Tropicana Products, Inc.

Pepsico, Inc.

Massey University

Teodoro Rivera

Harjinder Singh

Yuan Fang

Nicholas Shields

Girish Subramaniam

Diana Pesha

Anil Kumar Anal

Breda Kennedy

Kyoung-Sik Han

Jessica Oesterling

William B Small

Mongjan Hsieh

Sundar Balasubramanian

Peter S Given

Gerald Olean Fountain

Johnny Casasnovas

Jeffrey David Mathews

Thomas Anthony Trezza

Jun Yang

Bryan William Hitchcock

Rachel Lisa Jordan

Jung H Han

Jeremy Crouse

William B Small, Ii

Laixin Wang

Laura Harkness

Jin-E Shin

MongJan Hsieh

Sundar Bala

Sola Lamikanra

John Bovastro

Amenah I Ibrahim

Nicholas C Shields

Bryan W Hitchcock

William B Ii Small

Nicolas Bordenave

Caroline Saunders

Alissa Wilson

Jason Douglass-mickey

Lisa Handrick

Jason Casuga Parcon

Gary D Carder

A method is described for minimizing material mixing of a first fluid material and a second fluid material in a material processing system that includes a pipeline. The method includes introducing into an upstream portion of the pipeline a sufficient amount of a material mixing inhibitor using, in some instances a cartridge for delivery of the material mixing inhibitor composition to the material processing system.

Methods for inhibiting material mixing in a material processing system

Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.

Naturally sweetened juice beverage products

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (&#x3bc;m) in diameter, such as less than 500 &#x3bc;m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 &#x3bc;m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

Encapsulation system for protection of probiotics during processing

Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.

Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products

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

Calories in a juice can be reduced by selectively removing more sucrose than primary sugars, for example, glucose and fructose. An acceptable flavor profile can be achieved since the primary sugars have a higher perceived sweetness than sucrose. The food product processing system for reducing calories can include multiple stages for filtering the juice to produce a clarified low-calorie juice having an acceptable flavor profile.

Method of producing a reduced-calorie food product

Growing community of inventors

Algonquin, IL, United States of America

Teodoro Rivera