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

[0011] In accordance with the present invention, a citrus juice beverage is prepared by combining a citrus juice source having a low Brix value, and thus a low sugar content, with added sinking pulp (or bottom pulp) and a sweetener which increases the perceived sweetness sensory characteristic of the juice beverage without significantly increasing the caloric content of the beverage. In one embodiment, a calcium component also is added which not only provides a well-recognized nutritional and health benefit but also aids in developing desired sensory, taste, mouth feel and texture characteristics that emulate such properties of whole, full-Brix citrus juice.

[0013] Another aspect or object of the present invention is to provide an improved product and method of producing same which prepares and / or utilizes orange juice of reduced Brix and thus of reduced soluble solids, primarily sugars, and transforms same into a unique whole-juice mimicking orange juice beverage.

[0014] Another aspect or object of this invention is an improved method and product whereby inferior orange juice resources can be used to prepare significantly improved orange juice beverages by combining with beneficial citrus sinking pulp resources.

[0015] Another aspect or object of the present invention is to provide an improved method and product which involves diluting mature whole juice, full-Brix citrus sources so as to reduce their caloric content while combining same with citrus sinking pulp resources and non-caloric or low-caloric sweetener sources to prepare a reduced-calorie juice beverage having sensory, taste, texture and mouth feel properties which exceed those of otherwise prepared reduced-calorie citrus beverages.

[0016] Another aspect or object of the present invention is to provide a reduced-calorie citrus juice beverage containing calcium which exhibits generally appreciated nutritional and health benefits while also improving the characteristics of the juice beverage being prepared to more closely mimic whole, full-calorie citrus juice.

[0019] Another aspect or object of this invention is to incorporate tocopherol sources for enhanced juice product properties of a 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.