Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: The invention relates to a process for the preparation of a fat-containing, foamed, frozen confection. The process includes mixing ingredients of a fat-containing confection together, pasteurizing and homogenizing the mixture, and cooling the homogenized mixture in at least two steps. During the first cooling step, the homogenized mixture is cooled from the homogenization or pasteurization temperature to about 10° C. to 35° C. For the second step, the mixture is further cooled to about 1° C. to 10° C. Between the cooling steps, the mixture is held at a temperature of 10° C. to 35° C. After the cooling steps, the cooled mixture is then maintained at a temperature of about 1° C. to 10° C. for at least 0.1 hour, and then the process includes freezing the cooled mixture and incorporating air or another gas into the mixture prior to or simultaneously with the freezing to form the frozen confection.