Chemistry and Technology of Soft Drinks and Fruit Juices

Soft drinks and fruit juices are produced in almost every countryin the world and their availability is remarkable. From the largestcities to some of the remotest villages, soft drinks are availablein a variety of flavours and packaging. The market for theseproducts continues to show a remarkable potential for growth. Thevariety of products and packaging types continues to expand, andamong the more significant developments in recent years has beenthe increase in diet drinks of very high quality, many of which arebased on spring or natural mineral water. This book provides an overview of the chemistry and technologyof soft drinks and fruit juices. The original edition has beencompletely revised and extended, with new chapters on Trends inBeverage Markets, Fruit and Juice Processing, Carbohydrate andIntense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages,and Functional Drinks containing Herbal Extracts. It is directed atgraduates in food science, chemistry or microbiology enteringproduction, quality control, new product development or marketingin the beverage industry or in companies supplying ingredients orpackaging materials to the beverage industry.