ABSTRACT
This chapter examines some of the health and safety aspects typically associated with the soft drink products. Sugar is often misrepresented as causing various health problems including obesity. Although fat intake may be associated with the rising prevalence of obesity, it is important to consider the energy expenditure side of the energy balance equation. One of the common recommendations for the treatment of diabetes mellitus has been to limit intake of sugar-containing soft drinks because of the belief that simple sugar consumption elevated blood sugar more rapidly than complex carbohydrates. Most spoilage of soft drinks is associated with yeast, which can survive and grow in carbonated beverages and sugar syrups. Several intrinsic properties of soft drinks and soft drink ingredients affect the growth of micro-organisms. Microbial preservatives added to some soft drinks and antimicrobial agents present as natural constituents of the flavors, plant extracts, and other natural ingredients also inhibit growth.
