饮料研发配方设计表格

CLOUDY ORANGE

STEP 1 — ENTERING SPECIFICATIONS AND INGREDIENTS LIST

Enter the stipulated beverage specifications in the appropriate cells of the block.

The specified volume of the final beverage, 1000 liters, is the key value on which all the calculations in this exercise will be based. Note that the Brix and acidity values are entered in percentage format. This will facilitate formula calculations in the spreadsheet by not having to multiply or divide formulas by 100, where applicable. The D20 figure is obtained from the Brix/density tables for the 13.0 Brix value.

Enter the ingredient names in the formulation block in the descending order listed in Figure

15.2. This is done to accommodate certain spreadsheet formula calculations, as will be seen in the

next steps of the exercise. Note that vitamin C is represented by its common chemical name, ascorbic acid.

STEP 2 — CALCULATING THE “TOTALS” VALUES

In cell E14, enter +B6. This will copy the beverage volume, 1000 liters.

In cell F14, enter +B8. This will copy the beverage D20 value.

In cell G14, enter +E14*F14. This calculates the mass of the 1000 liters of beverage.

In cell H14, enter +G14*B7. This calculates the total dissolved solids in 1000 liters of

beverage.

In cell I14, enter +B9*B6. This calculates the kilograms of citric acid for the 0.24% acidity

specification.

STEP 3 — ENTERING INGREDIENTS QUANTITIES

The formulation quantities of water, sugar, and CAA are not entered in this

step. For the other ingredients, proceed as listed. Powdered ingredients, the quantities of which are

measured by mass, are entered in column G “kg.” For the sodium benzoate in cell G8, enter

+B10/1000000*B6, which will result in the kilograms required for the 300 ppm preservativespecification. In cell G9, enter 0.100 for the amount of Sunset Yellow established in previous laboratory trials as the required color level for the beverage. In cell G12, calculate how much ascorbic acid in kilograms is required for the 30 mg per 100 ml beverage by entering the somewhat long cell formula +B11*10*1000/1000000 (which could be simplified to +B11/100).

For the liquid ingredients, orange flavor, and neutral cloud, you already established in laboratory trials the required quantities. However, you measured these by volume in liters. These values are 1.0 liters of flavor and 1.2 liters of neutral cloud. Enter these volume values in the “liter” column

in cells C10 and C11, respectively.

These volume values need to be converted to mass kilogram values, the reason for which will become clearer when we calculate the sugar and water quantities. At this stage, it can be explained that the neutral cloud liquid has dissolved solids and has a Brix value of its own. In previous chapters, it was explained that in the soft drinks industry, all dissolved solids are, for convenience sake, considered as sucrose or sugar (see Chapter 1). The solids of the neutral cloud must be taken into consideration as contributing to the final beverage Brix 13.0.

According to the suppliers’ specification sheets, the orange flavor has a D20 of 0.85, while the neutral cloud’s D20 is at 1.06. Enter these values in the D20 column in cells F10 and F11, respectively. To calculate the orange flavor mass, enter +E10*F10 in cell G10. For the mass of cloud, enter +E11*F11 in cell G11. At this stage, the spreadsheet formulation template should appear as displayed in Figure 15.4.

STEP 4 — CALCULATING CITRIC ACID ANHYDROUS

The total CAA mass of 2.400 kg in cell I14 is the quantity required for the 0.24% acidity specification. This is not necessarily the quantity of the CAA ingredient in the formulation, as other ingredients often contribute to the total acidity of the beverage. In our case, this applies to the ascorbic acid, which will contribute to the acidity titration of the beverage. In this acidity titrationtest, the results of all acids present are expressed in terms of CAA.

According to molecular weight equivalents, 1.00 kg of ascorbic acid is equivalent to 0.36 kg

CAA. Therefore, the ascorbic value of 0.300 kg in cell G12 needs to be converted to CAA and recorded in cell I12 of the CAA column. Enter +0.36*G12 in cell I12. This value will be 0.108 kg.

STEP 5 — CALCULATING THE SUGAR QUANTITY

As mentioned previously, it is standard practice in the soft drinks industry to consider all soluble solids in a beverage as sucrose (or sugar in common terminology). Examples of such solids are

the organic acid acidulants, preservatives, colorants, minerals and salts, gums and thickeners, to name just a few.

This is not only a matter of “convenience” but also is practical, as Brix refractometers are

calibrated on refractive indices of sucrose solutions. It would immensely complicate matters if, for each of the myriad soluble solids that could be present in soft drink formulations, we would need specially calibrated instruments. Most of these nonsugar soluble solids are in such relatively minute quantities when compared to those of sugar that the error of considering them as sucrose is very small. However, these types of ingredients do contribute to the overall Brix reading of the beverage, and they must be taken into account when calculating the sugar quantity for a beverage formulation. This is also true for liquid ingredients that contain soluble solids. Examples of such ingredients

are fruit juice concentrates that contain relatively large quantities of natural sugars other than sucrose (e.g., glucose and fructose) as well as organic acids and minerals. Flavor emulsions and clouding agents also contain nonsucrose soluble solids in the forms of soluble gums and emulsifiers, such

as in the case of the neutral cloud in our exercise formulation.

Therefore, all ingredients that contribute nonsucrose soluble solids to a beverage formulation

form part of the total soluble solids. These ingredients and the sugar make up the total kilogramsof solids in the formulation, which in turn, determines the final Brix of the beverage. It is for this

reason that the column “Kg Solids” exists in our spreadsheet template.

To determine the amount of sugar required, we must subtract the total nonsugar soluble solids

from the target total solids in the formulation. To do this, we need to transfer all the soluble solids quantities to their respective cells in the “Kg Solids” column. This applies first to all the powdered ingredients, which are 100% soluble, so that their already recorded masses in the template completed up to this stage are also their “Kg Solids” values.

As it is customary to measure water by volume in liters, this quantity must be converted to

liters using the magical water D20 number 0.99717 often mentioned in this handbook. Enter this

figure into cell F13. In cell E13 of the “liters” column, enter +G13/F13. The liters of ingredient

water will work out to 913.816 liters.

This figure of water liters is actually not required for a beverage formulation. Usually in such formulations, the water quantity is stated as “water to final volume,” or in the equivalent beverage mixing instruction, as “top up to final volume with water.” Still, it is good to have this figure on record if only

to indicate how much water there is to “play” with to dissolve ingredients in preparing a laboratory sample of the beverage in a product development project or in the preparation bulk RTD beverage in

the factory.

This is the final step in the formulation design exercise. The actual formulation for 1000 liters

of beverage, composed of columns D and G as depicted in Figure 15.7, can now be transcribed to

any format required and used as a master formulation document.