Fruit juice mix for whipped and/or frozen applications

A frozen fruit juice product, comprising:

• a fruit juice mixture having a brix value of 20 to about 30 and a sweetness value on a dry basis of about 25 to about 45 percent fructose, about 10 to about 30 percent glucose, and no more than 10 percent of other sweeteners of the saccharose class, said fruit juice mixture comprising
• at least one type of fruit juice;
• from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture, with the provision that the stabilizer always contains some xanthan gum;
• from about 0.05 percent to about 0.05 percent by weight of added protein based upon the total weight of said mixture and water in an amount sufficient to give said brix value and sweetness value;
• and having an overrun of from about 20 to 150 percent.

A frozen fruit juice product having an inedible handle suitable for being held in the hand having a frozen fruit juice mixture frozen thereon, said fruit juice mixture comprising:

• at least one type of fruit juice;
• from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture;
• from about 0.05 percent to about 0.5 percent by weight of a protein based upon the total weight of said mixture;
• an amount of water and remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers and organic acids and mixtures thereof in an amount suitable to give an overall brix value of from about 10 to 30 percent and a sweetness value on a dry basis of about 25 to 45 percent fructose, about 10 to 30 percent glucose and no more than 10 percent of other sweeteners of the saccharose class, and said mixture having an overrun of from 20 to 150 percent, and having a confectionery coating thereon.

A frozen fruit juice confection containing pieces of fruit comprising:

• a fruit juice mixture composed of at least one type of fruit juice;
• from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture;
• from about 0.05 percent to about 0.15 percent by weight of a protein based upon the total weight of said mixture and having an overrun of from 20 to 150 percent;
• an amount of water and remaining ingredients selected from the group consisting of flavoring spices, flavor enhancers and organic acids and mixtures thereof in an amount sufficient to give an overall brix value of from about 10 to about 35, and said pieces of fruit being impregnated with a deionized or juice concentrate or a dionized or ultrafiltered juice concentrate, said fruit juice concentrate having a brix value less than 40.