Soft Beverages Research Articles

Comparative study of micronutrient content in soft rice beverages based on green and black tea

Soft beverages based on rice (“rice milk”) are hypoallergenic, increase immunity, supply the body with energy, and normalize the nervous system. Earlier, we developed soft rice beverage recipes based on boiled rice filtrate, green (black) tea water concentrate, stevia extract as a natural sweetener. Physico-chemical analysis of the content of micronutrients in soft rice-tea beverages was carried out. Comparative analysis of content of vitamins E (alpha-tocopherol) and C (ascorbic acid) showed that vitamins are presented in both types of beverages during production, but in different amounts. The rice beverage combined with green tea concentrate contains 1.33 times more potassium ions and 1.13 times less magnesium ions than the beverage based on black tea. The rice beverage combined with black tea contains 3.81 times more sodium ions compared to the beverage based on green tea. There were no significant differences in the number of magnesium ions. Both samples contained traces of manganese and iron ions. The produced soft rice-tea beverages with stevia extract could be recommended as a functional food.

Effect of soft beverages on the in vitro dissolution of gastro-resistant tablets containing low dose Acetylsalicylic acid

The need for additional fluids for easy absorption is typical for elderly patients and those with dysphagia. Most often, these patients take their medication with a glass of orange juice or another liquid instead of a glass of water. We conducted a dissolution test with gastro-resistant tablets acetylsalicylic acid where different kind of orange juice or soft drink wеre added to the release medium. As a control, release medium - buffers 1.2, 4.5 and 6.8 were used. The released aspirin was determined after HPLC analysis. The obtained data were fitted to different kinetic models. The results of the dissolution test in medium buffers with added different beverage showed results similar to those obtained in pure buffer, where it is used an artificial sweetener and different, when sugar or glucose-fructose syrup was used to sweeten the beverage. The most significant change was observed in the release kinetics of the active substance.To exclude the possibility that the other beverage ingredients or excipients used to make the tablets affect the release profile of acetylsalicylic acid, we conducted a beverage-like dissolution test. Instead of a original beverage, we used water and sugar syrup, in a concentration that is declared on the label of the original beverages. The results obtained confirm that different sugar concentrations alter the release profile of acetylsalicylic acid from gastro resistant tablets when they are taken with a glass of sugar-containing beverage instead of a glass of water.

CAFFEINATED PRODUCTS CONSUMPTION AND THEIR HEALTH AND BEHAVIOR ALERTS AMONG MEDICAL STUDENTS AT BENGHAZI UNIVERSITY

Introduction: Caffeine is the most widely consumed psychoactive substance in the world and not only found in coffee, but also present in some products includes tea, energy drinks, caffeine containing medicine and soft drink. The aim of conducting the research is to study most popular caffeinated product consumption and its health and behavior alerts among medical students. Methods: A cross sectional study was conducted from beginning of January to the end of March 2020 on branches of medical faculties involved 545 students. Purposive sampling was used to enroll students for this study and they were asked to respond to the validated questionnaires. A questionnaire related to the caffeinated products consumption and related health problems. The analysis included frequency, percentages, mean, standard deviation, unpaired T-test and ANOVA. Result and discussion : The data collected on 545 students found that medical student consumed caffeine in the form of chocolate 87%, coffee 86%, Tea 74.9% soft beverages 67.2% , and Arabic coffee 59.1% ( P= 0.000). Most of the medical student have had some reasons for drinking caffeinated products and these reasons shown significant differences (P< 0.05) and these reasons include 76.5% increase during exam time, about 65% , to a raise level of attention and focus at the lecture and 62% for improve mood .However, students did not aware and expect the negative effect towards caffeine consumption. Based on gender, there was different on the amounts of daily caffeine intake by which male more than female (P< 0.05). Furthermore caffeinated products consumption significant associated with increased body weight (P< 0.05) There also found significant differences of caffeinated products intake among male and female (P< 0.05) by which male more frequent consume. Conclusions: Drinking caffeine containing products by the students were variable from different sources. Although, students were shown consumed caffeine at modest levels. In spite , monitoring is necessary for the daily intake and there is need for educational programs about the health effects related to high consumption of caffeinated products. KEYWORDS: malnutrition, caffeinated, BMI, Behaviors.

Silica and Silica-Titania Xerogels Doped with Iron(III) for Total Antioxidant Capacity Determination.

In order to design a sensor material for total antioxidant capacity determination we have prepared silica and silica–titania xerogels doped with iron(III) and modified with 1,10-phenanthroline. Titanium(IV) tetraethoxyde content in the precursors (titanium(IV) tetraethoxyde and tetraethyl orthosilicate) mixtures has been varied from 0 to 12.5% vol. Iron(III) concentrations in sol has been varied from 1 to 100 mM. The increase of titanium(IV) content has led to a decrease in BET surface area and average pore diameter and an increase of micropore surface area and volume, which has resulted in better iron(III) retention in the xerogels. Iron(III), immobilized in the xerogel matrix, retains its ability to form complexes with 1,10-phenanthroline and to be reduced to iron(II). Static capacities for 1,10-phenanthroline have been determined for all the iron(III) doped xerogels (0.207 mmol/g–0.239 mmol/g) and they are not dependent on the iron(III) content. Sensor materials—xerogels doped with iron(III) and modified with 1,10-phenanthroline—have been used for antioxidants (catechol, gallic and ascorbic acids, and sulphite) solid phase spectrophotometric determination. Limits of detection for catechol, gallic and ascorbic acids, and sulphite equal 7.8 × 10−6 M, 5.4 × 10−6 M, 1.2 × 10−5 M, and 3.1 × 10−4 M, respectively. The increase of titanium(IV) content in sensor material has led to an increase of the reaction rate and the sensitivity of determination. Proposed sensor materials have been applied for total antioxidant capacity (in gallic acid equivalents) determination in soft beverages, have demonstrated high stability, and can be stored up to 6 months at room temperature.

Date-rape evidence through fast determination of γ-butyrolactone in adulterated beverages

An infrared spectroscopy (IR) based methodology has been developed to determine γ-butyrolactone (GBL) in adulterated beverages. The proposed method permits the direct screening of GBL in beverages and involves a minimum sample treatment requiring less than 2 min for quantitative determination of GBL. Sensitivity of IR method was improved by using liquid-liquid extraction (LLE) providing detection limits of 0.023 mg g−1. Accuracy of the proposed methodology was evaluated through the analysis of soft beverages and alcoholic cocktails spiked with GBL at concentration levels ranging from 0.075 to 10 mg g−1 providing recovery values from 91 to 100%. GBL was determined in twelve blind-spiked beverages, including from mineral water to wine and cocktails. Results obtained were statistically comparable to those provided by a liquid chromatography (LC) reference methodology and consistent with the spiked values. Therefore, the use of LLE-FTIR allowed a simple, sensitive and quantitative determination of GBL in soft beverages and alcoholic cocktails, thus evidencing its use for sex submission intention.

Biotechnological recycling of byproducts in the rice soft beverage industry: a preliminary research

The use of industrial waste as the secondary raw materials is relevant all over the world. The rice sediment is a byproduct of the rice soft beverage industry. The rice mash was obtained by the rice sediment fermentation with α-amylase and ethanol yeast Saccharomyces cerevisiae. The rice wort fermentation efficiency was estimated by rice mash ethanol concentration, the visible mass concentration of mash dry substances, mash acidity, total yeast number and yeast budding, yeast cell area. The most intensive fermentation was in the sample with α-amylase. On the 7th day of fermentation, the alcohol concentration in this sample was 5.28volume (%), which is 5 times more than in the sample without α-amylase. Digital morphometric characteristics of yeast correlated with actual fermentation parameters, reflecting yeast adaptive reactions at various ethanol technological stages. The rice mash can be used in the rectification process to obtain new products - ethanol distillate or bioethanol. New methods and expanding technologies for biotechnological rice sediment recycling are required in this field of research.

Modeling and optimizing the phycocyanins extraction from Arthrospira platensis ( Spirulina ) algae and preliminary supplementation assays in soft beverage as natural colorants and antioxidants

This study aimed optimizing the extraction conditions of phycocyanins from Arthrospira platensis (Spirulina), and their incorporation in soft beverage. The response surface methodology based on Box–Behnken design was used to assess the influence of the three factors being pH (6–10), sample to solvent ratio (1–5 mg/ml), and extraction time (15–85 min) on total phycocyanins content (TPC) and antioxidant activity (AA) of Spirulina, and the optimal conditions were, respectively, 7.64 of pH, 3.46 mg/ml, and 44.61 min. The maximum TPC and AA recorded by the two validated models were 37.42 g/100 g DW and 41.15 g AAE/100 g DW, respectively. The enriched natural soft beverage with phycocyanins obtained new product of three formulations (A, B, and C). After sensorial analysis, the training panel prefers the sample A. The phycocyanins beverage developed may be considered as a functional food with an interesting source of natural antioxidant colorants substituting synthetic food additives. Practical applications This paper focuses on the use of response surface methodology for modeling and optimizing the phycocyanins extraction from Arthrospira platensis (Spirulina), known as Spirulina. The phycocyanins extract (natural colorants and antioxidants) can be used as natural food additives alternative to synthetic ones. In our case, a preliminary supplementation essay was performed, and the phytochemical, antioxidant, and sensorial parameters were assessed.

Use of clarifying agents in technological process of kvass production

In our country, the production of soft beverages is a popular direction of food industry. Fermented kvass, fruit and berry drink, lemonade, carbonated drinking and mineral water, and others are referred to non-alcoholic drinks. Currently, consumers increasingly prefer natural drinks consisting of traditional ingredients. One of the traditional drinks since ancient times revered in Russia, is bread kvas of natural fermentation. In the production of fermented drinks, modern technologies, the newest equipment, automated manufacturing processes are used, which allow intensifying technological plots for fermented kvass production using new methods. This allows optimizing stages of technological process and the entire production. The use of new methods for optimizing production processes allows reducing costs of production by reducing the time component of the technological process of kvass production.

MoS2 quantum dots for on-line fluorescence determination of the food additive allura red

This work presents an on-line fluorescence method for the allura red (AR) determination. The method is based on the fluorescence quenching of dots of MoS2 because of their interaction with the non-fluorescence dye. MoS2-dots were synthetized and characterized by spectroscopic techniques and High Resolution Transmission Electronic Microscopy (HR-TEM). The simultaneous injection of the nanomaterial and the dye in a flow injection analysis system allows the determination of allura red at 1.7 × 10−6 M concentration level with a very good accuracy and precision (Er minor than 10% and RSD lower than 8%) and a sampling frequency of 180 samples per hour. Moreover, the interaction fluorophore-quencher results a dynamic inhibition mechanism. The proposed methodology was applied to the AR analysis in soft beverages and powders for gelatine preparation. Colourant concentrations of 63 ± 2 mg/L (n = 3) and 0.30 ± 0.01 mg/g (n = 3) were found, respectively. These results were validated by high performance liquid chromatography technique.

The Importance and Level of Adaptation of STP Strategies for Growth in Foreign Markets: In the Case of Soft Drinks Company

STP denotes Segmentation, Targeting, and Positioning. This study's main purpose is to demonstrate the STP concept's understanding and its importance in the success or failure of a Soft Drinks company. Examines the competitive role of Soft Drinks in the global soft beverage industry. Since they operate in over 200 countries, they have a simple choice as to whether their products are standardized worldwide and whether they can benefit from economies of magnitude and adapt their products to a given market. Many literature has been written about external and sometimes uncontrollable factors that could influence a plan to position companies. This particular report has been developed with two major sections. The study covered and explained STP's concept and why STP is essential in the international business area in the first segment. In the second segment, the report covered the issue of changing and adapting the STP concept of Soft Drinks in the global market and how the companies formulate new strategies in place of their original one according to the international market's demand and volatility. Besides, this segment covered those companies' main steps to capture local business and create and enhance their brand value by securing profit margins by maintaining productivity. Based on the understanding gathered from this study, the report finally explored the practices of Soft Drinks Company in regards to this particular study area and dug out the reasons for changing and adapting its SPT strategy in the international marketplace and the underlying impact of this adaptation practices focusing on the distribution channel of Soft Drinks in overseas localized markets. These specific factors help Soft Drinks to established financial growth in the global market. The study's main limitation is the lack of enough analysis for Soft Drinks as STP analysis only a small part of the strategical analysis.

Surface degradation evaluation of different self-adhesive restorative materials after prolonged energy drinks exposure.

To evaluate the effects of energy drinks and soft beverages on the surface degradation of different self-adhesive materials. A 156 disc shaped specimens of each of the following materials were prepared: Alkasite (Cention N, CN), High viscozity glass ionomer (Equia Forte, EF), Glass Carbomer (GCP Fill, GC) (n = 52). After specimen preparations, baseline surface roughness measurements were done using a 3D non-contact optical profilometer. Then, specimens were subdivided into 4 subgroups (n = 13) and stored in petri dish containing Red Bull; Burn; Coca-Cola and Distilled water. The surface roughness of the specimens were measured after 1-day, 1-week, and 1-month of immersion in beverages. It was observed that 1-month Red Bull immersion revealed the highest roughness difference (ΔRa) for each self-adhesive restorative material and this was followed by Burn. Whereas, the lowest ΔRa values were observed after 1-day coke and distilled water immersion in all tested material groups (P < 0.05). Coke and distilled water presented the energy drinks' 1-day immersion affect, after 1-week immersion (P < 0.05). The energy drinks have a substantially damaging effect on roughness of self adhesive materials compared with soft drinks and distilled water; and this effect is increasing with exposure duration.

Distribution Pattern of Serum Uric Acid Level Before and After National Festival Dashain among Patients Visiting Tertiary Hospital, Kathmandu, Nepal

Introduction: Dashain, one of the national festivals in Nepal, celebrated with excessive consumption of high purine content foods, alcoholic and soft beverages. These foods have been associated with higher Serum Uric Acid (SUA) levels leading to hyperuricemia. This study was intended to evaluate the distribution pattern of SUA level a month before and after this festival for two consecutive years.&#x0D; &#x0D; Methods and Materials: The data of 5818 patients visiting Clinical Biochemistry Laboratory, Tribhuvan University Teaching Hospital for SUA test (a month before and after Dashain festival for two consecutive years; 2017 - 2018 A.D.) were collected and analyzed. The statistical analysis was done using SPSS version 21. Continuous variables were expressed as mean ± SD taking 95% confidence interval and p values of &lt;0.05 was considered to be statistically significant. Mann-Whitney U test was used to compare the variables.&#x0D; &#x0D; Results: The mean SUA levels before and after Dashain in two consecutive years were 333.5 ± 112.1 μmol/L and 334.2±114.7 μmol/L in 2017 A.D. and 322.6 ± 103.9μmol/L and 343.2± 111.4 μmol/L in 2018 A.D. There was a significantly elevated level of the mean SUA level after Dashain festival in 2018 among both sexes (p-value &lt;0.05). The age-wise distribution of mean SUA after the Dashain festival was consistent with increasing age among the study population.&#x0D; &#x0D; Conclusion: The study concluded that the Dashain festival has an impact on increasing the SUA level.&#x0D;

Caffeine inhibits the anticancer activity of paclitaxel via down-regulation of α-tubulin acetylation

Caffeine (1,3,7-trimethylxanthine) is a xanthine alkaloid found in a number of dietary products consumed worldwide, such as coffee, tea, and soft beverages, and is known to act as a modifying agent for cytotoxic chemotherapeutic drugs. Studies have shown that caffeine reduces the cytotoxic effects of paclitaxel and inhibits paclitaxel-induced apoptosis; however, the underlying mechanism remains unclear. Here, we investigated whether caffeine inhibits the antitumor activity of paclitaxel via down-regulation of α-tubulin acetylation. In vitro studies, involving MTT assay, wound-healing assay, cell apoptosis assay, and western blotting analysis of A549 and HeLa cells, were performed. A549 and HeLa cell-based xenografts were established, and western blotting and immunohistochemical staining were performed for in vivo studies. The results showed that caffeine promoted the growth of cancer cells treated with paclitaxel. Additionally, caffeine enhanced migration ability, inhibited apoptosis, and decreased the acetylation of α-tubulin in paclitaxel-treated cancer cells. Furthermore, caffeine decreased the inhibitory effect of paclitaxel on tumor growth through down-regulation of α-tubulin acetylation in vivo. Taken together, these findings demonstrate that caffeine inhibits the anticancer activity of paclitaxel via down-regulation of α-tubulin acetylation, suggesting that patients receiving treatment with taxanes, such as paclitaxel, should avoid consuming caffeinated beverages or foods.

Sugar-containing carbonated beverages consumption is associated with hyperuricemia in general adults: A cross-sectional study

Background and aimsResearch evidence supports a positive link between sugar-containing soft beverages and hyperuricemia. However, data thus far are mostly from Caucasian populations. And in sugar-containing soft beverages overall, sugar-containing carbonated beverages are purchased most often. Therefore, we investigated whether the high consumption of sugar-containing carbonated beverages was associated with the prevalence of hyperuricemia among adults in China. Methods and resultsA cross-sectional study was conducted with 25,507 adults (13,013 men and 12,494 women) in Tianjin, China. Sugar-containing carbonated beverages intake was assessed by a validated semi-quantitative food frequency questionnaire. Hyperuricemia was defined as serum uric acid levels ≥7.0 mg/dL in men and ≥ 6 mg/dL in women. The association between carbonated beverages consumption and hyperuricemia was assessed by multiple logistic regression analysis.The prevalence of hyperuricemia in men and women was 23.4% and 8.2%, respectively. After adjustments for potential confounding factors, the odds ratios (95% confidence interval) for hyperuricemia across sugar-containing carbonated beverages consumption were 1.00 (reference) for almost never, 1.18 (1.05, 1.32) for <1–3 cups/week, 1.49 (1.25, 1.77) for ≥4 cups/week in men (P for trend < 0.005) and 1.11 (0.91, 1.34) for <1–3 cups/week (P for trend = 0.27), 1.70 (1.23, 2.31) for ≥4 cups/week in women (P for trend < 0.001), respectively. ConclusionsThis cross-sectional survey demonstrated that increased consumption of sugar-containing carbonated beverages is associated with hyperuricemia among adults in China. Restricted sugar-containing carbonated beverages intake might be beneficial to the prevention of hyperuricemia in the general population.

Oral health conditions in Wilson's disease patients: A clinical diagnostic study.

The aims of this study were: To evaluate oral health conditions, oral health behaviours and eating habits in Wilson's disease (WD) patients; to assess the possible relationship between oral health status and long-term pharmacological therapies undertaken. Sixty WD patients were selected and their data were compared to those of an age-matched control group of 62 subjects. Clinical examinations were carried out and a questionnaire on oral health behaviours and eating habits was submitted to both groups. WD patients were interviewed on long-term pharmacological therapies undertaken. Statistical analysis was performed. The mean DMFT value was 3.75±4.65 in the WD group and 2.81±4.65 in the control group. The difference in the mean DMFT value between the two groups was not statistically significant. Modified Dental Enamel Defects (DDE) Index showed significantly higher values in WD group than in control group. No statistical differences in Visible Plaque Index (VPI), Gingival Bleeding Index (GBI) and malocclusions were observed between groups. In relation to the questionnaire, the differences between groups were statistically significant for: dental visits in a year; brushing teeth after a snack; drinking soft beverages; using mouthwash. For WD patients no statistical correlation between oral health status and long-term pharmacological therapies undertaken was observed. WD patients did not show worse oral health conditions than the control group, despite worse oral health behaviours and eating habits. Nerveless, WD patients showed higher presence of dental enamel defects. Finally, for WD group oral health status was not correlated to the long-term pharmacological therapies.

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

SummaryTo mass‐produce nutritional kombucha with quality consistency, it is necessary to design synthetic microbial community (SMC) starters with clear bacterial compositions. In this study, a three‐species SMC, including Acetobacter pasteurianus, Gluconacetobacter xylinus and Zygosaccharomyces bailii, was designed. Acetic acid bacteria (AAB) in SMC produced a higher concentration of organic acids synergistically compared to each strain inoculated alone. Gluconic acid was the most abundant organic acid in kombucha fermented by SMC, which contributed to the pleasant sour taste of the beverage. AAB could also oxidise the alcohol produced by Z. bailii, making kombucha a soft beverage. Total phenol and flavonoid concentrations increased during fermentation, which enhanced the health benefits of kombucha. The sensory evaluation demonstrated tsshat sensory attributes of SMC fermented kombucha were quite similar to those fermented by the symbiotic culture of bacteria and yeast (SCOBY). Therefore, SMC could be utilised in the industrial mass production of kombucha for better quality control and product consistency.

Fake Soft Drinks Detector using IOT

In a market, a lot of soft drinks are available, and to get more profit, the organizations sell the lapsed soft drinks, by basically changing the expiry date. For recognizing the lapsed soft drinks we can utilize the Fake Soft beverages finder by estimating the PH estimation of the Soft beverages. It assists with staying away from human medical problems like kidney issues, stomach torment. It is useful for ordinary citizens who expend soft drinks routinely. It can identify synthetic or profoundly harmed lethal substances included soft drinks. Right now, counterfeit soft drinks are identified utilizing PH esteem.

The association between beverage consumption pattern and dental problems in Iranian adolescents: a cross sectional study

BackgroundWith regard to the increasing consumption rates of unhealthy beverages among adolescents, the main purpose of the present study was to determine the association between beverage intake pattern and dental caries and tooth erosion in this age group.MethodsA total sample of 600 adolescents was recruited in this study using a multistage cluster random sampling method in the city of Kerman, in the southeast of Iran, in 2017. Then, the Decayed, Missed and Filled Teeth (DMFT) index and the Tooth Wear Index (TWI) were registered for each participant. A Beverage Frequency Questionnaire was also employed to estimate typical beverage intake frequency. Correspondingly, negative binominal regression and logistic regression were performed to determine the independent variables associated with the DMFT index and the TWI.ResultsThe findings revealed that the highest consumed beverage in daily living was tea in both genders, followed by sweetened soft beverages, as well as milk and kefir/yogurt drink. The results of the DMFT index were also significantly different in participants that had never consumed milk compared with those who had used milk on a daily basis. Moreover, the DMFT index in participants who had never consumed sweetened soft beverages was 39%, less than those who had had a daily intake of such beverages. Also, the chance of tooth erosion for participants who had never used sweetened soft beverages was 94%, lower than that in daily consumers.ConclusionsThe results of this study revealed that adolescents had an unhealthy beverage intake pattern. Furthermore, milk consumption was beneficial to dental caries, whereas use of soft drinks associated with more dental caries and tooth erosion.

The WTO’s Exclusive and Compulsory Jurisdiction v.Dispute Resolution Mechanisms in Regional Trade Agreements: A Clash of Jurisdiction?

Recently, the number of regional trade agreements (RTAs) has flourished and at the same time, trade disputes are increasing. The dispute settlement mechanisms (DSMs) in those RTAs may be potentially at odds with the DSM of the World Trade Organization (WTO), the Understanding on Rules and Procedures Governing the Settlement of Disputes (DSU). The interaction between the DSMs of the WTO and in RTAs raise various concerns, including forum shopping and conflicts of jurisdiction. The key question is: which DSM should prevail? The relationship between the DSU and the default DSM in the North American Free Trade Agreement (NAFTA) provides an example of such an interaction and illustrates the potential fragmentation in case of overlapping jurisdiction. In the Mexico – Tax Measures on Soft Drinks and Other Beverages case, the WTO’s Appellate Body was reluctant to adopt a straightforward position on such overlaps. Thus, at least for now, there are many open questions, but no clear-cut answers. After providing an overview of the legal framework and discussing this important case, the authors propose solutions as to how to deal with jurisdictional overlaps in trade disputes. World Trade Organization (WTO), Understanding on Rules and Procedures Governing the Settlement of Disputes (DSU), Mexico – Soft Drinks, regional trade agreements (RTA), North American Free Trade Agreement (NAFTA), dispute settlement mechanisms, jurisdiction, proliferation, multiplication, international courts and tribunals

Analysis and Health Risk Assessment of Sodium Benzoate and Potassium Sorbate in Selected Fruit Juice and Soft Drink Brands in Nigeria

Sodium benzoate and potassium sorbate are chemical preservatives commonly used in fruit juice and soft drinks. In this study, a total of 20 commercial brands of such beverages in Nigeria were analysed for Sodium benzoate and Potassium sorbate using a UV-Vis spectrophotometric method. Preliminary validation of the method revealed good accuracy and precision; 94.54 – 97.25% mean recovery was recorded for benzoate and 92.7 – 96.82% for sorbate. % RSD for intraday precision was 1.67% and 2.36% for benzoate and sorbate respectively. The limits of detection and quantitation (LOD, LOQ) were 1.35, 0.87mg/L for sodium benzoate and 4.11, 2.56mg/L for potassium sorbate. The samples analysed all contained sodium benzoate in concentrations ranging from 25.80 to 245.10 while for potassium sorbate, fourteen samples tested positive with concentrations between 1.36 – 158 mg/L. All the obtained concentrations for potassium sorbate were within acceptable limits but for sodium benzoate, seven samples were found with concentrations above permissible limits. Exposure estimation and health risk assessment carried out in this study revealed potential risks from the sodium benzoate content of some samples. The consumers that are prone to these risks are mainly children with body weights ≤ 30kg. Based on these findings, we recommend that the feeding of soft drinks and related beverages to children should generally be done with caution.