Abstract: A process for manufacturing aerated frozen confection incorporating a step of low temperature extrusion while preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock is described, in which the frozen confection comprises fat, sweetener, milk solids-not-fat and water, and wherein an emulsifier is used comprising propylene glycol monoester of fatty acid.

Abstract: A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is provided. This frozen confection includes fat, sweetener, non-fat milk solids, water, and a particular emulsifier of a propylene glycol monoester of a fatty acid.

Abstract: A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with decreased freezing point is produced comprising fat, sweetener, non-fat milk solids and water, and in which an emulsifier is present, wherein the emulsifier is a polyol ester of a fatty acid such as a propylene glycol monoester of fatty acid.

Abstract: Frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment, comprising fat, sweetener, milk solids-not-fat and water, in which a particular emulsifier of a propylene glycol monoester of fatty acid is used. Also, a process for manufacturing such a frozen confection and a method of using the emulsifier for improving production, storage and distribution of aerated frozen confections extending over time, volume and space, in particular by reducing ice crystal growth after heat shock.

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.