Abstract: The subject invention relates to a natural sweetening composition comprising:(a) sweet juice derived from the botanical genus/species Siraitia grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, S. taiwaniana or mixtures thereof; and(b) sugar, wherein said sugar is selected fructose, sucrose, glucose or mixtures thereof; and wherein the ratio of the sweet juice to the sugar is from about 1:1 to about 1:5. An edible acid and/or an edible salt can be added to the composition to improve the flavor. A beverage comprising an effective amount of a flavoring system and a sweetening composition is also claimed. These beverages are reduced calorie and can be supplemented with vitamins and minerals.

Abstract: Commercially processed orange juice products, including frozen orange juice concentrates, which are closer to hand-squeezed orange juice in character are disclosed. At single-strength, these products have a viscosity of about 7 centipoise or less (at 8.degree. C.) and a titratable oil content of about 0.015% or less. These products are further characterized by an orange aroma and flavor component which has a higher ratio of certain desirable "fresh" and "orangey" compounds, relative to certain less desirable orange compounds, when compared to current commercial orange juice products prepared from orange juice concentrate.

Abstract: Artificially sweetened fruit juice containing beverages are disclosed. The beverages have an increased background pulp volume. This reduces the taste negatives of artificial sweeteners.

Abstract: Disclosed is a dry chocolate-flavored beverage mix and a process for making it. The dry beverage mix comprises from about 3% to about 13% by weight of cocoa powder, from about 40% to about 60% by weight of particulate sugar, from about 3% to about 5% by weight of caramel powder, from about to about 20% by weight of malt extract, from about 0.25% to about 1.0% by weight of flavor enhancing salt, from about 10% to about 32% by weight of a powdered non-dairy creamer wherein the non-dairy creamer contains from about 40% to about 60% vegetable fat by weight of the non-dairy creamer, from about 0.02% to about 3.0% by weight of a thickening agent, from 0 to about 1.0% by weight of added lecithin, an effective amount of an antioxidant, less than about 6% by weight of moisture, from 0 to about 20% by weight of an added protein source, and nutritionally supplemental amounts of vitamins and minerals.