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.

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.

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.

Abstract: The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant that is not a thickener. The weight ratio of modified food starch to thickener adjuvant typically is in the range of from about 40:1 to about 10:1.

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.

Abstract: Citrus juice beverages having an oil soluble flavor antioxidant added thereto are provided. A tocopherol antioxidant, other than alpha-tocopherol, is added to a citrus juice beverage, such as orange juice, to preserve the flavor sensory attributes of stored juice without deteriorating the initial flavor sensory attributes of the juice.

Abstract: The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant that is not a thickener. The weight ratio of modified food starch to thickener adjuvant typically is in the range of from about 40:1 to about 10:1.

Abstract: A gelled juice product which includes a fruit or vegetable juice and carrageenan and which is palatable, stable and can be formed into a desired shape is disclosed herein. A method of making such a gelled juice product is also disclosed.

Abstract: A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter calorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0.

Abstract: Citrus juice beverages having an oil soluble flavor antioxidant added thereto are provided. A tocopherol antioxidant, other than alpha-tocopherol, is added to a citrus juice beverage, such as orange juice, to preserve the flavor sensory attributes of stored juice without deteriorating the initial flavor sensory attributes of the juice.

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.

Abstract: A gelled juice product which includes a fruit or vegetable juice and carrageenan and which is palatable, stable and can be formed into a desired shape is disclosed herein. A method of making such a gelled juice product is also disclosed.

Abstract: A method is provided for administering to an individual a soy fortified citrus juice composition which includes soy protein that readily dissolves in citrus juice and does not unacceptably negatively impact sensory, mouth feel and viscosity attributes of the citrus juice component. When administered daily, these compositions enhance cardiovascular health indicators in the individual. The cardiovascular health indicators include cholesterol levels and blood pressure readings for the individual so treated.

Abstract: A method is provided for administering to an individual a soy fortified orange juice composition which includes soy protein that readily dissolves in orange juice and does not unacceptably negatively impact sensory, mouth feel and viscosity attributes of the orange juice component. When administered daily, these compositions enhance cardiovascular health indicators in the individual. The cardiovascular health indicators include cholesterol levels and blood pressure readings for the individual so treated.