Pepsico, Inc.

University of Illinois

Frito-lay North America, Inc.

Tropicana Products, Inc.

Peter S Given

William Mutilangi

Gino Olcese

Thomas Lee

Glenn Roy

Zena Bell

Eapen George

Rein Hirs

Julie Anne Grover

Lee Matthew Nicholson

Yuanzhen Zhong

Wei Liu

Robert Corkery

Prasad V Joshi

Rama Gadiraju

Adam Feiler

Colin J Ringleib

Istvan Furo

Pavel V Yushmanov

Denise H Lefebvre

Robert Samuel Langer

Daniel S Kohane

Rickson Sun

Pei K Chang

Yoon Yeo

Teodoro Rivera

Robert S Langer, Jr

Cynthia Clark

Siow Ying Tan

Chris Dimelow

Sergey V Dvinskikh

Marcin Jankowiak

Robert Hans Tromp

Lee M Nicholson

Yuan Fang

Naijie Zhang

Stefan K Baier

Winsome Johnson

Graciela Wild Padua

Robert Langer

Patricia Amenedo

Jeremy Crouse

Jessica Mullen

Nick Feuerstein

Steven Gomez

Harald Quintus-Bosz

Audrey Morrison

Rodrigo Pineiro

Lia Guardiola

Kobsak Kanjanapongkul

Jochen Weiss

Dalit Brand-Levine

Manish Marotrao Pande

John Mark Lucas

Vincent E Rinaldi

Bryan W Hitchcock

Nicholas C Shields

Amenah I Ibrahim

Cans, bottles and/or other containers used to hold a carbonated beverage can include internal features to promote and/or control bubble formation.

Control of bubble size in a carbonated liquid

Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.

Method and apparatus for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer

Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Microencapsulated citrus phytochemicals and application to beverages

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom

A method of preparing a polysaccharide-protein fiber by preparing an aqueous solution comprising a polysaccharide and a protein, applying a high voltage to the solution, collecting the fiber on a collecting plate.

Formation of conjugated protein by electrospinning

A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Delivery and controlled release of encapsulated lipophilic nutrients

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

An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.

Releasable entrapment of aroma using a polymeric matrix

A method for increasing the concentration of solubilized terpene compounds in liquids is disclosed, as well as liquid, beverage or microemulsion compositions containing terpenes and more polar flavor compounds. The compositions include terpene compounds, which are useful flavoring agents, and the disclosed methods and compositions allow a suitable level of terpenes for flavoring purposes while providing haze- and cloud-free final beverages that do not form an undesirable separate oil phase.

Increasing the concentration of terpene compounds in liquids

A method for producing a stable beverage preserved with sorbic acid. A beverage syrup is diluted and sorbate is simultaneously introduced into the diluted syrup to form the beverage.

Reduction of sorbic acid precipitation in beverages

An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided.

Anhydrous flavor delivery composition and method

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

Growing community of inventors

Ridgefield, CT, United States of America

Peter S Given