Abstract: A sweetener supplement compositions which provides a bioavailable source of calcium and are stable from calcium salt precipitation for at least about four hours at temperatures of at least about 85.degree. F. (29.degree. C.). The compositions comprise:a) from about 0.6% to about 7%, by weight, soluble calcium;b) from about 2% to about 47%, by weight, of an edible acid component comprising a mixture of citric acid and malic acid wherein the ratio of citric equivalents and malic equivalents to calcium equivalents is from about 1.5:1 to about 2:1 and the ratio of citric equivalents to malic equivalents is from about 3:97 to about 93:7;c) from about 5% to about 80%, on a dry weight basis, sugar, wherein preferably at least about 15% of said sugar is fructose, on a dry weight basis; andd) from about 5% to about 92%, by weight, water.

Abstract: This application relates to storage stable beverage concentrates for preparing beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a method for preparing these concentrates. The beverage concentrates have a greater than 5 fold concentration and comprise:(a) from about 0.2% to about 1.20%, by weight, solubilized calcium;(b) from about 0.7% to about 8.25%, by weight, of an acid component comprising a mixture of citric acid and malic acid wherein said mixture has a weight ratio of citric acid to malic acid of from about 5:95 to about 50:50;(c) from about 0.05% to about 1.

Abstract: This invention relates to storage stable beverage premix concentrates for preparing syrups, beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a method for preparing these concentrates. Further, this application relates to beverage flavor base compositions for preparing said beverage premix concentrates and to a method for preparing the beverage flavor base compositions. The beverage concentrates have a greater than 10 fold concentration and comprise:(a) from about 1.2% to about 7%, by weight, solubilized calcium;(b) from about 4.8% to about 47%, by weight, of an edible acid component comprising a mixture of citric acid and malic acid wherein the ratio of citric and malic equivalents to calcium equivalents is from about 1.

Abstract: This application relates to storage stable beverage concentrates for preparing beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a method for preparing these concentrates. The beverage concentrates have a greater than 5 fold concentration and comprise:(a) from about 0.2% to about 1.20%, by weight, solubilized calcium;(b) from about 0.7% to about 8.25%, by weight, of an acid component comprising a mixture of citric acid and malic acid wherein said mixture has a weight ratio of citric acid to malic acid of from about 5:95 to about 50:50;(c) from about 0.05% to about 1.

Abstract: This invention relates to sauces and salad dressings containing a soluble calcium source comprising specific molar ratios of calcium, citrate and malate or calcium acetate. The calcium composition is more soluble in these products than calcium citrate or calcium carbonate. The calcium citrate malate consists of a metastable complex salt. A calcium fortified vinegar is also disclosed.

Abstract: Method or process in which the size of de-juiced natural citrus fiber is very significantly reduced by particularly defined milling operations including a chopping step and a grinding step so that 90% or more of the citrus fiber feedstock has a particle size below about 50 microns, preferably 30 microns, and in which the size-reduced fiber is then mixed into a juice or juice-based beverage. The preferred process pre-treats the feedstock by means of a special separator to improve the flavor.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.