Abstract: A juice beverage including at least one liquid derived from one or more fruits and/or one or more vegetables, and solids derived from one or more fruits and/or one or more vegetables, where the solids and liquids are derived from distinct fruits or vegetables from each other. The taste of the beverage is identifiable as at least the fruits or vegetables from which the solids are derived, as determined by a sensory panel. In contrast, the appearance of the beverage may be identifiable as juice of at least the fruits or vegetables from which the liquid is derived. Alternatively, the taste is identifiable as at least the fruits or vegetables from which the liquid is derived while the appearance is identifiable as the juice of the fruits or vegetables from which the solids are derived. The juice beverage optionally has a brix of between about 3 and 16 degrees and may meet the standard of identity of a 100% juice.

Abstract: A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.

Abstract: A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.

Abstract: Orange juice products and their method of production are varied in their naturally occurring combination of sinking solids and serum. Included is separating sinking solids from serum in order to prepare the orange juice products. Included are orange juice products which mimic not from concentrate (NFC) blends of freshly extracted and stored orange juices from different cultivars by adding separated sinking solids from one of the cultivars and reducing the amount of whole juice from that cultivar which is incorporated into the NFC blend.

Abstract: Beverage products including at least a tea component, a natural nutritive sweetener present in an amount of at least 8% by weight and Lo Han Guo are provided. Beverage concentrates including at least a tea component, a natural nutritive sweetener present in an amount of at least 48% by weight and Lo Han Guo are also provided.

Abstract: A process is provided for fortifying a juice beverage with calcium. Fruit juices, including citrus juices, can be fortified. Serial in-line mixers deposit sources of calcium and acid separately into a flow of the juice. An upstream in-line mixer adds a calcium source to the juice flow, such as by high-shear mixing. A downstream in-line mixer adds a food-grade acid powder, such as by high-shear mixing, to the flow of juice into which the calcium had been incorporated. The calcium and acid sources combine within the juice to provide a calcium-fortified juice within which the calcium exhibits excellent solubility and good sensory characteristics, when each property is compared with a successful commercial process for calcium fortification of juices.

Abstract: Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low oil condition, which optionally can be combined with addition of a calcium source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of heartburn episodes when they ingest the juice.

Abstract: A process is provided for fortifying a juice beverage with calcium. Fruit juices, including citrus juices, can be fortified. Serial in-line mixers deposit sources of calcium and acid separately into a flow of the juice. An upstream in-line mixer adds a calcium source to the juice flow, such as by high-shear mixing. A downstream in-line mixer adds a food-grade acid powder, such as by high-shear mixing, to the flow of juice into which the calcium had been incorporated. The calcium and acid sources combine within the juice to provide a calcium-fortified juice within which the calcium exhibits excellent solubility and good sensory characteristics, when each property is compared with a successful commercial process for calcium fortification of juices.

Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent suitable for use in food processing, dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.

Abstract: Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity which combines with a condition resulting after addition of a calcium source such as a calcium citrate source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of these heartburn episodes.

Abstract: Orange juice products and their method of production are varied in their naturally occurring combination of sinking solids and serum. Included is separating sinking solids from serum in order to prepare the orange juice products. Included are orange juice products which mimic not from concentrate (NFC) blends of freshly extracted and stored orange juices from different cultivars by adding separated sinking solids from one of the cultivars and reducing the amount of whole juice from that cultivar which is incorporated into the NFC blend.

Abstract: Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity and a low oil condition, which can be combined with addition of a calcium source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of heartburn episodes.

Abstract: Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low oil condition, which optionally can be combined with addition of a calcium source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of heartburn episodes when they ingest the juice.

Abstract: Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity which combines with a condition resulting after addition of a calcium source such as a calcium citrate source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of these heartburn episodes.

Abstract: Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity and a low oil condition, which can be combined with addition of a calcium source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of heartburn episodes.

Abstract: Reducing heartburn episodes is achieved in individuals having an orange juice intolerance or food allergy. The orange juice product has a low titratable acidity which combines with a condition resulting after addition of a calcium source such as a calcium citrate source. Individuals prone to orange juice induced heartburn episodes experience a reduced incidence of these heartburn episodes.

Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent suitable for use in food processing, dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.

Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.