Pepsico, Inc.

Damian Browne

Yuan Fang

Winsome Johnson

Shiyi Zhang

Naijie Zhang

Xin Zhao

Siow Ying Tan

Margaret Dohnalek

Yu Wang

Heidi Kleinbach-Sauter

Yvonne Collins

George Meyer

Dave McDonagh

DaSom No

Nelson Trusler

Kyle Shadix

Meng Tian

The present disclosure relates to complexes comprising caffeine and tannic acid as well as emulsions and beverages comprising these complexes which slow the release of the caffeine. Also described are methods of preparing the complexes and emulsions and beverages comprising caffeine-tannic acid complexes.

Compositions providing slow release of caffeine

This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

Sweetening compositions

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

Compositions and methods for improving taste of non-nutritive sweeteners

A method of producing a beverage base or a component for a beverage or a food, providing Greek yogurt acid whey which has been obtained by separating the whey from Greek yogurt during a manufacturing process for the Greek yogurt; removing from the acid whey particulate material having a particle size of greater than 10 &#x3bc;m; filtering the whey, directly or indirectly thus obtained to remove from the whey any bacteria and germinated bacterial spores therein having a molecular mass of at least 10,000 Daltons, the filtering being through a filter having a pore size of no greater than 1 &#x3bc;m; and filtering the whey, directly or indirectly thus obtained to remove from the whey any enzymes therein having a molecular mass of at least 1,000 Daltons, the filtering being through a filter having a pore size of no greater than 0.1 &#x3bc;m.

Beverage and food production using Greek yogurt acid whey

Growing community of inventors

Old Greenwich, CT, United States of America

Damian Browne