CA1298135C - Carbonated juice beverage with cola taste - Google Patents

Abstract

CARBONATED JUICE BEVERAGE
WITH COLA TASTE

Abstract of the Disclosure This invention relates to a storage-stable carbonated beverage containing fruit, citrus, or berry juice which has the taste of a cola. No kola nut extract, or caramel color is present. One or more Juices, in particular plum juice, alone or mixed with other suitable juices, is employed to provide the taste of a cola without the use of kola nut extract. The beverage comprises carbonated water, juices, acid, and natural flavorings. No artificial cola flavorings are employed.

Description

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CARBOr~ATED JUICE B~VERAGE
WITII COLA TASTE

Technical Field This invention relates to beverage prsducts, specifically to a carbon~ted bever3ge containing juice which has the taste of a cola.
Background of th~_Invention The popularity of commercial carbonated so~ drinks has increased phenomenally in recent years. Cola-type soft drinks are especially popular and characteristically contain carbonated water, sweetener, kola nut extract, caramel coloring, phosphoric acid, and a blend of flavorings. Cola flavoring is known as a complex flavor mixture, and typically contains kola nut extract, citrus characteristics such as lemon, orange or lirne, spice characteristics such as cassia or clove, and vanilla. It is also known in the art to employ lime juice as a component of cola flavoring, primarily for its contribution of lime flavor.
Due to the popularity of cola-type carbonated soft drinks, an improved nutritional profile for this type of beverage would be beneficial. However, nutrient fortification ~o of this typQ of beverage may not b~ popular because consumers desire natural products without additives. A
beverage with cola taste and an improved nutritional profile and without the negatives of empty calories, and added coloring is needed. It is desirable for consumers to have availabie a carbonated cola-type beverage having the nutritional advantages of juice.
U.S. Patent 4,061,797 of Hannan, Jr. et al., issued Dec. 6, 1977 discloses a noncarbonated beverage containing cola flavoring and fruit juice or fruit flavoring. The fruit flavor is pronounced with respect to the cola flavor. The fruit juice or flavoring is employed to improve th~ flat ~:98~ S
i beverage flavor due to lack of carbonation. When fruit juices are employed instead of fruit flavorings, this beverage has the nutritional benefits derived from juices, but contains caffeine, cola fla~oring and caramel coloring. Thus, the cola-related negatives are not eliminated.
U.S. Patent 3,632,354 of Swaine et al., issued January 4, 1972 discloses a dry powder composition suitable for blending with heated water to prepare a hot cola beverage. This hot cola-flavored beverage contains caramel coloring, and cola flavoring. It is desirable for consumers to have available a carbonated beverage with the popular taste of cola but without the empty calories and added coloring of current cola beverages.
It is therefore an object of an aspect of the present invention to provide a carbonated beverage containing juice which has the taste of cola.
It is an object of an aspect of the present invention to provide a carbonated beverage which tastes like a cola containing the nutritional advantages of the presence of fruit, berry, or citrus juices.
It is an object of an aspect of the present invention to provide a carbonated beverage with the flavor of a cola without the use of kola nut extract.
It is an object of an aspect of the present invention to provide a carbonated beverage with the flavor of a cola which contains no added coloring of any kind.
These and other objects of the invention will become obvious from the following descriptions and examples.
Disclosure of the Invention This invention relates to a storage-stable carbonated beverage containing fruit, berry, or citrus juice which has the taste of a cola. No kola nut extract or caramel color is present. One or more 38~
..
2a juices, in particular plum juice, alone or mixed with other suitable juices, is employed to provide the taste of a cola without the use of kola nut extract. The beverage comprises carbonated water, juices, acid, and natural flavorings. No artificial cola flavorings are employed.

Other aspects of this invention are as follows:

A storage-stable carbonated beverage comprising from about 80% to about 99.9% by weight water, from about 0.2% to about 20% by weight fruit, citrus, or berry juice, and minor amounts of acid and flavorings, excluding cola flavoring and kola nut extract, said beverage having the taste of a cola; wherein said juice comprises from about 50% to about 100% plum juice, 0% to about 20% of one or more fruit, citrus or berry juices imparting tartness, and 0~ to about 30% of one or more fruit, citrus or berry juices light in color.

A storage-stable carbonated beverage comprising:
(a) water in an amount of from about 80% to about 99.9% by weight;
(b) plum juice in an amount of at least 0.2~ by weight;
(c) one or more non plum juices in an amount of at least about 0.0001% by weight;
(d) an edible acid in an amount of at least about 0.01% by weight; and (e~ flavorings in a minor amount excluding cola flavoring;
said beverage having the taste of a cola but free of added coloring, and kola nut extract.

Description of Preferred Embodimen~s The constitution of the compositi~n of the beverage of the present invention can vary to a certain extent depending upon the juices employed, so that the flavor of the beverage 5 will be typical of a cola beverage. In general the beverage comprises water, fruit, berry, or citrus juices, acid, and natural flavorings. A sweetener can b~ added if there is insufficient sweetness from th~ juices. Carbonation in th~
form of carbon dioxide is added for effervescence. A
10 preserYative can b~ added if necessary. Caf~ine can bc added as an optional ingrediene.
Juices suitable for use in the present invention include primarily citrus, fruit or berry juices. Juices can be employed in the present invention in the ~orm of a concen-15 trate, puree, sin~le~-strength jUiCR, or other suitable forms.
The term "juices" as used herein denotes single-strength fruit, ~erry, or citrus juices, as weil as concentra~es, purees, milks, and other equivalent forms. It has now been hund that plurn julc~ in particular i5 esp~cially suitable for 20 use in preparing a beverage having the taste of a cola. Plum juice is organoleptlcally compatible with the unique taste of cola, and can be comblned with other juices and flavorings to generate a beverage having the flavor of cola. Other examples of suitable juices to replace a portion of the plum 25 juice, includa prune, date, currant, Pig, or raisin.
Another juice especially suitable for use as an optional component of the beverage of th~ pres~nt invention in addition to the above juices is cranberry juic0. Cranberry juice imparts tartness to the overall flavor of the beverage.
30 The combination of plum and cranberry juices with citrus, ginger, vanilla, and spice flavorins~s creates the taste of 3 cola. One or more other suitabl~ juices an be used in place of cranberry juice. Appropriate juices include blueberry, blackberry, rasplberry, cherry, currant, dewb~rry, ,~

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loganberry, boysenberry, strawberry, grape, elderberry, lingonberry, quince, buckthorn, sloe, quince, rowan, gooseberry, pomegranate, or persimmon.
An optional additional juice component of the beverage of the present invention comprises one or more juices light in color to increase the juice content of the beverage without adversely affecting beverage color and flavor. Examples of such juices include apple, pear, pineapple, peach, lemon, lime, orange, apricot, grapefruit, tangerine, rhubarb, cassis, cluinoe, passionfruit, papaya, mango, guava, litchi, kiwi, mandarin, coconut, and banana. Deflavored and decolored juices can be employed if desired. Pre~rred for use in the beverage of the present invention is apple juice.
In the beverage of the present invention, juice is present at a level of fror.l about 0.2~ ~o about 30% by weight of the beverage, preferably from about 1% to about 20% by weight. Of this total juice content, plum juice comprises from about 509~ to about 90~, which is equal to about 0.196 to about 27% by weight of the beverage. The optional juice imparting tartness such as cranberry comprises from about 0.05% to about 20~ by weight of the total juice present, which is equal to about 0.0001% to about 69~ by weight of the beverage. The optional lighter colored juice comprises from about 0.1~ to about 30% by weight of the total juice present, which is equal to about .0002 to about 9% by weight of the beverage.
Water is a basic ingredient in soft drinks since it is the vehicle or liquid portion in which the remaining ingredients are dissolved or dispersed. Purified water is used in the manufacture of soft drinks and the beverage uf the present invention. Water of a standard beverage quality is required in order not to adversely affect beverage taste, odor, or appearance. The water must be clear, colorless, free from objectionable minerals, tastes and odors, free from organic matter, low in alkalinity and of acceptable microbiological 35 quality based on industry and governrnent standards. Water ~298~

is present in the beverage at a level of from about 80~ to about 99.9~ by weight of the beverage.
Various sweeteners are suitable for use in the beverage of the present invention if insufficient sweetness is derived 5 from the juices present. Naturai crystalline or liquid sweeteners such as sucrose, fructose, giucose, levulose, high fructose corn syrup, invert sugar and o~hers can be used.
To achieve the desired beverage uniformity, texture, and taste, standardized liquid sugars as are commonly emplvyed in 10 the beverage industry can be used. Thes~ afe free of traces of nonsugar solids which could adversely affect the flavor, color or consistency of the beverage. Artificial or non-nutritlve sweeteners are also sui~able for us~ in the present invention. Sus:h sweeteners include saccharin, cyclamat~, 15 aspartame, other dipeptides, acesulfame potassium, and others. Natural sweeteners are present in ar, amount of from about 0.1% to about 259~ by weight of the beverage, prefer-ably from about l û% to about 14~ by weight. Non-nutritive sweeteners are employed at a level of milligrams per fluid 20 ounce according to their sweetening power and the regulatory provisions of the country where the beverage is to be marketed. Sweeteners also affect the body or texture of the beverage. Too much sw~etener can overpower many flavors while too little yi~lds a beverage that tastes watery and flat, 25 weak, or insipid, Acid is used in carbonated beverages for several functiorls. These include lending tartness to taste, enhancing palatability, increasing thirst quenching effect, modifying sweetness and acting as a mild preservative. Phosphoric acid 30 is most commonly used in cola beverages. Other acids in addition to phosphsric acid suitable for use in the beverage of the present invention include citric, malic, tartaric, iactic, formic, ascorbic, hydrochloric, sulfuric, fumaric, and adipic.
Preferred for use h~rein is a phosphoric acid. Th~ acid is 35 used in solution form in an amount of from about 0001% to about 0.5% by weight of the bev~rage, preferably from about ~2~3~i 0.059~ to about 0.2596 by weight of the bevera~e, depending upon the acidulant used. Benzoic acid, sodium benzoate, or other suitable compounds, can be added as a preservative.
The level of preservative used is adjusted according to the 5 planned final product pH, as well as an evaluation of the microbiological spoilage potential of the particular bev~rage medium. The maximum level employed is about 0. 05% by weight of the beverage. The pH of the beverage ranges from about 2.0 to about 5Ø The correct amount of acid enhances 10 beYerage flavor. Too much acid destroys flavor and results in sourness, while too little aci~ can make the beverage taste flat or insipid.
Flavorings suitable for use in the present invention include those complimentary to cola. However, no natural or 15 artificial cola flavoring or kola nut extract is employed.
Flavorings can be in the form of an extract, oleoresin, juice concentrate, bottler's base, or other forms known in the art.
A citrus and spice component are necessary to achieve the taste of cola. Preferred citrus flavors include lernon, lime, or 2 0 orange . Spice flavors preferred for u~e herein cornprise cassia, cinnamon, clove, ginger, cardamon, or coriander. In addition, it is preferred that vanilla flavor be present.
These flavors compliment that of the plum and berry juices to provide a beverage having th~ taste of a cola but without the 25 various cola negatives as previously stated herein.
The flavoring is preferably in the form of an extract and is prepared by a cold hydroalcoholic extraction process. This process produces essential oil flavvr extracts of high clarity and significant organoleptic superiority. This process for 30 producing a flavor extract from essential oils comprises th~
steps of a) combining an essential oil or mixture thereof wi~h an extraction solvent comprising frorn about 459~ to about 75%
ethanol, from 0% to about 59~ of a food-compatible glycol, and from about 259~ to about 559~ water; b) storing the mixture at 35 a tempera~ure of at most 45F (7C) for a period of at least 72 hours, to provide an aqueous flavor extract phase and a ~9~

terpene phase having a lower density than the aqueous flavor extract phase; and c) separating the terpene phase From the aqueous flavor phase.
While not intending to be limited by theory, it appears that this process is able to produce superior essential oil extracts because the solubility of undesirable terpene materlals in the ethanolic extraction solvent sys~em is reducçd at the lower extraction temperatures this proc~ss requires.
As a result, the extracts of this process ar~ less dependent For quaiity upon ~Jncontrollable factors such as starting oi~
composition, and consis1:ently have higher non-t~rpene:terpene ratios. They deliver, gram for gram, more non-terpene flavor and aroma compounds. These materials, and the relative ~bsence of terpenes are responsible ~or the consistently fresh, light character of the resulting extracts.
The lower levels of highly unsaturated terpenes also contribute to greater oxidative stability for extracts made by this process.
The effects of variation in the parameters of this process can be readily understood. Increasing the ethanoi concen-tration in the extraction solvent increases the solubility of the more lipophilic tterPenic) materials in the solvent and produces a heavier extract in terms of flavor. Reducing the ethanol concentratlon, conversely, reduces the percentage of terpenes in the extract and produces a lighter extract.
Similarly, increasing temperature increases the mutual solubility of all the components in the extraetion system, resulting in a less selective extraction. ~onversely, low temperatures can effectively render the more lipophiiic (terpenic) compounds insolubîe in the extraction solven1:, producing a light, highly reflned extract or cut .
Temp~ratures at 45F [7C3 or below are necessary, and ternperatures between 40F (4C) and the soiidiflcation temperature of the extraction mixture are preferred.
Process times can range from about one hour to about two weeks. However, it has been determined that the ~8~3S

extraction process itself is about 90~ complete in three days at the temperatures specified herein. Thus, process times greater than about three days are effective primarily to allow more complete separation of the terpene phase from the 5 aqueous phasé, providing a "cleaner" cut and to aid in minimizing the need for subsequent filtration. High agitation promotes ehe extraction part of the process by increasing the terpene phase/aqueous phase interfacial area, but high agitation does not permit the extraction system to separate.
10 Aceordingly, the extraction system is permitted to rest after initial agitation to provide a clean separation. Following the resting period, sin~ple physical separation is all that is required. The sepàration process can take advanta~3e of the ,.
fact that the aqueous phase has a higher density than the 15 terpene phase. The resulting product is the clear flavor extract used in this invention. If desired, the extract can also be filtered through paper, using diatomaceous earth as a filtration aid. This will further reduce tha level of terpenes in the extract, with minimal change in the clarity of the 2 0 extract.
Any convenient food-compa~ible glycol (i.e., 2-4 carbon cliol or triol ~, sucl- as glyc~rol or propylene glycol, can be used in the extraction solvent to promote mutual solubility of the components, if desired, at levels of up to about 5% by 25 weight. By "food-compatible" is meant both toxicologically and organoleptically acceptable hr tlle food use contemplated for the flavor extract. The extraction solvent is mixed with the essential oil or mixture of essential oils at a solvent-to-oil ratio of from about 5:1 to about 15:1 by weight. The mixture 30 is a two-phase system wherein the phases will be redis-tributed. An emulsion can be present at the interface of the two phases. After phase redistribution the aqueous flavor phase and oil phase are separated.
The flavoring can also be used in the form of an 35 emulsion. The emulsion is prepared first by mixing the flavorings together, and ~hen combining the mixture with an ~z~ s emulsifying ag~nt. Flavorings also include juice concentrates as previously defined. An emulsifier which is a water-soluble material such as gum acacia, modified starch, carboxy-methylcellulose, gum tragacanth, gum ghatti or other suitable s gums is used as the emulsifying ac~ent. The emulsifier comprises from about 5~ to about 30% of the mix~ure of flavorings and emulsifier. Other sui~able ingredients, such as acid or a preservative, can be incorporateci into the emulsion if desired. A weighting oil, such as brsminated 10 vegetable oil, or a suitable clouding agent, can be added if deemed necessary.
The particie size of the oil in the ernulsion is then reduced by milling or homogenizing the mixture, employing suitable apparatus known in the art. Because the ability of 15 emulsifying agents to hold oil in suspension is proportional to particle size, emulsions of particles with diameters of about 0.1 to about 3 . 0 microns are suitable for use in this invention. Preferably, the particles are about 2.0 microns or less in diameter. ~lost preferred is an emulsion in which 20 substantially all the particles are 1. 0 microns or less in diameter. The particle size is reduced by passing the mixture through an hornogenizer, colloid mill or turbine-typ~
agitator. Usually one or two passes is sufflcient.
The flavor emulsion is combined with the fruit, citrus, 25 or berry juices, acid, and optional sweetener to prepare a beverage syrup or concentrate. The brix of the syrup ranges from about 40 to about 70, preferab~y from about 40 to about 50. The brix is the percent solids per 100 grams of beverage and is commonly determined by means of a 30 refractometer. The concantrate or syrup is diluted with water in specific proportions and then carbonated to prepare a beverage for consumption. Use of a preservative can be avoided if the beverage is pasteurized in its containar.
Carbon dioxida is used to provide effervescence ~o the 3s beveraga of the present invention. Any of the techniques and carbsnating equipment known in the art for carbonating ~2~8~3~

beverages can be employed. Carbon dioxide enhances beverage taste and appearance and aids in safeguarding beverags purity by inhibiting and destroying objectionable bacteria. The beverage of the present invention has a 5 carbon dioxide level of from about 0 ~ 5 to about 6 . 0 volumes carbon dioxide. One volume of carbon dioxide is defined as the amount of carbon dioxide absorbed by any given quantity of water at 60F ( 1 6C) temperature and atmos~heric pressure. A volume of gas occupies the same spac~ as does 10 the water by which it is absorbed. Sinc~ there is a definite relationship between taste and carbonation it is impor~ant to maintain the carbonation within the de~ired range. Preferred ~or use herein is natural carbonation.
Caffeine can be added to the beverage of the present 15 invention if desired. The amount of caffeine addeti is determined by the regulatory provisions of the country where the beverage is to be marketed ancl typically is at a level of 0.02 percent or less by weight of the bev~rage. The caffe~ne must be of a purity acceptable for use in foads and 20 beverages. ~affeine can b~ natural or synthetic in origin.
The refractometric brix of the final beverage ranges from about 0.1 to about 15 preferably from about 7 to about 13 . ~Yhen arti ficial sweetener is employed the brix of the beverage of the present invention is usually from about 0.5 to 25 about 7Ø The beverage has a pH of from about ~ to about 5 preferably from about 2 to about 3.5.
It can be appreciated that other specific embodiments of this invention can be devised withotJt departing from the scope and spirit of the invention and without losing its 30 advantagesO Minor ingredients can be reasonably altered or eliminated without departing from the scope of this invention.
In particular carbonated juice-based beverages havin~ the taste of a cola can be prepared with no added color or kola nut extract. Superior flavor can be obtained by use of a 35 cold hydroalcoholic extraction process.

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The foliowing examples are specific embodiments of the present invention but are not intended to limit it. All percentages ara by weight unless otherwise stated.

Example 1 A beverage was prepared according to the following formu Ja:
Percen t by Wei~ht Treated water 84. 75 Sodium benzoate 0. 05 High fructose corn syrup 12. 75 Plum juice concentrate, 68 Brix1. 46 Cranberry juic~ concentrate, 50 Brix 0 . 20 Apple juice concentrate, 70 Brix 0.36 lS Anhydrous citric acid 0.03 Phosphoric acid 0.03 Flavoring extracts, ineluding 0. 37 lemon, lime, ginger, vanilla, and spice The flavorings were preparecl independently using cold hydroalcoholic extractlon in a one liter separatory funnel. A
mixture of ethanol (95%), glycerine, and water were mixed with slow agitation at ambient temperature for about 15 minutes. The desired flavor oils were mlxed together at low agitation. The two mixtures were combined to provide a composition that was about 60% ethanol, 3% g Iycerine, 3096 water, and 7~ flavor oils. The resulting mixture was agitated for about 1 hour and permitted to rest hr about 3 days at a temperature of about 45F. A bottom layer comprising clear :~0 fla~or extract was formed, separa~ed from the top layer. To 800 ml. of distilled water the sodium benzoate wa slowly added with continual mixing. The high fruc1:ose corn syrup, juice concentrates, acids, and fl3vor ex~ract mixture were then added to prepare 2 liters of beverage syrup. The 3~ syrup refractometer brix was 46.6. One liter of syrup was dlluted with 3.73 liters of distilled water. The beverage was carbonated to a level of about 3.5 volumes. The brix of th~

3~3i beverage was 11.0 and the pH was 3.4. The beverage was evaluated by a panel of experts and was found to have the flavor of a cola. The beverage was ros~ in appearance and was found more attractive by the panelists than the 5 appearance of a typical cola.
Example 2 A beverage was prepared according to the following formula;
Percent Ingredient by Wei~t Di~tiil~d water 6. 71 Phosphoric acid .OS
High fructose corn syrup 13.07 Plum juice concentrate, 68 Brix 1.62 Flavoring emulsions, including 0. 97 lemon, lime, tangerine, orange, and grapefruit, Flavoring extract - spice blend 0.16 Carbonated water 77.42 A beverage syrup was prepared by combining 1568.94 ~0 grams of distilled water, 11.02 grams of phosphoric acid, and 3055. 25 grams of high fructose corn syrup in a one gallon container. The flavor emulsions were separately prepared and emulsified in an APV Gaulin homogenizer, ~lodel 1 SM, available from APV Gaulin of Everett, MA. The emulsions 2~ were then combined together to form an emulsified flavor system. The spice extract was prepared as in Example 1.
To a clean sanitized 10-ounce carbonated beverage bottle was added 61.2 grams of syrup, 3.5 grams of flavor emulsions and extract, 5.0 grams of plum juice concentrate, and 239.1 grams 30 of pre-chilled carbonated water. The bottle was immediately crowned and the contents mixed. The brix of the beverage was 11Ø The beverage was evaluated by a panel o~ experts and was found to have the flavor of a cola.

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Example 3 A bottling syrup was prepared according to the followin~
formula:
Percent Inyredient by lNei~
bistilled water 66 . 81 Sodium benzoate 0. 24 Hi~h fructose corn syrup24.51 Plum juice concentrate 7.70 1() Flavorin~3 extracts, including 0 . 60 lime, spice, lemon ~ orange Aspartame (dry) 0.14 To a ciean saniti~ed 1. 0 liter beaker the ~ollowing were combined to prepare the syrup: 733 grams of distilled water, 15 2 . 62 grams sodium benzoate, 268. 9 grams high fructose corn syrup, 1.59 grams aspartame, 6.61 grams flavoring extracts, and 84.54 grams of plum juice concentrate. To 12 clean and sanitized 10 fiuid ounce beverage bottles was added 59.15 ml of above syrup, and 0.044 ml of a 0.1~ weightlvolume solution ~o of quassia. rO 3 each of the 12 bottles 759d phosphoric acid was added, respectively, in the following amounts, 0. 23 grams, 0.17 grams, 0.11 grams, and 0.06 grams. Carbonated distilled water was then added to each to the 10.0 fluid ounce mark and the bottles were crowned. The finished beverage 25 had a refractometric Brix of 5 . 6, 5. 5, 5 . 2, and 5 . 6, respectively, and a titratable acidity of 0.19, 0.19, 0.15, and 0~14 grams as anhydrous citric acid per 100 ml of beveraye, respectlvely. Expert organoleptic evaluation of thes2 beverages indicated they tasted like a cola~ The degree of 30 likeness to a cola increased according to the increase in acid level .

~2~ 3~i Example 4 A beverage was prepared according to the following formula:
Percent ~ ` ~Wei~
Distilled water 6.71 Phosphoric acid 0. oS
High fructose corn syrup 13.07 Flavoring extracts, includin!3 0 40 spice, lemon, lime & ginger Plum juice concentrate, 68C Brix 1.62 Carbonated water 78.15 A beverage syrup was prepared as in Example 2. To a sanitized 10 ounce carbonated beverage bottle, 61.22 grams of the syrup, 1.25 grarns of flavoring, 5.0 grams of plum juice 15 concentrate, and 241.3 grams of pre-chilled carbonated water were added. The bottle was immediately crowned and the contents mixed. The refractometric E~rix of the beverage was 11. 0. An expert flavor panel ~valuated the beverage after aging it for 3 days and determined it tasted like a cola.

Claims (23)

1. A storage-stable carbonated beverage comprising from about 80% to about 99.9% by weight water, from about 0.2% to about 20% by weight fruit, citrus, or berry juice, and minor amounts of acid and flavorings, excluding cola flavoring and kola nut extract, said beverage having the taste of a cola; wherein said juice comprises from about 50% to about 100% plum juice, 0% to about 20% of one or more fruit, citrus or berry juices imparting tartness, and 0% to about 30% of one or more fruit, citrus or berry juices light in color.

2. The beverage of Claim 1 wherein said juice comprises at least about 50% plum juice, from about 1%
to about 50% of one or more juices selected from the group consisting of prune, date, currant, fig, or raisin, 0% to about 20% of one or more fruit, citrus, or berry juices imparting tartness, and 0% to about 30% of one or more fruit, citrus, or berry juices light in color.

3. The beverage of Claim 1 wherein the juices imparting tartness comprise one or more juices selected from the group consisting of cranberry, blueberry, blackberry, raspberry, cherry, currant, fig, date, prune, dewberry, loganberry, boysenberry, strawberry, grape, elderberry, lingonberry, quince, buckthorn, sloe, rowan, gooseberry, pomegranate, or persimmon.

4. The beverage of Claim 3 wherein the juices light in color comprise one or more juices selected from the group consisting of apple, pear, pineapple, peach, apricot, lemon, lime, orange, apricot, grapefruit, tangerine, rhubarb, cassis, quince, passionfruit, papaya, mango, guava, litchi, kiwi, mandarin, coconut, or banana.

5. The beverage of Claim 1 wherein one or more juices, excluding plum juice, comprise deflavored, decolored juices.

6. The beverage of Claim 1 wherein the mixture of juices comprises plum juice, cranberry juice to impart tartness, and apple juice as the juice light in color.

7. The beverage of Claim 1 wherein the acid comprises one or more edible acids selected from group consisting of phosphoric, citric, malic, tartaric, lactic, formic, ascorbic, isoascorbic, hydrochloric, sulfuric, fumaric, and adipic.

8. The beverage of Claim 7 wherein the acid comprises citric acid provided as lemon or lime juice.

9. The beverage of Claim 1 wherein acid is present at a level of from about 0.01% to about 0.5% by weight of the beverage.

10. The beverage of Claim 9 having a pH of from about 2 to about 5.

11. The beverage of Claim 1 further comprising a sweetener.

12. The beverage of Claim 11 wherein the sweetener comprises a natural sweetener or a non-nutritive sweetener.

13. The beverage of Claim 12 wherein the natural sweetener is present in an amount of from about 0.1% to about 25% by weight of the beverage.

14. The beverage of Claim 12 wherein the non-nutritive sweetener is selected from the group consisting of saccharin, cyclamate, aspartame, other dipeptides, and acesulfame potassium.

15. The beverage of Claim 11 having a brix of from about 0.1 to about 15.

16. The beverage of Claim 1 having a brix of from about 0.1 to about 15.

17. The beverage of Claim 1 which is carbonated at a level of from about 0.5 to about 6.0 volumes of carbon dioxide.

18. The beverage of Claim 1 further comprising caffeine.

19. The beverage of Claim 1 which is free of added natural or artificial coloring.

20. A storage-stable carbonated beverage comprising:
(a) water in an amount of from about 80% to about 99.9% by weight;
(b) plum juice in an amount of at least 0.2% by weight;
(c) one or more non-plum juices in an amount of at least about 0.0001% by weight;
(d) an edible acid in an amount of at least about 0.01% by weight; and (e) flavorings in a minor amount excluding cola flavoring;

said beverage having the taste of a cola but free of added coloring, and kola nut extract.

21. The beverage of Claim 20 further comprising a sweetener in an amount of from about 0.1% to about 15 by weight.

22. The beverage of Claim 20 wherein the mixture of non-plum fruit juices comprises cranberry and apple juice.

23. The beverage of Claim 1 further comprising nutrient fortification.