Abstract: An all natural, frozen food product and method for making same. The product is formed solely from all natural fruit, vegetable juices, purees or combination thereof. No additional vegetable proteins or stabilizers are required, yet a consistency ranging from a slush drink to hard pack ice cream is obtained by interaction of natural ingredients mixed in proper proportions. In particular, the product has a brix level from about 16 to 35, a pH of less than about 4.5, and is produced to have an overrun of between about 18 and 100. In some embodiments, food (fruit or vegatable) chunks are included which maintain their fruit piece identity. Processing includes heating a base mixture of purees and/or juices. Preferably the base mixture is aseptically processed to produce a shelf stable product. The consistency can be selected based on the brix and pH characteristics of the base.

Abstract: A one-step pectin gelling composition is produced by combining sugar, acid and pectin, the pectin having a D.M. of from 70 to 75 and a particle size of less than 200 microns.

Abstract: Cacao bean shells are treated to develop a color. The resulting colored material is then extracted to produce a tasteless and odorless colorant.