Abstract: The invention relates to a frozen dessert, in particular a frozen dessert comprising a deformable container coated on the interior surface with a first solid fat-based edible composition to provide a shell, which shell is filled with a frozen confection and/or one or more ribbons of a second solid fat-based edible composition, wherein the one or more ribbons of a second solid fat-based edible composition are orientated vertically in relation to a base of the deformable container and topped with a lid of a third fat-based edible composition.

Abstract: A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.

Abstract: For use in strengthening of natural or artificial structures, e.g. buildings, monuments, ruins, there is drawn under vacuum into the structure a liquid of low viscosity and comprising a monomer or monomers containing some polymer which may be polymerized in situ. The polymer may be obtained by polymerization of part of the monomer or monomers. The liquid resin is cured at ambient temperature. Acrylates and methacrylates are preferred.