Reduced sugar citrus juice beverage
View Patent ↗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.
1. A citrus juice beverage composition comprising:
from about 30 to about 90 weight percent of a whole grapefruit juice, based upon the total weight of the juice beverage, said whole grapefruit juice having a Brix level between about 3° and about 9° Brix;
from about 3 to about 20 weight percent, based upon the total weight of the juice beverage, of a sinking pulp component originating from a citrus juice;
a sweetener which does not add a significant caloric load to the beverage; and
said beverage has a Brix level of between about 3° and about 9° while having sensory and texture attributes, including mouth feel and taste profile, comparable to those of a whole grapefruit juice having a Brix level of at least about 9° Brix.
2. A citrus juice beverage composition comprising:
from about 20 to about 80 weight percent of a citrus juice component, based upon the total weight of the juice beverage, said citrus juice component having a given Brix level of at least about 9° Brix;
from about 3 to about 20 weight percent, based upon the total weight of the juice beverage, of a sinking pulp component originating from a citrus juice and comprising pectin;
a diluent to lower the given Brix level and to lower sugar or caloric levels of the citrus juice by as much as about a 70% reduction;
an amount of calcium pectate to enhance texture and taste wherein the pectin of the calcium pectate originates from the sinking pulp component;
a sweetener which does not add a significant caloric load to the beverage; and
said beverage has a caloric or sugar level which is as much as about a 70% reduction from that of the citrus juice component, while having sensory and texture attributes, including mouth feel and taste profile, comparable to those of said citrus juice component having its given Brix level.
3. The citrus juice composition according to claim 2 , wherein said reduction is as much as about a 50% reduction.
4. The citrus juice composition according to claim 2 , wherein said reduction is as much as about a ⅓ reduction.
5. The citrus juice beverage composition according to claim 2 , wherein said citrus juice component is orange juice, said Brix level of the beverage composition is between about 7° and about 8° Brix, and the beverage composition has a sugar level which is two thirds of that of the orange juice.
6. The citrus juice beverage composition according to claim 2 , wherein said sinking pulp component is homogenized floating citrus pulp.
7. The citrus juice beverage composition according to claim 2 , wherein said citrus juice component has a sinking pulp content of between about 8 and about 18 percent of the juice beverage, and wherein said beverage composition has a sinking pulp content of between about 12 and about 17 percent of the juice beverage composition.
8. The citrus juice beverage composition according to claim 2 , further including a tocopherol component incorporated into the juice beverage composition at a level of between about 40 ppm and about 1300 ppm.
9. A citrus juice beverage comprising:
from about 20 to about 80 weight percent of a citrus juice component, based upon the total weight of the juice beverage, said citrus juice component having a given Brix level of at least about 9° Brix;
from about 3 to about 20 weight percent, based upon the total weight of the juice beverage, of a sinking pulp component originating from a citrus juice;
an oil soluble tocopherol component comprising two or more tocopherols;
a diluent to lower the given Brix level to between about 3° and about 9° Brix;
a sweetener which does not add a significant caloric load to the beverage; and
said beverage has a Brix level of between about 3° and about 9° Brix while having sensory and texture attributes, including mouth feel and taste profile, comparable to those of said citrus juice component having its given Brix level, and wherein the beverage has a higher total orange flavor than the same beverage without the oil soluble tocopherol component.
10. The citrus juice beverage according to claim 9 , wherein said citrus juice component is orange juice, said Brix level of the beverage is between about 7° and about 8° Brix, and the beverage has a sugar level which is two thirds of that of the orange juice.
11. The citrus juice beverage according to claim 9 , wherein said sinking pulp component is homogenized floating citrus pulp.
12. The citrus juice beverage according to claim 9 , further including a calcium component added at an amount to provide from 10% DV to 50% DV of calcium in the beverage.
13. The citrus juice beverage according to claim 9 , wherein said oil soluble tocopherol component is incorporated into the juice beverage at a level of between about 40 ppm and about 1300 ppm.
14. The citrus juice beverage according to claim 9 , wherein said mixture of two or more tocopherols comprises between 0 to 20 weight percent of alpha tocopherols.
15. The citrus juice beverage according to claim 9 , wherein said mixture of two or more tocopherols is selected from the group consisting of alpha tocopherols, beta tocopherols, gamma tocopherols, delta tocopherols, and combinations thereof.
16. The citrus juice beverage according to claim 9 , wherein said oil tocopherol component comprises a maximum of 80 weight percent of edible oil and no emulsifying agents.