Use of a very long chain inulin for inhibiting the growth of ice crystals in a frozen confection

摘要

The present invention is directed to the use of a very long chain inulin with a weight average degree of polymerization of between 50 and 103 for inhibiting the growth of ice crystals in a frozen confection. The invention also relates to a method for inhibiting ice crystal growth in a frozen confection and a frozen confection with inhibited ice crystal growth.