Tropicana Products, Inc.

Nicholas Shields

Teodoro Rivera

Kristin Parshall

Diana Pesha

Girish Subramaniam

Renee Irvine Mellican

Bryan William Hitchcock

Jeanette Stephen

J Michael Smith

Christine M Crouse

Jason Douglass-mickey

Calories in a juice can be reduced by selectively removing more sucrose than primary sugars, for example, glucose and fructose. An acceptable flavor profile can be achieved since the primary sugars have a higher perceived sweetness than sucrose. The food product processing system for reducing calories can include multiple stages for filtering the juice to produce a clarified low-calorie juice having an acceptable flavor profile.

Method of producing a reduced-calorie food product

A potassium-fortified beverage comprising a first potassium component and a second potassium component, the first potassium component comprising monopotassium phosphate, and the second potassium component selected from the group consisting of dipotassium phosphate and potassium citrate and any combinations thereof. The potassium-fortified beverage can be made using a potassium-fortifying composition comprising a blend of the first potassium component and the second potassium component. Methods for making the potassium-fortified beverage and the potassium-fortifying composition are also provided.

Potassium fortification in beverages and methods thereof

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.

Beverage thickener system, beverage and method

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Carpentersville, IL, United States of America

Nicholas Shields