INTRODUCTION
A soft drink (also called soda, pop, coke[citation needed], soda pop, fizzy drink,
or carbonated beverage) is a non-alcoholic beverage that typically
contains carbonated water, a sweetening agent, and a flavoring agent. The sweetening
agent may be sugar, high-fructose corn syrup, or a sugar substitute(in the case of diet
drinks). A soft drink may also contain caffeine or fruit juice.
Products such as energy drinks, Kool-Aid, and pure juice are not considered to be soft
drinks. Other beverages not considered to be soft drinks are hot chocolate, hot
tea, coffee, milk, milkshakes, and schorle.
Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages). Small
amounts of alcohol may be present in a soft drink, but the alcohol content must be less
than 0.5% of the total volume[1][2] if the drink is to be considered non-alcoholic.[3]
Widely sold soft drink flavors are cola, lemon-lime, root
beer, orange, grape, vanilla, ginger ale, fruit punch, sparkling lemonade, squash,
and flavored water.
Soft drinks may be served chilled or at room temperature. They are rarely heated.
Carbonated drinks
Soft drinks displayed on supermarket shelves.
In late 18th century, scientists made important progress in replicating naturally
carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a
method of infusing water with carbon dioxide to make carbonated water which has 3.4
mg in the drink [4] when he suspended a bowl of distilled water above a beer vat at a
local brewery in Leeds, England. His invention of carbonated water, (also known
as soda water), is the major and defining component of most soft drinks. Priestley found
water thus treated had a pleasant taste, and he offered it to friends as a refreshing
drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in
which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to
produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl
of water.[5]
Another Englishman, John Mervin Nooth, improved Priestley's design and sold his
apparatus for commercial use in pharmacies. Swedish chemistTorbern
Bergman invented a generating apparatus that made carbonated water from chalk by
the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be
produced in large amounts. Swedish chemist Jöns Jacob Berzelius started to add
flavors (spices, juices and wine) to carbonated water in the late 18th century.
Soft drink bottling industry
Over 1,500 U.S. patents were filed for either a cork, cap, or lid for the carbonated
drink bottle tops during the early days of the bottling industry. Carbonated
drink bottles are under great pressure from the gas. Inventors were trying to find the
best way to prevent the carbon dioxide or bubbles from escaping. In 1892, the "Crown
Cork Bottle Seal" was patented by William Painter, a Baltimore, Maryland machine shop
operator. It was the first very successful method of keeping the bubbles in the bottle.
]Automatic production of glass bottles
In 1899, the first patent was issued for a glass-blowing machine for the automatic
production of glass bottles. Earlier glass bottles had all been hand-blown. Four years
later, the new bottle-blowing machine was in operation. It was first operated by the
inventor, Michael Owens, an employee of Libby Glass Company. Within a few years,
glass bottle production increased from 1,400 bottles a day to about 58,000 bottles a
day.
Home-Paks and vending machines
During the 1920s, the first "Home-Paks" were invented. "Home-Paks" are the
familiar six-pack cartons made from cardboard. Automatic vending machines also
began to appear in the 1920s.
[Production
Soft drink production
Soft drinks are made by mixing dry ingredients and/or fresh ingredients (e.g. lemons,
oranges, etc.) with water. Production of soft drinks can be done at factories, or at home.
Soft drinks can be made at home by mixing either a syrup or dry ingredients with
carbonated water. Carbonated water is made using a home carbonation system or by
dropping dry ice into water. Syrups are commercially sold by companies such as Soda-
Club.
Ingredient quality
Of most importance is that the ingredient meets the agreed specification on all major
parameters. This is not only the functional parameter, i.e. the level of the major
constituent, but the level of impurities, the microbiological status and physical
parameters such as color, particle size, etc.
Soft drink packaging
In the United States, soft drinks are sold in a large number of different sizes
including 500 mL (16.9 U.S. fl oz), 1 liter, 1.5L, 2 liter, 3L, and in 8, 12, 14, 16, 20
and 24 U.S. fluid ounce plastic bottles, 12 U.S. fluid ounce cans, and short eight-
ounce cans. Some Coca-Cola products can be purchased in 8 and 12 U.S. fluid
ounce glass bottles. Jones Soda and Orange Crush are sold in 16 U.S. fluid
ounce (1 U.S. pint) glass bottles. Cans are packaged in a variety of quantities
such as six packs, 12 packs and cases of 24, and 36. With the advent of energy
drinkssold in eight-fluid-ounce cans in the U.S., some soft drinks are now sold in
similarly sized cans. It is also common for carbonated soft drinks to be served
as fountain drinks in which carbonation is added to a concentrate immediately
prior to serving. Containers have deposits in a few states
Taxtion
In the United States and elsewhere, legislators, health experts and consumer
advocates are considering levying higher taxes on the sale of soft drinks and
other sweetened beverages to help curb the epidemic of obesity among
Americans, and its harmful impact on overall health. Higher taxes could help
reduce soda consumption. Taxes could also fund education to increase
consumer awareness of the unhealthy effects of excessive soft drink
consumption, and also help cover costs of caring for conditions resulting from
overconsumption.[48] The food and beverage industry holds considerable clout in
Washington, DC, as it has contributed more than $50 million to legislators since
2000
