Abstract: A fruit juice shake mix is provided which can be stored in bulk packages such as a gallon to several gallon containers or as individual essentially a single person quantity in unit packages of usually several to a dozen individual containers such as cans or rectangular cartons. The fruit juice shake mix may be blended in a freezer to incorporate air or frozen and then air blended in to give about 40 to about 150% overrun and a viscosity suitable to be drawn into the mouth by a straw.

Abstract: A fruit juice shake containing at least one type of fruit juice having a brix value greater than about 30 to about 75, a total amount of stabilizers from at least about 0.05 to 1.5%, about 0.05 to 0.5% of protein, sufficient flavoring agent or agents to give the desired flavor in a frozen state, and sufficient water to give a mix having a brix greater than about 15 and less than 30, sufficient added edible acid to give a pH of less than about 4.4 and greater than about 3.0, a total acidity of about 0.15 to 0.80, measured as citric acid, and containing from about 20 to about 150% overrun and being frozen to a temperature of about -5.degree. F. or less and subsequently thawed for consumption thereof at a viscosity greater than 50,000 and less than about 350,000 cps units at about -4.5.degree. C. to -6.0.degree. C.

Abstract: A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to about 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend. Moreover, the fruit juice mix can be frozen to form a hard pack material that can be stored at lower temperatures, usually minus 18.degree. C. and lower for days and then be warmed to minus 5.degree. to minus 10.degree. C. and be scooped out to be served and eaten without the appearance of being to icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.

Abstract: A frozen, aerated fruit juice dessert made entirely from natural products contains at least one fruit juice source in association with 0.1 to 10 percent by weight of various stabilizers based upon the total weight of the mix. An amount of water and other ingredients is such that the blend has a brix value of from about 10 to about 35 and for more desirable results of 20 to 35. No refined sugar or corn sweetener is contained in the blend. Moreover, the juice is frozen to form a soft frozen dessert on the order of soft ice cream or yogurt.