Patent ID: 6855359

Claim:
A method of making a juice beverage, said method comprising a) combining a fruit juice with 0.15 to 3% by weight of polyvinyl pyrrolidone (PVP) or polyvinyl polypyrrolidone (PVPP) to form a precipitate containing polyphenolic compounds; b) removing said precipitate from said fruit juice; and c) adding at least 0.01% by weight of an isoflavone composition to said fruit juice to produce said beverage, said isoflavone composition comprising: i) two or more isoflavones, wherein said isoflavones represent about 15% to about 70% by weight of the composition; and ii) about 0.5% to about 30%, by weight, of a hydrophilic polymer, wherein said isoflavone composition, upon preparation of a mixture of about 0.03% by weight of the composition in water, exhibits a transmittance at 500 nm of at least 75%, wherein said beverage exhibits a transmittance at 600 nm that is increased at least 15% relative to the transmittance of a corresponding beverage prepared without removing said polyphenolic compounds.