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  2. Freezie - Wikipedia

    en.wikipedia.org/wiki/Freezie

    A freezie or a freeze pop is a water-based frozen confection similar to an ice pop. It is made by freezing flavored liquid such as sugar water, fruit juice or purée inside a plastic casing or tube, either round or flat. Freezies come in sealed plastic tubular wrappers and conform to the shape of the wrapper when frozen to serve; as such, they ...

  3. Fla-Vor-Ice - Wikipedia

    en.wikipedia.org/wiki/Fla-Vor-Ice

    Fla-Vor-Ice is the trademark name for a type of freezie.Unlike traditional popsicles, which include a wooden stick, Fla-Vor-Ice is sold in and eaten out of a plastic tube. . Also unlike traditional popsicles, it is often sold in liquid form and requires the consumer to freeze the product at ho

  4. Otter Pops - Wikipedia

    en.wikipedia.org/wiki/Otter_Pops

    Otter pops (frozen) Otter Pops are a brand of freeze pops sold in the United States. The product consists of a clear plastic tube filled with a fruit-flavored liquid and is one of the earliest brands of this dessert. [1] Some varieties claim to contain 100% fruit juice, mostly apple juice.

  5. The Icee Company - Wikipedia

    en.wikipedia.org/wiki/The_Icee_Company

    The Icee Company (also known as Western Icee and Icee USA) is an American beverage company located in La Vergne, Tennessee, United States. [1] Its flagship product is the Icee (stylized as ICEE), which is a frozen carbonated beverage available in fruit and soda flavors.

  6. Slurpee - Wikipedia

    en.wikipedia.org/wiki/Slurpee

    The Slurpee machine has a separate spout, or spigot, for each flavor at the front of a tumbler or freezer. To the right of the spouts is a small table and a tray with various snacks. Above the tray with snacks are the cups, lids and straws customers can take with their Slurpees. Sizes include Small, Medium, Large and Extra Large.

  7. Frozen food - Wikipedia

    en.wikipedia.org/wiki/Frozen_food

    Increased levels of freeze concentration, mediated by the formation of large ice crystals, can promote enzymatic browning. [ 26 ] Large ice crystals can also puncture the walls of the cells of the food product which will cause a degradation of the texture of the product as well as the loss of its natural juices during thawing. [ 27 ]

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