Abstract: A frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention include a triglyceride oil, a vegetable protein, and optionally sugar solids, an 1.5 wt % or less protein, wherein the total protein comprises between 25 and 100% protein from vegetable sources, 10-40 wt % sugar solids, 0-1 wt % emulsifier and 0-1 wt % stabilizer. The pH of the composition is at least 5. In an alternative invention, the protein composition may also comprise at least 25 wt % of the total protein from dairy sources.

Abstract: A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterized in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.

Abstract: A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.

Abstract: Process for manufacturing a frozen aerated confection and comprising the steps 5 of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk solids non fat 0 to 20% (w/w), preferably 3 to 12% sugar and other sweeteners 0.01 to 35% (w/w) vegetable proteins 0 to 5% (w/w) flavors 0 to 5% (w/w) water 30 to 85% (w/w) 0.25 to 15% by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions which contains at most 8 wt % of S3 triglycerides and has a S2U:SU2 ratio of >2.5; 5 to 15% of a liquid oil; and 0 to 15% of cocoa butter. A process for coating frozen confections with the composition, and frozen confections coated with the composition are also provided.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: Process for manufacturing a frozen aerated confection and comprising the steps of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk solids non fat 0 to 20% (w/w), preferably 3 to 12% sugar and other sweeteners 0.01 to 35% (w/w) vegetable proteins 0 to 5% (w/w) flavours 0 to 5% (w/w) water 30 to 85% (w/w) 0.

Abstract: A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterised in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.

Abstract: A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein less than 70% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: A process for making a frozen aerated confection is provided, the process comprising: preparing a mixture comprising water, sugar, protein, and at least 2 wt % milk fat; pasteurising and homogenizing the mixture; ageing the mixture at a temperature of from 0 to 6° C. to produce a mix; aerating and at least partially freezing the mix; the milk fat having (by weight of the fatty acids) a SAFA content of at most 60 wt % and a C18:0 content of at least 10 wt %, as well as to a mix for making frozen aerated confections, such as ice cream, based on milk fat which contains a low amount of saturated fatty acids.

Abstract: An aerated frozen confectionery product having at least 3 wt % milk solids non fat and 6 wt % or less fat which product comprises at least 107 colony forming units of probiotic bacteria per gram of product and has a mean ice crystal size of less than 55 ?m.

Abstract: A low-calorie frozen confection is provided which is substantially free from non-saccharide sweeteners. The frozen confection comprises total sugar in an amount of less than 14.5% by weight and digestible complex saccharides in an amount of from 7 to 30% by weight. The total sugar comprises at least 4% fructose by weight of the frozen confection. Also provided is a process for manufacturing the frozen confection.

Abstract: A frozen confection is provided having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen confection. The frozen confection comprises fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fat, carbohydrate, saturated fat and free sugars contribute specific amounts of energy to the frozen confection. The confection has an improved nutritional balance of dietary factors without loss of palatability. Also provided is a process suitable for manufacturing the frozen confection, the process comprising forming a premix comprising a glucose syrup having a dextrose equivalent in the range 20 to 40 DE and then freezing the premix thereby to form the frozen confection.

Abstract: A frozen aerated product comprising water, 0.1 to 35 w/w % sweetener and 2 to 20 w/w % vegetable fat component of which up to 20% by weight of the fatty acids are polyunsaturated fatty acids, less than 15% by weight of the fatty acid is linoleic acid and up to 50% by weight of the fatty acids are saturated fatty acids; said frozen aerated product being characterised in that the amount of de-emulsified fat expressed as a percentage of the total fat present is greater than 20% by weight.

Abstract: A frozen product comprises a cartridge containing a frozen aerated confection having an overrun of above 20% and below 100%, and containing less than 1.5% w/w glycerol, freezing point depressants in an amount of between 25% and 37% w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 300. The frozen aerated confection has a soft structure and can be extruded from the cartridge at −18° C.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Abstract: Frozen aerated confection having an overrun of above 80% and below 250%, and containing less than 0.5% w/w glycerol, freezing point depressants in an amount of between 25% and 37% w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 300 have a soft structure when eaten at −18° C.