By Tony and Sarah Nasello on May 23, at 1:
See Article History Soft drink, any of a class of nonalcoholic beverages, usually but not necessarily carbonated, normally containing a natural or artificial sweetening agent, edible acids, natural or artificial flavours, and sometimes juice. Natural flavours are derived from fruitsnutsberriesrootsherbs, and other plant sources.
Coffeeteamilkcocoaand undiluted fruit and vegetable juices are not considered soft drinks. The term soft drink was originated to distinguish the flavoured drinks from hard liquor, or distilled spirits. Soft drinks were recommended as a substitute in the effort to change the hard-drinking habits of early Americans.
There are many specialty soft drinks. Mineral waters are very popular in Europe and Latin America. Kavamade from business plan headings simple syrup of a bushy shrub, Piper methysticumis consumed by the people of Fiji and other Pacific islands.
In Cuba people enjoy a carbonated cane juice; its flavour comes from unrefined syrup. In tropical areas, where diets frequently lack sufficient proteinsoft drinks containing soybean flour have been marketed.
In Egypt carob locust bean extract is used. The whey obtained from making buffalo cheese is carbonated and consumed as a soft drink in North Africa.
Some eastern Europeans enjoy a drink prepared from fermented stale bread. Honey and orange juice go into a popular drink of Israel.
History of soft drinks The first marketed soft drinks appeared in the 17th century as a mixture of water and lemon juice sweetened with honey. In the Compagnie de Limonadiers was formed in Paris and granted a monopoly for the sale of its products.
Vendors carried tanks on their backs from which they dispensed cups of lemonade. Carbonated beverages and waters were developed from European attempts in the 17th century to imitate the popular and naturally effervescent waters of famous springswith primary interest in their reputed therapeutic values.
The effervescent feature of the waters was recognized early as most important. Flemish scientist Jan Baptista van Helmont first used the term gas in his reference to the carbon dioxide content. French physician Gabriel Venel referred to aerated water, confusing the gas with ordinary air.
British scientist Joseph Black named the gaseous constituent fixed air. In he demonstrated a small carbonating apparatus to the College of Physicians in London, suggesting that, with the aid of a pump, water might be more highly impregnated with fixed air.
French chemist Antoine-Laurent Lavoisier made the same suggestion in Swiss jeweler Jacob Schweppe read the papers of Priestley and Lavoisier and determined to make a similar device. By he was selling his highly carbonated artificial mineral waters to his friends in Geneva; later he started a business in London.
At first, bottled waters were used medicinally, as evidenced in a letter written by English industrialist Matthew Boulton to philosopher Erasmus Darwin in Schweppe prepares his mineral waters of three sorts.Simple syrup is easy to make, has a long shelf-life and can be infused with nearly any flavor you desire.
We use simple syrup to enhance cocktails, drizzle over desserts or dress up a fruit salad. The graphics made the plan longer, but they added real value.
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