Process for producing a rapidly water-soluble, free-flowing, sugar-free dry beverage mix

A process for preparing a rapidly water-soluble, free-flowing, substantially sugar-free dry beverage mix comprising the ingredients of at least one food acid, at least one flavor and at least one flow conditioner, the steps comprising a first intimate dry mixing of the coarse particles of at least one rapid water-soluble food acid with the finely divided particles of at least one slow water-soluble flow conditioner to obtain a substantially uniform dispersion of said rapidly water-soluble food acid and said slow water-soluble flavor and conditioner and a second intimately dry mixing of the said uniform dispersion composition of the first mixing step with a maltodextrin having coarse particles and a dextrose equivalency in the range from about 5 to about 20, said mixing continued until the resulting product is water-soluble, said coarse particles being of a size wherein 100% pass through a U.S. screen size of 10 mesh and up to about 95% remains on a U.S. screen size of 100 mesh and said finely divided particles being of a size wherein 100% pass through a U.S. screen size of 20 mesh and up to about 75 to 100% through a U.S. screen size of 100 mesh and about 40 to 100% through a U.S. screen size of 200 mesh.