Abstract: A gelling agent composition is provided which comprises depolymerized locust bean gum and a polysaccharide or mixture of polysaccharides capable of forming a gel in aqueous solution with locust bean gum. A method for producing the gelling agent and a comestible product containing it are also provided.

Abstract: Hardened stabilized ice cream confections comprise aerated compositions of ice crystals, edible fat particles and aqueous syrupy phase, shear-frozen under aeration, extruded at nozzle temperatures about -8.degree. C. to -13.degree. C., hardened at -20.degree. C. or colder, and contain sugars, sugar alcohols or other low molecular weight materials in amounts molarly equivalent to more than 32% by weight disaccharide, with overruns of 140% or more, and have hardness at -18.degree. C. expressed by log H=0.85 or less: the confections though storable in the deep-freeze, have eating qualities analogous to those of soft-serve ice cream when eaten direct from the deep freeze.

Abstract: The properties of ice creams scoopable at deep-freeze temperatures are improved by incorporating stabilizer mixtures comprising (a) locust bean gum and/or tara gum and (b) kappa-carrageenan and/or xanthan gum and/or agar-agar.