Low calorie beverage

A low calorie foamy slush beverage formed by a process comprising the steps of:

• preparing a syrup, said step of preparing a syrup comprising the substeps of:
• forming an aqueous solution including an artificial sweetener selected from the group consisting of aspartame and saccharin, the quantity of artificial sweetener preselected such that the artificial sweetener will comprise between 0.11 and 0.13 percent by weight of the syrup;
• after said substep of forming a solution, mixing microcrystalline cellulose with the solution to form a colloidal suspension, the quantity of microcrystalline cellulose preselected such that the microcrystalline cellulose will comprise between 1.50 and 2.50 percent by weight of the syrup, such that the freezing point of the foamy slush beverage will be lowered and such that small ice crystals will be formed upon freezing;
• mixing a gum with propylene glycol to form a wetted gum, the quantity of gum preselected such that the gum will comprise between 0.15 and 0.25 percent of the syrup and the quantity of propylene glycol preselected such that the propylene glycol will comprise between 0.50 and 2.00 l percent by weight of the syrup;
• after said substeps of forming a colloidal suspension and a wetted gum, mixing the wetted gum with the colloidal suspension to form a stabilized colloidal suspension having increased viscosity;
• after said substep of forming a stabilized colloidal suspension, mixing a natural sweetener with the stabilized colloidal suspension, the quantity of natural sweetener preselected such that the natural sweetener will comprise between 27.3 and 47.3 percent by weight of the syrup;
• after said substep of mixing natural sweetener with the stabilized colloidal suspension, mixing a foaming agent comprising saponin with the stabilized colloidal suspension and the natural sweetener, the quantity of foaming agent preselected such that foam created upon agitation of the syrup with water and carbon dioxide remains stable;
• after said substep of mixing the foaming agent with the stabilized colloidal suspension and the natural sweetener, mixing in a flavoring to provide the desired taste to the beverage and to complete the syrup;
• after said step of preparing a syrup, adding water to the syrup at a ratio of approximately 4.5:1 to create a mixture;
• after said step of creating a mixture, adding carbon dioxide to the mixture for creating a pre-cooled beverage mixture;
• and
• subjecting the pre-cooled mixture to a temperature between about 26 and 28 degrees Fahrenheit while the pre-cooled mixture is being agitated, small ice crystals being formed evenly throughout the pre-cooled beverage mixture to create the foamy slush beverage having a velvety mouthfeel.

A process for preparing a low calorie beverage syrup for the later manufacture of a low calorie foamy slush beverage having a velvety mouthfeel, comprising the steps of:

• forming an aqueous solution including an artificial sweetener selected from the group consisting of aspartame and saccharin;
• after said step of forming a solution, mixing microcrystalline cellulose with the solution to form a colloidal suspension, the microcrystalline cellulose mixed into the solution in such a quantity as to lower the freezing point of the later manufactured slush beverage and to form small ice crystals when the syrup is mixed with water and carbon dioxide and frozen at a temperature of between about 26 and about 28 degrees Fahrenheit;
• mixing a gum with a wetting agent to form a wetted gum;
• after said steps of forming a colloidal suspension and a wetted gum, mixing the wetted gum with the colloidal suspension to form a stabilized colloidal suspension;
• after said step of forming a stabilized colloidal suspension, adding a natural sweetener to the stabilized colloidal suspension;
• after said step of adding a natural sweetener, adding a foaming agent to the stabilized colloidal suspension in such a quantity as to maintain a foam created when the syrup is mixed with water and carbon dioxide and frozen at a temperature of between about 26 and 28 degrees Fahrenheit;
• and
• after said step of adding a foaming agent, adding a flavoring to provide the desired taste to the later manufactured beverage.

A low calorie beverage syrup comprising:

• an artificial sweetener;
• microcrystalline cellulose in sufficient quantity to lower the freezing point of a later manufactured beverage and cause the formation of said small ice crystals upon freezing at a temperature between 26 and 28 degrees Fahrenheit, said microcrystalline cellulose hydrated by and dispersed throughout said solution to form a colloidal suspension;
• a gum for maintaining said suspension and for increasing the viscosity of said syrup;
• propylene glycol for wetting said gum and for lowering the freezing point of said later manufactured beverage;
• a foaming agent including saponin for stabilizing foam created up later agitation of said syrups with water and carbon dioxide;
• and
• a flavoring for providing the desired taste to said beverage.

A low calorie beverage syrup for use in the later manufacture of a low calorie foamy slush beverage formed by the process comprising the steps of:

• forming an aqueous solution including an artificial sweetener selected from the group consisting of aspartame and saccharin, the quantity of artificial sweetener preselected such that the artificial sweetener will comprise between 0.11 and 0.13 percent by weight of the syrup;
• after said step of forming a solution, mixing microcrystalline cellulose with the solution to form a colloidal suspension, the quantity of microcrystalline cellulose preselected such that the microcrystalline cellulose will comprise between 1.50 and 2.50 percent by weight of the syrup, such that the freezing point of the foamy slush beverage will be lowered and such that small ice crystals will be formed upon freezing;
• mixing a gum with propylene glycol to form a wetted gum, the quantity of gum preselected such that the gum will comprise between 0.15 and 0.25 percent of the syrup and the quantity of propylene glycol preselected such that the propylene glycol will comprise between 0.50 and 2.00 percent by weight of the syrup;
• after said steps of forming a colloidal suspension and a wetted gum, mixing the wetted gum with the colloidal suspension to form a stabilized colloidal suspension having increased viscosity;
• after said step of forming a stabilized colloidal suspension, mixing a natural sweetener with the stabilized colloidal suspension, the quantity of natural sweetener preselected such that the natural sweetener will comprise between 27.3 and 47.3 percent by weight of the syrup;
• after said step of mixing natural sweetener with the stabilized colloidal suspension, mixing a foaming agent comprising saponin with the stabilized colloidal suspension and the natural sweetener, the quantity of foaming agent preselected such that foam created upon agitation of the syrup with water and carbon dioxide remains stable;
• and
• after said step of mixing the foaming agent with the stabilized colloidal suspension and the natural sweetener, mixing in a flavoring to provide the desired taste to the beverage and to complete the syrup.