Aerated Waters - Bottling Methods

AERATED WATERS - BOTTLING METHODS The apparatus used in aerated water bottling is of a highly specialized nature, many improvements having recently been adopted. The bottles are washed by machines of various types, some of the larger being capable of cleansing 7,000 dozen bottles per hour. The bottling units are capable of measuring into each bottle the correct amount of syrup, filling with carbonated water, sealing and labelling. The bottles used for aerated-water bottling are of four main varieties : Codd's bottles, in which the bottle is sealed by means of a glass marble held against an india-rubber ring by the gas (2) crown cork bottles, which are securely sealed by a cork-lined metal cap clamped on to a shallow boss on the top of the bottle mouth; (3) screw-stoppered bottles, in which a lignum-vitae stopper screws down on to an india-rubber ring; and (4) swing lever stoppered bottles, in which a porcelain stopper is held down on an india-rubber seating by a strong wire lever acting upon the bottle neck. In the United States the use of crown cork bottles is almost universal. Aerated beverages are also largely sold in siphons, the gas pressure serving to discharge the container. Aerated waters are very simply produced on a domestic scale, in protected siphons, the aeration being accom plished by means of carbon dioxide contained in small steel cylinders.

Typical Compositions

of various types of both table-waters and sweetened aerated waters vary widely, each manufacturer adjusting his product according to his judgment of popular taste and the type of water he is using. The following examples of dosage for the production of table-waters are given, taking soft or distilled water as a basis.

Soda-water.

Three and one-half oz. of a mixture of sodium carbonate 15 parts, magnesium chloride 61 parts, calcium chloride 61 parts, are dissolved in Iogal. of water. This is strictly a table water and should not be confused with the term "soda-water" used in the United States for flavoured beverages.

German Table-water.

Five and one-half oz. of mixture of sodium carbonate 1 o parts, sodium chloride 1 o parts, sodium sulphate I part, magnesium chloride 8 parts, calcium chloride 5 parts, are dissolved in 1 ogal. of water.

The dosage employed in the preparation of aerated imitations of natural mineral waters (see MINERAL WATERS) is much heavier than in the preparation of table-waters, and many salts are in cluded which have well-marked medicinal properties.

The basis of sweetened aerated waters is the syrup, which con tains the acidifying material, flavour and colouring matter in addition to the sugar. Usually the syrup contains about 6o% of sugar and is employed in the proportion of 1 to 2 oz. for bottles of from 6-12 oz. of finished beverage. The sugar content of carbonated beverages in the United States is from 6-17%, an average of I 1 %. This is a food value of approximately 80-100 calories for 8 oz. of beverage. The acidity of the syrup is equiva lent to about I% of citric acid, the 'acidity being adjusted to this strength when acid fruit juices are used. The colouring matter is varied according to the type of fruit which the drink represents. Most essences employed for flavouring aerated beverages are standardized so that they may be used to the extent of 122 oz. per gallon of syrup. Thus in the preparation of a lime-juice syrup the following essence may be used in the proportion of 2 oz. per gallon of syrup : terpeneless West Indian distilled oil of limes 1 part, alcohol 60° O.P. 28 parts, distilled water 16 parts. In the preparation of beverages of a herbal or root-beer type, a smaller proportion of syrup is employed so that the beverages may not be too sweet. Also, a small proportion of foam-producing material may be employed.

Consumption.

In the United Kingdom, the Dominions and other countries where the sale of alcoholic beverages is permitted, consumption of aerated non-alcoholic drinks depends largely on weather conditions and on prices. Taking as example the United Kingdom, the sale of aerated beverages in many years has been restricted by the succession of wet, cold summers and by the high prices of such drinks consequent upon burdens being placed upon the industry by the Government. The census of production which was taken in 1924 yielded some interesting figures of the extent of aerated beverage production. Thus, in 1924, 36,004,000gal. of table-waters, valued at £4,848,000, were produced, compared with 94,054,000 dozen bottles, valued at £4,o46,000 in 1907 ; in the section non-alcoholic brewed drinks, as for example ginger beer, herb-beer, etc., the value of the 1924 production was £392,000, compared with £221,000 in 1907. As regards table waters, the comparison of outputs is, to some extent, vitiated by the difference in units of measurement. When the difference in prices between 1924 and 1907 is taken into account it is clear that the output has declined. The same remarks apply to non alcoholic brewed drinks. The exports of table-waters from Great Britain during 1924 amounted to 434,000gal., valued at £165,000, and the imports to 878,000gal., valued at .1173,00o. Thus only a small proportion of the total production was exported. As regards the imports of table-waters, these were almost wholly of an un sweetened nature, and they amounted to about 8% of the quan tity of similar waters produced in the United Kingdom as shown by the reports of the commissioners of customs and excise.

There has been a tremendous increase in the consumption of "soft drinks" in the United States during recent years as a result of increased capacity for production enabled by inventions and improvements of manufacturing equipment, co-operation of the manufacturers through their trade associations with State and Federal authorities to prevent the use of inferior ingredients and to promote highest standards of sanitation in manufacturing and marketing, and to extensive advertising. The output of such beverages during each of three years 1924-26 displayed very marked increase. This is evidenced by the returns issued by the Crown Manufacturers' Association of America of the crown corks sold for beverage purposes. The total of such crowns sold for all beverage purposes in 1924, 1925 and 1926 was 45,693,057, 69,602,072 and 76,610,083 gross respectively. Statistics issued by the American Bottlers of Carbonated Beverages, the national trade association of the manufacturers of "soft drinks," show the total consumption in the United States of bottled carbonated beverages, exclusive of artificial mineral waters and non-alco holic brewed drinks, in 1924, 1925 and 1926 was 8,000,000,000, 9,014,000,000 and 10,002,502,50o half-pint bottles respectively. The retail values were $400,000,000 in $450,700,000 in 1925 and $500,125,125 in 1926.