Soft Drink Bottlers Key Terms

Know the most about your soft drinks by learning the lingo

With the many different types of processing methods and ingredients, it is key to keep up with soft drink bottlers key terms. Whether your product is processed aseptically or hot filled, it's important for you to know all of the steps. It is equally important to know exactly what is being added to your soft drinks. Ingredients such as high fructose corn syrup and phosphoric acid are traditional soft drink ingredients, but it is essential that you know how each one of these ingredients can affect your finished product.

 

Hot filling

Hot filling is the process in which extreme heat is used to sterilize, fill and package some soft drinks. This method can be used only on products and packages that can withstand the high temperature.
Try: Sidel explains its plastic bottles that are specifically made to be used for hot-filled products.

Aseptic processing

Aseptic processing is done in a sterile room without the use of preservatives to allow natural and chilled beverages to get the longest shelf life possible. A flash-heat process is used in order to keep as many nutrients as possible in tact as opposed to other sterilization processes.
Try: FoodProcessing.com explains how some simple reformulations can allow you to use a different processing method.

Carbonated water

Carbonated water is the base of soft drinks and is high in carbon dioxide, which creates the bubbling effect. It can be flavored or consumed on its own.
Try: Practically Edible outlines some of the specifics about carbonated water.

High fructose corn syrup

High fructose corn syrup (HFCS) is used as a sweetener in most regular soft drinks. It is created when the glucose in corn starch is converted to fructose.
Try: The Mayo Foundation for Medical Education and Research addresses some controversial discussion around the use of HFCS.

Phosphoric acid

Phosphoric acid acts as both a preservative and a flavoring in soft drinks. Phosphoric acid contributes to the tangy taste in sodas. Phosphoric acid is used in many other types of applications, but a food-grade variety is produced for use in soft drinks.
Try: The Family Education Network discusses the importance of moderation in the consumption of phosphoric acid.

Natural soda

Natural soda has much of the same appeal as regular soft drinks, but with more health-friendly ingredients. Sometimes natural soda bottlers even use organic ingredients.
Try: GreenYour explains some of the benefits of drinking natural sodas.

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