Pepsico, Inc.

Massey University

Yuan Fang

Teodoro Rivera

Harjinder Singh

Damian Browne

Kyoung-Sik Han

Anil Kumar Anal

Breda Kennedy

John Krulish

Peter S Given

Shiyi Zhang

Yuanzhen Zhong

Naijie Zhang

Gino Olcese

Xin Zhao

Yu Wang

Rod Jendrysik

George Meyer

Meng Tian

Nelson Trusler

DaSom No

Steven Gomez

Dan Sannito

Jandry Bernal

Damien Collins

The present disclosure relates to complexes comprising caffeine and tannic acid as well as emulsions and beverages comprising these complexes which slow the release of the caffeine. Also described are methods of preparing the complexes and emulsions and beverages comprising caffeine-tannic acid complexes.

Compositions providing slow release of caffeine

This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

Sweetening compositions

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

An emulsifier having a primary emulsifying component of gum Arabic or modified starch and a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has similar physical characteristics as conventional emulsifiers, with increased emulsifying capacity. Emulsifiers, such as gum Arabic or modified starch, conventionally used in food products can be easily replaced with the emulsifier to lower the cost of production.

Food and beverage emulsifiers

A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a finished cloudy beverage and a cloudy beverage syrup each incorporating the beverage clouding system according to the present invention are provided. Methods of making the same are also provided.

Beverage clouding system and method

Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of which contain surfactant and water-insoluble solids, are stable; the concentrates and finished beverages are clear.

Use of surfactants to solubilize water-insoluble solids in beverages

Growing community of inventors

Cortlandt Manor, NY, United States of America

Yuan Fang