USE OF PROPYLENE GLYCOL MONOESTER AND UNSATURATED MONOGLYCERIDES OR SATURATED MONO-DIGLYCERIDES IN LOW FAT AERATED FROZEN CONFECTIONS

摘要

A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is produced comprising fat, sweetener, milk solids-not-fat and water, in which an emulsifier is used comprising propylene glycol monoester of fatty acid.