A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing. In another embodiment, coatings which are impermeable to water but lickable for consumption, particularly such as a fat-based composition, are layered on a core of an ice confectionery composition, and at least one coating contains a water-soluble colorant component so that upon licking for consumption, colorant is released from the coating for providing coloration, and multiple coatings may be employed which contain differing colorant components so that upon a mixing, a further different coloration is obtained.

A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.