Frito-lay North America, Inc.

Pepsico, Inc.

Stefan K Baier

Eugenio Bortone

Jorge C Morales-Alvarez

Ajay Rajeshwar Bhaskar

Deepali Palta

Pierre Faa

Chien-Seng Hwang

Peter S Given

Winsome Johnson

Peta-Gaye Chambers

Rajesh Venkata Potineni

Kobsak Kanjanapongkul

Jochen Weiss

Michael W Boehm

Jason R Stokes

A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or a mixture thereof. Both ready-to-drink beverages (such as fruit juices, vegetable juices, coffee, tea, carbonated soft drinks, energy drinks, sports drinks, dairy, and low calorie drinks) as well as concentrated beverages used for the preparation of ready-to-drink beverages benefit from the addition of the pyroglutamic acid. The addition to a beverage product may be in an amount of up to about 3,000 ppm of pyroglutamic acid or a salt thereof, in concentrates, or up to about 300 ppm in ready-to-drink beverages.

Flavor-enhanced beverage product and method of enhancing the flavor thereof

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Micropellets of fine particle nutrients in snack food products

Methods of incorporating micropellets of fine particle nutrients into snack food products

Micropellets of fine particle nutrients and methods of incorporating same into snack food products

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

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Hartsdale, NY, United States of America

Stefan K Baier