Bone mass peaks in the early 30s. After this age most people lose approximately one percent of bone mass a year. As more and more bone is lost, the bone becomes weaker and more brittle, a condition known as osteoporosis.
A very serious effect of soft drinks on people’s health is the correlation between soft drink consumption and the increased risk of bone fractures and osteoporosis.
People who drinks instead of milk or other dairy products likely will have lower calcium intakes. Low calcium intake contributes to osteoporosis, a disease leading to fragile and broken bones.
The large amounts of sugar, bubbles caused by carbon dioxide, and phosphoric acid that are found in soft drinks remove nutritious minerals from bones allowing the bones to become weak and increasing the risk for them to break.
This is done by the phosphoric acid disrupting the calcium-phosphorous ratio, which dissolves calcium from the bones. This can cause calcium loss in bones. The phosphorus acid then pulls the calcium from their storage warehouse – that is, their teeth and bones.
The result is osteoporosis – that is, loss of density of bones, back and disc trouble, pyorrhea and of course, decayed teeth.
All soft drinks are made with a solution of phosphoric acid. This is in part what gives them their kick.
Many people consume soft drinks instead of necessary beverages like milk, so their bodies are not receiving enough nutrients, especially calcium.
By lowering bone mineral density it may be increasing osteoporosis risk.
This deficiency in calcium intake and increased consumption of soft drinks is a greater problem for women than for men.
On average, women reported drinking five carbonated drinks a week, four of them colas. Calcium intake was lower for women who drank the most cola.
The discrepancy between genders is because men traditionally eat more and consume more milk than their female counter parts, so soft drinks do not have as profound of an effect on men.
Osteoporosis and Softdrinks
Showing posts with label softdrinks. Show all posts
Showing posts with label softdrinks. Show all posts
Softdrinks Processing: Sterilization of Water
Softdrinks Processing: Sterilization of Water
Free chlorine will be used as the sterilization agent for the water prior to its use in the manufacture of the softdrinks. It is usual to use about 10 ppm of free chlorine for sterilization to ensure that the reaction will reach completion.
Free chlorine may be dosed as chlorine gas but it is usually prepared from sodium hypochlorite solution for safety reasons. In the case where ferrous iron salts are used as the coagulation chemical, free chlorine will be used to oxidize the ferrous salt to ferric salt.
It is usual in this case to dose more than 10 ppm free chlorine into the coagulation tank so the ferrous iron is fully oxidized to the ferric state and so that there is the required excess for sterilization. Where ferric iron is used as the flocculating chemical the residence time in coagulation tank can be included as part of the contact time necessary with free chlorine for sterilization.
In this case the chlorinated water storage tank can be smaller. Free chlorine will not be used as part of the coagulation reactions where aluminum sulphate is used as the flocculating chemical and will generally be dosed after the sand filter, though in some cases chlorine may be dosed into the clarifier to prevent bacterial growth.
Approximately 10 ppm of free chlorine will be dosed into water for sterilization. The reactions that take place will not only destroy bacteria that may be in the water and render it sterile but will also react with other organic molecules that may remain in the water after the clarification reactions.
The residual organics may wary from naturally occurring organic matter to simple organic compounds such as chlorophenols and trihalomethanes that could impart both taste and odor to the final carbonated product. The action of the free chlorine will break down these organic molecules.
Softdrinks Processing: Sterilization of Water
Free chlorine will be used as the sterilization agent for the water prior to its use in the manufacture of the softdrinks. It is usual to use about 10 ppm of free chlorine for sterilization to ensure that the reaction will reach completion.
Free chlorine may be dosed as chlorine gas but it is usually prepared from sodium hypochlorite solution for safety reasons. In the case where ferrous iron salts are used as the coagulation chemical, free chlorine will be used to oxidize the ferrous salt to ferric salt.
It is usual in this case to dose more than 10 ppm free chlorine into the coagulation tank so the ferrous iron is fully oxidized to the ferric state and so that there is the required excess for sterilization. Where ferric iron is used as the flocculating chemical the residence time in coagulation tank can be included as part of the contact time necessary with free chlorine for sterilization.
In this case the chlorinated water storage tank can be smaller. Free chlorine will not be used as part of the coagulation reactions where aluminum sulphate is used as the flocculating chemical and will generally be dosed after the sand filter, though in some cases chlorine may be dosed into the clarifier to prevent bacterial growth.
Approximately 10 ppm of free chlorine will be dosed into water for sterilization. The reactions that take place will not only destroy bacteria that may be in the water and render it sterile but will also react with other organic molecules that may remain in the water after the clarification reactions.
The residual organics may wary from naturally occurring organic matter to simple organic compounds such as chlorophenols and trihalomethanes that could impart both taste and odor to the final carbonated product. The action of the free chlorine will break down these organic molecules.
Softdrinks Processing: Sterilization of Water
Flavors and Colors of Softdrinks
Flavors and Colors of Softdrinks
Original carbonates were artificial imitations of naturally occurring mineral waters. Manufactures blended mineral salts in the same proportions as found in the natural spring waters and added carbonated water. A large range of such waters was available during the early 1800s.
Early attempts at producing flavored products were limited by a lack of stable flavoring and spoilage problems. The flavoring materials used consisted mainly of herbal/botanical extracts, for example, ginger, nettle, nutmeg, horehound, lemon oil, vanilla etc., but the technology for manufacture of soluble stable flavoring extracts develop rapidly during the middle of the century with the establishment around this time of many specialty flavor companies.
An early recipe for lemonade consisted of citric acid essential oil of lemon and sugar syrup, the mixture being topped up with water and impregnated with carbon dioxide – instantly recognizable as the forerunner of today’s lemonade.
By the second half of the century, carbonate manufacturers could buy a very comprehensive range of flavors to use in their products and the science of flavor chemistry as well under way. As demonstrated by the development of artificial vanilla by Tiemann and Wallach in 1872. This reduced the cost of vanilla flavor by factor of more than x30.
Many of the popular drinks of today were on sale before 1900. The quantity of CO2 added to a drink has a pronounced effect upon its clear character and flavor impact. The solubility of CO2 in water decreases as temperature increases but increases with increasing pressure, that is, a given level of carbonation will generate a higher pressure as the temperature increases.
Ice cold water (0 degree C) will dissolve 1.7 volumes (3.4 g/l) of CO2 at atmospheric pressure. At CO2 levels and at temperatures above this, increased pressure must be applied to retain the CO2 in solution. In some of his early highly carbonated waters Nicholas Paul used carbonations of up to eight volumes of CO2 (16 g/l): however, the usual carbonation levels now range from about two volumes for a slightly sparkling fruit drinks to around five volumes for a mixer drink such as tonic water.
In the early 1800s, colors were restricted to mainly variants of brown and red that is, those which could be produced from caramel or cochineal. This remained the case until the introduction of synthetic aniline dyes around 1880. In 1885 the manufacturing of some colors from vegetable extracts but that there was a trend for these to be replaced by the new aniline-based dyes, even though these are considered objectionably by many. It also strongly warned manufacturers not to use colors such as arsenic sulphate, lead chromate, mercury sulphate and copper arsenite, which it claimed were sometimes used to color confectionary.
Flavors and Colors of Softdrinks
Original carbonates were artificial imitations of naturally occurring mineral waters. Manufactures blended mineral salts in the same proportions as found in the natural spring waters and added carbonated water. A large range of such waters was available during the early 1800s.
Early attempts at producing flavored products were limited by a lack of stable flavoring and spoilage problems. The flavoring materials used consisted mainly of herbal/botanical extracts, for example, ginger, nettle, nutmeg, horehound, lemon oil, vanilla etc., but the technology for manufacture of soluble stable flavoring extracts develop rapidly during the middle of the century with the establishment around this time of many specialty flavor companies.
An early recipe for lemonade consisted of citric acid essential oil of lemon and sugar syrup, the mixture being topped up with water and impregnated with carbon dioxide – instantly recognizable as the forerunner of today’s lemonade.
By the second half of the century, carbonate manufacturers could buy a very comprehensive range of flavors to use in their products and the science of flavor chemistry as well under way. As demonstrated by the development of artificial vanilla by Tiemann and Wallach in 1872. This reduced the cost of vanilla flavor by factor of more than x30.
Many of the popular drinks of today were on sale before 1900. The quantity of CO2 added to a drink has a pronounced effect upon its clear character and flavor impact. The solubility of CO2 in water decreases as temperature increases but increases with increasing pressure, that is, a given level of carbonation will generate a higher pressure as the temperature increases.
Ice cold water (0 degree C) will dissolve 1.7 volumes (3.4 g/l) of CO2 at atmospheric pressure. At CO2 levels and at temperatures above this, increased pressure must be applied to retain the CO2 in solution. In some of his early highly carbonated waters Nicholas Paul used carbonations of up to eight volumes of CO2 (16 g/l): however, the usual carbonation levels now range from about two volumes for a slightly sparkling fruit drinks to around five volumes for a mixer drink such as tonic water.
In the early 1800s, colors were restricted to mainly variants of brown and red that is, those which could be produced from caramel or cochineal. This remained the case until the introduction of synthetic aniline dyes around 1880. In 1885 the manufacturing of some colors from vegetable extracts but that there was a trend for these to be replaced by the new aniline-based dyes, even though these are considered objectionably by many. It also strongly warned manufacturers not to use colors such as arsenic sulphate, lead chromate, mercury sulphate and copper arsenite, which it claimed were sometimes used to color confectionary.
Flavors and Colors of Softdrinks
Technology Developments of Sweeteners in Softdrinks Manufacturing
Technology Developments of Sweeteners in Softdrinks Manufacturing
One of the major drivers of growth in carbonates has been the development of sweeteners and consequent improvement in the quality of low calories soft drinks, particularly in the USA and UK.
Saccharin was invented in about 1874 and very rapidly became a popular as a sweetener for softdrinks, usually blended into sugar to reduce cost. It proved to be a popular sweetener in the UK, particularly when sugar was in very short supply during the First World War. A blend of sugar and saccharin (50:50) by sweetness) became the standard sweetener system for common softdrinks, for example lemonade.
Low calorie softdrinks began to gain popularity in the 1960s and a blend of 1 part saccharin to 10 parts cyclamate produced a good tasting low calorie sweetener system. However, the use of sodium cyclamate came to an abrupt end in 1969 when it was banned in the USA and UK due to evidence suggesting that it cause bladder cancer. Cyclamatic was not banned elsewhere and it remained a very popular sweetener until recent severe restrictions in the EU.
The original work was later discredited but it result in saccharin being the only permitted sweetener in the UK and this severely limited the growth of low caloric drinks because of the unpleasantly bitter aftertaste of saccharin when used as a sole sweetener. The growth resumed again in the mid 1980s following the approval of aspartame and acesulfame K in the UK in 1983.
This popularity of low caloric (or light) drinks has been a massive driver of volume growth in the USA and UK, but to a lesser extent in mainland Europe. In the UK, in 1981, the only approximately 4% of the 2040 million liters of carbonates produced was a low calorie. By 2003, low calorie represented 32% of the market 0f 6500 million liters and a further 25% was reduced sugar (usually for reasons of cost).
Technology Developments of Sweeteners in Softdrinks Manufacturing
One of the major drivers of growth in carbonates has been the development of sweeteners and consequent improvement in the quality of low calories soft drinks, particularly in the USA and UK.
Saccharin was invented in about 1874 and very rapidly became a popular as a sweetener for softdrinks, usually blended into sugar to reduce cost. It proved to be a popular sweetener in the UK, particularly when sugar was in very short supply during the First World War. A blend of sugar and saccharin (50:50) by sweetness) became the standard sweetener system for common softdrinks, for example lemonade.
Low calorie softdrinks began to gain popularity in the 1960s and a blend of 1 part saccharin to 10 parts cyclamate produced a good tasting low calorie sweetener system. However, the use of sodium cyclamate came to an abrupt end in 1969 when it was banned in the USA and UK due to evidence suggesting that it cause bladder cancer. Cyclamatic was not banned elsewhere and it remained a very popular sweetener until recent severe restrictions in the EU.The original work was later discredited but it result in saccharin being the only permitted sweetener in the UK and this severely limited the growth of low caloric drinks because of the unpleasantly bitter aftertaste of saccharin when used as a sole sweetener. The growth resumed again in the mid 1980s following the approval of aspartame and acesulfame K in the UK in 1983.
This popularity of low caloric (or light) drinks has been a massive driver of volume growth in the USA and UK, but to a lesser extent in mainland Europe. In the UK, in 1981, the only approximately 4% of the 2040 million liters of carbonates produced was a low calorie. By 2003, low calorie represented 32% of the market 0f 6500 million liters and a further 25% was reduced sugar (usually for reasons of cost).
Technology Developments of Sweeteners in Softdrinks Manufacturing
Water for Softdrinks Manufacturing
Water for Softdrinks Manufacturing
Water is the principal ingredient in carbonated beverage production, and some cases it reaches over 90% of the product. It follows from the fact that beverage manufacturers pay attention to the quality of the water used in their formulation, to ensure that when the product arrives at the consumer it is consistent in taste and appearance and has not deteriorated during storage. Specifications covering both the physical and chemical properties have been developed by the major manufacturers and have been issued to their licensees to ensure that these criteria are achieved at all times.
The public supply in the urbanized areas of the world is acceptable for portable uses, but although it will meet part of the specifications set by softdrinks manufacturers, it will not necessarily meet their specifications fully without treatment, and most manufacturers install water treatment plant in their own factories. Water used from sources other than public supply will certainly require treatment to meet the set specifications.
A uniform and consistent supply of water will improve the operating efficiency of the factory by allowing a constant manufacturing process to be established and so eliminating the need to stop frequently or to alter the manufacturing conditions to meet any changes in water quality.
The actual water treatment process used will depend upon
The functions of any water-treatment plant will involve all or at least some of the following:
Water for Softdrinks Manufacturing
Water is the principal ingredient in carbonated beverage production, and some cases it reaches over 90% of the product. It follows from the fact that beverage manufacturers pay attention to the quality of the water used in their formulation, to ensure that when the product arrives at the consumer it is consistent in taste and appearance and has not deteriorated during storage. Specifications covering both the physical and chemical properties have been developed by the major manufacturers and have been issued to their licensees to ensure that these criteria are achieved at all times.
The public supply in the urbanized areas of the world is acceptable for portable uses, but although it will meet part of the specifications set by softdrinks manufacturers, it will not necessarily meet their specifications fully without treatment, and most manufacturers install water treatment plant in their own factories. Water used from sources other than public supply will certainly require treatment to meet the set specifications.
A uniform and consistent supply of water will improve the operating efficiency of the factory by allowing a constant manufacturing process to be established and so eliminating the need to stop frequently or to alter the manufacturing conditions to meet any changes in water quality.
The actual water treatment process used will depend upon
- The source of the water
- Any seasonal variations that may be likely
- Any seasonal variations that may be likely to affect the product.
The functions of any water-treatment plant will involve all or at least some of the following:
- To remove color and suspend particles (including colloids).
- To remove organic compounds likely to cause or impart off taste and odors.
- To reduce the alkalinity to a set level.
- To remove microorganisms and bacteria, by sterilization.
- To ensure a consistent product at all times.
Water for Softdrinks Manufacturing
Technology Development of Carbon Dioxide in Softdrinks
Technology Development of Carbon Dioxide in Softdrinks
It had been recognized by many scientists in the early 1700s that the gas produced by brewery fermentation, combustion of wood and addition of acids to chalk/marble was one and the same. The most economical means of commercial production was by action of sulphuric acid on marble chippings or at the later date, on sodium bicarbonate. Crushed marble was cheap and readily available in a large quantity. However, the purity of the marble was critical to the quality of the CO2. Impurities would cause noticeable ‘off flavor’ in the finished drink. This forced manufacturers to introduce filters and scrubbers to remove taints. Bubbling the CO2 though olive oil was a commonly used method of removing organic taints. The purification of CO2 introduced complexity and hence cost to the production process.
Although more expensive than marble, sodium bicarbonate could be obtained in commercial quantities at consistently high purity and was preferred by some manufacturer. The product of action of sulphuric acid on marble is calcium sulphate, which is insoluble in water. Large quantities of the resulting sludge were difficult to dispose off, particularly when the United Kingdom municipal authorities introduced controls in 1890s. Problems of effluent emissions are not new. The liquefaction of CO2 by means of high pressure was reported by Michael Faraday in 1823 and the first practical manufacturing equipment was patented in Holland in 1877.
The commercial manufacture and use of liquid CO2 for the carbonation of drinks began in Germany and in the United Sates of America in the 1889. The production of solid CO2 was discovered in 1835, and a patent for production and use of solid of CO2 was granted in 1897. The handling and transportation of solid block was much easier than for heavy metal cylinders containing liquid CO2. Though use of liquid or solid CO2 increased in the late nineteenth and early twentieth century, it was not until the 1950s that transportation of liquid CO2 by low pressure bulk rood tankers became commonplace.
Production of carbonated drinks was traditionally carried out by means of adding concentrated syrup to the bottle and then topping up with carbonated water. A considerable improvement in speed was achieved on 1937, when the Mojonnier Brothers Corporation of Chicago introduced a continuous blending/cooling/carbonating system.
Technology Development of Carbon Dioxide in Softdrinks
It had been recognized by many scientists in the early 1700s that the gas produced by brewery fermentation, combustion of wood and addition of acids to chalk/marble was one and the same. The most economical means of commercial production was by action of sulphuric acid on marble chippings or at the later date, on sodium bicarbonate. Crushed marble was cheap and readily available in a large quantity. However, the purity of the marble was critical to the quality of the CO2. Impurities would cause noticeable ‘off flavor’ in the finished drink. This forced manufacturers to introduce filters and scrubbers to remove taints. Bubbling the CO2 though olive oil was a commonly used method of removing organic taints. The purification of CO2 introduced complexity and hence cost to the production process.
Although more expensive than marble, sodium bicarbonate could be obtained in commercial quantities at consistently high purity and was preferred by some manufacturer. The product of action of sulphuric acid on marble is calcium sulphate, which is insoluble in water. Large quantities of the resulting sludge were difficult to dispose off, particularly when the United Kingdom municipal authorities introduced controls in 1890s. Problems of effluent emissions are not new. The liquefaction of CO2 by means of high pressure was reported by Michael Faraday in 1823 and the first practical manufacturing equipment was patented in Holland in 1877.The commercial manufacture and use of liquid CO2 for the carbonation of drinks began in Germany and in the United Sates of America in the 1889. The production of solid CO2 was discovered in 1835, and a patent for production and use of solid of CO2 was granted in 1897. The handling and transportation of solid block was much easier than for heavy metal cylinders containing liquid CO2. Though use of liquid or solid CO2 increased in the late nineteenth and early twentieth century, it was not until the 1950s that transportation of liquid CO2 by low pressure bulk rood tankers became commonplace.
Production of carbonated drinks was traditionally carried out by means of adding concentrated syrup to the bottle and then topping up with carbonated water. A considerable improvement in speed was achieved on 1937, when the Mojonnier Brothers Corporation of Chicago introduced a continuous blending/cooling/carbonating system.
Technology Development of Carbon Dioxide in Softdrinks
Wellness and Functionality of Softdrinks
Wellness and Functionality of Softdrinks
Health issues are already influencing the dynamics of the softdrinks industry, and this influence is likely to become pronounced as time progresses. Bottled water, fruit-based still drinks and fruit juice/nectars have gained volume on the back of an increased understanding of good health. As consumers, they wish to live healthy and die healthy. At the core of this is the concept of wellness – an increasing awareness of physical well-being and good health. Wellness drinks are those beverage that aid health and well being. Consequently, a broad range of products can be said to fit the wellness mould: from bottle water to juice and tea based drinks as well as those with added ingredients to provide an additional functional benefits.
To feel good and healthy has high importance for most consumers. Although broader in scope than functional beverages, wellness drinks span naturally functional and the scientifically enhanced. Functional softdrinks are defined as drinks providing a health benefit beyond their basic nutritional value, by virtue of their physiologically active added components. Drinks providing a health benefits based on their inherent ingredients, such as mineral water, cranberry juice and green tea, can be said to be naturally functional, unless they are fortified with vitamins or other functional ingredients. A distinction can therefore be made between products and functional; by nature (water and orange juice) and those made functional by producers. For functional softdrinks, the term ‘health benefits’ is used in its widest possible application and includes benefits such as improved sports performance, increased mental alertness and better skin. Functional softdrinks can be broken down into four main sectors: enriched beverage (such as juices and waters with added vitamins and minerals); sports drinks; energy drinks; and finally nutraceuticals. Nutraceuticals embrace a multitude of specific claims ranging form digestive benefits and detoxification through aphrodisiac, nicotine craving relief, cholesterol lowering and anti-ageing declarations.
Wellness and Functionality of Softdrinks
Health issues are already influencing the dynamics of the softdrinks industry, and this influence is likely to become pronounced as time progresses. Bottled water, fruit-based still drinks and fruit juice/nectars have gained volume on the back of an increased understanding of good health. As consumers, they wish to live healthy and die healthy. At the core of this is the concept of wellness – an increasing awareness of physical well-being and good health. Wellness drinks are those beverage that aid health and well being. Consequently, a broad range of products can be said to fit the wellness mould: from bottle water to juice and tea based drinks as well as those with added ingredients to provide an additional functional benefits.
To feel good and healthy has high importance for most consumers. Although broader in scope than functional beverages, wellness drinks span naturally functional and the scientifically enhanced. Functional softdrinks are defined as drinks providing a health benefit beyond their basic nutritional value, by virtue of their physiologically active added components. Drinks providing a health benefits based on their inherent ingredients, such as mineral water, cranberry juice and green tea, can be said to be naturally functional, unless they are fortified with vitamins or other functional ingredients. A distinction can therefore be made between products and functional; by nature (water and orange juice) and those made functional by producers. For functional softdrinks, the term ‘health benefits’ is used in its widest possible application and includes benefits such as improved sports performance, increased mental alertness and better skin. Functional softdrinks can be broken down into four main sectors: enriched beverage (such as juices and waters with added vitamins and minerals); sports drinks; energy drinks; and finally nutraceuticals. Nutraceuticals embrace a multitude of specific claims ranging form digestive benefits and detoxification through aphrodisiac, nicotine craving relief, cholesterol lowering and anti-ageing declarations.
Wellness and Functionality of Softdrinks
Softdrinks – General History
Softdrinks – General History
Naturally occurring carbonated mineral waters have been known for a long time. These effervescent waters exist as a consequence of excess carbon dioxide in an aquifer dissolving under pressure. Although claims for the medicinal properties of these mineral waters have been grossly exaggerated, the presence of carbon dioxide does make aerated waters and softdrinks more palatable and visually attractive; the final product sparkles and foams.
The first non carbonated softdrinks appeared during the seventeenth century. In 1767, Joseph Priestly produced the first man made, palatable carbonated water. Three years later a Swedish chemist, Torbern Bergman invented a process that produced carbonated water from the reaction between chalk and sulphuric acid allowing a commercial production of aerated mineral water.
In 1983, Jacob Schweppes, a young watchmaker and amateur scientist perfected an efficient system for manufacturing carbonated mineral water and founded the Schweppes Company in Geneva. He relocated to London, England in 1790. Since then the addition of flavorings to aerated water has seen the development of major softdrinks brands throughout the world. To meet the need for carbonated softdrinks, the soda fountain was developed by Samuel Fahnestock in the United States in 1819.
The patenting of the Crown cork by William Painter in 1892 and the automatic production of glass bottles using a glass blowing machine by Michael J. Owens in 1899 were notable achievement that at last allowed carbonated softdrinks to be successful bottled without significant loss of carbonation. Since then, development in closure technology, polyethylene terephthalate (PET) bottle production, can design and manufacture, syrup making methods, carbonation technology and filling machine manufacture have led to the worldwide beverage industry as we know it today.
Softdrinks – General History
Naturally occurring carbonated mineral waters have been known for a long time. These effervescent waters exist as a consequence of excess carbon dioxide in an aquifer dissolving under pressure. Although claims for the medicinal properties of these mineral waters have been grossly exaggerated, the presence of carbon dioxide does make aerated waters and softdrinks more palatable and visually attractive; the final product sparkles and foams.
The first non carbonated softdrinks appeared during the seventeenth century. In 1767, Joseph Priestly produced the first man made, palatable carbonated water. Three years later a Swedish chemist, Torbern Bergman invented a process that produced carbonated water from the reaction between chalk and sulphuric acid allowing a commercial production of aerated mineral water.In 1983, Jacob Schweppes, a young watchmaker and amateur scientist perfected an efficient system for manufacturing carbonated mineral water and founded the Schweppes Company in Geneva. He relocated to London, England in 1790. Since then the addition of flavorings to aerated water has seen the development of major softdrinks brands throughout the world. To meet the need for carbonated softdrinks, the soda fountain was developed by Samuel Fahnestock in the United States in 1819.
The patenting of the Crown cork by William Painter in 1892 and the automatic production of glass bottles using a glass blowing machine by Michael J. Owens in 1899 were notable achievement that at last allowed carbonated softdrinks to be successful bottled without significant loss of carbonation. Since then, development in closure technology, polyethylene terephthalate (PET) bottle production, can design and manufacture, syrup making methods, carbonation technology and filling machine manufacture have led to the worldwide beverage industry as we know it today.
Softdrinks – General History
Cola and Health
Cola and Health
Cola is a caffeine-containing seed, or nut, from a tropical tree, the cola tree. In some African countries, cola nuts are so valuables that they are used as money. The nuts have a bitter, aromatic taste, and people chew them for their stimulating effect. Bottled cola drinks have very little cola nuts in them and do no taste like cola nuts at all. Though they do contain caffeine, it is usually synthetic caffeine or caffeine extracted from coffee or tea. These soft drinks are also drugs, and people can become dependent on them, as with coffee. Also, they contain a lot of sugar.
The combination of sugar and caffeine seems to be especially habit-forming. Many people drink enormous amounts of cola, and thought they may think that they are merely quenching their thirsty, they are also consuming calories and enough sugar to damage their teeth, not to mention large does of caffeine. Like other stimulants, cola drinks are not unhealthy if used in moderation; people who like them should just be aware of their nature and their potential for abuse. Parents especially should remember that so-called softdrinks are actually drugs that can affect the health and mood of their children.
Cola and Health
Cola is a caffeine-containing seed, or nut, from a tropical tree, the cola tree. In some African countries, cola nuts are so valuables that they are used as money. The nuts have a bitter, aromatic taste, and people chew them for their stimulating effect. Bottled cola drinks have very little cola nuts in them and do no taste like cola nuts at all. Though they do contain caffeine, it is usually synthetic caffeine or caffeine extracted from coffee or tea. These soft drinks are also drugs, and people can become dependent on them, as with coffee. Also, they contain a lot of sugar.
The combination of sugar and caffeine seems to be especially habit-forming. Many people drink enormous amounts of cola, and thought they may think that they are merely quenching their thirsty, they are also consuming calories and enough sugar to damage their teeth, not to mention large does of caffeine. Like other stimulants, cola drinks are not unhealthy if used in moderation; people who like them should just be aware of their nature and their potential for abuse. Parents especially should remember that so-called softdrinks are actually drugs that can affect the health and mood of their children.
Cola and Health
Bone Fracture and Softdrinks
Bone Fracture and Softdrinks
Phosphate additives are used as flavor stabilizer in all popular cola beverage sold in the United States. Non cola carbonated beverage use citric acid rather that phosphates for this purpose. Several investigators have suggested that consumption of cola beverages and the associated decline in milk consumption may decrease bone density, particularly in children and young women.
In one study in 2000 from shows that the active teenage girls who drink cola beverages had a fracture risk 4.94 times higher than girls who denied drinking cola beverages, even if those other girls drank non-cola carbonated beverages. This finding appeared to confirm and extend previous findings indicating that consumption of cola beverages predicted high fracture risk in teenage girls. However all the studies relied on questionnaires and self-report: none included any dependent measure of cola beverage consumption or bone density, nor was any attempt made to confirm that girls who believed that they had sustained a broken bone had actually done so.
Researchers have suggested that the increased risk of fracture associated with consumption of cola beverages is not a result of anything in the beverage itself, but is rather due to the displacement of other foods and beverages such as milk.
Bone Fracture and Softdrinks
Phosphate additives are used as flavor stabilizer in all popular cola beverage sold in the United States. Non cola carbonated beverage use citric acid rather that phosphates for this purpose. Several investigators have suggested that consumption of cola beverages and the associated decline in milk consumption may decrease bone density, particularly in children and young women.
In one study in 2000 from shows that the active teenage girls who drink cola beverages had a fracture risk 4.94 times higher than girls who denied drinking cola beverages, even if those other girls drank non-cola carbonated beverages. This finding appeared to confirm and extend previous findings indicating that consumption of cola beverages predicted high fracture risk in teenage girls. However all the studies relied on questionnaires and self-report: none included any dependent measure of cola beverage consumption or bone density, nor was any attempt made to confirm that girls who believed that they had sustained a broken bone had actually done so.
Researchers have suggested that the increased risk of fracture associated with consumption of cola beverages is not a result of anything in the beverage itself, but is rather due to the displacement of other foods and beverages such as milk.
Bone Fracture and Softdrinks
Phosphoric acid in Softdrinks
According to a report published in the March / April edition of General Dentistry, phosphoric acid in soda causes tooth enamel erosion, even with minimal exposure. While some consumers may believe that sugar is the only culprit of soda's adverse effects on dental health, enamel erosion occurs whether the soda is sweetened with sugar or artificial sweeteners.
"Drinking any type of soft drink poses risk to the health of your teeth," said Kenton Ross, a dentist and spokesman for the Academy of General Dentistry.
"My patients are shocked to hear that many of the soft drinks they consume contain nine to 12 teaspoons of sugar, and have an acidity that approaches the level of battery acid," Ross said.
Americans drink more than 50 gallons per capita of carbonated soft drinks each year, according to the Beverage Marketing Corporation, which tracks beverage consumption in nine areas: bottled water, coffee, fruit beverages, milk, tea, beer, wine, spirits and "CSDs" or carbonated soft drinks. Of the nine, carbonated soft drinks make up the largest segment of beverages consumed. The United States has the highest per-capita CSD consumption in the world.
Soft drinks are infused with phosphoric acid to add a tangy flavor. In nature, this type of flavor can be found in ginger or lemon. Inexpensive and widely available, phosphoric acid is also used in fertilizers and detergents, including industrial cleaners. Even "food grade" thermal phosphoric acid is known to sometimes contain arsenic.
"Phosphoric acid is used in shipyards to remove rust from aircraft carriers and transport ships," explained Mike Adams, author of The Five Soft Drink Monsters, a book that teaches consumers how to beat their addiction to sugary sodas. "Consuming highly acidic substances is not only bad for your teeth but also terrible for bone health and can promote a deterioration of the jawbone, pelvis and femur. Essentially, drinking phosphoric acid dissolves away your skeletal system," Adams said.
Source: www.newstarget.com
"Drinking any type of soft drink poses risk to the health of your teeth," said Kenton Ross, a dentist and spokesman for the Academy of General Dentistry.
"My patients are shocked to hear that many of the soft drinks they consume contain nine to 12 teaspoons of sugar, and have an acidity that approaches the level of battery acid," Ross said.
Americans drink more than 50 gallons per capita of carbonated soft drinks each year, according to the Beverage Marketing Corporation, which tracks beverage consumption in nine areas: bottled water, coffee, fruit beverages, milk, tea, beer, wine, spirits and "CSDs" or carbonated soft drinks. Of the nine, carbonated soft drinks make up the largest segment of beverages consumed. The United States has the highest per-capita CSD consumption in the world.
Soft drinks are infused with phosphoric acid to add a tangy flavor. In nature, this type of flavor can be found in ginger or lemon. Inexpensive and widely available, phosphoric acid is also used in fertilizers and detergents, including industrial cleaners. Even "food grade" thermal phosphoric acid is known to sometimes contain arsenic.
"Phosphoric acid is used in shipyards to remove rust from aircraft carriers and transport ships," explained Mike Adams, author of The Five Soft Drink Monsters, a book that teaches consumers how to beat their addiction to sugary sodas. "Consuming highly acidic substances is not only bad for your teeth but also terrible for bone health and can promote a deterioration of the jawbone, pelvis and femur. Essentially, drinking phosphoric acid dissolves away your skeletal system," Adams said.
Source: www.newstarget.com
Softdrinks and Liver
Softdrinks
Most people probably don’t realize the amount of
soda they consume in their lifetime, but with carbonated soft drinks accounting for the number one beverage of choice by Americans, it’s a lot more than you’d think. While a can or two every now and then isn’t necessarily harmful to your health, relying solely on soda for your daily liquid intake can be toxic. The next time you reach for your favorite carbonated beverage, think about the possible ramifications of your drink choice.
Most soft drinks contain a slew of potentially health hazardous ingredients that have proven difficult for the body to process. For someone with liver disease, these kinds of ingredients are public enemy #1; they include high fructose corn syrup, aspartame, caffeine and phosphoric acid. High fructose corn syrup is generally an unhealthy substance, regardless of any pre-existing health condition, and should be avoided or limited whenever possible. Aside from being difficult for the liver to process, when consumed on a consistent basis, high fructose corn syrup can lead to weight gain. Anyone with liver disease knows that a weight increase puts added stress on the liver and can interfere with everyday liver function.
With artificial sweeteners representing a large portion of soft drinks, the liver is working overtime to process these substances and remove them from the body. Caffeine is notably addictive, and has its own possible health consequences that are further exacerbated when liver disease is present.
As the current trend of soft drink consumption is growing at a rapid pace, even a slight decrease in the amount of soda you regularly drink can have a positive effect on your health. Of course, complete elimination of soda from your diet is the best choice for a healthy lifestyle. Especially if you have liver disease, put down that can of soda and reach for a healthier alternative beverage, one without all the unfriendly ingredients that can harm your health.
Softdrinks
Most people probably don’t realize the amount of
soda they consume in their lifetime, but with carbonated soft drinks accounting for the number one beverage of choice by Americans, it’s a lot more than you’d think. While a can or two every now and then isn’t necessarily harmful to your health, relying solely on soda for your daily liquid intake can be toxic. The next time you reach for your favorite carbonated beverage, think about the possible ramifications of your drink choice.Most soft drinks contain a slew of potentially health hazardous ingredients that have proven difficult for the body to process. For someone with liver disease, these kinds of ingredients are public enemy #1; they include high fructose corn syrup, aspartame, caffeine and phosphoric acid. High fructose corn syrup is generally an unhealthy substance, regardless of any pre-existing health condition, and should be avoided or limited whenever possible. Aside from being difficult for the liver to process, when consumed on a consistent basis, high fructose corn syrup can lead to weight gain. Anyone with liver disease knows that a weight increase puts added stress on the liver and can interfere with everyday liver function.
With artificial sweeteners representing a large portion of soft drinks, the liver is working overtime to process these substances and remove them from the body. Caffeine is notably addictive, and has its own possible health consequences that are further exacerbated when liver disease is present.
As the current trend of soft drink consumption is growing at a rapid pace, even a slight decrease in the amount of soda you regularly drink can have a positive effect on your health. Of course, complete elimination of soda from your diet is the best choice for a healthy lifestyle. Especially if you have liver disease, put down that can of soda and reach for a healthier alternative beverage, one without all the unfriendly ingredients that can harm your health.
Softdrinks
Toxin in your drinks
People are always reminded to refrain from consuming too much sodas and softdrinks because they contain lots of sugar and can cause tooth decay. But never because they contain benzene.
Benzene is a byproduct and chemical present in the atmosphere where there is presence of concentrated chemical pollutants. Benzene presence in softdrinks had been confirmed by a team of doctors in a research facility in Australia. This now posed a new barrage of health and medical concerns and debates.
A spokesperson from the FSANZ (Australia's food board) confirmed benzene presence of the said substance and proceeded to outline and allay the health and medical fears the results posed.
According to the FSANZ, benzene is formed when the ascorbic acid in the beverage reacts with the food additives used for the soda. However, the resulting benzene is very low and at negligible amounts.
The agency also eliminated the risk of poisoning and health problems that could be caused by benzene presence. FSANZ asserted that a person would have to consume over 20 liters of softdrink to reach the amount taken in from polluted air. But they also emphasized that benzene, in any form, is undesirable in food and drinks.
The agency also assured the public that they are indeed working with softdrink manufacturers to further reduce the amount of possible benzene formation.
Despite the assurance of the FSANZ, a toxic specialist, Kathy Hughes expressed disappointment over the response of the FSANZ. According to her, it does not matter whether the benzene concentration is negligible or not, but the fact that it is in there and it is significant enough to be detected, should alert health and medical professionals.
It is also imperative that consumption of softdrinks found with benzene should be stopped or else limited to adults since benzene can stunt the growth of the mental and physical faculties of children.
She also stressed the significance of the surprising result of the combination of two relatively harmless substances: additives and ascorbic acid. She asserted that if two harmless and common substances used in food preparation resulted in a toxin, there could be much worse amounts in products that used the substances in higher concentrations.
She called on to the FSANZ to reinforce more stringent measures not only on the finished products, but also on the substances used to make them. This is important to detect and stop possible toxin formation.
Lastly, perhaps it is better to limit intake of processed foods and beverages to ensure that less chemicals enter and pollute the body systems.
Food safety should be a top priority for consumers and manufacturers alike. It is also wise to act on anything that raise health and medical problems immediately to avoid further complications.
Source:articlehub
Softdrinks
Benzene is a byproduct and chemical present in the atmosphere where there is presence of concentrated chemical pollutants. Benzene presence in softdrinks had been confirmed by a team of doctors in a research facility in Australia. This now posed a new barrage of health and medical concerns and debates.
A spokesperson from the FSANZ (Australia's food board) confirmed benzene presence of the said substance and proceeded to outline and allay the health and medical fears the results posed.
According to the FSANZ, benzene is formed when the ascorbic acid in the beverage reacts with the food additives used for the soda. However, the resulting benzene is very low and at negligible amounts.
The agency also eliminated the risk of poisoning and health problems that could be caused by benzene presence. FSANZ asserted that a person would have to consume over 20 liters of softdrink to reach the amount taken in from polluted air. But they also emphasized that benzene, in any form, is undesirable in food and drinks.
The agency also assured the public that they are indeed working with softdrink manufacturers to further reduce the amount of possible benzene formation.
Despite the assurance of the FSANZ, a toxic specialist, Kathy Hughes expressed disappointment over the response of the FSANZ. According to her, it does not matter whether the benzene concentration is negligible or not, but the fact that it is in there and it is significant enough to be detected, should alert health and medical professionals.
It is also imperative that consumption of softdrinks found with benzene should be stopped or else limited to adults since benzene can stunt the growth of the mental and physical faculties of children.
She also stressed the significance of the surprising result of the combination of two relatively harmless substances: additives and ascorbic acid. She asserted that if two harmless and common substances used in food preparation resulted in a toxin, there could be much worse amounts in products that used the substances in higher concentrations.
She called on to the FSANZ to reinforce more stringent measures not only on the finished products, but also on the substances used to make them. This is important to detect and stop possible toxin formation.
Lastly, perhaps it is better to limit intake of processed foods and beverages to ensure that less chemicals enter and pollute the body systems.
Food safety should be a top priority for consumers and manufacturers alike. It is also wise to act on anything that raise health and medical problems immediately to avoid further complications.
Source:articlehub
Softdrinks
Subscribe to:
Posts (Atom)
