PepsiCo

Last updated January 31, 2026

Innovation Areas

445

Inventors

Collaborations

Methylxanthine and glycoside synergistic formulations: PepsiCoRecent Research Landscape

Off-notes and lingering aftertastes in high-intensity sweeteners reduce consumer acceptance and brand value. This cluster engineers the pectin polysaccharide network to modulate release kinetics and mask bitterness.

What technical problems is PepsiCo addressing in Methylxanthine and glycoside synergistic formulations?

Inadequate mouthfeel in sugarless beverages

(5)evidences

Reduced-sugar formulations suffer from thin body and poor sensory texture compared to sucrose. Restoring viscosity and tactile richness is essential for consumer acceptance of health-oriented beverages.

Rapid caffeine metabolic spikes

(4)evidences

Reduced-sugar and plant-based formulations suffer from poor mouthfeel, astringency, and physical instability. Resolving these sensory defects allows for consumer-acceptable health-focused beverages.

Insufficient non-nutritive sweetener potency

(4)evidences

Non-nutritive sweeteners exhibit off-notes and lingering bitterness that differ from sucrose. Reducing these sensory defects improves consumer acceptance of sugar-reduced products.

Poor solubility and instability

(2)evidences

Low solubility and poor stability of sorbic acid in concentrated syrup environments. Preventing solid fallout ensures shelf-stable beverage concentrates.