Sensient Colors Incorporated

Karen Brimmer

William A Hendrickson

Christopher John Rueb

Olaf Christian Moberg

Abby Christman

Caitlin Wertz

Danny Thomas Lauff

James Buchheit

Liangji Xu

Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low-acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension. The low-acyl gellan gum undergoes the gel transition below a threshold above which the particles and/or a gelled portion of the gum would rise to the top of the beverage via bubbles moving upward through the beverage.

Beverages with improved particle suspension properties, and methods of making the same

Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.

Heat-triggered colorants and methods of making and using the same

Growing community of inventors

St. Louis, MO, United States of America

Karen Brimmer