FOOD 2010 Chapter Notes - Chapter 23: High Fructose Corn Syrup, Caramel Color, Industrial Fermentation

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Principles of food science chapter #23: beverages (pg. Carbonated soft drinks are the most popular beverage. Carbonated nonalcoholic beverages are usually sweetened, flavored, acidified, colored, artificially carbonated, and chemically preserved. Flavors: flavors used in soft drinks include synthetic flavors, natural flavor extracts, and fruit juice concentrates, synthetic flavors are very complex and may easily contain hundreds of distinct compounds. Acid: carbon dioxide in soft drinks contributes to the acidity, but the main acids used are phosphoric, citric, fumaric, tartaric, and malic acids, besides acting as preservatives also enhance flavors. Water: major ingredient in soft drinks by volume makes up as much as 92, bottling plants condition the water they use so that it will have the high standard needed. Fermentation of a carbohydrate source such as corn, rye, rice, molasses, agave, wheat, potatoes, and barley creates a variety of alcoholic beverages such as beer, whiskey, sake, vodka, rum, and tequila.