Pepsico, Inc.

Frito-lay North America, Inc.

Winsome Johnson

Peter S Given

Stephen Gravina

Damian Browne

Stefan K Baier

Yuliya Kurash

Siow Ying Tan

Rama Gadiraju

Cynthia Clark

Kelly J Cassutt

Rajesh Venkata Potineni

Peta-Gaye Chambers

Jessica Mullen

Sofya Dragan

Dalit Brand-Levine

Anthony Aglione

The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing the same; and methods of making the same.

Compositions and methods for improving taste of non-nutritive sweeteners

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

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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Ossining, NY, United States of America

Winsome Johnson