Beverage Processing Sem 2 2023-2024 PDF

STKM3993 INDUSTRIAL FOOD PRODUCT PROCESSING: BEVERAGE PRODUCT Dr. Nurfatimah Mohd Thani BEVERAGE PRODUCT PROCESSING 1. Introduction to beverage processing  What is BEVERAGE??? ▪ Beverages can be defined as any fluid which is consumed by drinking. ▪ Derive...

STKM3993 INDUSTRIAL FOOD PRODUCT PROCESSING: BEVERAGE PRODUCT Dr. Nurfatimah Mohd Thani BEVERAGE PRODUCT PROCESSING 1. Introduction to beverage processing  What is BEVERAGE??? ▪ Beverages can be defined as any fluid which is consumed by drinking. ▪ Derived from the word “beverage” (old French), based on latin word “bibere” which means “to drink” Type of beverage product How many types of beverage products are in the market???  Classification Non- Alcoholic alcoholic beverages Non- Carbonated Distilled Non-distilled carbonated Contains dissolve Does not contain Produced by Produced by the process of carbon dioxide dissolve carbon distilling ethanol breaking down sugar in liquid dioxide form into alcohol and carbon dioxide with the reaction of yeast  SOFT DRINK ALCOHOLIC BEVERAGE MYS 1985 FOOD REGULATIONS Soft Drink  348 General standard for soft drink Soft drink shall be a beverage intended for use as a drink for human consumption either with or without dilution and includes the food for which a standard is prescribed in regulations 349 to 359 but does not include milk and milk shake, vegetable juice, fruit juice, tea, coffee, chicory, cocoa and their related products as specified in these regulations. It shall not contain any added alcohol. 349 Syrup Syrup shall be a liquid preparation composed of potable water and not less than 35 percent of sugar, glucose or high fructose glucose syrup or a combination of these and includes the food specified in regulations 350 and 351 but shall not include the food specified in regulations 123, 125 and 129.  350 Fruit syrup, fruit cordial or fruit squash Fruit syrup, fruit cordial or fruit squash shall be the soft drink composed of syrup and the juice, with or without other edible portions, of one or more types of fruit. It shall contain not less than 25 per cent w/v of the juice and other portions of one or more types of fruit flavouring substance that may be added: natural flavouring substance or nature-identical flavouring substance 351 Flavoured syrup or flavoured cordial Flavoured syrup or flavoured cordial shall be the soft drink composed of syrup and permitted flavouring substance with or without edible portions or extracts of one or more types of fruit or other plant substance. It may contain caffeine- containing plant extract as permitted flavouring substance in a proportion not exceeding 1,000 mg/kg. 352 Fruit juice drink Fruit juice drink shall be the soft drink composed of potable water, unfermented fruit juice or an unfermented mixture of the juice and other edible portions of one or more types of fruits, with or without sugar, glucose or high fructose glucose syrup and shall contain not less than 35 per cent wlv of fruit juice. It may contain carbon dioxide.  353 Fruit drink Fruit drink shall be a soft drink containing not less than 5 percent w/v of fruit juice. where the product is composed of juice and other edible portions or more than one type of fruit, the words "mixed fruit drink". 354 Flavoured drink Flavoured drink shall be the soft drink composed of potable water and permitted flavouring substance, with or without sugar, glucose, high fructose glucose syrup or edible portions or extracts of fruit or other plant substance. It may contain carton dioxide Flavoured drink may contain caffeine-containing plant extract as permitted flavouring substance in a proportion not exceeding 200 mg/l. 355 Soft drink base or soft drink premix Soft drink base or soft drink premix shall be a preparation in liquid form or solid form that, when diluted and made up in accordance with the directions stated in the label will produce fruit juice drink, fruit drink or flavoured drink, as the case may be, complying with the standard prescribed in regulations 352, 353 and 354 respectively.  357 Soya bean milk Soya bean milk shall be the soft drink made by extraction from sound bean of the plant Glycine max or from soy flour, soy concentrate, or soy isolate of the said bean or a combination of these. It may contain salt and sugar. It shall contain not less than 2 per cent w/v of protein. 360: Labeling requirement of soft drink For the purposes of these Regulations, the word "beer", "lager", "champagne" or "wine" or other words suggesting that the product is an alcoholic beverage shall not appear on the label of any soft drink other than ginger beer, ginger ale and root beer. There shall be written in the label on a package containing flavoured syrup or flavoured drink to which caffeine has been added a statement as to the presence of caffeine in that beverage. Where fruit juice drink, fruit drink or flavoured drink is carbonated, there shall be written in the label on a package containing such drink Where flavoured drink or botanical beverage contains quinine in a proportion exceeding 40 mg/litre. (quinine: usually put in tonic water for bitter but sweet taste)  360A Natural mineral water 360B Packaged drinking water Natural mineral water shall be ground Packaged drinking water shall be water which is obtained for human potable water or treated potable consumption from subterranean water, other than natural mineral water-bearing strata through a spring, water, that is hermetically sealed in well, bore or other exit, with or bottles or other packages and is without the addition of carbon dioxide. intended for human consumption. Characteristics of Natural mineral Packaged drinking water may contain (a) obtained directly from the point of added chlorides, bicarbonates and natural emergence or artificial sulphate salts of calcium, magnesium, abstraction of the water and collected potassium and sodium, and carbon under conditions which guarantee its dioxide original bacteriological purity; and (b) packaged as close as may be practicable to the point of emergence of the source in accordance with good hygienic practice. Alcoholic Beverage 362: Wine Wine shall be the product of the partial or complete alcoholic fermentation of grape juice or grape juice and other portions of grapes or the reconstituted product of concentrated grape juice and potable water or a combination of these. It shall contain not less than 7 per cent v/v and not more than 15 per v/v of alcohol. 363: Wine cocktail, vermouth or wine aperitif Wine cocktail, vermouth or wine aperitif shall be wine to which has been added bitter, aromatic or other botanical substance or permitted flavouring substance. shall not contain more than 20 per cent v/v of absolute alcohol; and may contain added ethyl alcohol containing not less than 60 per cent v/v of ethyl alcohol 364: Aerated wine Aerated wine shall be wine to which carbon dioxide is artificially added after bottling. It shall comply with the standard for wine prescribed in regulation 362 365: Dry wine Dry wine shall be the product of the complete alcoholic fermentation of grape juice or grape juice and other portion of grapes or the reconstituted product of concentrated grape juice and potable water or a combination of these. It shall comply with the standard for wine prescribed in regulation 362 except that it shall not contain added sugar or fructose or glucose or glucose syrup. 366: Sweet wine Sweet wine shall be the product of partial alcoholic fermentation of grape juice or grape juice and other portions of grapes or the reconstituted product of concentrated grape juice and potable water or a combination of these. It shall comply with the standard for wine as prescribed in regulation 362. 367: Fruit Wine Fruit wine shall be the product of the partial or complete alcoholic fermentation of the juice, or of the juice and other portions of any fruit other than grapes and includes the food for which a standard is prescribed in regulation 368 to 371. It shall not contain more than 15 per cent v/v of alcohol. 368: Apple Wine Apple wine shall be the product of the alcoholic fermentation of apple juice. It shall contain more than 8.5 per cent v/v of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367. 369: Cider Cider shall be fruit wine prepared from apples. It shall not contain more than 8.5 per cent v/v of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367. 370: Pear Wine Pear wine shall be the product of the alcoholic fermentation of pear juices. It shall contain more than 8.5 per cent v/v of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367 371: Perry Perry shall be fruit wine prepared from pears or from a combination of pears and apples in which the proportion of apple juice does not exceed 25 per cent v/v of the aggregate amount of fruit juice. It shall not contain more than 8.5 per cent v/v of alcohol. It shall comply with the standard for fruit wine prescribed in regulation 367. 372: Vegetable wine Vegetable wine shall be the product of the alcoholic fermentation of the juice, or of the juice and other portions, of any vegetable. It shall not contain more than 15 per cent v/v of alcohol. 373: Honey wine or mead Honey wine or mead shall be the product of alcoholic fermentation of honey mixed with water or fruit juice or both, with or without the addition of herb or spice. It shall not contain more than 15 per cent v/v of alcohol. 374: Beer, lager, ale or stout Beer, lager, ale or stout shall be the product of the alcoholic fermentation of liquid derived from a mash of malted grain with hops or other harmless vegetable bitter. shall contain more than 2 per cent v/v of alcohol; and may contain unmalted cereal or cereal meal, sugar, yeast nutrient or carbon dioxide 375: Rice wine Rice wine shall be the product of the alcoholic fermentation of rice and other grain. It shall contain not less than 12 per cent v/v and not more than 15 per cent v/v of alcohol 376: Toddy Toddy shall be the product obtained from alcoholic fermentation of the sap of the inflorescence of the coconut tree Cocos nucifera. It shall contain not less than 7 per cent v/v and not more than 10 per cent v/v of alcohol. 377: Spirit Spirit shall be the alcoholic distillate produced by the distillation of liquor and includes the food for which a standard is prescribed in regulations 378 to 384. Spirit shall contain not less than 32.5 per cent v/v of alcohol 378: Brandy Brandy shall be the spirit prepared by the distillation of wine. 35 per cent v/v of alcohol; and 60 grammes of ester calculated as ethyl acetate in 100 litres of absolute alcohol; 379: Fruit brandy Fruit brandy shall be the spirit prepared by the distillation of fruit wine. It shall comply with the standard for brandy prescribed in regulation 378 380: Rum Rum shall be the spirit produced by the distillation of sugar-cane product which has undergone alcoholic fermentation. It shall contain not less than 37.5 per cent v/v of alcohol. Rum shall be the spirit produced by the distillation of sugar-cane product which has undergone alcoholic fermentation. It shall contain not less than 37.5 per cent v/v of alcohol. 381: Whisky Whisky shall be the spirit produced by the distillation of cereal or cereal product which has undergone alcoholic fermentation. It shall contain not less than 37.5 per cent v/v of alcohol 382: Vodka Vodka shall be the product obtained by the distillation of grain that has undergone alcoholic fermentation. It shall be treated with charcoal or activated carbon so as to render it without distinctive character, aroma or taste. It shall contain not less than 32.5 per cent v/v of alcohol. 383: Gin Gin shall be the spirit flavoured with juniper berries, with or without other harmless botanical substance. shall contain not less than 35 per cent v/v of alcohol 384: Samsu Samsu shall be the spirit produced by the distillation of a fermented mash of rice, sorghum or molasses. It shall contain not less than 35 per cent v/v of alcohol 386: Liqueur Liqueur shall be the product prepared by mixing or distilling spirit with or over fruits, flowers, leaves or other harmless vegetable substance or their juices or with extracts derived by infusion, percolation or masceration of such harmless vegetable substances. It may contain added sugar, dextrose, glucose or a combination of these. 387: Shandy Shandy shall be the product prepared from beer and lemonade. It shall contain not more than 2 per cent v/v of alcohol and may contain carbon dioxide. The words "soft drink" or other words of similar shall not appear in the label on a package containing shandy. Alcoholic beverage according to alcohol content (highest to lowest) 1. Rum, whiskey (