The present invention relates to a simple foaming juice composition with a viscosity clarity or color of the original juice. In one aspect the invention relates to a foaming juice composition of a juice product and a food grade ester alginate in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to gas incorporation without also producing a significant change in viscosity clarity or color of the juice product. In some embodiments the ester alginate is a food grade ester alginate such as propylene glycol alginate ester. In some embodiments the ester alginate is present in an amount of from about 0.01% to about 0.25% and preferably from about 0.05% to about 0.1% of the foaming juice composition. The present invention also relates to a method of making a foaming juice composition by combining a juice product with an alginate ester.
