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Formulation and Production of Carbonated Soft Drinks.

FORMULATION and PRODUCTION of CARBONATED SOFT DRINKS.

Edited by A J Mitchell. (UK: The Blackie Publishing Group or Food Trade Press Ltd).

Worldwide the consumption of soft drinks seems to go ever upwards and the quest for an ever more perfect containers is also never ending. If spite of all this activity, there are surprisingly few reference books, currently in print, to cover this field. To ensure that the information contained between its covers is right up to date, some fourteen authors have been prevailed upon to set out their expertise and this has enables the publishers to present a text that covers the major stages in the production of carbonated soft drinks.

Following an introduction by the editor, the other chapters carry titles: The growth and development of carbonated soft drinks; Water treatment; Carbohydrate sugars; High intensity sweeteners; Flavourings and emulsions; Acids, colours, preservatives and other additives; Syrup room operation; Containers and closures; Handling empty containers; Carbonation and filling; Container decoration; Container inspection equipment; Secondary and tertiary packaging; and Effective application of quality control. The text contains numerous illustrations and diagrams to ensure readers gain a full understanding of the subject.

The book is by no means exhaustive but a newcomer to the industry would gain a lot from it and it will also suit those involved in areas other than the production side. Having said that, one must not demean the value of this book that is primarily intended for the soft drink technologist.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Dec 1, 1990
Words:246
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