Currently, many types of soft drinks has been circulated in the market in the form of packaging, either in cans, bottles, glasses, and so forth.

Important stage in the manufacture of carbonated drink process is absolutely high pressure CO2 gas to fill the cavities in the structure of liquids. This high pressure causing hissing sound when opened carbonated drinks from cans or bottles. Hissing sound comes from pressure on the surface of soda water which comes down very quickly, so that carbon dioxide gas in the drink trying to escape. Carbon dioxide gas does not escape its own, but form a molecule called the nucleus so that they have the power to resist fluids, escape to the surface. This nucleus can be seen when we poured the drink into the glass, then at the edge will form bubbles that look together. This nucleus also provide delicious sensation on the tongue.

The process of formation of nuclei can be accelerated by shaking the carbonated beverage. If we shuffle the soda in cans or bottles are still closed, there will be popping sound when the can is opened due to a very large nucleus encouragement.

Other factors that influence the process of loss of carbon dioxide gas in water is temperature. Carbonation process would be more effective at a lower temperature, which is 2-5 degrees Celsius. The higher the temperature of the liquid, the less gas is dissolved.


This is indeed contrary to the solids (such as sugar or salt) that will easily dissolve when heated with water. Substances such as carbon dioxide gas when in the free state in the air will have a kinetic energy proportional to temperature.

To make the carbon dioxide dissolves in water, it takes effort for carbon dioxide can be stable in the water. One of them is to lower its kinetic energy by lowering the temperature. If we raise the temperature, carbon dioxide gas will tend to fall off. That's why in addition to reasons of freshness, carbonated beverages is recommended to be consumed in a cold state.

When dissolved in water, CO2 gives a sour taste so it can lower the pH to around 3.2 to 3.7. Sour taste is a typical soda flavor that makes people think will continue to be felt. One of the benefits of carbonated drinks are safe from bacterial contamination, especially bacteria that are pathogenic (cause disease). Carbon dioxide gas dissolved in water, not only produces a specific flavor, but also can function as an antibacterial to preserve the natural beverage.

The content of carbon dioxide in soft drinks depends on the type of drink. For beverages containing flavor imitation, usually used in high carbonation levels. In the beverage with fruit flavors that contain high sugar levels of carbon dioxide is preferably low.

SPRITE TYPE
1. Cane sugar
2. Sodium citrate
3. Sodium benzoate
4. Aspartame
5. Lemon essence
6. Citric acid
7. Bottled water refills
8. Ace-K

FENDA TYPE
1. Cane sugar
2. Sodium citrate
3. Sodium benzoate
4. Stevioside
5. Orange essence
6. Citric acid
7. Bottled water refills
8. Ace-K

COLA TYPE
1. Cane sugar
2. Phosphoric acid
3. Sodium benzoate
4. Sodium cyclamate
5. Caffeine
6. Citric acid
7. Whole colorful cola
8. Bottled water refills
9. Ace-K

TASTE ORANGE
1. Cane sugar
2. Sodium citrate
3. Potassium Sorbate
4. Sodium cyclamate
5. Citric acid
6. Bottled water refills
7. Ace-K

LITCHY TYPE
1. Cane sugar
2. Sodium citrate
3. Emulsified essence litchi
4. Citric acid
5. Sodium benzoate
6. Bottled water refills
7. Ace-K

STRAWBERRY TYPE
1. Cane sugar
2. Sodium citrate
3. Sodium benzoate
4. Citric acid
5. Strawberry essence
6. Bottled water refills
7. Ace-K

Discussion about the raw materials
  1. Cane sugar is sucrose which has been extracted from sugarcane, a tropical plant which produces naturally high concentrations of this sweet substance. Today, most markets carry cane sugar in a variety of forms, from minimally processed raw sugar to sugar cubes; cane sugar typically tends to be a more expensive form of sucrose, but many people prefer it because they believe it has a superior flavor.
  2. Sodium citrate, as buffering agent, helps maintain pH levels in soft drinks.
  3. Stevioside is a natural sweetener extracted from leaves of Stevia rebaudiana Bertoni.
  4. Sodium Benzoate, its ability used to keep soft drinks fresh and prevent harmful bacteria from growing, sodium benzoate has been used in soft drinks for many years.
  5. Aspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages.
  6. Citric acid is a Citric acid is used extensively in carbonated beverage for flavoring and buffering properties.. Their high solubilities make them ideal for syrup concentrates. They also increase the effectiveness of anti-microbial preservatives. Modifications such as juice-added beverages, low calorie beverages, and thirst quenchers use citric acid alone and in combinations with citrate salts.
  7. Ace-K (Acesulfame potassium) is a calorie-free artificial sweetener
  8. Phosphoric acid This is used because phosphoric acid creates an acid medium that enhances the absorption of carbon dioxide (which is also forms carbonic acid in water), thus reducing the pressure required and allowing the mixture to be bottled with a metal cap. The carbon dioxide bubbles are released more slowly, particularly if the mixture is chilled. The sour taste of the phosphoric acid is complemented by adding lots of sugar.
  9. Caffeine This chemical is an addictive drug that has the ability to stimulate mental alertness, overcome fatigue, and enhance endurance. The addiction of caffeine and sugar and powerful advertising make the soft drink a superior method for the delivery of ingredients that taste great, but are unsuspectingly destructive to health.
  10. Potassium Sorbate is a food preservative used in non-carbonated beverages and fruit-containing soft drinks.
  11. Water is the only ingredient in basic carbonated water. Regular tap water can be used in making carbonated water.
  12. Essence gives you flavor in drinks. There are lots of flavoring agent/essence you can used : Orange essence, Lemon essence, Emulsified essence litchi, Strawberry essence, etc

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