General Foods Limited

Anne F Schenz

Jerome F Trumbetas

Alina S Szczesniak

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a beverage comprising the addition of co-dried, pH adjusted protein or protein hydrolyzate-emulsifier complex to a dry powdered or ready-to-drink beverage resulting in a beverage which has a flavor impact and mouthfeel character which more closely resembles that of the natural fruit juice.

Flavor and mouthfeel character of beverages

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a fruit-flavored dry beverage mix which comprises adding a low level of an amino acid or combination of amino acids. The amino acids which have been shown to produce these results include 1-proline, 1-asparagine, 1-aspartic acid, 1-arginine, .gamma.-amino-n-butyric acid, 1-alanine, 1-glutamine and combinations thereof.

Amino acids as dry beverage mix ingredients

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in an acidic fruit-flavored beverage comprising adding a protein hydrolyzate at a level of from 0.1 to 1 gram per liter on an as-consumed basis. The protein hydrolyzate must be bland and free from appreciable off-flavors or off-odors and must be soluble in water at pH 2.5 to 4 and preferably also soluble in cold water.

Growing community of inventors

Haworth, NJ, United States of America

Anne F Schenz