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Flavor-Base - 10th Edition is here

** Juice-Master 2011 ** Flavor-Base - 10th Edition ** Beverage-Master 2011 **

** VCF 2000 ** ESO 2000 (update 2006) ** PMP 2001 **

** FRM 2001 ** PFC ** Odour Thresholds ** 

Welcome Page

Flavor-Base 10



VCF 2000 - Volatile Compounds in Foods

ESO 2006 - Essential oils

PMP 2001 - Perfumery Materials

PFC 2002 - Perfume & Fragrance Classification

FRM 2001 - Flavor Raw Materials

Odour Thresholds

In the News

Guest Book

Links to Other Sites

 Link to view of

Beverage-Master screens

Beverage-Master International 2011

A new Excel template series for Excel 2007 & 2010 that allows rapid and accurate development & conversion of beverage formulations. For Beverage Formula Development, Quality Control, in-plant Beverage Trouble Shooting and Financial Analysis. Both Metric and USA versions are provided.

Provides an automatic printout of of the USA "NUTRITION FACTS" using the revised FDA labeling rules for beverages or provides a printout for metric labeling of the type common in the EU. The New Version 2011 allows one to enter values in metric or U.S. units with instant conversion to the other major international unit values (Metric, U.S., Imperial).

BEVERAGE-MASTER 2011 has been redesigned to include many of the new ingredients used in beverage development.

View a sample Entry screen For Diet Beverage-Master 2011 USA HERE

View a sample Entry screen For Beverage-Master 2011 USA HERE

BEVERAGE-MASTER provides a quick and easy-to-use solution to numerous beverage problems. In a few minutes one can obtain "accurate" answers to complex beverage calculations that formerly took hours to solve.

Allows development of new low calorie beverages with Rebaudioside A (Reb A) alone or in conjuction with other sweeteners.

For those involved in beverage development, manufacturing & quality control or financial analysis -BEVERAGE-MASTER is the answer.

BEVERAGE-MASTER is used by some of the worlds largest beverage franchise companies, bottlers and flavor companies - just ask those who use this system about its value.


 Overview of Program Features

* Provides accurate calculation of any beverage throw.

* Automatically calculates syrup Baume, syrup true Brix (% solids), observed syrup hydrometer and refractometer values as well as finished beverage true brix and observed refractometer brix. Even makes corrections for sweetener blends.

* Automatically provides Titratable Acidity values for beverages and corrects titratable acidity values for measured water alkalinity.

* Quickly generates laboratory formulas for those involved in beverage development.

* Automatically provides the NUTRITION FACTS printout in the new FDA required labeling format for any standard container size from 6 oz to 3 liter as well as Metric nutritional information. Allows entry of beverage water sodium and potassium content.

* Automatically calculates comparative ingredient per case costs for any sweetener blend and compares this to each of the other commonly used pure sweeteners.

* Quickly determines alternate sweetener formulations - providing accurate conversions for any commonly used sweetener (dry sugar, liquid sucrose, medium invert, HFCS-42 and HFCS-55).

* Automatically provides specified solids adjustments when switching from sucrose to medium invert to HFCS sweeteners, if desired.

* Automatically provides corrected syrup formulations for incoming sweetener Brix (or % solids) variations.

* The Diet modules provides automatic calculation of titratable acidity values, NUTRITION FACTS and relative sweetness values compared to sugar. Included is the ability to use common approved dietary sweeteners (aspartame [NutraSweet*], sodium saccharin, calcium saccharin, sodium cyclamate, calcium cyclamate, Acesulfame-K [Sunette*], Alitame, Rebaudioside A and Sucralose. Even allows the option of using any mixture of artificial sweeteners with fruit juice concentrates or nutritive sweeteners such as sucrose and High Fructose Corn Sweeteners.

* Automatically provides accurate case yields. Quickly performs per case financial analysis.

 * Automatically provides accurate Percent beverage composition required for international beverage shipments.

System Requirements:

A PC computer running Windows 98, XP or Windows 7. Excel 2007 or 2010 is required.

PRICE: U.S. $1035.00 - This product price is for a non-exclusive license granting rights to use the Beverage-Master International program and product files on one (1) personal computer or work station at a time. A separate license agreement and fee is required for each personal computer or work station on which the product is used. For each additional user at the same location add U.S. $300.00.

Current registered users of earlier versions of Beverage-Master qualify for an upgrade at U.S. $400.00.

Download the Beverage-Master 2011 Demo for Excel

To order or for demos - write or Email:

Phone: + 1 770 8895111 ....Fax: +1 770 8870089
Email: leffingwell@mindspring.com

or Now Purchase online

Beverage-Master 2011 International is a product of Leffingwell & Associates.


Copyright © by Leffingwell & Associates

Other Subjects on the Leffingwell & Associates Site

The Product Offerings:

Flavor-Base 10
Juice-Master 2011
Beverage-Master 2011
VCF 2000 - Volatile Compounds in Foods
ESO 2006 - Essential oils
PMP 2001 - Perfumery Materials
PFC 2002 - Perfume & Fragrance Classification
FRM 2001 - Flavor Raw Materials
Odour Thresholds

Other Interesting Places:

In the News
Welcome Page
Guest Book

Flavor & Fragrance Links
Herbs & Botanical Links
Food Science Links
Chemoreception Links

Search PubMed

Phytochemical & Ethnobotanical Search Page


Aldehydes - GRAS: Odor Properties and Molecular Visualization
Alkenols: Odor Properties and Molecular Visualization
Burnt Sugar Notes: Odor Properties and Molecular Visualization
delta-Lactones - GRAS: Odor Properties and Molecular Visualization
Esters - GRAS: Odor Properties and Molecular Visualization
gamma-Lactones - GRAS: Odor Properties and Molecular Visualization
Pyrazines - GRAS: Odor Properties and Molecular Visualization
Odor Thesholds of GRAS Flavor Chemicals
Olfaction - A Review

Carotenoids- Precursors of Important Fragrance & Flavor Constituents
Boronia - Aromas from Carotenoids
Saffron - Aromas from Carotenoids
Rose - Aromas from Carotenoids
Osmanthus - Aromas from Carotenoids
Tobacco - Aromas from Carotenoids
Lycopene - The Ultimate Phytochemical Nutraceutical?

Smoke Flavor I. -The Flavor of Hardwood Smoke
Smoke Flavor II. - Dark Fire-Cured Tobacco

Telephone: 01-770-8895111 - Email:
Copyright © Leffingwell & Associates