PepsiCo

Last updated January 31, 2026

Innovation Areas

445

Inventors

Collaborations

Starch polysaccharide molecular architecture: PepsiCoRecent Research Landscape

Cellular degradation in fresh produce and proteins leads to rapid spoilage and texture loss. Engineering the starch-based structural network maintains moisture retention and enzymatic stability to extend shelf life.

What technical problems is PepsiCo addressing in Starch polysaccharide molecular architecture?

Inconsistent snack texture expansion

(6)evidences

Variations in vegetable and fruit pulp density cause uneven structural expansion during extrusion. Controlling this ensures uniform crispness and structural integrity in high-fiber snack products.

Microbial contamination in viscous substrates

(4)evidences

Rapid moisture escape during thermal processing leads to structural collapse and poor mouthfeel. Controlling these variables ensures structural integrity and shelf stability in expanded food matrices.