Pepsico, Inc.

Siow Ying Tan

Peter S Given

Cynthia Clark

Rama Gadiraju

Damian Browne

Winsome Johnson

Yvonne Collins

Margaret Dohnalek

Heidi Kleinbach-Sauter

Dave McDonagh

Kyle Shadix

Jessica Mullen

Dalit Brand-Levine

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

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

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Thornwood, NY, United States of America

Siow Ying Tan