Anne F Schenz

44799756, Oct 30, 1984

Jan 13, 1983

6/457816

Alina S. Szczesniak - Mt. Vernon NY
Anne F. Schenz - Haworth NJ

General Foods Corporation - White Plains NY

A23L 200

426590

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in an acidic fruit-flavored beverage comprising adding a protein hydrolyzate at a level of from 0. 1 to 1 gram per liter on an as-consumed basis. The protein hydrolyzate must be bland and free from appreciable off-flavors or off-odors and must be soluble in water at pH 2. 5 to 4 and preferably also soluble in cold water.

44799748, Oct 30, 1984

Oct 19, 1982

6/435162

Anne F. Schenz - Haworth NJ

General Foods Corporation - White Plains NY

A23L 200

426590

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a fruit-flavored dry beverage mix which comprises adding a low level of an amino acid or combination of amino acids. The amino acids which have been shown to produce these results include 1-proline, 1-asparagine, 1-aspartic acid, 1-arginine,. gamma. -amino-n-butyric acid, 1-alanine, 1-glutamine and combinations thereof.

46159002, Oct 7, 1986

Apr 15, 1985

6/723026

Anne F. Schenz - Haworth NJ
Jerome Trumbetas - Tarrytown NY

General Foods Corporation - White Plains NY

A23L 238

426590

A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a beverage comprising the addition of co-dried, pH adjusted protein or protein hydrolyzate-emulsifier complex to a dry powdered or ready-to-drink beverage resulting in a beverage which has a flavor impact and mouthfeel character which more closely resembles that of the natural fruit juice.