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Leonard N. Bell - One of the best experts on this subject based on the ideXlab platform.

  • caffeine content of prepackaged national brand and private label Carbonated Beverages
    Journal of Food Science, 2007
    Co-Authors: K.-h. Chou, Leonard N. Bell
    Abstract:

    Caffeine is a well-known stimulant that is added as an ingredient to various Carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these Beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand Carbonated Beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand Carbonated Beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand Beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand Carbonated Beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in Carbonated Beverages indicates that consumers would benefit from the placement of caffeine values on food labels.

  • Caffeine Content of Prepackaged National‐Brand and Private‐Label Carbonated Beverages
    Journal of food science, 2007
    Co-Authors: K.-h. Chou, Leonard N. Bell
    Abstract:

    Caffeine is a well-known stimulant that is added as an ingredient to various Carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these Beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand Carbonated Beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand Carbonated Beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand Beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand Carbonated Beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in Carbonated Beverages indicates that consumers would benefit from the placement of caffeine values on food labels.

Soo Yeun Lee - One of the best experts on this subject based on the ideXlab platform.

  • Relationship between Physical Properties and Sensory Attributes of Carbonated Beverages
    Journal of food science, 2007
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    Bulk sweeteners provide functional properties in Beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet Beverages come closer to the taste of regular Beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in Beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, a(w), carbonation, titratable acidity, and pH of commercial Carbonated Beverages; and (2) correlate the physical property measurements to descriptive analysis of the Beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to a(w). Carbonated and deCarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime Carbonated Beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet Carbonated Beverages, which could consequently lead to higher acceptance of diet Beverages by the consumers of regular.

  • mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    ABSTRACT:  Significant mouthfeel differences between diet and regular cola Carbonated Beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between mouthfeel differences and mouthfeel thresholds of model solutions containing sweeteners used in regular Carbonated Beverages. The objectives of this research were to (1) determine individual and group mouthfeel detection thresholds of sucrose and high fructose corn syrup (HFCS) solutions while suppressing sweet taste; (2) relate individual and group thresholds to viscosity and number of sweetener molecules in solution; and (3) measure and compare the viscosities of commercial Carbonated Beverages to the viscosities of sucrose and HFCS solutions formulated to the concentrations of individual and group thresholds. The R-index measure by the rating method was used by 21 panelists to evaluate the thickness difference of sucrose and HFCS solutions compared to water using Gymnema sylvestre tea to supress sweet taste. The group mouthfeel detection threshold for sucrose was 16.78%± 8.72% (g/100 mL) and for HFCS was 11.48%± 8.67% (g/100 mL). The average viscosity of regular Carbonated Beverages is within the viscosity range associated with the group mouthfeel threshold concentrations of sucrose and HFCS solutions, but the average viscosity of diet Carbonated Beverages is lower than the viscosity range associated with the group mouthfeel detection threshold concentrations of sucrose and HFCS solutions. This research implies that consumers are sensitive enough to detect mouthfeel differences between diet and regular Carbonated Beverages, albeit the instrumental viscosity difference being small (0.527 mPa ⋅ s).

  • descriptive analysis of cola and lemon lime Carbonated Beverages
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative sweetening systems have been investigated. However, mouthfeel charactteristics of Carbonated Beverages sweetened with alternative sweetening systems compared with hulk sweeteners are not well detined. The objectives of this research were to (1) quantitatively characterized mouth feel attributes in Carbonated Beverages, and (2) investigate the halo-attribute dumping effect of rating mouthfeel attributes exclusively from other sensory attributes in the modalities of aroma, aroma -by-mouth, taste, and afterfeel. Twelve panelists com pleled a 2-part training procedure to apply descriptive profiling to cola and lemon/lime Carbonated Beverages. In part 1, the training focused on describing mouthfeel attributes in 14 commercial Carbonated Beverages. Bite, burn, numbing, carbonation, astringent, body, and mouthcoating were identified as significant mouthfeel attributes. Diet cola-flavored Carbonated Beverages were perceived as having significantly less astringent, body, and mouthcoating compared to regular Carbonated Beverages in cont rast to diet and regular lemon/lime Beverages In part 2, the training focused on describing aroma, aroma-by-mouth, taste, and afterfeel modalities in addition to mouthfeel of 9 corn mercial Carbonated Beverages. Perceived bite, burn, carbonation, and mouthcoating increased when the Beverages were rated for mouthfeel attributes alone compared to when Beverages were rated for all attributes demonstrating a halo-attribute dumping effect. These sensory results are also a critical 1st step in the process of determining the underlying physical/chemical property differences among Carbonated Beverages with different types of sweeteners.

  • Descriptive analysis of cola and lemon/lime Carbonated Beverages
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative sweetening systems have been investigated. However, mouthfeel charactteristics of Carbonated Beverages sweetened with alternative sweetening systems compared with hulk sweeteners are not well detined. The objectives of this research were to (1) quantitatively characterized mouth feel attributes in Carbonated Beverages, and (2) investigate the halo-attribute dumping effect of rating mouthfeel attributes exclusively from other sensory attributes in the modalities of aroma, aroma -by-mouth, taste, and afterfeel. Twelve panelists com pleled a 2-part training procedure to apply descriptive profiling to cola and lemon/lime Carbonated Beverages. In part 1, the training focused on describing mouthfeel attributes in 14 commercial Carbonated Beverages. Bite, burn, numbing, carbonation, astringent, body, and mouthcoating were identified as significant mouthfeel attributes. Diet cola-flavored Carbonated Beverages were perceived as having significantly less astringent, body, and mouthcoating compared to regular Carbonated Beverages in cont rast to diet and regular lemon/lime Beverages In part 2, the training focused on describing aroma, aroma-by-mouth, taste, and afterfeel modalities in addition to mouthfeel of 9 corn mercial Carbonated Beverages. Perceived bite, burn, carbonation, and mouthcoating increased when the Beverages were rated for mouthfeel attributes alone compared to when Beverages were rated for all attributes demonstrating a halo-attribute dumping effect. These sensory results are also a critical 1st step in the process of determining the underlying physical/chemical property differences among Carbonated Beverages with different types of sweeteners.

  • Color Halo/Horns and Halo-Attribute Dumping Effects within Descriptive Analysis of Carbonated Beverages
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    ABSTRACT:  Training panelists to focus on and evaluate a specific set of attributes is difficult. While every attempt is made to eliminate bias, such as methodology, panel influence, and product differences, unknown halo/horns effects may still influence the data collected. The objectives of this research were to (1) determine if a halo/horns effect of color exists in evaluating commercial cola and lemon/lime flavored Carbonated Beverages, and (2) determine if a halo-attribute dumping effect on mouthfeel attributes exists by aroma, aroma-by-mouth, taste, and afterfeel attributes. Ten panelists were trained to describe aroma, aroma-by-mouth, mouthfeel, taste, and afterfeel attributes of Carbonated Beverages. Each of the 6 Carbonated Beverages was evaluated by 3 treatments: (1) as is, (2) mix no color, and (3) mix with color. In the 1st set of product evaluations, all products were evaluated for mouthfeel attributes alone. In the 2nd of product evaluations, all products were evaluated for aroma, aroma-by-mouth, mouthfeel, taste, and afterfeel attributes. Color halo/horns effects were shown on mouthfeel intensity scores of lemon/lime Carbonated Beverages when caramel color was added. Adding caramel color significantly increased (halo effect) perceived body and mouthcoating and significantly decreased (horns effect) bite, burn, numbing, and carbonation attributes. A halo-attribute dumping effect was observed when mouthfeel attributes were rated exclusively compared to when other attributes in the modalities of aroma, aroma-by-mouth, taste, and afterfeel were rated in addition to mouthfeel attributes. Perceived intensities of bite, burn, numbing, and astringent attributes significantly increased (halo-attribute dumping) when rated alone compared to when all attributes were rated.

S.m. Kappes - One of the best experts on this subject based on the ideXlab platform.

  • Relationship between Physical Properties and Sensory Attributes of Carbonated Beverages
    Journal of food science, 2007
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    Bulk sweeteners provide functional properties in Beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet Beverages come closer to the taste of regular Beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in Beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, a(w), carbonation, titratable acidity, and pH of commercial Carbonated Beverages; and (2) correlate the physical property measurements to descriptive analysis of the Beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to a(w). Carbonated and deCarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime Carbonated Beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet Carbonated Beverages, which could consequently lead to higher acceptance of diet Beverages by the consumers of regular.

  • mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    ABSTRACT:  Significant mouthfeel differences between diet and regular cola Carbonated Beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between mouthfeel differences and mouthfeel thresholds of model solutions containing sweeteners used in regular Carbonated Beverages. The objectives of this research were to (1) determine individual and group mouthfeel detection thresholds of sucrose and high fructose corn syrup (HFCS) solutions while suppressing sweet taste; (2) relate individual and group thresholds to viscosity and number of sweetener molecules in solution; and (3) measure and compare the viscosities of commercial Carbonated Beverages to the viscosities of sucrose and HFCS solutions formulated to the concentrations of individual and group thresholds. The R-index measure by the rating method was used by 21 panelists to evaluate the thickness difference of sucrose and HFCS solutions compared to water using Gymnema sylvestre tea to supress sweet taste. The group mouthfeel detection threshold for sucrose was 16.78%± 8.72% (g/100 mL) and for HFCS was 11.48%± 8.67% (g/100 mL). The average viscosity of regular Carbonated Beverages is within the viscosity range associated with the group mouthfeel threshold concentrations of sucrose and HFCS solutions, but the average viscosity of diet Carbonated Beverages is lower than the viscosity range associated with the group mouthfeel detection threshold concentrations of sucrose and HFCS solutions. This research implies that consumers are sensitive enough to detect mouthfeel differences between diet and regular Carbonated Beverages, albeit the instrumental viscosity difference being small (0.527 mPa ⋅ s).

  • descriptive analysis of cola and lemon lime Carbonated Beverages
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative sweetening systems have been investigated. However, mouthfeel charactteristics of Carbonated Beverages sweetened with alternative sweetening systems compared with hulk sweeteners are not well detined. The objectives of this research were to (1) quantitatively characterized mouth feel attributes in Carbonated Beverages, and (2) investigate the halo-attribute dumping effect of rating mouthfeel attributes exclusively from other sensory attributes in the modalities of aroma, aroma -by-mouth, taste, and afterfeel. Twelve panelists com pleled a 2-part training procedure to apply descriptive profiling to cola and lemon/lime Carbonated Beverages. In part 1, the training focused on describing mouthfeel attributes in 14 commercial Carbonated Beverages. Bite, burn, numbing, carbonation, astringent, body, and mouthcoating were identified as significant mouthfeel attributes. Diet cola-flavored Carbonated Beverages were perceived as having significantly less astringent, body, and mouthcoating compared to regular Carbonated Beverages in cont rast to diet and regular lemon/lime Beverages In part 2, the training focused on describing aroma, aroma-by-mouth, taste, and afterfeel modalities in addition to mouthfeel of 9 corn mercial Carbonated Beverages. Perceived bite, burn, carbonation, and mouthcoating increased when the Beverages were rated for mouthfeel attributes alone compared to when Beverages were rated for all attributes demonstrating a halo-attribute dumping effect. These sensory results are also a critical 1st step in the process of determining the underlying physical/chemical property differences among Carbonated Beverages with different types of sweeteners.

  • color halo horns and halo attribute dumping effects within descriptive analysis of Carbonated Beverages
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt
    Abstract:

    ABSTRACT:  Training panelists to focus on and evaluate a specific set of attributes is difficult. While every attempt is made to eliminate bias, such as methodology, panel influence, and product differences, unknown halo/horns effects may still influence the data collected. The objectives of this research were to (1) determine if a halo/horns effect of color exists in evaluating commercial cola and lemon/lime flavored Carbonated Beverages, and (2) determine if a halo-attribute dumping effect on mouthfeel attributes exists by aroma, aroma-by-mouth, taste, and afterfeel attributes. Ten panelists were trained to describe aroma, aroma-by-mouth, mouthfeel, taste, and afterfeel attributes of Carbonated Beverages. Each of the 6 Carbonated Beverages was evaluated by 3 treatments: (1) as is, (2) mix no color, and (3) mix with color. In the 1st set of product evaluations, all products were evaluated for mouthfeel attributes alone. In the 2nd of product evaluations, all products were evaluated for aroma, aroma-by-mouth, mouthfeel, taste, and afterfeel attributes. Color halo/horns effects were shown on mouthfeel intensity scores of lemon/lime Carbonated Beverages when caramel color was added. Adding caramel color significantly increased (halo effect) perceived body and mouthcoating and significantly decreased (horns effect) bite, burn, numbing, and carbonation attributes. A halo-attribute dumping effect was observed when mouthfeel attributes were rated exclusively compared to when other attributes in the modalities of aroma, aroma-by-mouth, taste, and afterfeel were rated in addition to mouthfeel attributes. Perceived intensities of bite, burn, numbing, and astringent attributes significantly increased (halo-attribute dumping) when rated alone compared to when all attributes were rated.

  • Descriptive analysis of cola and lemon/lime Carbonated Beverages
    Journal of Food Science, 2006
    Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun Lee
    Abstract:

    Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative sweetening systems have been investigated. However, mouthfeel charactteristics of Carbonated Beverages sweetened with alternative sweetening systems compared with hulk sweeteners are not well detined. The objectives of this research were to (1) quantitatively characterized mouth feel attributes in Carbonated Beverages, and (2) investigate the halo-attribute dumping effect of rating mouthfeel attributes exclusively from other sensory attributes in the modalities of aroma, aroma -by-mouth, taste, and afterfeel. Twelve panelists com pleled a 2-part training procedure to apply descriptive profiling to cola and lemon/lime Carbonated Beverages. In part 1, the training focused on describing mouthfeel attributes in 14 commercial Carbonated Beverages. Bite, burn, numbing, carbonation, astringent, body, and mouthcoating were identified as significant mouthfeel attributes. Diet cola-flavored Carbonated Beverages were perceived as having significantly less astringent, body, and mouthcoating compared to regular Carbonated Beverages in cont rast to diet and regular lemon/lime Beverages In part 2, the training focused on describing aroma, aroma-by-mouth, taste, and afterfeel modalities in addition to mouthfeel of 9 corn mercial Carbonated Beverages. Perceived bite, burn, carbonation, and mouthcoating increased when the Beverages were rated for mouthfeel attributes alone compared to when Beverages were rated for all attributes demonstrating a halo-attribute dumping effect. These sensory results are also a critical 1st step in the process of determining the underlying physical/chemical property differences among Carbonated Beverages with different types of sweeteners.

David Stuckler - One of the best experts on this subject based on the ideXlab platform.

  • The role of trade and investment liberalization in the sugar-sweetened Carbonated Beverages market: a natural experiment contrasting Vietnam and the Philippines
    Globalization and Health, 2015
    Co-Authors: Ashley Schram, Ronald Labonte, Phillip Baker, Sharon Friel, Aaron Reeves, David Stuckler
    Abstract:

    Background Trade and investment liberalization may facilitate the spread of sugar-sweetened Carbonated Beverages (SSCBs), products associated with increased risk factors for obesity, type II diabetes, and cardiovascular diseases (Circulation 121:1356–1364, 2010). Apart from a limited set of comparative cross-national studies, the majority of analyses linking liberalization and the food environment have drawn on case studies and descriptive accounts. The current failure of many countries to reverse the obesity epidemic calls for investigation into both individual and systemic factors, including trade and investment policies. Methods Using a natural experimental design we tested whether Vietnam’s removal of restrictions on foreign direct investment (FDI) subsequent to its accession to the World Trade Organization in 2007 increased sales of SSCBs compared with a matched country, the Philippines, which acceded in 1995. Difference-in-difference (DID) models were used to test pre/post differences in total SSCB sales and foreign company penetration covering the years 1999–2013. Results Following Vietnam’s removal of restrictions on FDI, the growth rate of SSCB sales increased to 12.1 % per capita per year from a prior growth rate of 3.3 %. SSCB sales per capita rose significantly faster pre- and post-intervention in Vietnam compared with the control country the Philippines (DID: 4.6 L per annum, 95 % CI: 3.8 to 5.4 L, p  

  • the role of trade and investment liberalization in the sugar sweetened Carbonated Beverages market a natural experiment contrasting vietnam and the philippines
    Globalization and Health, 2015
    Co-Authors: Ashley Schram, Ronald Labonte, Phillip Baker, Sharon Friel, Aaron Reeves, David Stuckler
    Abstract:

    Trade and investment liberalization may facilitate the spread of sugar-sweetened Carbonated Beverages (SSCBs), products associated with increased risk factors for obesity, type II diabetes, and cardiovascular diseases (Circulation 121:1356–1364, 2010). Apart from a limited set of comparative cross-national studies, the majority of analyses linking liberalization and the food environment have drawn on case studies and descriptive accounts. The current failure of many countries to reverse the obesity epidemic calls for investigation into both individual and systemic factors, including trade and investment policies. Using a natural experimental design we tested whether Vietnam’s removal of restrictions on foreign direct investment (FDI) subsequent to its accession to the World Trade Organization in 2007 increased sales of SSCBs compared with a matched country, the Philippines, which acceded in 1995. Difference-in-difference (DID) models were used to test pre/post differences in total SSCB sales and foreign company penetration covering the years 1999–2013. Following Vietnam’s removal of restrictions on FDI, the growth rate of SSCB sales increased to 12.1 % per capita per year from a prior growth rate of 3.3 %. SSCB sales per capita rose significantly faster pre- and post-intervention in Vietnam compared with the control country the Philippines (DID: 4.6 L per annum, 95 % CI: 3.8 to 5.4 L, p < 0.008). Vietnam’s increase in SSCBs was primarily attributable to products manufactured by foreign companies, whose annual sales growth rates rose from 6.7 to 23.1 %, again unmatched within the Philippines over this period (DID: 12.3 %, 95 % CI: 8.6 to 16.0 %, p < 0.049). Growth of SSCB sales in Vietnam, led by foreign-owned companies, significantly accelerated after trade and investment liberalization.

K.-h. Chou - One of the best experts on this subject based on the ideXlab platform.

  • caffeine content of prepackaged national brand and private label Carbonated Beverages
    Journal of Food Science, 2007
    Co-Authors: K.-h. Chou, Leonard N. Bell
    Abstract:

    Caffeine is a well-known stimulant that is added as an ingredient to various Carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these Beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand Carbonated Beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand Carbonated Beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand Beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand Carbonated Beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in Carbonated Beverages indicates that consumers would benefit from the placement of caffeine values on food labels.

  • Caffeine Content of Prepackaged National‐Brand and Private‐Label Carbonated Beverages
    Journal of food science, 2007
    Co-Authors: K.-h. Chou, Leonard N. Bell
    Abstract:

    Caffeine is a well-known stimulant that is added as an ingredient to various Carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these Beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand Carbonated Beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand Carbonated Beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand Beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand Carbonated Beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in Carbonated Beverages indicates that consumers would benefit from the placement of caffeine values on food labels.