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 40 to about 65 weight percent of a whole citrus juice component, based upon the total weight of the juice beverage, said whole citrus juice component having a given Brix level of at least about 9° Brix;
from about 12 to about 17 weight percent, based upon the total weight of the juice beverage, of a sinking pulp component originating from a citrus juice;
from about 30 to about 40 weight percent of 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 whole citrus juice component having its given Brix level.
2. The citrus juice beverage according to claim 1 , wherein said sweetener is sucralose.
3. The citrus juice beverage according to claim 1 , wherein said whole 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.
4. The citrus juice beverage according to claim 1 , wherein said whole citrus juice component is orange juice, and said given Brix level of the whole citrus juice component is between about 11° and about 12° Brix.
5. The citrus juice beverage according to claim 1 , wherein said whole citrus juice component is grapefruit juice, said Brix level of the beverage is between about 6° and about 7° Brix, and the beverage has a caloric load which is two thirds of that of the grapefruit juice.
6. The citrus juice beverage according to claim 1 , wherein said whole citrus juice component is grapefruit juice, and said given Brix level of the citrus juice component is between about 10° and about 11° Brix.
7. The citrus juice beverage according to claim 1 , wherein said sinking pulp component is homogenized floating citrus pulp.
8. The citrus juice beverage according to claim 1 , further including a tocopherol component incorporated into the juice beverage at a level of between about 40 ppm and about 1300 ppm.
9. The citrus juice beverage according to claim 1 , further including a calcium component at a level of not greater than about 2 weight percent, based on the total weight of the juice beverage.
10. The citrus juice beverage according to claim 1 , further including a calcium component added at an amount to provide at least about 5 DV of calcium in the beverage.
11. The citrus juice beverage according to claim 10 , wherein said calcium component interacts with pectin from the sinking pulp to provide calcium pectate in the beverage.
12. The citrus juice beverage according to claim 11 , wherein the source of the pectin is homogenized sinking pulp.
13. A process for preparing a citrus juice beverage composition comprising:
combining from about 40 to about 65 weight percent of a whole citrus juice component, based upon the total weight of the juice beverage, said whole citrus juice component having a given Brix level of at least about 9° Brix, from about 12 to about 17 weight percent, based upon the total weight of the juice beverage, of a sinking pulp component originating from a citrus juice, from about 30 to about 40 weight percent of a diluent to lower the given Brix level to between about 3° and about 9° Brix, and a sweetener which does not add a significant caloric load to the beverage; and
homogenizing the resulting combination, whereby a beverage is produced which 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 whole citrus juice component having its given Brix level.
14. A process for preparing a citrus juice beverage composition comprising:
homogenizing from about 12 to about 17 weight percent, based upon the total weight of the juice beverage, of a floating pulp into a sinking pulp component originating from a citrus juice;
combining said sinking pulp component with from about 40 to about 65 weight percent of a whole citrus juice component, based upon the total weight of the juice beverage, said whole citrus juice component having a given Brix level of at least about 9° Brix, about 30 to about 40 weight percent of a diluent to lower the given Brix level to between about 3° and about 9° Brix, and a sweetener which does not add a significant caloric load to the beverage; and
said beverage thus produced 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 whole citrus juice component having its given Brix level.