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Ricardo PereyraNew York, NY

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Ricardo Pereyra Phones & Addresses

New York, NY   

Boynton Beach, FL   

455 Main St APT 4E, New York, NY 10044   

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Technical Manager Beverage Applications

Location:
Valhalla, NY
Industry:
Consumer Goods
Work:
Pepsico
Technical Manager Beverage Applications Pepsico 2004 - 2008
Principal Scientist Cadbury Adams 2001 - 2004
Senior Scientist
Education:
The University of Georgia 1993 - 1995
Master of Science, Masters, Food Science
Skills:
Food Science, Food Technology, Food Industry, Dairy, Consumer Products, Food Processing, Product Development, Commercialization, Dairy Products, Cross Functional Team Leadership, Haccp, Food Safety, Gmp, Chemistry, Hazard Analysis and Critical Control Points, Product Innovation, Research and Development, Food and Beverage Manufacturing, R
Ricardo Pereyra Photo 31

Ricardo Pereyra

Ricardo Pereyra Photo 32

Ricardo Pereyra

Publications & IP owners

Us Patents

Method For Preparing A Low Viscosity Whole Grain Flour Slurry

US Patent:
2010001, Jan 21, 2010
Filed:
Jul 15, 2008
Appl. No.:
12/173452
Inventors:
Ricardo Pereyra - White Plains NY, US
Assignee:
Pepsico, Inc. - Purchase NY
International Classification:
A23L 2/52
A21D 2/00
US Classification:
4263302, 426330, 4263303, 4263305
Abstract:
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of about 190 F. to about 210 F. and reducing the pH of the flour-water mixture by acidifying the flour-water mixture under agitation to obtain a reduced viscosity whole grain flour slurry.

Method Of Preparing A Whole Grain Beverage

US Patent:
2010017, Jul 15, 2010
Filed:
Jan 13, 2009
Appl. No.:
12/353023
Inventors:
Ricardo Pereyra - White Plains NY, US
William Mutilangi - Peekshill NY, US
Assignee:
PepsiCo, Inc. - Purchase NY
International Classification:
A23L 2/44
A23L 2/38
US Classification:
4263303, 426590
Abstract:
A method for preparing a whole grain beverage via steam injection is described. More particularly, the method includes the steps of dispersing whole grain flour in a product batch to form a product mixture and subjecting the product mixture to steam injection to obtain a whole grain beverage. The whole grain beverage produced by this method has overall enhanced stability.

Method For Preparing A Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment

US Patent:
2011002, Jan 27, 2011
Filed:
Sep 9, 2010
Appl. No.:
12/878251
Inventors:
Ricardo Pereyra - White Plains NY, US
William Mutilangi - Peekshill NY, US
Assignee:
PepsiCo, Inc. - Purchase NY
International Classification:
B01F 3/12
A23L 2/38
A23C 9/154
A23L 2/02
A23C 11/10
US Classification:
426580, 426506, 426590, 426599, 426598
Abstract:
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.

Stabilizer System For Food And Beverage Products

US Patent:
2011007, Mar 24, 2011
Filed:
Nov 30, 2010
Appl. No.:
12/955962
Inventors:
William Mutilangi - Peekshill NY, US
Ricardo Pereyra - White Plains NY, US
Assignee:
PEPSICO,INC. - Purchase NY
International Classification:
A23L 2/02
A23C 9/158
A23L 2/58
A23L 2/60
A23L 2/66
A23L 1/308
A23L 1/302
A23L 1/304
US Classification:
426 72, 426590, 426580, 426583, 426599
Abstract:
A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.

Stabilizer System For A Ready-To-Drink Whole Grain Beverage

US Patent:
2012005, Mar 8, 2012
Filed:
Jul 8, 2011
Appl. No.:
13/179187
Inventors:
Ricardo Pereyra - White Plains NY, US
William Mutilangi - Peekshill NY, US
Assignee:
Tropicana Products, Inc. - Bradenton FL
International Classification:
A23L 1/054
US Classification:
426573
Abstract:
A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Stabilizer System For Protein Beverages

US Patent:
2012009, Apr 19, 2012
Filed:
Oct 13, 2010
Appl. No.:
12/903503
Inventors:
Ricardo Pereyra - White Plains NY, US
William Mutilangi - Peekshill NY, US
Assignee:
PEPSICO, INC. - Purchase NY
International Classification:
A23C 9/152
A23C 9/158
US Classification:
426 72, 426583
Abstract:
A stabilized protein beverage has a protein source which is whey protein concentrate or isolate, milk protein concentrate or isolate, soy protein, caseinate, or a combination thereof. The beverage has a stabilizer system which includes a blend of carboxymethylcellulose and gellan gum.

Method For Preparing High Acid Rtd Whole Grain Beverages

US Patent:
2012024, Sep 27, 2012
Filed:
Mar 7, 2012
Appl. No.:
13/414184
Inventors:
Ricardo Pereyra - White Plains NY, US
William Mutilangi - Peekskill NY, US
Assignee:
PEPSICO INC. - Purchase NY
International Classification:
A23L 2/68
A23L 2/02
A23C 9/152
A23L 2/52
US Classification:
426 18
Abstract:
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99 C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.

Stabilizer System For Food And Beverage Products

US Patent:
2008026, Oct 23, 2008
Filed:
Apr 23, 2007
Appl. No.:
11/738580
Inventors:
William Mutilangi - Peekshill NY, US
Ricardo Pereyra - White Plains NY, US
Assignee:
PEPSICO, INC. - Purchase NY
International Classification:
A23C 9/154
A23L 1/30
A23L 1/303
A23L 3/3472
US Classification:
426 72, 426330, 426559, 426580, 426583, 426590, 426615, 426620, 426654
Abstract:
A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.

Possible Relatives

Dario H Pereyra  Edgar A Pereyra  Edith C Pereyra  Eduardo Pereyra  Elizabeth A Pereyra  Abel Pereyra  Enrique R Pereyra  Ricardo R Johnson  Ricardo L White  Ricardo Jones 

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