Facts About the Production of Carbonated Drinks

In the production of carbonated drinks, several factors need to be carefully considered. The temperature of the water and the pressure at which the carbon dioxide is added are crucial factors. The syrup water must be chilled and carbon dioxide added before the mixture is ready to drink. Using the correct equipment can help ensure a high-quality carbonated beverage. Read on to learn more about the production of carbonated drinks. Here are some important facts:

Five stages

Carbonation is the process of adding a small amount of carbon dioxide gas to liquid. It can occur at different stages, and the amount of carbon dioxide produced depends on its temperature and nutrient content. The carbonation rate depends on the amount of time available for the fermentation process, as well as the pH level of the liquid. Buffering increases the potential carbon dioxide production and provides the finished beverage with specific volumes of carbon dioxide. Typically, a carbonation rate of 3.5 to 4.0 is required for most flavours. The amount of gas absorbed will vary depending on the type of beverage, but there are some common characteristics among most types.

After cleaning the raw water, the mixture is prepared. A metering pump adds the syrup to the carbonated water. A static mixer then mixes the solution in the pipeline. A density test can be done to check whether the correct proportion of the two ingredients is achieved. Lastly, the finished product is packaged and sent to the supermarket. The carbonated drinks go through five stages before they are ready to be sold.


Many manufacturers use water to carbonate their products, but there are other ways to produce this beverage as well. One method involves the addition of multiple-use carbon dioxide canisters to a finished product. Home soda siphons use a lower level of carbonation than commercial soda makers. In addition, commercial soda makers often include concentrated syrup in the bottle. Some modern restaurants produce soda water on-site using carbonators. These machines use mechanical pumps to pump water. Once there, the water is combined with carbon dioxide at high pressures, and the carbonated liquid flows into taps or mixing heads.

In modern carbonated drinks, carbon dioxide is injected into the water to increase its solubility, which increases its taste and gives the drink a fizzy, bubbly appearance. Carbonation also creates the characteristic bubbles that appear when the bottle is opened. While soda makers also use flavor-enhancing chemicals, the process can be harmful for teeth. The American Dental Association is more concerned about the sugar content in soda than the carbonation process itself. Soda makers also keep their drinks cold, as carbon dioxide dissolves in water at low temperatures. Once the liquid is warmed up, it forces out the gas, which causes the soda to fizz.

CO2 adjustment

When carbonating soft drinks, it is necessary to adjust the carbonation level based on the amount of gas that dissolves in the beverage. The gas concentration in soft drinks is measured in grams per litre or in volumes. A typical carbonated soft drink contains three to four volumes of CO2 or six to eight grams per litre. To determine the level of carbonation in a soft drink, you need to measure the pressure inside the container at a known temperature. The solubility-pressure curve follows Henry’s law when measured at low pressure.

To adjust the CO2 level, you must first fill the soda bottle about two-thirds full. You should choose a cold bottle, because the carbon dioxide is soluble in colder water. Before carbonating a drink, it’s recommended that you keep it chilled overnight. If you want to get the most accurate CO2 level, make sure to follow the start-up procedures. It’s crucial to adjust the CO2 level properly.

Gas filtration

A key component of carbonated drinks is the addition of carbon dioxide. During the bottling process, carbon dioxide is used to maintain the carbonation level of soft drinks and blanket the pre-mix tank before filling. Unfortunately, CO2 piping can harbor microorganisms. This can contaminate the soft drinks, which is why sterile soft drink filtration is necessary. Membrane gas filters remove these contaminants before the carbonated beverages reach consumers.

Potential contaminants in carbonated drinks can include particles, microorganisms, and oil, and the air used to blow bottles needs to be clean. Most gas systems are dry. The final filtration system size is based on the maximum allowable differential pressure. The face velocity of the gas should be between 15 and 30 m/s. Depending on the flow rate, there are various models to choose from. If you are a carbonated drinks producer, you may need to consider one or more of the systems available to you.


Carbonation of a liquid is a process that uses bacteria to turn water into carbon dioxide and oxygen. Unlike sugary sodas and juices, this process is best suited for closed containers. Fermentation for carbonated drinks starts with priming sugar, which is added to a bottle before carbonation begins. The yeasts in the liquid then consume the sugar and convert it to carbon dioxide. This process also produces a fizzing sensation in the mouth.

Two methods of fermentation were evaluated in the experiments. Carbonation did not significantly affect sensory and microbial quality, or overall acceptance. Both carbonation methods affected the storage period. But the method of storage had a substantial effect on the sensory and chemical scores. The study concludes that the process of carbonation has the potential to extend the shelf-life of the beverage. The results are promising. A recent study also indicates that carbonation is beneficial for the shelf life of fermented drinks.