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.
