Beverages and Its Types

BEVERAGES:

A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juices, coffee, tea, hot chocolate and soft drinks. In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture and development for more than 8,000 years.
Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer and wine, but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-alcoholized wines. At the most basic level, a beverage (a drink) is a type of liquid that you can consume for sustenance, energy or hydration. For hundreds of years, the idea of a beverage was likely restricted to water or milk and perhaps juice squeezed from fruits. Then came alcohol, wine, various teas, coffees, cocktails, cocoas, ciders, and sodas. The vast variety of beverages that we now have available to us means that we can satisfy our thirst or cravings in countless different ways. Depending on the lifestyle or health profile you want to lead, you may lean more towards certain beverages than others, but before you make any decisions about the types of beverages you consume, you should know a few things about each of them, as well as their benefits or possible harmful effects (Wikipedia, 2018).  

SOFT DRINKS:

Soft drinks are called "soft" in contrast with "hard" alcoholic beverages. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume, (Electronic Code of Federal Regulations) .Carbonated drinks refer to drinks which have carbon dioxide dissolved into them. This can happen naturally through fermenting and in natural water spas or artificially by the dissolution of carbon dioxide under pressure. The first commercially available artificially carbonated drink is believed to have been produced by Thomas Henry in the late 1770s (Philip. A, 2008).While the term "soft drink" is commonly used in product labeling and on restaurant menus, in many countries these drinks are more commonly referred to by regional names, including carbonated beverage, cool drink, cold drink, fizzy drink, fizzy juice, lolly water, pop, seltzer, soda, coke, soda pop, tonic, and mineral (Vaux. B, 2003). If the drink is to be considered non-alcoholic. Fruit punch, tea, and other such non-alcoholic beverages are technically soft drinks by this definition but are not generally referred to as such (Essay on what is alcohol? Retrieved from Alcoholfree.co.uk dated 2018-07-10).

 TYPES SOFT DRINKS

CARBONATED BEVERAGES 

In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water, when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks. When he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks (Raustiala. k, 2013).
Johann Jacob Schweppe developed a similar process to manufacture carbonated mineral water at the same time. He founded the Schweppes Company in Geneva in 1783 to sell carbonated water (J. Morgenthaler, 2014).
Soft drinks soon outgrew their origins in the medical world and became a widely consumed beverage, available cheaply for the masses. By the 1840s there were more than fifty soft drink manufacturers – an increase from just ten in the previous decade. Carbonated lemonadewas widely available in British refreshment stalls in 1833. Mixer drinks became popular in the second half of the century. Tonic water was originally quinine added to water as a prophylactic against malaria and was consumed by British officials stationed in the tropical areas of South Asia and Africa. As the quinine powder was so bitter people began mixing the powder with soda and sugar, and a basic tonic water was created. The first commercial tonic water was produced in (Emmins.C, 1991).
The mixed drink gin and tonic also originated in British colonial India, when the British population would mix their medicinal quinine tonic with gin (Raustiala. k, 2013).
A persistent problem in the soft drinks industry was the lack of an effective sealing of the bottles. Carbonated drink bottles are under great pressure from the gas, so inventors tried to find the best way to prevent the carbon dioxide or bubbles from escaping. The bottles could also explode if the pressure was too great. Hiram Codd devised a patented bottling machine while working at a small mineral water works in the Caledonian Road, Islington, in London in 1870. His Codd-neck bottle was designed to enclose a marble and a rubber washer in the neck. The bottles were filled upside down, and pressure of the gas in the bottle forced the marble against the washer, sealing in the carbonation. The bottle was pinched into a special shape to provide a chamber into which the marble was pushed to open the bottle. This prevented the marble from blocking the neck as the drink was poured (Emmins.C, 1991).
By mid-1873 he had granIn 1892, the "Crown Cork Bottle Seal" was patented by William Painter, a Baltimore, Maryland machine shop operator. It was the first bottle top to successfully keep the bubbles in the bottle. In 1899, the first patent was issued for a glass-blowing machine for the automatic production of glass bottles. Earlier glass bottles had all been hand-blown. Four years later, the new bottle-blowing machine was in operation. It was first operated by the inventor, Michael Owens, an employee of Libby Glass Company. Within a few years, glass bottle production increased from 1,400 bottles a day to about 58,000 bottles a day.ted 20 licenses and received a further 50 applications. This was boosted further by a Trade Show held in London in the same year (John. P, 2005). By 1874 the license was free to bottle manufacturers as long as they purchased the marbles, sealing rings and used his groove tool, and the mineral water firms they traded with had already bought a license to use his bottle, In 1892, the "Crown Cork Bottle Seal" was patented by William Painter, a Baltimore, Maryland machine shop operator. It was the first bottle top to successfully keep the bubbles in the bottle. In 1899, the first patent was issued for a glass-blowing machine for the automatic production of glass bottles. Earlier glass bottles had all been hand-blown. Four years later, the new bottle-blowing machine was in operation. It was first operated by the inventor, Michael Owens, an employee of Libby Glass Company (Jeffrey, 2014).
Within a few years, glass bottle production increased from 1,400 bottles a day to about 58,000 bottles a day. In America, soda fountains were initially more popular, and many Americans would frequent the soda fountain daily. Beginning in 1806, Yale University chemistry professor Benjamin Silliman sold soda waters in New Haven, Connecticut. He used a Nooth apparatus to produce his waters. Businessmen in Philadelphia and New York City also began selling soda water in the early 19th century. In the 1830s, John Matthews of New York City and John Lippincott of Philadelphia began manufacturing soda fountains. Both men were successful and built large factories for fabricating fountains. Due to problems in the U.S. glass industry, bottled drinks remained a small portion of the market throughout much of the 19th century. (However, they were known in England. In The Tenant of Wildfell Hall, published in 1848, the caddish Huntingdon, recovering from months of debauchery, wakes at noon and gulps a bottle of soda-water (Pakistan Journal of Nutrition, 2010).

NON-CARBONATED BEVERAGES

Non-carbonated beverages ingredients are water, sugar, colors, flavors, citric acid and treated water (non-carbonated).However, since they lack the protection against spoilage afforded by carbonation, these are usually pasteurized, either in bulk, by continuous flash pasteurization prior to filling, or in the bottle. Example of non-carbonated beverages is fruit Juices, tea, coffee etc. Non‐carbonated beverages represent an important segment of the market for soft drinks, but they present some special technological issues for product developer and manufacturer alike. Soft drinks are low‐pH beverages that are based mostly around fruit‐derived ingredients, or incorporate fruit flavours. They are an important source of hydration, but are usually selected on the basis of pleasant taste and convenience of use. There are some soft drinks, of which cola‐flavoured beverages are the most prominent, which do not rely primarily on fruit flavors. Some of these non‐fruit‐flavoured products are, almost invariably, produced only in a carbonated form, whereas others (such as elderflower) appear as both dilatable and carbonated products (Philip, 2016).

ALCOHOLIC BEVERAGES

A drink is considered "alcoholic" if it contains ethanol, commonly known as alcohol (although in chemistry the definition of "alcohol" includes many other compounds). Beer has been a part of human culture for 8,000 years. Alcoholic beverages is any fermented liquor, such as wine, beer, or distilled spirit, that contains ethyl alcohol, or ethanol (CH₃CH₂OH), as an intoxicating agent. Spirits including vodka, rum, and whiskey, usually contain between 40 and 50 percent alcohol. An alcohol beverage is simply any drink that contains ethanol/ ethyl alcohol. Beer, wine, and spirits all start with a process called fermentation, which is the natural result of yeast digestion of the sugars found in ingredients like fruit, cereal grains, or other starches. Fermentation results in two substances:  ethanol and carbon dioxide (Arnold, 2005).

NON-ALCOHOLIC BEVERAGES

Non-alcoholic beverages play a very important role in the dietary pattern of people in developing countries like Nigeria. They are regarded as after meal drinks or refreshing drinks during the dry season in rural and urban centers. Most of these beverages are made up of about 90% water, sugar, flavoring agents and sometimes preservatives. Non-alcoholic beverages can be broadly categorized into soft drinks and hot drinks. Soft drinks are drinks which do not have alcohol such as carbonated drinks, tonic water, fruit punch, and sparkling water, among others. Hot drinks include popular beverages such as coffee and tea. Non-alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during fermentation. They are considered as drinks, which can be have according to the choice and standard. They are found in the bottle or canned or open liquids to consume in any stage of the meal or without meal. The bottles or cans are hygienically packed and sold in the market in the safe manner, e.g. aerated waters, mineral water, juices, squashes, syrups, etc. A Non-Alcoholic Beverage (also known as a virgin drink) is defined in the U.S. as a beverage that contains less than 0.5% alcohol by volume. Non-alcoholic versions of some alcoholic beverages, such as non- alcoholic beer ("near beer"), are widely available in the market (Bola.et.al, 2004).