Reduced sugar citrus juice beverage with increased sinking pulp

Abstract From the Canadian patent

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 7 and about 8 Brix. Also included in the beverage product 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.