
• tartrazine (E102)
• ponceau 4R (E124)
• Food and drink containing any of these six colours must carry a warning on the packaging.
• This will say ‘May have an adverse effect on activity and attention in children’.
• Encourage manufacturers to work towards finding alternatives to these colours.
• Some manufacturers and retailers have already taken action to remove them.
 BEVERAGE INGRIDENTS-FLAVOURS:-
• Flavours are present in
virtually every drink.
• They may be obtained from
natural or artificial sources.
• They are used to respond to
increasing consumer
demands for a wide spectrum
of different tasting foods and
drinks.
 CLASSIFICATION OF FLAVOURS:-

• Natural flavours :-
• They are derived from a wide range of fruits,
vegetables, nuts, bark, leaves, herbs, spices and
oils.
• Artificial flavours:-
• They are manufactured synthetically
 BEVERAGE INDRIDENTS –ADDITIVES:-
• A wide range of ingredients are required in their formulation of beverages.
• Additives like sugar or sweeteners which are added in higher amounts whereas
additives like preservatives are added in small quantity.
• Hence additives may be grouped as Major and Minor additives.
• Major additives
• Apart from fruit juice, sugar and acid constitutes the major percentage of the
beverage formulation.
• Hence these two belongs to the category of major beverage additives.
• SUGAR:-
• Sugars are added to impart the sweetness in the beverages. Sugar performs many functions in
beverages.
• 1. Natural and Synthetic Sweeteners
• The sweeteners derived from the food sources are natural.
• Example: Crystal sugar obtained from cane sugar or beet root, glucose syrups manufactures from
maize starch, honey etc. T
• he sweeteners which are manufactured by chemical synthetic processes are known as synthetic
sweeteners. Example saccharin, sucralose aspartame, acesulfame-K etc.
• 2. Nutritive and Non-Nutritive Sweeteners
• Some sweeteners are metabolized in body and produce energy, hence are termed as nutritive and
caloric sweeteners.
• Example- Traditional sweeteners Sweeteners that are metabolized but do not provide energy
significantly are called as non-nutritive or non-caloric sweeteners.
• Example-synthetic ones belong to nonnutritive sweeteners.
• Regular or High-intensity Sweeteners
• The classification of sugars on the basis of quantity required to give equivalence
sweetness give rise to two categories i.e. regular or high-intensity.
 SYNTHETIC SWEETNERS(ARTIFICAL):-
Saccharin
• Saccharin is the most widely used non-nutritive sweetener worldwide, has been used as
food additive since the early 1900s.
• Saccharin is white, crystals or a white crystalline powder, odorless, or has a faint aromatic
odor
• Acesulfame K
• Acesulfame K has a sweet taste 200 times as potent as sucrose.
• Acesulfame potassium occurs as a colorless to white-colored, is odorless crystalline
powder with an intensely sweet taste.
• It dissolves readily in water, even at room temperature.
• Aspartame
• Aspartame was approved in 1981 for use in dry beverages and in 1983, in liquid soft drinks in
USA.
• However, in India application of these artificial sweeteners was permitted in certain food
stuffs including beverages
VIDEO:-
 BEVERAGE- HEALTH BENEFITS:-
• Beverages specially the fruit and vegetable based ones
are source of micronutrients (vitamins and minerals)
and anti-oxidants (carotenoids, flavonoids).
• Certain beverages like tea and coffee contain alkaloids
which stimulate the central nervous system.
• Consumption of alcoholic beverages specially wine is
recommended for its heart healthy image due to the
presence of flavonoids.
• Fermented dairy beverages are consumed because of
the beneficial microflora present in them which assist
in restoration and improvement of gastro-intestinal
health.
 CONCLUSION:-
• The consumption of beverages has intensified over the years
mainly due to changes in eating habits and the search for a
healthier diet by the population. The innovation and development
of certain types of beverages aimed at a healthy consumption,
such as fats and sugars reduced or free drinks, and even
beverages considered as prebiotic or probiotic, with beneficial
effects that go beyond hydration and/or nutrition.
 REFERENCES:-
• 1. Márcio Carocho, Maria Filomena Barreiro, Patricia Morales, et al. Adding Molecules
to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives.
Comprehensive Reviews in Food Science and Food Safety. 2020;13:377‒399
• 2. Taylor B. Other beverage ingredients. In: Chemistry and technology of soft drinks
and fruit juices. 2nd edn, Blackwell Publishing Ltd; 2019. p. 90‒128.
• 3. Roethenbaugh G. Trends in beverage markets. In: Chemistry and technology of soft
drinks and fruit juices. 2nd edn. Blackwell Publishing Ltd; 2020;15‒34.
• 4. Stevens LJ, Burgess JR, Stochelski MA, et al. Amounts of artificial food colours in
commonly consumed beverages and potential behavioural implications for
consumption in children. Clinical Pediatrics. 2021;53:133–140