1. ADDITIVES FOR BEVERAGES

2. INTRODUCTION
People have been using food additives to preserve flavour or enhance its taste and appearance for centuries. For example, use sulphur dioxide with wines. Phosphoric acid is deliberately added to soft drinks to give them a sharper flavour. It also slows the growth of moulds and bacteria as antioxidants. Various kinds of food additives are added to beverages to enhance flavour and longer the shelf life. Most beverage products contain more than 90 percent of carbonated water, which is not nutritious. The water is sweetened by sugar or high-fructose corn syrup, which is a combination of fructose and dextrose. Sweeteners make beverages taste better and nutrition enhancer food additives help make beverages more nutritious and functional.

3. DEFINITION FOOD ADDITIVES -
This definition includes “intentional as well as unintentional additives. Intentional additives are substances deliberately added to perform specific function, while unintentional additives are substances which have no intended function in the unfinished product but become part of the product during some phase of production or subsequent handling’’.

4. Functions of food additives
Food additives perform several functions such as:-
Drying
Emulsifying
Enhancing flavour
Glazing
buffering
Water retaining

5. USES OF ADDITIVES
Enhancement of the attractiveness of the product by means of colouring and flavouring agents , stabilizers , thickeners and bleaching agents.
Maintenance of nutritional quality , such as by the use of antioxidants.
Enhancement of keeping quality or stability by the use of antioxidants , antimicrobial agents etc.

6. Classification of additives
The more than 3,000 different chemical compounds use as intentional food additives can be categorised into different groups-
Antioxidants
Preservatives
Sequestrants
Colouring agents
Nutrient supplement.

7. NATURAL SWEETNERS

8. DEFINITION
Sweeteners are substances used to improve the palatability and shelf life of food products. ... Sugars occur naturally in many plant foods; we get most common sweeteners by processing these plants (such as agave cacti, maple trees, sugar cane, coconut palms, sugar beets and corn) to extract and condense the sugars.

9. 10 natural sweeteners Raw Honey (1 tablespoon – 64 calories)
Stevia (0 calories)
Dates (1 Date – 66 calories)
Coconut Sugar (1 tablespoon – 45 calories)
Maple Syrup (1 tablespoon – 52 calories)
Blackstrap Molasses (1 tablespoon – 47 calories)
Balsamic Glaze (1 tablespoon – calories depending on thickness)
Banana Puree (1 cup – 200 calories)
Brown Rice Syrup (1 tablespoon – 55 calories)
Real Fruit Jam (varies depending on fruit)

10. RAW HONEY
Raw honey is a true super food and one of my favourite natural sweeteners. It’s packed with enzymes, antioxidants, iron, zinc, potassium, calcium, phosphorous, vitamin B6, riboflavin and niacin. Together, these essential nutrients help to neutralize free radicals while promoting the growth of healthy bacteria in the digestive tract.

11. DATES
Dates are loaded with potassium, copper, iron, manganese, magnesium and vitamin B6. From the date palm tree, they are easily digested and help to metabolize proteins, fats and carbohydrates. Evidence shows that dates may help to reduce LDL cholesterol in the blood and may reduce the risk of stroke.

12. MAPLE SYRUP
Native to North America, maple syrup comes in both Grades A and B. While time consuming, maple syrup processing requires only four steps – drilling the hole in the tree, hanging a bucket to catch the sap, boiling to evaporate out the water, and then filtering of any sediment.

13. BROWN RICE SYRUP
Brown rice syrup starts with brown rice that is fermented with enzymes to break down the starch. The liquid is then heated until the syrup consistency is achieved.

14. SYNTHETIC SWEETNERS

15. DEFINITION
A sugar substitute is a food additive that provides a sweet taste like sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Those that are not produced by nature are, in general, called artificial sweeteners.

16. Types of synthetic sweetener
Acesulfame Potassium
Advantame
Alitame
Aspartame (E951)
Aspartame Salt (E962) 
Erythritol (E968)

17. COLOURS

18. INTRODUCTION
The acceptance of any food product depends upon its attractive colour. The characteristic colour of any raw food product is depend upon pigment present in it .

19. NATURAL COLOURS
The natural food colours in fruits can be classified on the basis of chemicals structure as -: CAROTENOIDS CHLROPHYLL FLAVONOIDS ANTHOCYANIN ANTHOXANTHIN

20. CHLOROPHYLL
These green colour fat soluble pigments , involve in photosynthesis ,are present in many plants and lettuce.

21. CAROTENOIDS
Carotenoids are fat soluble ,orange –yellow pigments that are present in many vegetables and fruits such as , carrot , pumpkin , mango, and orange .

22. ACIDS
The three most common acids in soft drinks are citric, carbonic and phosphoric acids. Citric acid comes from citrus products and any soft drink with citrus flavouring will contain it. The chemical formula is H(3)C(6)H(5)O(7). Carbonic acid forms from dissolved carbon dioxide, which is present in almost all soft drinks.

23. EMULSIFIERS

24. DEFINITION
An emulsifier is a molecule in which one end likes to be in an oily environment and the other in a water environment. To make an oil-in-water emulsion, such as mayonnaise, droplets of oil molecules are surrounded by the oil-loving end of the emulsifier molecules.

25. FLAVOURS
Flavour is a sensory phenomenon which is a combination of taste, odour and aroma, heat and cold. There are 4 basic tastes : salty,bitter,sour,sweet.

26. Bitterness may be caused by alkaloids ,glycosides , other classes of organic compounds as well as inorganic salts.
Naringin , the bitter principle of grape fruit is a glycoside of rutinose and is toxic .
Amygdalin , a glycoside present in bitter almonds contain gentiobiose and a cyanide group, and is toxic .
Caffeine, a constituent of coffee and tea, is bitter . Phenolic compounds like tannin and some flavonoids combine bitterness with astringency.
Bitter

27. Ascorbic acid is abundantly present in fruits and vegetables.
Sourness of food is due to presence of organic acids of which citric, tartaric and malic acid are more common .
Acetic acid caused by fermentation of alcohol is common in processed fruit.
Ascorbic acid is abundantly present in fruits and vegetables.
Oxalic acid found in spinach and phosphoric acid and its salts are often used in food industry.
Sour

28. sweet Sugar imparts more to sweetness and flavour to food .
Fructose present in honey is sweetest sugar followed by sucrose and glucose.
Lactose in milk is slightly sweet and gives less flavour.
Naturally sweet compounds are polyhydroxy compounds with straight chain structure.
sweet

29. salty Sodium chloride is the only salt that has a pure salty taste.
It is also an essential nutrient.
Some iodides and bromides are bitter .
Lead and beryllium are sweet.
salty

30. Other volatile compounds
FLAVOUR COMPOUNDS
Flavouring compound
Terpenoids
Other volatile compounds
Sulphur compounds
Flavonoids

31. THANK YOU