Pepsico, Inc.

Cynthia Clark

Rama Gadiraju

Peter S Given

Siow Ying Tan

Winsome Johnson

Helen Akinruli

Jessica Mullen

Dalit Brand-Levine

A shelf-stable, non-refrigerated reduced-calorie beverage that contains about 8 to about 12% fruit juice by volume is provided. The beverage contains at least one nutritive sweetener and at least one non-nutritive sweetener. Preferably, the equivalent sucrose sweetness ratio of the at least one non-nutritive sweetener to all of the total sweeteners is from about 0.35 to about 0.45. Preferably, the at least one non-nutritive sweetener comprises aspartame and acesulfame potassium.

Shelf-stable beverage composition

A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A microemulsion of a sorbic acid compound, a non-aqueous solvent, and a surfactant is made in water. Syrup ingredients are added to a bulk quantity of liquid, and the microemulsion is added to the liquid.

Reduction of sorbic acid precipitation by forming microemulsion

A method for reducing sorbic acid precipitation during manufacture and storage of stable preserved syrup. A sorbic acid compound is dissolved in an oil-based ingredient of the syrup. Syrup ingredients are added to a bulk quantity of liquid, and a sorbic acid compound-containing oil-based ingredient is added to the liquid.

Reduction of sorbic acid precipitation

Growing community of inventors

Yorktown Heights, NY, United States of America

Cynthia Clark