Fruit Juice Plus Citrus Fiber

This invention relates to fruit Juice product, and in particular to citrus juice products which have a high fiber content yet, do not have any papery off-flavors or gritty mouthfeel. The fiber is a citrus fiber with a particle size of less than 50 microns.

Fruit and vegetable juice consumption continues to increase in part because of technological change in juice processing and concentration methods. Flash pasteurization, improved thermal concentrating, freeze concentrating, blending, freezing, and drying or crystallization all contributed to this growth by providing better quality, better tasting and higher purity juice products which are more convenient to use. The current health awareness by consumers has also contributed to the consumption of fruit juices and other natural beverages.

The challenge of producing beverages which are acceptable to a broad range of consumers involves making a unique product having an acceptable flavor and aroma, acceptable appearance and satisfactory mouthfeel. The aroma and flavor ingredients along with the amount of pectin, pulp and fiber in beverages affect the flavor and mouthfeel characteristics of the beverage.

Fiber has been shown to be an important part of the human diet. Consumption of both soluble and insoluble fibers are believed to be important in lowering blood cholesterol levels and in improving the overall function of the bowels. There is also a belief that fiber helps to prevent intestinal cancer.

Problems with adding fiber to beverages are the gelling effect of the soluble fiber and the harsh mouthfeel of the insoluble fiber which is described as gritty. Another problem, particularly with fibers derived from oranges and other citrus products is a papery off-flavor associated with the cellulosic components. In addition, it is well known that pulp adsorbs aroma and flavor ingredients in the beverage. The adsorption of the good volatiles results in a significant deterioration in quality and overall flavor of the beverage. Fiber and pulp can also adsorb bad flavors such as oxidation products or cooked flavors.

Drying citrus cellulosic materials can create burnt or cooked flavors in the fiber. For instance, lipids can be oxidized, sugars can be caramelized and amino acids and sugars can undergo browning reactions. Such degradation products can cause off-flavors in a fiber-containing beverage. The fiber produced by the method of co-pending patent application of Tarr et al, U.S. Pat. application Ser. No. 07/552,280 filed Jul. 12, 1990 does not have these off-flavors and does not cause excessive gelling or grittiness in the beverage.

It is an object of this invention to produce a fruit juice which contains citrus fiber in a nutritionally effective amount, but which does not make the beverage too viscous or gelled, or gritty in texture and which does not introduce a papery, non-caramelized off-flavor to the product.

This and other objects of this invention will become apparent by the description of the invention below.

The present invention relates to a process for preparing citrus fiber-containing fruit or vegetable juice beverages and to the beverages themselves.

The beverage comprises:

(a) from about 0.5% to about 4.0% citrus fiber by weight having a particle size of less than 50 microns, said fiber being derived from citrus cellulosic materials;

(b) from about 5% to about 99.5% juice;

(c) from 0% to about 60% added sweetener; and

(d) the remainder being water.

Preferably the beverage comprises from about 0.002% to about 1% added aqueous and oil essences or other flavorants and from 0.5% to 3% sensible pulp (w/w). Preferably this fiber consists of 40% to 80% total dietary fiber, 17% to 55% of which is soluble fiber.

The process for making the beverage comprises:

(a) adding from about 0.5% to about 4.0% citrus fiber by weight having a particle size of less than 50 microns, to from about 10% to about 99% juice by mixing with a minimum of shear at less than 150.degree. F. (65.degree. C.) temperature, preferably at from 34.degree. F. (1.degree. C.) to 80.degree. F. (27.degree. C.);

(b) adding aroma and flavor volatiles to the fiber containing juice to produce a beverage. Beverage concentrates can also be made.

As used herein, the term "cellulosic materials" means citrus membrane which consists of juice vesicles or juice sacs of the orange or other citrus fruits, the rag and a small amount of peel, 0.01% to 40%. Optionally, this citrus membrane can be washed to remove adhering juice solids. The citrus membrane is milled under special conditions to produce the fiber herein.

As used herein, the term "citrus fiber" refers to cellulosic materials which have been finely ground to a particle size of less than 50 microns, and preferably wherein 60% to 90% of the particles are less than 30 microns. Citrus fiber is to be distinguished from pulp which is whole juice sacs, homogenized pulp which is pulp that is homogenized in juice to a very small size (200 microns to 60 microns), and from pectin and methoxylated pectins. Pectins are polycarbohydrate materials which are linked through a glycoside or galactoside linkage. The pectins form a "cloud" in the beverage, making it opaque and viscous. The fiber added to the beverages herein is in addition to the pectin. The fiber is derived from the cellulosic materials in the core of the orange or citrus fruit. -t is composed of the rag and a small amount of the peel.

As used herein, the term "sweeteners" includes sugars, for example, glucose, sucrose, and fructose. Sugars also include high fructose corn syrup solids, invert sugar, sugar alcohols, including sorbitol, and mixtures thereof Artificial or high intensity sweeteners are also included in the term sweetener.

The flavor component of the present invention contains flavors selected from natural flavors, botanical flavors and mixtures thereof. As used herein, the term "fruit flavors" refers to those flavors derived from the edible reproductive part of a seed plant, especially one having a sweet pulp associated with the seed. Also included within the term "fruit flavor" are synthetically prepared flavors made to simulate fruit flavors derived from natural sources.

As used herein, the term "botanical flavor" refers to flavors derived from parts of a plant other than the fruit; i.e. derived from bean, nuts, bark, roots and leaves. Also included within the term "botanical flavor" are synthetically prepared flavors made to simulate botanical flavors derived from natural sources. Examples of such flavors include cocoa, chocolate, vanilla, coffee, kola, tea, and the like. Botanical flavors can be derived from natural sources such as essential oils and extracts, or can be synthetically prepared.

As used herein, the term "aqueous essence" refers to the water soluble aroma and flavor materials which are derived from fruit juices. Orange aqueous essence is the material which is recovered from the evaporation of orange juice during concentration. The aqueous essences can be fractionated, concentrated or folded essences, or enriched with added components.

As used herein, the term "essence oil" refers to the oil or water insoluble fraction of the aroma and flavor volatiles obtained from juices. Orange essence oil is the oily fraction which separates from the aqueous essence obtained by evaporation of orange juice. Essence oil can be fractionated, concentrated or enriched.

As used herein, the term "peel oil" refers to the aroma and flavor materials obtained by extraction or pressing of the citrus fruit peel. Peel oil and essence oil derived from oranges and other citrus fruits is largely composed of terpene hydrocarbons, e.g. aliphatic aldehydes and ketones, oxygenated terpenes and sesquiterpenes.

This feedstock is a wet (typically from about 50% to about 85% water) flexible, edible, unlimed citrus fiber feedstock, comprising from about 60% to about 99.99%, preferably from about 68% to about 99.99% citrus membrane (this membrane may include some juice vesicles or juice sacs). Also present in the feedstock is from about 0.01% to about 40%, preferably from about 0.01% to about 30% peel. When seedless citrus fruit is used as a source of the feedstock, there will not be any seed present. However, when the feedstock is from a seed-containing source of citrus fruit, the seed content of the feedstock is generally from about 0.001% to about 10%, preferably from about 0.001% to about 2% seed. The citrus fiber feedstock generally contains in the membrane variable amounts of water-extractable juice solids.

The preferred fruit for use herein is oranges. As used herein, "Valencia orange fruit" refers to orange fruit from the genotype or variety Valencia, which usually mature relatively late in the harvest season as compared with other citrus fruit. Examples of suitable Valencia fruit include Florida Valencia fruit, California Valencia fruit, and Brazilian Valencia fruit.

Examples of other suitable orange fruits include the Florida Early-Mid season oranges (Hamlin, Parson Brown and Pineapple), Brazilian varieties such as Pera Rio and Natal, as well as Tangerines, Mandarin Oranges and Blood Oranges.

Other citrus fruits that can be used in this process include grapefruit, lemons, limes, and similar citrus fruits.

The above-defined citrus fiber feedstock is best prepared by extracting the whole fresh citrus fruit, preferably fresh, free from spoilage and well-matched to the size of the extractor cups, in an FMC-type juice extractor which separates the fruit into a peel stream, a primary juice stream and extractor core material, which is a relatively membrane-rich stream. As noted, care is taken to minimize contamination of the juice and fiber by excessive amounts of peel oil. As is well-known in the art, matching the size of the fruit to the extractor cups is important: also, the use of relatively newer FMC extractor models is believed to be preferred. Now preferably, the membrane-rich stream is further centrifugally de-juiced, for example by means of a CONTURBEX centrifuge manufactured by Siebtechnik G.m.b.H of Mulhein, West Germany The peel content (FMC extractor plugs) and seed content of the de-juiced extractor core material, if they fall outside the herein indicated composition ranges for an accepatable feedstock (which it appears is generally the case) can be reduced using a separator, a detailed description of which is given in U. S. Pat. application Ser. No. 07/202,735 filed Jun. 3, 1988 now U.S. Pat. No. 4,981,220. Alternately, any conventional vibratory de-seeder may be used to bring the seed content to within the above-prescribed limits, but in this less desirable situation, it is possible that the peel content will have to be manually reduced to within the above-prescribed limits. As distinct from the treatment of citrus mill effluents, which generally involves taking the combined solid wastes of citrus processing (notably including the peel stream) and liming/drying/milling those wastes, the present process does not further use the peel stream.

The method of making the citrus fiber involves (a) providing a citrus fiber feedstock and (b) two special drying/grinding operations using particular kinds of mill heretofore more commonly known outside the citrus arts.

The citrus fiber feedstock required herein must be of a quality fit for human consumption. At the same time, such fiber feedstock is very difficult to dry and grind. It is very flexible (non-friable or pliable) due to being wet and unlimed. For comparison, liming citrus effluents for animal feeds as done in the art helps dewater the effluent and make it tougher or more easily grindable. It is undesirable to adulterate the present feedstock by chemical treatments such as liming.

However produced and whatever the theory, the citrus fiber feedstock required for this process generally comprises from about 60% to 99.99% citrus membrane. More preferably this corresponds to about 68%, or higher. The feedstock further comprises from about 0.01% to about 40% peel. The high upper limit (40%) on the weight percentage of peel actually corresponds with a relatively low volume fraction of the peel in the feedstock, since the peel is rather dense. For purposes of comparison, fresh dejuiced oranges typically comprise about 80% peel, by weight. The feedstock when derived from citrus fruits other than seedless varieties also further comprises from about 0.001% to about 10% seed, preferably from about 0.001% to about 2%. juice solids and natural water which generally are stongly adherent to the membrane at this stage are counted in the foregoing membrane weight %. Preferably, the citrus fiber feedstock is provided from fresh oranges by means of an FMC extractor, a centrifuge and a Kolodesh Separator which is used to remove developed seeds and to reduce the peel content thereof.

It is disclosed hereinabove that the Kolodesh separator is believed to be important for obtaining better citrus fiber. Without being limited by theory, it is believed that this separator effectively achieves not only excellent control over seed removal, but also, surprisingly, control over the content of peel plugs in the citrus fiber feedstock, in turn lowering the content of a component of this cellulosic material which is not normally consumed by humans. The apparatus relies on high-frequency vibration and the differences in bouncing characteristics between seeds/peel plugs on one hand and citrus fiber (including core and other membrane) to separate the two. Of particular significance is that the Kolodesh separator does not cut or smash seeds and peel plugs and thereby does not release undesirable flavor elements.

In operation, the citrus fiber feedstock is fed into the Kolodesh separator, preferably, the feedstock is evenly distributed onto the upper surface of upper bed section. The vibrating motion, i.e., high-speed horizontal and vertical movements imparted to upper bed section causes the citrus fiber to travel up inclined upper bed while the seeds and peel plugs bounce into the air. The nibs on this separator remove the peel plugs attached to the core. The bouncing seeds and peel plugs tumble down upper bed and are discharged from apparatus. The improved citrus fiber emerging from the upper bed is a citrus fiber feedstock for the process.

There follows (b) at least one primary operation of chopping and concurrent drying the citrus fiber feedstock followed sequentially by classifying using either a static or dynamic classifier (preferably by using a static classifier); said primary operation at least partially reducing the size of the feedstock and reducing the moisture content of the feedstock to the extent that the chopped feedstock has a moisture content of no more than about 15%, preferably no more than about 12%. This operation is achieved by means of a first carrier-gas-swept mill having chopping blades, a classifier (preferably a static classifier) and recycle means. The carrier gas generally has a carrier gas inlet temperature to the first mill (may be briefly referred to as "CGIT1") which is in the range from about 12.degree. C. to about 25.degree. C., preferably from about 150.degree. C. to about 200.degree. C. The carrier gas at this stage also has a carrier gas inlet flowrate to the first mill (may be briefly referred to as "CGIF1") of from about 100 cubic feet per minute per pound feedstock to about 2,000 cubic feet per minute per pound feedstock; preferably CGIF1 is from about 200 cubic feet per minute per pound feedstock to about 1,000 cubic feet per minute per pound of the citrus fiber feedstock. Moreover, the first mill operates under a first mill recycle load (may be abbreviated as "RL1") of from about 0.2 pounds per pound chopped feedstock to about 5 pounds per pound of chopped feedstock. Preferably RLI is from about 0.5 pounds per pound to about 3 pounds per pound.

There now follows (c) at least one secondary operation of grinding, optionally with concurrent drying, followed sequentially by dynamic classifying. The secondary operation takes the chopped feedstock, i.e., the product of operation (b), to a final ultrafine particle size characteristic of the citrus fiber product. More specifically for the present purposes such a particle size is in the general range from about 50% to about 90% less than 50 microns, preferably from about 60% to about 95% less than 30 microns. This secondary size-reduction operation is achieved by means of a second carrier-gas-swept mill having hammers, a dynamic classifier (note that the use of this type of classifier is essential at this stage) and recycle means. The carrier gas has a carrier gas inlet temperature to the second mill (may for brevity be referred to as "CGIT2") which is less than about 120.degree. C., preferably from ambient (e.g., about 20.degree. C.) to about 80.degree. C.; In the second mill, the carrier gas (which is otherwise typically similar to that used in the first stage) has a carrier gas inlet flowrate to the second mill ("CGIF2") of from about 80 (preferably about 100) cubic feet per pound of chopped feedstock to about 2,000 (preferably about 1,000) cubic feet per pound of chopped feedstock.

Operating outside the critical limits for the primary chopping operation is found to result in all manner of disadvantages, for instance, operating above the indicated temperatures tends to result in excessive browning, burning and off-flavor generation; operating below the specified temperature range results in excessive carrier gas load and inefficient drying; operating with insufficient carrier gas inlet flowrate tends to result in insufficient fluidization of the feedstock and plugging of the mill; operating with excessive carrier gas flow can result in push-through of insufficiently chopped fiber particles to the second mill where on account of not being properly chopped and dried, the hammer action will not function satisfactorily; operating at too low a recycle load will likewise result in excessive push-through with similar adverse consequences; and operating with too high a recycle load results in excessive heat exposure and consequent off-flavor generation. Unless controlled as prescribed in the manner, these problems may even impact on the successful operation of the entire process. This excellent size-reduction is accomplished first and foremost by the pre-treatment in the first mill which, without being limited by theory, is believed to significantly embrittle the citrus fiber so that it can more successfully be treated in the second mill; second, by equipping the second carrier-gas swept mill with hammers, typically of the swinging variety, and thirdly, by the second mill having a dynamic classifier and recycle means. The operating conditions in the second mill are critical, as are those in the first mill. Without being bound by any particular theory of operation, it is believed that running the second mill cool in this fashion permits a relatively larger recycle load without thermal degradation of the product; and that having the relatively large recycle load in the second mill in turn permits achieving the very fine particle sizes of the desired product. As noted, the recycle load in the second mill can be large and is not critical in the sense that the low operating temperature permits wide variation. However, for best results, the preferred recycle load in the second mill, RL2, is from about 0.5 to about 10 pounds per pound of product.

In another alternate process, there is provided a method wherein said flexible, edible, unlimed citrus fiber feedstock is produced according to steps, in sequence, comprising:

(i) treating citrus fruit by means of a conventional citrus juice extractor to the extent of removing a juice stream comprising 50% or more of citrus juice and a peel stream comprising 80% or more of flavedo and albedo, thereby securing, as the balance of said citrus fruit, a membrane stream consisting essentially of a wet mixture of membrane, and residual pulp, peel and seeds;

(ii) without water-washing, centrifuging said membrane stream, thereby removing a secondary juice stream and securing a centrifuged membrane stream; and

(iii) concurrently reducing both the residual peel content and the seed content of said centrifuged membrane stream by means of a Kolodesh separator.

Yet another method has the citrus fiber feedstock produced according to steps, in sequence, comprising: treating citrus fruit by means of a conventional citrus juice extractor to the extent of removing a juice stream comprising 50% or more of citrus juice and a peel stream comprising 80% or more of flavedo and albedo, thereby securing, as the balance of said citrus fruit, a membrane stream consisting essentially of a wet mixture of membrane, residual pulp, peel and seeds; and, in any order, conventional water-washing, de-seeding and de-peeling steps relying on conventional water-washing, de-seeding and de-peeling means.

In the above embodiment, the process is carried out as taught hereinabove up to the air-removal from the product citrus fiber in the baghouse.

A very finely sized citrus fiber which has good color and does not have unacceptable off-flavor is produced by the foregoing process. This citrus fiber has a particle size less than 50 microns, and usually in the range from about 60% to about 90% less than 30 microns and a final moisture content of not more than about 10%.

The fiber is made from citrus extractor core material as described above which consists of the cellulosic materials remaining after the juice has been extracted from the orange.

The fiber is characterized by the following physical parameters:

The available carbohydrate consists primarily of the monosaccharides, glucose and fructose, and of the disaccharide sucrose which are present in the fiber because of quick solids adhering to the foodstock. Other available carbohydrates include low molecular weight starches and other hydrolysis products of the fruit.

Total carbohydrate includes all materials containing sugars, including cellulose.

The particular amount of the flavor component effective for imparting flavor characteristics to the beverages ("flavor enhancing") can depend upon the flavor(s) selected, the flavor impression desired, and the form of the flavor component. The flavor component usually comprises at least 0.002% by weight of the beverage to about 1%. When fruit juice is the flavorant, from about 3% to about 40% is used.

Aroma and flavor volatiles are those compounds which partition from the beverage into the headspace above the beverage. Volatile compounds generally include a low boiling fraction, i.e., a highly volatile fraction, and a high boiling fraction, i.e., a less volatile fraction. Aqueous essence usually contains the highly volatile fraction and essence oil and peel oil contain the less volatile fraction. From about 0.002% to about 1.0% of aqueous essence and essence oil are used in citrus flavored juices.

For most citrus fruit juices, the highly volatile compounds are characterized by having a boiling point less than about 131.degree. C. These highly volatile compounds are generally low molecular weight aldehydes, ketones, alcohols, esters and acids. They also include low molecular weight sulfur compounds (e.g., thiols, sulfides), and low molecular weight nitrogen compounds (e.g., amines, pyrazines, pyridines, etc.). These volatiles include, but are not limited to, acetaldehyde, methanol, ethanol, butanol, hexanal, ethyl butyrate, ethyl acetate, propyl acetate, methyl propyl acetate, butyl acetate, methyl butyl acetate, hexyl acetate and acetic acid.

The lesser volatile fraction comprise those compounds which elute after the highly volatile compounds. In orange juice these compounds have a boiling point above about 131.degree. C. These lesser volatile compounds include terpenes, higher molecular weight alcohols (e.g. linalool), esters, aldehydes (e.g. geranial, nerol, octanal, and decanal), ketones and ketoacids.

Any juice can be used to make the beverage of this invention. For example, apple, cranberry, pear, peach, plum, apricot, nectarine, grape, cherry, currant, raspberry, gooseberry, blackberry, blueberry, strawberry, lemon, orange, grapefruit, tomato, lettuce, celery, spinach, cabbage, watercress, dandelion, rhubarb, carrot, beet, cucumber, pineapple, custard-apple, cocona, pomegranate, guava, kiwi, mango, papaya, banana, watermelon and cantaloupe can be used. Preferred juices are the citrus juices, and most preferred is orange juice. Of the non-citrus juices, apple, pear, cranberry, strawberry, grape and cherry are preferred.

The beverage or beverage concentrate compositions can be made from an all-natural product. Although the following description of the process of this invention is described with particular reference to making an orange juice concentrate, it will be understood that the process is not limited thereto. Thus, the process is equally applicable to other fruit juices, e.g., pear, cranberry and grape juices, as well as vegetable juices.

The juice is generally pressed or squeezed from washed fruit. In the FMC extractor, the peel, rag, seeds and large pulp, citrus membrane or cellulosic materials are separated from the juice during its extraction. Undeveloped seeds and sensible pulp are removed in the finisher. Preferably, the squeezing is accomplished under conditions designed to minimize oxidation, i.e., in an inert atmosphere. The fruit is washed to remove adhering dirt. Washing may be accomplished by dumping the fruit into troughs of moving water, after which they are separated from the water and given a final spray wash. They may also be washed by strong water sprays as they move along a roller-type conveyor. The fruit is preferably sorted to remove all partially or wholly decayed fruit.

The methods for expressing juice by pressing and enzymatic treatment are more fully described in Nelson et al., Fruit and Vegetable Juice Processing Technology, AVI Publishing Co., pp 216-229 (1980).

The raw juice from fruits such as oranges, lemons, and tomatoes, as it comes from the extractor or squeezing process contains pulp and seeds. These are separated from the juice in a "finisher". The finisher contains a screen which removes the pulp and seeds from the juice. The screen opening size can range from about 0.1 mm to about 2.5 mm. When the screen opening is larger than 2.5 mm, small seeds pass into the juice and contaminate it.

In order to maintain the quality and freshness of the juice, the temperature is preferably not higher than about 25.degree. C. Temperatures much above 25.degree. C. can cause juices to brown more rapidly or to develop off-flavors.

In order to preserve the aroma and flavor of the juice and to minimize the activity of enzymes present in the juice, the juice should be held for as short a time as is possible before it is sterilized. Preferably the time from squeezing the juice through sterilization is less than 15 minutes. The exact time will depend upon the size of the equipment and the efficiency of the sterilization unit.

A nectar can be produced by mixing from 35% to 55% juice and naturally or artificially sweetened water to make a product with a concentration of about 11.degree. Brix or more.

If a beverage concentrate is desired, the fruit juice is concentrated by conventional means to from about 20.degree. Brix to about 80.degree. Brix. The juice can also be concentrated by evaporation or freeze concentration. Conventional evaporators of the ascending or descending film type, evaporators combining the ascending and descending film feature, multiple tube evaporators, plate type evaporators, expanding flow evaporators, and centrifuged evaporators, etc. can be used.

Evaporation economically removes water to increase the concentration of the juice to 40.degree. Brix or higher (about 40% to about 75% sugar solids). The juice concentrate can be stored safely at reduced temperatures at these elevated concentrations. In addition, the evaporation step collects any aroma and flavor materials which are present in the juice, i.e. aqueous essence and essence oils. This is a conventional method of producing essences. Evaporation should be carried out in a manner that artificial, cooked or manufactured flavors are minimized or totally eliminated.

A multi-stage, multi-effect vacuum evaporator such as the TASTE (thermally accelerated short time evaporator) can be used. The temperature profile is preferably controlled so that the maximum juice temperature is about 40.degree. C. to about 90.degree. C. A noticeable "cooked" flavor develops in juice concentrate even with the short residence time of these evaporators when the juice exceeds this temperature range. The evaporators can be operated using either forward flow or mixed flow.

Newer types of evaporators such as the narrow bore ascending liquid column evaporator, Sigma Star (available from Schmidt GmbH., Bretten, Germany), are preferably applied. Also, a wiped film evaporator with the condenser built directly into the center of the wiped film evaporator, as in the short path evaporator manufactured by Leybold-Heraeus, Hanau, Germany for oil separation/distillation, is preferably applied.

Other means of concentrating juice can be used. These would include reverse osmosis, sublimation concentration, freeze drying or freeze concentration. Economically, however, it is better to use an evaporation technique.

The evaporator volatiles can be added back to the concentrated product in the blend tank. If the water content of the evaporator volatiles is high, or if the evaporator volatiles are to be stored, then it is more economical to concentrate the evaporator volatiles, e.g. by conventional rectification processes.

The evaporated concentrate is cooled and can either be pumped to a blend tank and mixed with other components of the product or further chilled to about -18.degree. C. and stored in tanks and drums under These storage tanks should be shielded from light to prevent light-induced degradation of the concentrate.

The sweetener composition is usually a monosaccharide or a disaccharide. These include sucrose, fructose, dextrose, maltose and lactose. Other carbohydrates can be used if less sweetness is desired. Mixtures of these sugars can be used.

In addition to sugar, the beverages can contain other natural or artificial sweeteners. Other suitable sweeteners include saccharin, cyclamates, acesulfam-K, L-aspartyl-L-phenylalanine lower alkyl ester sweeteners (e.g. aspartame), L-aspartyl-D-alanine amides disclosed in U.S. Pat. No. 4,411,925 to Brennan et al., issued Oct. 23, 1983, L-aspartyl-D-serine amides disclosed in U.S. Pat. No. 4,399,163 at Brennan et al., issued Aug. 16, 1983, L-aspartyl-L-1-hydroxymethyl- alkaneamide sweeteners disclosed in U.S. Pat. No. 4,338,346 to Brand, issued Dec. 21, 1982, L-aspartyl-1-hydroxy-ethylakaneamide sweeteners disclosed in U.S. Pat. No. 4,423,029 to Rizzi, issued Dec. 27, 1983, L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed in European Patent Application 168,112 to J. M. Janusz, published Jan. 15, 1986, and the like. A particularly preferred sweetener is aspartame.

The amount of the sweetener effective in the beverages depends upon the particular sweetener used and the sweetness intensity desired. For noncaloric sweeteners, this amount varies depending upon the sweetness intensity of the particular sweetener, usually from 0.1% to 5%. For sugar (i.e., sucrose), this amount can be from 10% to 85% (typically from 10% to 45%) by weight. In determining the amount of sugar for beverages, any sugar or other sweetener present in the flavor component is also included. Low-calorie sweetener combinations containing a noncaloric sweetener such as aspartame and a sugar, such as corn syrup solids, or sugar alcohols can also be used in beverage mixes. In general, the amount of sweetener will be from about 0.5% to about 85%.

Other minor ingredients are frequently included in the beverages. Such ingredients include preservatives such as benzoic acid and salts thereof, sulfur dioxide, butylated hydroxyanisole, butylated hydroxytoluene, etc. Colors derived either from natural sources or synthetically prepared can be added. Salt, e.g. sodium chloride, and other flavor enhancers can be used to improve the flavor of the beverage.

Emulsifiers can also be included in the beverage. Food grade or edible emulsifiers include mono and di-glycerides of long chain fatty acids, preferably saturated fatty acids, and most preferably, stearic and palmitic acid mono- and diglycerides. Propylene glycol esters and lecithin are also useful in the beverage mixes.

The flavor materials can be blended in tanks with concentrated juice to make a juice concentrate or with a single-strength juice. Fruit pulp, at least 0.85 mm in size, can also be added. This is sensible pulp. From 0% to 4% (w/w) is used.

The present invention encompasses various fiber-supplemented juices and beverages. Such beverages encompass single-strength citrus juice and concentrated citrus juice. Single-strength juice typically can be in two grades one having a Total Dietary Fiber content (AOAC / Prosky) of from about 0.7 to about 1.2 grams per serving and a grade having a Total Dietary Fiber content of from about 1.25 to about 3 grams per serving. Up to 4 gms of fiber can be used without making a gelled product. However, in the 2 to 4 gm range the juice will be more viscous than other beverages without fiber.

This citrus fiber is added to conventionally extracted single-strength juice. This juice may be the primary juice from a FMC extractor or may be a juice obtained by finishing and/or pasteurizing or homogenizing a juice. In yet another variation, the citrus fiber may be added to concentrated fruit juice.

A particularly desirable embodiment for maximizing the overall citrus fiber content of a citrus juice results when the citrus fiber is added to a single-strength citrus juice comprising high-shear homogenized background pulp. The addition of the finely divided citrus fiber of the invention is conducted at low-shear and is not followed by any further high-shear operations prior to packing and distributing the single-strength juice product.

The fiber is added before adding the pulp. It is important to mix the fiber with minimal shear to avoid increasing the viscosity of the beverage. Temperatures below 150.degree. F. (65.degree. C.) and preferably of from 34.degree. F. (1.degree. C.) to 80.degree. F. (27.degree. C.) are best.

The fiber is mixed with the juice for a short time interval at minimal mix speeds to keep the fiber from gelling. It is important to add the fiber slowly to prevent clumping and to help the even distribution of fiber in the juice. When adding fiber to concentrates, a folding action is used. The fiber is sprinkled into the concentrate and folded or mixed with a low shearing action.

Once prepared, the juice products of the present invention can be filled into cans, foil-like containers, cartons, bottles or other appropriate packaging. The single-strength juice products are typically pasteurized or sterilized prior to being filled into the packaging. In the case of juice concentrate products, these products are typically frozen.

Preferably, the packaging materials should be impervious to oxygen and damaging light radiation. Optionally, the juice can be packed under an inert gas to minimize the oxygen content of any container headspace.

Preferably, the product is kept at a temperature of 10.degree. C. or less during long-term storage. Preferably, frozen juices are kept at a temperature of from -20.degree. C. to -80.degree. C.

Into the sample cup of a UL-adaptor is poured 16 ml. of a viscosity standard (known viscosity of 5 to 10 centipoise). A Brookfield LVTD rotational viscometer is set up with the UL-adaptor being placed in a 25.degree. C. waterbath. The viscosity standard in the sample cup is allowed to equilibrate in the waterbath for 10 minutes before a reading is taken at 12 rpm. The known viscosity of the viscosity standard is divided by the average dial reading at 12 rpm to determine the response factor.

Sensible pulp is removed from the juice sample by passing it through a 20 mesh screen (for concentrate products, water is added to dilute the juice sample to 11.8.degree. Brix prior to pulp removal). Into the sample cup of the UL-adaptor is poured 16 ml. of the screened sample. The UL-adaptor of the viscometer is placed in an 8.degree. C. waterbath. The screened juice sample is allowed to equilibrate in the waterbath for 15 minutes before a reading is taken at 12 rpm. The viscosity of the juice sample at 12 rpm is determined by multiplying the dial reading by the response factor.

The fiber is analyzed by the following methods:

Official methods of analysis (1984) 14th edition, method 2.057, AOAC, Arlington, Virginia.

Official methods of analysis (1984) 14th edition, method 16.259, AOAC, Arlington, Virginia.

Official methods of analysis (1984) 14th edition, method 7.063, AOAC, Arlington, Virginia.

Official methods of analysis (1984) 14th edition, method 14.006, AOAC, Arlington, Virginia.

Official methods of analysis (1980) 13th edition, method 7.06-7065, AOAC, Washington, D.C./Total Dietary Fiber

Determination of total dietary fiber in foods, food products and total diets; interlaboratory study presented to 97th International meeting of the A.O.A.C. 1983 Prosky, ASP, Furda, Devries Schweizer and Harland. Official methods of analysis (1985) 14th edition, first supplement, page 399.

Composition of foods, agriculture handbook #8, page 164, United States Department of Agriculture. Available carbohydrate is determined by subtracting total dietary fiber from total carbohydrates.

Composition of foods, agriculture handbook #8, pages 159-160, United States Department of Agriculture.

Mason, S. and Slover, H., J. Agr. Food Chem., vol. 19, no. 3, 1971, pp 551-554.

Brobst, K. Methods in Carbohydrate Chemistry, Vol. 6, pp. 3-8, Academic Press, NY, NY (1972).

Official methods of analysis (1985) 1st supplement, 14th edition, page 399.

Soluble dietary fiber is calculated by difference. Total dietary fiber less insoluble dietary fiber equals soluble dietary fiber.

Enzymatic Hydrolysis - Official methods of analysis (1984) 14th edition, method 14.073, AOAC, Arlington, Virginia. Li, et al, J. Agric. Food Chem. 1985, 33, 531-536.

Determination - Official methods of analysis (1984) 14th edition, method 31.053 and 31.031 AOAC, Arlington, Virginia.

The following non-limiting example illustrates the composition of the present invention.

The juices and beverages herein can be carbonated if desired.

Analysis by a Malvern 2600 particle size analyzer (laser diffraction) shows 90% of the particles are less than 40 microns.

An orange juice product is prepared as follows:

The citrus fiber material is added to water in an Osterizer Pulse-Matic 16 at the lowest setting (stir). This solution/suspension is then added to orange juice concentrate and the essence and oils are added. The viscosity of the single strength juice at 46.degree. F. is 12.5. The Brix is 11.8. The same juice without fiber has a viscosity of 6.3.