Pepsico, Inc.

The Quaker Oats Company

Tropicana Products, Inc.

William Mutilangi

Peter S Given

Thomas Lee

Glenn Roy

Zena Bell

Naijie Zhang

Gino Olcese

Rein Hirs

Khushal Brijwani

Ricardo Pereyra

Patricia Amenedo

Pei K Chang

Helen Curtiss

A method for preparing a sorbate powder comprising dissolving sorbate salt in water, adding a stabilizing carrier to the sorbate solution, and spray drying the sorbate solution to form the sorbate powder. The sorbate powder is stable in beverage syrup.

Stabilizing sorbic acid in beverage syrup

This disclosure provides novel beverage compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. The beverage compositions are useful for improving mouthfeel properties of non-nutritive sweeteners such as steviol glycosides and blends thereof, in food and beverages containing the same.

Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum

This disclosure provides beverage compositions comprising a pectin, a first xanthan gum, optionally a second xanthan gum, and a non-nutritive sweetener, such as steviol glycosides and blends thereof. These beverage compositions have improved mouthfeel properties.

Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.

Stabilizing sorbic acid in syrup and finished beverage

A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99&#xb0; C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.

Method for preparing high acid RTD whole grain beverages

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Stabilizer system for a ready-to-drink whole grain beverage

A clear Reb D solution is prepared by adding Reb D powder to water and heating to completely dissolve the Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol, wherein the temperature of the clear Reb D solution is above 70&#xb0; C. Ideally, the clear Reb D solution is mixed with a solubilizing enhancer, wherein the temperature of the enhanced Reb D solution is maintained above 70&#xb0; C., and wherein the solubilizing enhancer is a hydroxyl-containing sweetener. A stabilizer is then added to the Reb D solution to produce a stabilized Reb D solution; wherein the stabilizer comprises a thickener or anti-agglomeration agent. The stabilized Reb D solution is spray dried to form a powder. The solubility of Rebaudioside D is enhanced in water-based fluids, in particular in beverage concentrates and syrups

Method for enhancing rebaudioside D solubility in water

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

A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen carbonated beverages.

Use of erythritol and D-tagatose in zero- or low-calorie beverages

Use of erythritol and D-tagatose in zero-or low-calorie beverages

Ready to drink beverage compositions containing a nutritionally significant amount of calcium and a process for making the same. Calcium sulfate is used as the sole source of calcium.

Calcium fortified beverage compositions and process for preparing the same

Low-calorie beverage compositions comprising sucralose, acesulfame-K, calcium phosphate, calcium sulfate and potassium sulfate are disclosed. Methods of improving the taste attributes of low-calorie beverages by incorporating sucralose, acesulfame-K, calcium phosphate, calcium sulfate and potassium sulfate therein are also disclosed.

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Croton-on-Hudson, NY, United States of America

William Mutilangi