| abstract |
A composition and method of making frozen pellets made with juice includes a composition having at least about 50 weight equivalents of juice and a multipart stabilizer that acts as a gelling agent and a viscosifying agent. Frozen pellets are formed from the composition through cryogenic freezing. The resulting pellets contain a high level of juice and have a creamy taste and mouth feel. The multipart stabilizer results in the frozen pellets being free flowing at temperatures below approximately −4° F. Moreover, the multipart stabilizer contributes to the pellets having a high resistance to melting and clumping. In some embodiments, the frozen pellets made with juice are blended with frozen pellets made with yogurt to form a frozen food product. |