- Provides solutions to a wide variety of queries commonly encountered by industry professionals - Reviews issues relating to beverage ingredietns, manufacturing product quality packaging and storage - Thorough reference book written by authors with extensive industry experience - Arranged in a practical question and answer format whereby information can be found quickly and easily How do I select the right intense sweetener for my product? Do small changes in packaging need extensive trials? When do I need to institute a product recall? Expert answers to these and further questions which arise during the development, manufacture, packaging and distribution of soft drinks, fruit juices and packaged waters can be found in this convenient reference book. Arranged in practical question and answer format, information can be found quickly and easily, whether the book is being used as a basic source of information, problem-solving manual or training tool. The book is divided into nine main chapters reviewing issues relating to beverage ingredients, manufacturing, product quality, packaging, storage and distribution. A section on bottled waters is also included. Final chapters cover ways of handling consumer complaints, environmental and regulatory issues. Written by authors with extensive industrial experience, Soft drink and fruit juice processing problems solved will be an essential reference and problem-solving manual for professionals and trainees in the beverage industry. INDICE: PRODUCT DEVELOPMENT OF NEW SOFT DRINKS AND FRUIT JUICES Initial issues affecting product development How do I obtain the main brief for a new ormodified product? What factors need to be considered at an early stage and how much data is needed before development starts? How much technical input should there be in deciding the brief? What are the main issues affecting the development of a product? What timescale should be allowed for the development of a product? What microbiological tests should be carried out on a developmentalproduct? The marketing brief Who should be the main driver in preparing the marketing brief: the technical or the marketing department? How detailed shouldthe product brief be; how much technical and marketing information should be provided? Do special regulations exist for sports drinks and what is an isotonic drink? Are there any special regulations for drinks for babies? How often should the marketing brief be reviewed? What issues surround 'tooth-friendly' drinks? Cost constraints Should the initial product concept be developed without reference to cost? When should the impact of cost be assessed? How much influence should the company accounting function have on product development? How do I establish a likely selling price? Will new capital plant be needed? Packaging issues Should the issues of packaging be raised at the early stages of product development and how important is packaging to the product concept? What considerations should be raised in deciding the preferred packaging? What influence will packaging have on production and its costs? Can I design my own packaging? Manufacturing issues What are the principal limitations to be considered in the early stages of development? How can a new product be assessed for manufacturing without large-scale production? When should I consider outsourcing the initial manufacture of a new product and is contract packing a viable option? Can existing production facilities be modified? Do some ingredients require special handling facilities? Can test plant data be scaled up? Shelf-life prediction Can shelf life be predicted? What methods are used to predict shelflife? What facilities do I need to conduct shelf life tests? How does shelf life impact on the business plan? Should shelf life be continually assessed after a product is in regular production? Assessing consumer reactions to new products How can likely consumer reactions to new products best assessed? Can I outsource market research and, if so, to whom? How long should a new product begiven to find its place in the market? How can I predict likely sales volumes? INGREDIENTS IN SOFT DRINKS AND FRUIT JUICES Water as an ingredient How much does water quality affect soft drinks? Should water treatment be installed in a soft drinks or fruit juice processing plant? Is there an ideal specificationfor water to be used in soft drinks? How frequently should water testing takeplace? Can I use Natural Mineral Water or Spring Water to make a soft drink or reconstituted fruit juice and can I bring these waters in by tanker? Is a 'flavoured' water a soft drink or water? Fruit components as ingredients What types of fruit components are readily available and what are the differences between juices, comminutes, fruit purees and fruit extracts? What, if any, special processing is needed for packed fruit juices and products containing fruit ingredients? How do I calculate the fruit content of a product when using a concentrated fruit preparation? What factors do I need to consider in the specification for fruit ingredients? What kind of problems can arise from the use of fruit in a soft drink? Are all exotic fruits permitted in beverages and how can I establish which is allowed? Can a product be labelled 'sugar free' if onlyfruit components are added? How can I be sure of the authenticity of fruit materials? Carbohydrate sweeteners What carbohydrate sweeteners are available for use in soft drinks? How do other sweeteners compare with sucrose? Do different sweeteners affect product stability? How do different sweeteners affect production and process control? What are 'fruit extracts' and how should they be labelled? Are special technical/process requirements needed to enable me to handle bulk carbohydrates in dry or syrup form? What typical specifications should I apply to carbohydrates? Intense sweeteners How do I select the right intense sweetener for my product? Do different intense sweeteners have different taste profiles? What kind of stability can I expect from intense sweeteners? Why does Aspartame require special labelling? Are there any natural intense sweeteners? Why are intense sweeteners blended? Why has the use of cyclamate declined? Can I use sugar alcohols such as xylitol? Flavourings What types of flavourings are available and why are they used? How are flavourings best assessed in the development laboratory? What kind of shelf life do flavourings have? How do flavourings affect product stability? How much interaction can I expect between flavourings and other ingredients? What different types of flavourings are available? How do specific ingredients that add flavour, such as quinine and caffeine, have to be labelled? Do I need approval for 'novel' flavours? Colourings What factors are to be considered in selecting natural or artificial colourings? How much added colour can I expect from fruit or other components? Are there any ingredients that will give colour to a product but do not require a label declaration as such? What are the main factors that affect the stability of colour in a product? There are several different types of caramels; what are the differences between them? Why are the media so critical of colourings? Preservatives What factors should be considered in deciding whether to useany preservative? How can the right preservatives be selected for a product? Does the use of a preservative in a product mean that it does not need to be pasteurised? Do preservatives in product deteriorate with time? Does Dimethyl Dicarbonate (DMDC) (Trade name Velcorin) have to be declared as a preservative?Why will some local authorities not purchase products containing benzoic acid? Why may both sorbic and benzoic acids be unsuitable for tea drinks? Nutraceutical ingredients What are nutraceutical ingredients, how can I use them and how should they be labelled? Miscellaneous additives What miscellaneous additives can I use in a product and what functions do they perform. If an additive is used as a process aid, does it have to be declared on the label? Is there anindustry standard for carbon dioxide? How do I measure carbonation? How are additives in ingredients declared? Can I use antifoam? MANUFACTURING OF SOFT DRINKS AND FRUIT JUICES Ingredient sourcing and storage How much responsibility for ingredient quality can be transferred to the supplier? What storage conditions should I use for ingredients. Are compound ingredients best outsourced ormixed locally? What are the best ways of storing carbon dioxide, sugar, fruitjuices, flavours and other additives? How do I avoid product 'drift'? What standards should I operate to and demand from my suppliers? Do some ingredients demand special production plant? What do I need to specify on a supplier contract? Do I need to audit suppliers? Mixing, compounding and related problems What type of mixing plant is ideal for soft drinks? Is there an ideal order of addition for ingredients? If undissolved materials remain in the syrup mix whataction should be taken? What steps should be taken to minimise the introduction of air into the product? Why do I have an oily film on the surface of my syrup? What is the most likely cause of white flecks on the surface of my syrup during manufacture? Can I make milk/yoghurt and fruit juice drinks in my soft drinks plant? Should I dissolve ingredients prior to addition? How much automation should be installed? Are there any special manufacturing issues that apply to pure fruit juices? Pasteurisation, homogenisation and related issues Whenis pasteurisation necessary? What pasteurisation conditions are needed and how can these be calculated? When is it desirable to homogenise a product? What are the best types of pumps to use? Are changes to the taste or appearance of a product likely as a result of pasteurisation? Should turbulence be avoided during mixing? Filling operations and related issues Do different filler types affect product quality? What regular quality checks should be made on fillers?What is a typical cleaning regime for a filler? At what temperature should products be filled? Why do some products froth (fob) and how can this be avoided? What is the average fill system (e-mark)? How should I deal with broken bottles in the filler? How do I ensure the absence of foreign bodies in my products? What hygiene requirements apply to manufacturers of soft drinks and fruit juices? Secondary packaging How does secondary packaging affect product quality? What protection is needed from secondary packaging? Finished product storageWhat are the ideal conditions for product storage? What product problems can occur during storage? When do my products need to be quarantined? QUALITY ISSUES IN SOFT DRINK AND FRUIT JUICE PROCESSING Ingredient quality How much deviation from ingredient specification is needed to cause a noticeable alteration of product quality? What are the key parameters that I should evaluate to assess ingredient quality? A 'floc' forms in an otherwise clear soft drink; where should I look for the likely cause? When can I switch to an alternative supply source without extensive testing? How do I ensure consistent product quality and avoid drift? How do I specify a flavour? How do I deal with variations in natural ingredients, particularly fruit juices from different sources? Ingredient interactions Are there any ingredients that are likely to cause unwanted interactions with others? What are the most likely effects of ingredient interactions? How are the conditions of storage likely to affect ingredient interactions? Can I use both benzoic and ascorbic acids in the same product? What are the ICBA guidelines on benzene formation and where are they available? Ingredient specifications Do I need to check every batch of ingredient against specification? How meaningful are specifications for natural ingredients that may only be standardised to one or two parameters (e.g. concentrated juices) Can you set out the key issues that I need to have in mind when considering ingredientspecifications? Is it possible to specify flavour character? How much variation should I allow in natural materials? Problems during manufacture and safetyissues A process worker has added too much of one ingredient; how is this best dealt with? The final volume of a product has been exceeded; how can the situation best be resolved? A batch of product has been made up but not bottled off. It is then noticed that a preservative (or other ingredient) has not been added. Can the missing ingredient simply be added to the bulk product? The electrical supply has failed during flash pasteurisation; is it necessary to repasteurise the whole batch? What actions generally need to be taken during a stop in production, particularly with respect to products in the pasteuriser? Is a HACCP system now a legal requirement and how do I set one up? How much record keeping is required and for how long should records be kept? What regular checks should be carried out on a tunnel pasteuriser? What are the main risks ofcontamination and how can I check for these? Colour and appearance changes A normally clear product becomes cloudy on storage; what are the likely causes? A product displays a 'ring' at its upper surface; what is this likely to be and how can it be resolved? What are the causes of product colour fading? a) A concentrated soft drink that is normally cloudy separates into a clear upper layer and a dense lower layer of pulp; what is the likely cause and how can it be resolved? b) A concentrated soft drink has formed a gel on storage; what is the likely cause and how can it be resolved? Fruit pulp forms a plug or mat ontop of the product; what causes this and how should it be dealt with? How canemulsion stability be best evaluated? Flavour deterioration What factors affect flavour deterioration? How is the flavour profile of a product best assessed? What kind of sensory tests can be used to evaluate flavour changes in a product? Apart from the obvious source (i.e. the flavouring), which ingredients are most likely to cause flavour problems? Where can I get help in determining the likely origin of an unusual flavour taint? How important is the removal ofchlorine in process water in avoiding flavour defects? How can packaging influence flavour deterioration? What kind of flavour deterioration can arise frommicrobial infections? Packaging interactions What problems are most likely toarise when plastic packaging of any kind is used? When cans are used, what are the most likely interactions? What special problems, other than physical contamination, are possible if glass packaging is used? What issues are likely toarise when flexible packaging is used? Do aseptic packs have any particular problems associated with them? How much attention should I pay to the specification of packaging material? What are the major packaging problems? Why are product shelf lives shorter in PET packages when compared with glass, can or TetraPak/Combibloc? What is the best plastic in which to pack still drinks? Microbiological problems What makes one soft drink more susceptible to microbial spoilage than another? What are the organisms that I need to be particularly aware of? Can soft drinks become contaminated with pathogenic organisms? What are the early signs of microbial contamination? How do I find the likely source ofmicrobial contamination in a product? What value does a period of quarantine storage have? How can I best ensure that the water I use does not become a source of contamination? An equipment breakdown causes a delay of several hours before a product can be packed off; does this situation pose a serious threat to the microbiological condition of the product? Why is mould contamination nota problem for carbonated drinks? What is Zygosaccharomyces bailii and why is it such a problem? I know that most product spoilage is as a result of yeast and or mould contamination; what bacterial infections might affect soft drinks?Shelf-life issues What are the main factors affecting the shelf-life of a product? Can the shelf-life of a product be accurately predicted? What does the term 'shelf-life' of a product actually mean? Should the shelf life of productsbe monitored on a regular basis? If so, how should this b
- ISBN: 978-1-84569-326-8
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 208
- Fecha Publicación: 01/08/2009
- Nº Volúmenes: 1
- Idioma: Inglés