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Quality of Fresh and Processed Foods pp 317–326Cite as

Sugar Quality in Soft Drink Manufacture: the Acid Beverage Floc Problem

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Part of the Advances in Experimental Medicine and Biology book series (AEMB,volume 542)

Abstract

A floc or floccule is a small portion of matter resembling a tuft of wool or a wispy cloud. In soft drink or acidic beverage manufacture the term is used to describe a visible defect in the product. This visible defect may be particulate and sedimentary or tuft-like and suspended in the beverage, and may be attributed to microbial contamination or to water and sugar ingredients that are of unsuitable quality for beverage manufacture. Microbial contamination of soft drinks is considered to be outside the scope of this review. Simple tests of microbial contamination and a review of the microbiology of soft drinks are described by (1998).

Keywords

  • Sugar Cane
  • Beet Sugar
  • Soft Drink
  • Oleanolic Acid
  • Complex Coacervate

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Author information

Authors and Affiliations

  1. Sugar Research Institute, Mackay, Australia

    Les A. Edye

Authors
  1. Les A. Edye
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Editor information

Editors and Affiliations

  1. Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

  2. Spanier Consulting, Rockville, Maryland

    Arthur M. Spanier

  3. Rutgers University, New Brunswick, New Jersey

    Chi-Tang Ho

  4. AgResearch Ltd., Hamilton, New Zealand

    Terry Braggins

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© 2004 Springer Science+Business Media New York

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Edye, L.A. (2004). Sugar Quality in Soft Drink Manufacture: the Acid Beverage Floc Problem. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_24

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  • DOI: https://doi.org/10.1007/978-1-4419-9090-7_24

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