Reduced sugar citrus juice beverages

Abstract

Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.

Description

BACKGROUND OF THE INVENTION [0001] 1. Field of the Invention [0002] This invention relates to citrus juice products which have reduced calorie amounts due primarily to having lower sugar contents when compared with whole like citrus juices. These reduced calorie beverages exhibit texture, mouth feel, taste and sensory characteristics that are on par with such characteristics of whole juices. More particularly, the invention is useful in the field of orange juice beverages which emulate whole orange juices. Citrus juice insoluble solids, or sinking solids are incorporated into a reduced-sugar citrus juice to thereby greatly improve its characteristics without adding substantial levels of sugar. Citrus juice products are prepared that have reduced sugar and increased insoluble solids. [0003] 2. Description of the Related Art [0004] It has heretofore been proposed to prepare fruit juice containing so-called diet beverages. Included are those which incorporate artificial sweeteners and ...

AI Technical Summary

Benefits of technology

"The present invention provides an improved citrus juice beverage with a low caloric content that still has a mouth feel and taste profile similar to full-Brix citrus juice. The beverage is made by combining a citrus juice source with added sinking pulp and a sweetener that increases the perceived sweetness without significantly increasing the caloric content. The addition of calcium also helps to develop the desired sensory, taste, mouth feel, and texture characteristics that emulate whole, full-Brix citrus juice. The invention also allows for the use of stored pulp byproducts and the incorporation of tocopherol sources for enhanced properties of the reduced-calorie citrus juice beverage."

Problems solved by technology

While the art generally has noted differences in the make-up of pulp or solids phases of orange juices on the one hand and the make-up of liquid or serum phases of orange juices on the other hand, recognition of these overall differences has not led to significant direct improvement of actual orange juice products.

One challenge facing the citrus juice industry is the problem of the caloric content of orange juices, grapefruit juices and the like.

However, some individuals do not consume more beneficial quantities of citrus juices because of their perception that they are high in calories and sugars.