Non-alcoholic beverages

Question 1

Ingredients for non-alcoholic beverages

Answer 1

• Sugar/ honey: Sweetener
• Water: Purified
• Carbonate: 6g CO2/ sparkling water
• Acidifiers: enhance flavor, provide a refreshing and sour taste
• Emulsifiers (egg yolk, mustard, honey)
• Stabilizers: agar agar
• Aromatic Plants: add aroma and stimulate body (mint, caffeine, quinine, fruit)
• Antioxidants: ascorbic acid

Question 2

Purpose of emulsifiers and stabilizers

Answer 2

-> reinforce the development of flavors + interface between 2 conflicting components

Question 3

Purpose of antioxidants

Answer 3

neutralize the harmful effects of oxygen on flavor

extend shelf life

Question 4

Sports drinks

Answer 4

Water + Sugar + Mineral Salts + Vitamins (B and C)

Question 5

Energy Drinks

Answer 5

Water + Sugar + Caffeine/ Taurine (amino acid) + Plant extracts

Question 6

Taurine

Answer 6

discovered 19th century by German scientist

Exist in meat and fish

Question 7

FRUIT JUICES

Answer 7

1. fresh-squeezed pasteurized juice
2. fruit juice concentration
3. fruit nectar

Question 8

Fresh-squeezed pasteurized juice (6)

Answer 8

1. Harvest
2. Washing
3. Sorting
4. Juice Extraction
5. Pasteurization
6. Bottling

Question 9

Fruit Juice Concentrate

Answer 9

1. Fruit Extraction
2. Concentration -> remove water and aroma
3. Storage/ Transportation
4. Reconstitution -> add water, aroma, vitamins
5. Pasteurization
6. Bottling
   * most of the time: frozen
   * preservatives might alter aroma

Question 10

Fruit Nectar

Answer 10

Fruit puree + water + Sugar

Question 11

Flash Pasteurization

Answer 11

• Liquid preservation process
• Liquid heated rapidly to 70˚C for 20sec
• Cooled down rapidly
• Natural properties of the fruit are preserved

Question 12

Water regulation

Answer 12

• Natural mineral: underground water that’s micro-biologically perfectly safe, >= natural springs/ artificial extraction
• Sparkling water: water with added carbon dioxide (at least 4g/l), meet purity standards.

Question 13

Mineral water vs. Spring water

Answer 13

Mineral:
- Stable mineral composition
- more expensive
Spring:
- Variable mineral composition
- cheaper
Both:
- from groundwater table, protected of any pollution
- bottled at the source
- no microbiological disinfection treatment