Pepsico, Inc.

Concentrate Manufacturing Company of Ireland

Tropicana Products, Inc.

Glenn Roy

Thomas Lee

Peter S Given

William Mutilangi

Zena Bell

Gino Olcese

Rein Hirs

Ryan May

Wendy Chan

Fari Talebi

Barry Gosselin

John Behrens

Cathy Culver

Stephen Letourneau

Robin Berardi

Dorota Gawkowski

Kristi-Ann Boles

Dalit Brand-Levine

Behrens John

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Beverage products with non-nutritive sweetener and bitterant

Fading of synthetically colored beverages is prevented using botanically derived color stabilizers which are C-Cphenylpropenoic carbonyl compounds which contain both (i) unsaturation and (ii) oxidation at a carbon atom.

Prevention of synthetic color fading in beverages using botanically derived color stabilizers

Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.

Anisic acid modified steviol glycoside sweetened beverage products

A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.

Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products

A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages.

Use of erythritol and D-tagatose in zero- or low-calorie beverages

A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition.

Coumalic acid to inhibit non-enzymatic browning in teas

A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry,yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.

Unsaturated acids for fading protection of colors derived from natural sources used in beverage products

A beverage comprising a first ingredient which comprises a C-Cphenylpropenoic carbonyl compound in an effective amount to reduce degradation of a second ingredient in the beverage, the second ingredient being monatin, and to reduce a corresponding change in a characteristic of the beverage. In addition, a method of preventing the degradation of monatin in a monatin-containing composition is provided.

Beverage composition and method of reducing degradation of monatin

A vitamin fortified composition comprising vitamin stabilizers which are C-Cphenylpropenoic carbonyl compounds to prevent the degradation of the vitamins is provided. In addition, a method of preventing the degradation of vitamins in a vitamin fortified composition is provided.

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Beacon, NY, United States of America

Glenn Roy