Aerated frozen confectionery with or without fat and including sweeteners, non-fat milk solids, water, emulsifier and stabilizer

摘要

Frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment, comprising fat, sweetener, milk solids-not-fat and water, in which an emulsifier is used comprising propylenglycol monoester of fatty acid and process for manufacturing such a frozen confection.