A process for producing a dried albedo clouding agent which does not impart off-flavors to the beverage is disclosed. The process involves heating albedo-containing material which is then ground and treated with a macerating enzyme. The enzyme is then inactivated and coarse particles are filtered out and discarded. The filtrate is centrifuged to obtain the clouding agent which is then washed with water, isopropyl alcohol or a combination of the two. The clouding agent is dried to obtain a stable product compatible with dry beverage formulas for citrus-type beverages.

A process for preparing a food supplement is disclosed. In the first step of this process, at least two different food materials are juiced either together or separately to provide a juice fraction and a fiber fraction. The juice fraction is dried to produce a powder. The fiber fraction is dried. Thereafter, from about 80 to about 98 parts of the dried juice fraction, from about 1 to about 10 parts of the dried fiber fraction, and from about 1 to about 10 parts of a specified mixture of enzymes is mixed to provide the supplement.

A food composition containing from about 80 to about 98 parts by weight of a first plant material derived from fruit and/or vegetable juices, from about 1 to about 10 parts by weight of a second plant material derived from fruit and/or vegetable fiber, and from about 1 to about 10 parts by weight of enzyme material selected from the group consisting of amylase, protease, lipase, cellulase, and mixtures thereof. Preferably, the first and second materials are each dried before being combined, and the enzyme material is derived from at least one species of Aspergillus mold.

A process for producing cellulose pulp and a filtrate of cellulose pulp that functions as a preservative for digestible food products that are intended for human and animal consumption. In the emulsification process wax paper, water, preservative potassium sorbate and the surfactant hydroxylated lecithin are heated and blended. The cellulose pulp is filtered through a filter having openings of about 2 micrometers. The cellulose pulp acts as a preservative when used with food products such as dietary fiber, a caking agent used in the dairy industry to prevent caking and clumping of graded cheese, dry seasoning and spiced soups. The cellulose pulp can also be used to improves the flowability of products which enhances their performance in packaging. The filtrate can be used as a water base for food products and acts to preserve the food product. Also fresh fruits and vegetables can be washed with the filtrate which increases the time that they can be stored without refrigeration.