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Soft drinks and fruit juices are produced in almost every country
in the world and their availability is remarkable. From the largest
cities to some of the remotest villages, soft drinks are available
in a variety of flavours and packaging. Over the last decade, soft
drinks and fruit juices have been the subject of criticism by the
health community and there is considerable pressure on beverage
manufacturers to reduce, or even remove, the sugar content of these
products. Chemistry and Technology of Soft Drinks and Fruit Juices,
Third Edition provides an overview of the chemistry and technology
of soft drinks and fruit juices, covering ingredients, processing,
microbiology, traceability and packaging as well as global market
trends. This fully revised edition now includes chapters on topics
that have become prominent in the industry since publication of the
previous edition namely: water use and treatment, and microbiology
technologies. The book is directed at graduates in food science,
chemistry or microbiology entering production, quality control, new
product development or marketing in the beverage industry or in
companies supplying ingredients or packaging materials to the
beverage industry.
The need for a further edition of a book is gratifying for
contributors and editor alike. When faced with the corresponding
challenge to identify what has changed in one sector of a
particular industry, however, initial enthusiasm frequently
declines. Nowhere is this more evident than in this book on food
flavourings, because the industry still remains the tantalising
blend of art, science and technology that was alluded to in the
first edition. Instrumentation and analytical skills can now
identify flavour components down to nanogram and picogram
concentrations and yet the skilled flavourist is often still able
to defeat this scientific ability. Many parts of the food industry,
and in particular the more traditional outlets such as baking and
confectionery, use flavours and methods of application that have
changed little in fifty years. At the other end of the spectrum,
advanced synthetic chemistry methods and computer-controlled
natural product processes can give the flavour industry a greater
selection of higher quality materials than ever before. The
industry itself has, in recent years, undergone many commercial
changes, and in the U.K. some manufacturers' names known for a
century or more have disappeared to become part of larger corporate
entities. Flavours are for the first time controlled, albeit in a
small way, by statute based on a European Directive.
In the period of about five years since the first edition of this
book appeared, many changes have occurred in the fruit juice and
beverage markets. The growth of markets has continued, blunted to
some extent, no doubt, by the recession that has featured
prominently in the economies of the major consuming nations. But
perhaps the most significant area that has affected juices in
particular is the issue of authenticity. Commercial scandals of
substantial proportions have been seen on both sides of the
Atlantic because of fraudulent practice. Major strides have been
made in the development of techniques to detect and measure
adulterants in the major juices. A contri bution to Chapter 1
describes one of the more important scientific techniques to have
been developed as a routine test method to detect the addition of
carbohydrates to juices. Another, and perhaps more welcome,
development in non-carbonated beverages during the past few years
is the rapid growth of sports drinks. Beverages based on glucose
syrup have been popular for many years, and in some parts of the
world isotonic products have long featured in the sports arena. A
combination of benefits is now available from a wide range of
preparations formulated and marketed as sports drinks and featuring
widely in beverage markets world-wide. A new chapter reviews their
formulation and performance characteristics. Another major trend in
the area offruit-containing non-carbonated bever ages is the highly
successful marketing of ready-to-drink products."
The need for a further edition of a book is gratifying for
contributors and editor alike. When faced with the corresponding
challenge to identify what has changed in one sector of a
particular industry, however, initial enthusiasm frequently
declines. Nowhere is this more evident than in this book on food
flavourings, because the industry still remains the tantalising
blend of art, science and technology that was alluded to in the
first edition. Instrumentation and analytical skills can now
identify flavour components down to nanogram and picogram
concentrations and yet the skilled flavourist is often still able
to defeat this scientific ability. Many parts of the food industry,
and in particular the more traditional outlets such as baking and
confectionery, use flavours and methods of application that have
changed little in fifty years. At the other end of the spectrum,
advanced synthetic chemistry methods and computer-controlled
natural product processes can give the flavour industry a greater
selection of higher quality materials than ever before. The
industry itself has, in recent years, undergone many commercial
changes, and in the U.K. some manufacturers' names known for a
century or more have disappeared to become part of larger corporate
entities. Flavours are for the first time controlled, albeit in a
small way, by statute based on a European Directive.
Fruit and fruit products, in all their many varieties and
variations, are major world commodities and part of the economic
life blood of many countries, particularly in the developing world.
The perception of the healthy nature of fruit is a major reason for
its increased consumption in the developed world, and many
consumers today find a wider selection of fruit varieties,
available at all times of the year, than ever before. This volume,
however, is not so much concerned with fresh fruit as those
principal areas of processing to which it may be subjected. Fruit
processing arose as a means of utilising a short-lived product and
preserving its essential nutritional qualities as far as possible.
A chapter on the nutritional aspects of fruit is included in this
work to reflect the importance of this topic to most consumers.
After a general introduction, the chapter on fruit storage is the
only contribution which deals with a process from which fruit
emerges in essentially the same physical condition. Beyond that the
book sets out to cover most of the major areas in which fruit may
be processed into forms which bear varying semblances to the
original raw material.
Mit Beitragen zahlreicher Fachwissenschaftler
Fruit and fruit products, in all their many varieties and
variations, are major world commodities and part of the economic
life blood of many countries, particularly in the developing world.
The perception of the healthy nature of fruit is a major reason for
its increased consumption in the developed world, and many
consumers today find a wider selection of fruit varieties,
available at all times of the year, than ever before. This volume,
however, is not so much concerned with fresh fruit as those
principal areas of processing to which it may be subjected. Fruit
processing arose as a means of utilising a short-lived product and
preserving its essential nutritional qualities as far as possible.
A chapter on the nutritional aspects of fruit is included in this
work to reflect the importance of this topic to most consumers.
After a general introduction, the chapter on fruit storage is the
only contribution which deals with a process from which fruit
emerges in essentially the same physical condition. Beyond that the
book sets out to cover most of the major areas in which fruit may
be processed into forms which bear varying semblances to the
original raw material.
The flavour industry is now a vital element in the growth and
success of the food and beverage industries worldwide. The
development of many new products is directly related to the use of
an appropriate flavouring - which, among other benefits, has
allowed the use of many novel raw materials as food ingredients.
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