disclosed are improved orange juice products and processes of preparing the products . included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel . the peel flavedo is dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice , such as raise the color value of the orange juice , typically by at least 1 oj index unit or more . by this approach , an orange juice which is grade b in color is changed into an orange juice which meets grade a color criteria . other juice enhancements also are realized .