Abstract: An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterized in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25% by weight of the ice confection; and non-saccharide sweeteners in a total amount CT given by the following condition: CT<X/R, wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis.

Abstract: A low fat dairy frozen confectionery product is provided having 3% or less fat which product comprises an ice structuring protein (ISP).

Abstract: An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterised in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25% by weight of the ice confection; and non-saccharide sweeteners in a total amount CT given by the following condition: CT<X/R, wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis.

Abstract: The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.

Abstract: A water ice comprising an antifreeze protein, a stabilizer and not less than 0.1 wt % of a protein based aerating agent obtainable by a process comprising aerating the ice confection with an aerating gas which contains at least 50% by volume of a water soluble gas such as carbon dioxide, nitrous oxide and mixtures thereof.