carbonated soft drinks powder 1

8/17/2019 Carbonated Soft Drinks Powder 1

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A Thesis for the partial fulfillment of the degree of M.Sc in Food Engineering & Technology

“MANUFACTURING OF CARBONATEDSOFT DRINKS POWDER”

This dissertation s !"itted to the De#art"ent o$ FoodEn%ineerin% & Te'hno(o%)* State Uni+ersit) o$ Ban%(adesh*

$or the #artia( $ ($i(("ent o$ Masters o$ S'ien'e in FoodEn%ineerin% & Te'hno(o%)

Re#orted !),

Md- .a!ed I/!a( Bh i)anID, PG012102302114

Department of Food Engineering & Technology State University of Bangladesh

Decem er! "#$%

1


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A Thesis for the partial fulfillment of the degree of M.Sc in Food Engineering & Technology


This dissertation submitted to the Department of FoodEngineering & Technology, State University of Bangladesh, for

the partial fulfillment of asters of Science in Food Engineering& Technology

Re#orted !),

Md- .a!ed I/!a( Bh i)an!D" #$% ' %'1%' (

5S #er+isor6

77777777777777--Anis A(a" Siddi/ i

8 9ead & Asso'iate #ro$essor :

De#art"ent o$ Food En%ineerin% & Te'hno(o%) State Uni+ersit) o$ Ban%(adesh

Decem er! "#$%

%


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CERTIFICATION

This is certify that this thesis entitled ) anufacturing of carbonated softdrin*s po+der submitted by d- .abed !/bal Bhuiyan,!D" #$% ' %'1%' (, -Sc Student, Department of Food Engineering &Technology, State University of Bangladesh, has been carried out under my supervisor- This is further to certify that this thesis +or* is carriedout as partial re/uirement for fulfillment of the -Sc degree in FoodEngineering & Technology-

5S #er+isor6

77777777777777-- Anis A(a" Siddi/ i

8 9ead & Asso'iate #ro$essor :

De#art"ent o$ Food En%ineerin% & Te'hno(o%)State Uni+ersit) o$ Ban%(adesh

0


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TOPIC OF T9E T9ESIS



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Dedicated to My Parents&

All Friends

(


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ACKNOW;EDGEMENT

! respect to my thesis supervisor 2nis 2lam Siddi/ui * 3hairman, Department of

Food Engineering & Technology, State University of Bangladesh, for his proper andendless guidance, advice, encouragement and support through out the progress about the

thesis-

! li*e to Special than*s MD- Sai$ ( Is(a" 8D-G-M2Prod 'tion:* 4a/ue Brother5s

!ndustries 6imited, and 7uality 3ontrol incharge mainly A-S-Nasir Uddin Aha"ed

8


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ABSTRACT

The study +as related to preparation of po+der soft drin*s and there is an

e;ceptionality that, there is creation of 3 +hen it is dissolved in cold

+ater- Especially there is used treated sodium bicarbonate- Sugar, S+eeteners, 3itric acid,

2scorbic acid =?itamin'3>, Sodium citrate, Sodium chloride, 3olouring agents and

Flavouring agents etc, +ere also used- 3arbonated Energy po+der soft drin*s prepared

from Energy #o+der Flavour- 3arbonated 3lear lemon po+der soft drin*s prepared from

6emon En'a#s (ated Flavour- 3arbonated cola po+der soft drin*s prepared from 3ola

En'a#s (ated Flavour- 2t first necessary ingredients measure accurately and then mi;

properly- Dry this mi;ture at : ':(@3 until the drying properly- Should be chec*ed

moisture content of the product, there is moisture should have belo+ 1A- 2fter drying the

mi;ture +ill be cooled at %%'%0@3 and belo+ A moisture controlled room then mi;ed

flavour- 2fter mi;ing it should be pac*ed under same condition = oisture controlled

room> e;actly as customer re/uirements- The prepared goods have been tested of

#hysical, !nstrumental, 3hemical and


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CONTENTS

C9APTER PAGE

23


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C9APTER 1@, MATERIA;S AND MET9ODS

0-1" #reparation of carbonated po+der soft drin*s

0-1-1" 6ist of !nstruments

0-1-%" 6ist of ra+ materials

0-1-0" !nformation5s of ra+ materials

0-1- " Formulations

0-1-(" Flo+ diagram

0-1-:" #rocess details

0-%" 7uality 3ontrol of the products0-%-1" #hysical test

0-%-%" !nstrumental test

0-%-0" 3hemical test

0-%- "


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;IST OF TAB;ES

Table J 1" oisture content of formulation K 1, %, and 0

Table J %" 3oncentration of sugar or @Bri; of formulation K 1, %, and 0

Table J 0" 3oncentration of hydrogen of solution L p4 of formulation K 1, %, and 0

Table – 04: Burette reading for acidity test of Formulation @ 01 (Energy po+der drin*s>

Table – 05: Burette reading for acidity test of Formulation @ 02 (3lear lemon po+derdrin*s>

Table – 06: Burette reading for acidity test Formulation @ 03 (Cola po+der drin*s>

Table – 07: Results of the triangle test of formulations @ 01 (Energy po+der drin*s )

Table – 0!: Results of the triangle test of formulations @ 02 (3lear lemon po+der drin*s )

Table – 0": Results of the triangle test of formulations @ 03 (3ola po+der drin*s )

Table – #0: Results of total $uality control test of the %roducts ( 3arbonated #o+der Soft

Drin*s )

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ABBRE?IATIONS

T M


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C9APTER 13

INTRODUCTION

3-3, Introd 'tion

3arbonated soft drin*s po+der =3SD#> is very interesting part of the beverage +orld, because +hen the po+der dissolve in cold +ater then it create 3< % =3arbon dio;ide> in

the glasses- There are three types of carbonated soft drin*s po+der, such as' 3arbonated

energy po+der drin*s, carbonated clear lemon po+der drin*s, carbonated cola po+der

drin*s- 3arbonated energy soft drin*s is so popular in Bangladesh, li*e' 9oyal Tiger,

Speed, Blac* 4orse, Thunder etc-, similar product is carbonated po+der soft drin*s, there

is one difference that this drin*s +ill be dissolved in cold +ater before consume- This

drin* contain - A moisture, 1A sugar concentration, p4 is 0-% and percent of acidity is

-1(1A- This drin* is accepted by the triangle test- 3arbonated clear soft drin*s is the

another popular item in Bangladesh, li*e' Sprite and up etc, the similar product is

carbonated po+der soft drin*s- Difference only both li/uid and po+der, this is need to

dissolve in cold +ater before consume- !n this drin*s you +ill get about -:(A moisture,

1-%A sugar concentration, p4 0-( and percent of acidity is -1::A- This is getting the

acceptability by an organoleptic =triangle test>- 3ola soft drin* is the most common drin*s

in Bangladesh- These are 3ocacola, #epsi, oHo and #ran cola etc- 8e +ill ma*e

carbonated cola po+der soft drin*s, +hich is contain about -:A moisture, 0- A sugar

concentration, p4 is 0-0 and percent of acidity is -1 A- This is passed the panel and

triangle test- 3arbonated soft drin*s are so much popular in the +orld, such as' #epsi,

3ocacola, up, Sprite, arrinda etc-, There is many *inds of instant po+der soft drin*s,

such as' Tang, 7ualima; etc-, These types of po+der drin*s found in different flavour,

such as'


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3-0, O! e'ts o$ the thesis,

a To improve the /uality of po+dered soft drin*s in Bangladeshi

mar*et-

b To reduce the manufacturing and transportation costs-

c To increase the mar*et of po+der soft drin*s in our country-

d To change the tradition of the people in the beverage mar*et of

Bangladesh-

3-@, Con'e#t o$ so$t drin=s

The concept for the soft drin* system depends on the corresponding re/uirementsto the system- !n addition to a large variety of products, the degree of automation,the re/uired fle;ibility during product planning, the +ay of providing the beverageingredients and the re/uired /uality management system are important criteria for selecting the optimum process e/uipment- These are made by blending theflavoring material +ith dry acids, gums, artificial color, etc- !f the s+eetener has

been included, the consumer need only add the proper amount of plain or carbonated +ater- Depending on the scale of production, the thic*enersL stabiliOersmay be dispersed directly into the batch, or separate premi;es may be prepared for use in a variety of products- !n either case, to obtain functionality from these

products, they must be correctly dispersed and hydrated-

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3- , Genera( as#e't o$ so$t drin=s "an $a't rin%System for processing ready'made ingredients

2pplication +ith a lo+ variety of products consisting of only fe+ basic ingredients,and for the production of large batches

Fre/uent type change'over and small batch siOes

ainly manually oriented production processes

3leaning concept

Space re/uirements L space provided

2daptation to e;isting production systems

3ompletely ne+ investment

6ine speed

!n addition, profitability, and therefore, optimum line efficiency are factors of

utmost importance- The steadily reduced product cycles represent another special

challenge, as the ne+ recipes must be implemented /uic*ly and at lo+ cost- This

re/uires sophisticated and +ell'coordinated systems for soft drin* production-

1


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C9APTER 10

RE?IEW OF ;ITERATURE

There are different po+der soft drin*s in +orld mar*et- 2bout 1 years ago

the po+der soft drin*s +as innovated in !ndonesia- Day by day it +orld +ide

e;panded, no+ this available in Bangladesh such as Tang, 7ualima;, 9asna, shar*

etc- are global products and 3'vita, ?ita'3, $lucose, #rome etc- are the local

products in our country- 8orld +ide found only one carbonated po+der as

medicine +hich is E


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0-0, 9istor) o$ Tan%

Tang +as famously used by some early 2S2 manned space flights- !n

1I:%, +hen ercury astronaut .ohn $lenn conducted eating e;periments in orbit,Tang +as selected for the menu, and +as also used during some $emini flights- 2

2S2 engineer +or*ing on $emini e;plained ho+ and +hy it +as used

=paraphrased>"

QThere +as a particular component of the $emini life support'system module

+hich produced 4 %< =+ater> among other things- This +as a byproduct of a

recurring chemical reaction of one of the mechanical devices on the life'supportmodule- The astronauts +ould use this +ater to drin* during their space flight- The

problem +as, the astronauts did not li*e the taste of the +ater because of some of

the byproducts produced, +hich +ere not harmful of course- So, they added Tang

to ma*e the +ater taste better-Q

The creator of Tang, 8illiam 2- itchell , also invented #op 9oc*s , 3ool 8hip , a

form of instant'set .ell'< , and other convenience foods-

1:

http://en.wikipedia.org/wiki/NASAhttp://en.wikipedia.org/wiki/Gemini_programhttp://en.wikipedia.org/wiki/William_A._Mitchellhttp://en.wikipedia.org/wiki/Pop_Rockshttp://en.wikipedia.org/wiki/Cool_Whiphttp://en.wikipedia.org/wiki/Jell-Ohttp://en.wikipedia.org/wiki/NASAhttp://en.wikipedia.org/wiki/Gemini_programhttp://en.wikipedia.org/wiki/William_A._Mitchellhttp://en.wikipedia.org/wiki/Pop_Rockshttp://en.wikipedia.org/wiki/Cool_Whiphttp://en.wikipedia.org/wiki/Jell-O


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0-@, Ori%ina( Tan%

Tang is sold both in po+dered and ready to drin* form- The recommended

usage of original po+dered Tang is t+o tablespoons per C US fluid ounces =% mlC-0 imp fl oO> of +ater- 2 single C US fl oO =% ml C-0 imp fl oO> serving of Tang

provides I grams = -0% oO> of sugar calories =1: *. > 1 A9D2 of vitamin

3 1 A 9D2 of vitamin 2 , calcium , vitamin E , riboflavin , niacin , and vitamin B : ,

and no caffeine -

raft also ma*es a sugar'free version of Tang, containing aspartame , +hich

comes in individually'measured pac*ets and +as introduced in arch 1IC(-

0- , Other +ersions o$ Tan%

!n % , raft introduced a ne+ version of Tang +hich replaced half of the

sugar +ith artificial s+eeteners- The ne+ pac*aging advertises Q1L% the Sugar of

1 A HuiceQ- The artificial s+eeteners used in the ne+ formulation are Sucralose ,

acesulfame potassium , and eotame - The ne+ formula is more concentrated anddistributed in smaller containers, +ith a 1%-0 US fl oO =0: ml 1%-C imp fl oO>

=0 C g =1%-0 oO>> container ma*ing C US /uarts = ,: ml % imp fl oO>-

The recommended usage is t+o and one'half teaspoons per C US fluid

ounces =% ml C-0 imp fl oO> of +ater- The lid on the ne+ smaller plastic

container acts as a measuring cup +hich may be used to ma*e one or t+o /uart

/uantities, the same as the original Tang-

2s of December % I, the 1%-0 US fl oO =0: ml 1%-C imp fl oO> lo+er calorie

Tang has been discontinued and is no longer available from raft i-

1

http://en.wikipedia.org/wiki/Tablespoonhttp://en.wikipedia.org/wiki/Caloriehttp://en.wikipedia.org/wiki/Kilojoulehttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Caffeinehttp://en.wikipedia.org/wiki/Aspartamehttp://en.wikipedia.org/wiki/Sucralosehttp://en.wikipedia.org/wiki/Acesulfame_potassiumhttp://en.wikipedia.org/wiki/Neotamehttp://en.wikipedia.org/wiki/Tablespoonhttp://en.wikipedia.org/wiki/Caloriehttp://en.wikipedia.org/wiki/Kilojoulehttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Caffeinehttp://en.wikipedia.org/wiki/Aspartamehttp://en.wikipedia.org/wiki/Sucralosehttp://en.wikipedia.org/wiki/Acesulfame_potassiumhttp://en.wikipedia.org/wiki/Neotame


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0-4, Eno 8Dr %:

Eno is the most global of $S Ps gastrointestinal products- The fast'acting

effervescent fruit salts , used as an antacid and reliever of bloatedness, +as invented

in the 1C( s by .ames 3rossley Eno - !t has sales of nearly R0 million, +ith its

maHor mar*ets being Spain , !ndia , BraOil, South 2frica , alaysia and Thailand - !t

is fre/uently used as a substitute for ba*ing po+der -

2s of the summer, % 1 , $S made the decision to +ithdra+ Eno from the

U mar*et- =!nfo from $S U mar*eting on en/uiring directly as to the

difficulty on purchasing Eno->

2t the beginning of the year, they initially +ithdre+ the uni/ue U %1Cg Har,replacing it +ith a EuropeanLUS2 1( g Har, though increasing the price by 1CA at

the same time- !t can also still be found in sachets of (g, sold in bo;es of ten-

Stoc*s are not currently being replaced, and +hen itPs gone, itPs gone- ost e;isting

U stoc* has an e;piry date no later than ay % 10-

This leaves a maHor gap in the U mar*et for a product of this nature as its

primary competitor, 2ndre+s, contains %-1g of sucrose per (ml measure, ma*ing itunsuitable for diabetics-


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C9APTER 1@

MATERIA;S AND MET9ODS

@-3, Pre#aration o$ 'ar!onated #o>der so$t drin=s-

@-3-3, ;ist o$ Instr "ents,

a Balance

b Sieves

c Sugar crusher

d #o+der mi;ture =9ibbon mi;ture>e Drier =Electric L $as>

f 2ir conditioner

g Dehumidifier

h oisture controlled room

i oisture analyOer

H Spoon

* #ac*aging machine

@-3-0, ;ist o$ ra> "ateria(s,

a- 3rystal Sugar =particle siOe C mesh>

b- #ermitted s+eetening agents

c- 2cidity regulator

d- ?itamin =2scorbic acid L ?itamin'3>

e- Buffering agents =Sodium chloride L Sodium citrate>

f- inerals L 2nti'ca*ing agents =Tri'calcium phosphate>

g- 3arbonating agents =Sodium bicarbonate>

h- #ermitted food colour

i- #ermitted food flavour

1I


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@-3-@, In$or"ation o$ ra> "ateria(s,

S %arSugar is the maHor ingredients of carbonated po+der soft drin*s and this is used as

a s+eetening ingredients- The sugarLsucrose has been found in crystal form in our

local mar*et- But there is no available siOe of sugar for carbonated po+der soft

drin*s, so +e need to reduce the siOe of crystal sugar by sugar crusher as re/uire

=I to 1 meshes>- The chemical formulation of sucrose is 31%4%%eetenin% A%ents

any *inds of s+eetening agents used in our country, but most of the items can

not comply rules and regulations of BST! )Bangladesh Standard and Testing

!nstitution - of milligramsL*ilogram of body +eightLday +as established by scientists

in the Food Directorate of 4ealth 3anada iv-

A'idit) Re% (ator

There are different types of acidity regulator used in carbonated po+der soft drin*s

and non carbonated po+der soft drin*s- 3itric acid is the most common acidity

regulating agent in the food processing +orld but there is may uses ascorbic acid=?itamin'3>, lactic acid, malic acid and fumaric acid etc- These acids are complied

the rules and regulations of BST! v- There is used citric acid in our proHect the

chemical formula of citric acid is 3:4C< molecular +eight of citric acid 1I%

gmLmol-

%


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B $$erin% A%ents

2ccording to the rules and regulations of BST! vi, the buffering agents are used for

tuning p4 of finished products- 2s buffering agents +e use Sodium 3itrate, sodium

chloride, potassium chloride etc- There is used sodium citrate as buffering agent-Car!onatin% A%ents

For carbonated soft drin*s no need any carbonating agents, there is used 3-

C(o din% A%ents

There is used food grade 3louding agents +hich is permitted by the BST! i; - Some

body used food grade TD< )Titanium dio;ide in soft drin*s as clouding agents-

Food Co(o rin%

3olouring is the most important part for beverage items, there is have t+o types of

colouring agents such as' atural and 2rtificial colour- There is used some

artificial colour such as'


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2ll formulations are provided by the Ban%a F(a+o r A##(i'ation ;a! “BFA;” of

Ban%a F(a+o r & Fra%ran'e 8P+t-: ;td “BFF”-

For" (ation No- 13Po>der Ener%) Drin=s Hii

9efine Sugar :- gm

2spartame 1- gm

3itric 2cid 2nhydrous 1(- gm

Sodium 3itrate - gm

Treated Sodium Bicarbonate 10-%( gm

?itamin #remi; %- gm

2nti'3a*ing 2gents -0 gm

6emon Nello+ 3olour - ( gm

Energy #o+der Flavour 1-0 gm

TOTA; 1-111 %"

Note, Serving siOe - gm for % ml cold +ater-

For" (ation No- 10

%%


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C(ear ;e"on Po>der Drin=s Hiii

9efine Sugar -C( gm

2spartame -I gm

3itric 2cid 2nhydrous 1 - gmSodium 3itrate - gm

Treated Sodium Bicarbonate 10-%( gm


6emon Encapsulated Flavour -0 gm

TOTA; 1-111 %"

Note, Serving siOe - gm for % ml cold +ater-

For" (ation No- 1@

Co(a Po>der Drin=s Hi+

9efine Sugar (-0 gm

2spartame -C gm

3itric 2cid 2nhydrous 1 - gm

Sodium 3itrate - gm

Treated Sodium Bicarbonate 1 - gm


3aramel 3olour DD8 : : 1-% gm

3ola Encapsulated Flavour 1- gm

TOTA; 1-111 %"

Note, Serving siOe C- gm for % ml cold +ater-

9o> to "a=e RTD 8(i/ id:,

=a>- 1 =one> serving = LC gms> for % ml cold +ater-=b>- % L gms po+der =( serving> for 1 =one> litercold +ater-

%0


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@-3-4, F(o> dia%ra",

Re'ei+in% ra> "ateria(s

Meas re the ra> "ateria(s a''ordin% to $or" (ation

=By the calibrated balance>

Cr shin% the S %ar

MiH a(( in%redients !) the ri!!on "iHt re

=E;cept flavour & Treated sodium bicarbonate>

S#ra) >ater $or 'o"in% a##earan'e 8O#tiona(:=2ccording to e;pectation>, =as re/uire>

MiHin% #ro#er()

The "iHt re # t in tra)

Dr)in%Temperature : ':(@3

%


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Coo(in%

=Under moisture controlled condition>

=Temperature %%'%0 @3 and 9elative 4umidity belo+ A>

F(a+o r "iHin%


Pa'=a%in%


Cartonin%

=2t room temperature>

Stora%e

=2t room temperature>

Mar=etin%

@-3- , Pro'ess detai(s,

%(


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The processing of carbonated po+der soft drin*s is not a difficult process, but this

is not easy to control the re/uire environment for bring /uality- The total process of

carbonated po+der soft drin*s is described as follo+s"

Ra> "ateria(s,

8e should collect every ra+ materials =Sugar, 3itric acid anhydrous, 2scorbic

acid, 2nti'ca*ing agent, 3arbonating agent, Buffering agents, Sodium chloride,

3louding agents, #ermitted food colour, #ermitted food flavour> fresh and sound

Wei%hin%,

8eigh all ingredients according to the formulation- 8eighing is most important

part of processing of carbonated po+der soft drin*s- Taste, colour, flavour and

odour etc- every thing is depends on right /uantity of the batch volume- So +e

should ensure the right /uantity of ingredients- 2nother things is important that,

al+ays calibrated balance should be used for +eigh the all ingredients-

S %ar 'r shin%,

#article siOe is the most important for any types of po+dered products- 2s a

carbonated po+der products sugar particle siOe should be I meshes to 1 meshes

=as tailor standard>- Because of that this is need to dissolve instantly- 3rush the

sugar by a fine crusher-

MiHin%,

%:


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i;ing is another important part of the processing of po+der soft drin*s- 2t this stage all

ingredients +ill be mi;ed by ribbon mi;ture accurately e;cept flavour- 2ll ingredients

must be mi;ed homogenously-

S#ra) >ater,The +ater +ill be spray in the mi;ture machine on mi;ture for getting the appearance and

colour- The +ater /uantity al+ays depends on e;pected colour and appearance- The +ater

should be spraying by the spray bottle-

Dr)in%,

2fter mi;ing the mi;ture put in tray and then set in the drier Start drying at : to :( @3

temperature- 8hen completed ( A drying the mi;ture +ill be subverted time to time-

8hen completed drying the +ill be screened as per re/uirements- oisture level must bereduce up to -(A -

Coo(in%,

2fter drying the entire mi;ture shift to a temperature and humidity controlled room-

Temperature and 9elative 4umidity should have % '%%@3 and belo+ A respectively-

Temperature and 9elative 4umidity controlling is the most necessary part of any types of

po+dered products, specially 3arbonated po+der soft drin*s- Because there is have

possibility of reaction and produce 3 presence of moisture- So must

be controlled moisture in the cooling area-

F(a+o r MiHin%,

2fter cooling mi; flavour according to formulation under the same condition =Tem- % '

%%@3 and 94 belo+ A>- Flavour is the most important ingredients for po+der soft

drin*s and soft drin*s- This is enhancing taste and aroma of the products- There is use

special type of po+der flavour, this is called Encapsulated flavour- 4ere use different

types of flavour e-g- ' 6emon Encapsulated Flavour, 6ime Encapsulated Flavour, 3ola'

3ola Encapsulated Flavour,


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This product may pac*ed glass Har or aluminum foil and 6D# )6o+ Density

#olyethylene film etc- The foil pac*s also called sachet, sachet /uantity or serving

siOe +ould be gm, Cgm, 1%gm, and %%gm etc- For every serving +ater /uantity

+ill same =% ml>- 2fter that this sachet +ill be fill in a bo; +hich is containabout 0: sachets- 2nd by the some bo;es ma*e carton-

;a!e(in%,

2fter the completing process nutrition facts mentioned label +ill pasting on the Har

or bottle- utrition facts must be calculated by proper rules and regulation- ust be

follo+ed B#F951I :

=Bangladesh #ure Food 9ules J 1I :>

Storin%,

Every product must be storage during product life path Step by step- Either

manufacturer hand or distributor or retailer or final consumer hand respectively, so

+e need proper storage system or condition for this product storing- For the

different types of product need different temperature, humidity or different

environment- For carbonated po+der soft drin*s need room temperature and

normal 9elative 4umidity-

%C


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@-0, < a(it) Contro( o$ the #rod 'ts,

For po+der soft drin*s different test methods are applied- Such as'

1- #hysical test%- !nstrumental Test

0- 3hemical Test

- in /uality control

department by method of BFF =S =% 1 > ;vi -Ta*e to ( gm

sample of po+der soft drin*s and this is put in the moisture analyOer, set the

program and press < button- 2fter % minutes the machine +ill sho+ result=moisture content of po+der soft drin*s>- oisture analysis done by an infrared

moisture analyOer re/uired moisture for carbonated po+der soft drin*s is belo+

1A-

%I


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! JBriH

Bri; is concentration of the sugar in a solution- 8e determine the @Bri; or

concentration of sugar by the instrumental methods- For this test re/uired

instrument is refractometer- 2t first ta*e one serving sample = gm or C gm> in a bea*er and dilute +ith % ml +ater properly- 8ash the refractometer by distilled

+ater and dry it by the tissue paper- 3alibrate the refractometer by distilled +ater,

reading +ill @Bri;- Then put the sample on the refractometer plate, see the result

and put in the results table-

' #9

p4 is the another instrumental test for the sample- For this test re/uired a p4 meter

and some product =one serving = or C gm> sample in % ml +ater>- Sample

product put in a %( ml bea*er and s+itch on the machine- 2fter ( minutes ta*e

reading from the p4 meter and put in the results table-

2cidity or p4 is the most important factor for product self life, but must be alert

abut p4 because this product =3arbonated po+der soft drin*s> is the carbonating

food- So al+ays should be careful about it- The p4 is determined according to

method of BFF =S =% 1 >;viii -

Re/ ire"ents,

0


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• SampleM 1 ml

• a M 2s re/uire

• #henolphthalein = -1A > M 2s re/uire

• Bea*er M % pcs

• Electronics balance M 1 pcs

• 3onical flas* M % pcs

• ?olumetric flas* M 1 pcs

• Burette M 1 pcs

•

#ipette M % pcs• #ipette filler M 1 pcs

E/ ation,

Burette 9eading H ormality of a


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@-0- , Or%ano(e#ti' Test,

a- Trian%(e test HiH,

This test received this name because three samples =t+o identical and one

different> are presented to the panel and they can be placed at three corners of a

triangle, but in practice, they are *ept in straight line- !t is the tas* of the panel

member to pic* out from the three samples, the sample +hich is different from the

other t+o- There are three different possible sample positions as given belo+"

1- G,

%- G ,

0- G ,

8here 1 1 L Odd Sa"#(e 8Testin% Prod 't: and 11 & 11 L Sa"e Sa"#(e -

The panel member should be told +hat to loo* for- The results are presented in the

table-

0%


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C9APTER 2

RESU;TS AND DISCUSSION

-3, Res (ts o$ A##earan'e

The results of appearance of carbonated po+der soft drin*s is as follo+ '

Formulation #$ 'Energy po(der drin)s*

The appearance of product is fine and slightly granular po+der, this product is

highly hygroscopic, the colour is off +hite to slightly yello+ish in po+dered

condition and under diluted condition the appearance is li/uid and colour is lemon

yello+-

Formulation #" '+lear lemon po(der drin)s*


highly hygroscopic, the colour is off +hite to +hite in po+dered condition and

under diluted condition the appearance is li/uid and colourless-

Formulation #% '+ola,cola po(der drin)s*


highly hygroscopic, the colour is Blac*ish to slightly blac*ish in po+dered

condition and under diluted condition the appearance is li/uid and colour is pale

red to blood red-

00


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-0, Res (ts o$ Moist re Ana()sis

oisture or +ater content of the finished goods as follo+'

Table' 1" oisture content of formulation K 1, %, and 0Attri! te S#e'i$i'ation Res (ts

Formulation K 1 T = > 1A - AFormulation K % T = > 1A -:( AFormulation K 0 T = > 1A -: A

-@, Res (ts o$ JBriH

Table' %" 3oncentration of sugar or @Bri; of formulation K 1, %, and 0Attri! tes Res (ts

Formulations K 1 =Energy po+der drin*s> 1-Formulations K % =3lear lemon po+der drin*s> 1-%Formulations K 0 =3ola'cola po+der drin*s> 0-

- , Res (ts o$ #9

Table' 0" 3oncentration of hydrogen of solution L p4 of formulation K 1, %, and 0Attri! te S#e'i$i'ation Res (ts

Formulations K 1 =Energy po+der drin*s> 0- to - 0-%Formulations K % =3lear lemon po+der

drin*s>

0- to - 0-(

Formulations K 0 =3ola'cola po+der drin*s> 0- to - 0-0

-4, Res (t o$ #er'enta%e o$ a'idit),

Table – 04 : Burette reading for acidity test of Formulation @ 01 (Energy po+derdrin*s>

S Burette Reading (BR) ifferen! "#erage $ "!idit%

0


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l e &nitial reading Final reading

# 46&' 4 & '&4' 4 & 40&5 '& 2'3 0'1 1

40&5 7&! '&4

Ca(' (ation, %-0:: H -1 H : H 1

o$ A'idit) L 1 H 1

L -1(1 A

Table – 0 : Burette reading for acidity test Formulation @ 02 (Clear le on po+der drin*s>

Sl Burette Reading (BR)

ifferen!e "#erage $ "!idit%

&nitial reading Final reading

# 46&' 4 & '&5' 4 & 40&5 '&7 2' 0'1

40&5 7&! '&6

Ca(' (ation, %-: H -1 H : H 1

o$ A'idit) L 1 H 1

L -1:: A

Table – 06 : Burette reading for acidity test Formulation @ 03 (Cola-cola powderdrinks)

S Burette Reading (BR) Differenc A erage ! Acidit"

0(


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l e #nitial reading Final reading

1 46.2 43.3 2.7 2 43.3 40.5 2.6 $%6& 0%' 0

3 40.5 37.8 2.7

Ca(' (ation, %-:( H -1 H : H 1

o$ A'idit) L 1 H 1

L -1 A

- , Res (ts o$ Trian%(e test,

Table – 0*: Results of the triangle test of formulations @ 01 (Energy po+der drin*s )

+#aluation !ard:,ame of -rodu!t: T*o or three sa %les are identical& +dentify and co ent on the odd sa %les&

Serial ,o'.ode ,o' ofsam/les

.ode ,o' of &denti!alsam/le

.ode ,o' of oddsam/le

,erson - 0# G , G , G G , G G,erson - 0' G , G , G G , G G,erson - 0 G , G , G G , G G,erson - 04 G , G , G G , G G,erson - 05 G , G , G G , G G,erson - 06 G , G , G G , G G

Note, 2 ) G M odd =testing sample> sample, )G and ) G is same =reference sample>sample- Four person can be identified the odd sample so product is product is satisfactory-

Table – 0 : Results of the triangle test of formulations @ 02 (3lear lemon po+derdrin*s )

0:


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Serial ,o'

.ode ,o' of

sam/les

.ode ,o' of &denti!al

sam/le

.ode ,o' of odd

sam/le ,erson - 0# G , G , G G , G G,erson - 0' G , G , G G , G G,erson - 0 G , G , G G , G G,erson - 04 G , G , G G , G G,erson - 05 G , G , G G , G G,erson - 06 G , G , G G , G G

Note, 2 ) G M odd =testing sample> sample, )G and ) G is same =reference sample>

sample- Four person can be identified the odd sample so product is product is satisfactory-

Table – 0 : Results of the triangle test of formulations @ 03 (3ola'cola po+der drin*s )


Serial ,o'.ode ,o' ofsam/les

.ode ,o' of &denti!alsam/le

.ode ,o' of oddsam/le

,erson - 0# G , G , G G , G G,erson - 0' G , G , G G , G G,erson - 0 G , G , G G , G G,erson - 04 G , G , G G , G G,erson - 05 G , G , G G , G G,erson - 06 G , G , G G , G G

Note, 2 ) G M odd =testing sample> sample, )G and ) G is same =reference sample>sample- Four person can be identified the odd sample so product is product is satisfactory-

0


38/44


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SUMMAR AND CONC;USION

The purpose of the study +as to prepare sugar based products by some ra+ materials

such as sugar, de;trose, fructose, citric acid, sodium citrate, sodium chloride, potassium chloride,

aspartame, acesulfame potassium, clouding agents, permitted colour and permitted food grade

flavour etc- 2cceptability of this type of products depends on sensory test report- !f the products

+in by sensory test then it +ill be success in the mar*et- 2ccording to this type of theory topic of

study )3arbonated Soft Drin*s #o+der +as +on success-

2ccording to the ra+ materials these products are easy to manufacture in our country,

because of that sugar is the main ra+ materials of the products and this is available in our

around- That5s +hy +e can produce the any types of soft drin*s po+der in there by cheapest cost-

, 94 controlled room, air conditioning system, dehumidifier etc-

The manufacturing process of the study +as so easy but this is difficult to control under

standard parameters- !t has been dried at : to :(@3 temperature and maintains the A of 94 or

moisture of the air belo+ A- !t has been measured by the digital or analogue hygrometer- !f the

A of 94 is not possible to controlled the product +ill be damaged +ithin 1 =one> or % =t+o>month- The shelf life of products has been decrease and ultimately manufacturer +ill be loser-

2fter the production of goods it +ill be tested by the /uality control department- They

+ill chec* appearance, colour, odour, p4 =hydrogen ion concentration of a solution>, @Bri;

=concentration of sugar of a solution>, moisture percent of po+dered goods, and percentage of

acidity of the products- Finally organoleptic test has been done- By the triangle test =as

organoleptic> the products +ill pass or approved for sale and mar*eting-

!n addition, by this manufacturing plant +e can use during another po+dered type

products such as flavoured tasty saline, oral saline, cereals drin*s, po+dered malt drin*s etc- in

the same cost +e produced many products, so it +ill be beneficiary to us and the people of our

country +ill benefitted by this proHect-

C9APTER

0I


40/44

REFERENCES


41/44

i 2bout tang = raft foods> history on +eb managementhttp"LLen-+i*ipedia-orgL+i*iLTang A%Cdrin*A%I

ii The $S mar*eted Eno as drug history from +eb managementhttp"LLen-+i*ipedia-orgL+i*iLEno A%CdrugA%I

iii BST! =% >- S+eetener =2spartame> for soft drin*s po+der =BDS 1(C:" % >- firstrevision, topic =0-1-1-1>- p- 0

iv 2bout aspartame Directorate of 4ealth 3anada has been declared about aspartame on+eb management http"LL+++-hc'sc-gc-caLfn'anLsecuritLadditLs+eeten'edulcorLaspartame'eng-php

v BST! =% >- 2cidity regulator =3itric acid> for soft drin*s po+der =BDS 1(C:" % >-first revision, topic =0-1-0> p- 0

vi BST! =% >- Buffering agent =Sodium citrate> for soft drin*s po+der =BDS 1(C:"% > first revision, topic =0-%- > p- 0

vii BST! =% >- 3arbonating agent =Sodium bicarbonate> for soft drin*s po+der =BDS1(C:" % > first revision, topic =0-%-C> p- 0

viii BST! =% >- 2nti'ca*ing agent =Tri'calcium phosphate> for soft drin*s drin*s po+der =BDS 1(C:" % > first revision, topic =0-%-0> p- 0

i; BST! =% >- 3louding agent for soft drin*s po+der =BDS 1(C:" % > first revision,topic =0-%-(> p- 0

; BST! =% >- 3olouring agent =Egg yello+ colour,


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;iii Formulation of carbonated clear lemon soft drin*s po+der of Banga Flavour 2pplication 6ab )BF26 a concern of Banga Flavour & Fragrance =#vt-> 6td )BFF

;iv Formulation of carbonated cola soft drin*s po+der of Banga Flavour 2pplication6ab )BF26 a concern of Banga Flavour & Fragrance =#vt-> 6td )BFF

;v BFF =% 1 >- =2ppearance test method> Standard operating procedure and /ualitycontrol manual J 1, ethod no- S- =p4 test method> Standard operating procedure and /uality controlmanual J 1, ethod no- S- Boo*" Food Science 3hemistry and E;perimental Foods-3hapter" Sensory methods of analysis of foods- ##- %CI'%I

C9APTER ;IST OF APPENDI

3- De$ination o$ 'ar!onated so$t drin=s #o>der,

3arbonated soft drin*s po+der =3SD#> is very interesting part of the beverage +orld, because+hen the po+der dissolve in cold +ater then it create 3< % =3arbon dio;ide> in the glasses-


43/44

There are three types of carbonated soft drin*s po+der, such as' 3arbonated energy po+der drin*s, carbonated clear lemon po+der drin*s, carbonated cola po+der drin*s-

0- So$t drin=s #o>der "a=in% #ro'ess,

a- 9a+ materials

b- 8eighingc- Sugar crushingd- i;inge- Spray +ater f- Dryingg- 3oolingh- Flavour i;ingi- #ac*aging

H- 6abeling*- Storing

@- Instr "ents $or 'ar!onated so$t drin=s #o>der "a=in%,a Balance

b Sieves

c Sugar crusher

d #o+der mi;ture =9ibbon mi;ture>

e Drier =Electric L $as>

f 2ir conditioner

g Dehumidifierh oisture controlled room

i oisture analyOer

H Spoon

* #ac*aging machine

- Ra> "ateria(s $or 'ar!onated so$t drin=s #o>der "a=in%,

a- 3rystal Sugar =particle siOe C mesh>

b- #ermitted s+eetening agents

c- 2cidity regulator

d- ?itamin =2scorbic acid L ?itamin'3>

e- Buffering agents =Sodium chloride L Sodium citrate>


44/44

f- inerals L 2nti'ca*ing agents =Tri'calcium phosphate>

g- 3arbonating agents =Sodium bicarbonate>

h- #ermitted food color

i- #ermitted food flavor

4- Ph)si'a( test $or 'ar!onated so$t drin=s #o>der,a- 2ppearance

- Che"i'a( test $or 'ar!onated so$t drin=s #o>der,

a oisture analysis

b Bri; test

c p4 test

- Instr "enta( test $or 'ar!onated so$t drin=s #o>der,

a 2cidity test

- Or%ano(e#ti' test $or 'ar!onated so$t drin=s #o>der,

a- Triangle test

“T9E END”

carbonated soft drinks powder 1

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