Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen is aerated confection.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

Abstract: A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid.

Abstract: The present invention relates to a frozen aerated product comprising a soy product, which comprises soy protein and less than 25 weight-% (wt-%), based on the total weight of the soy product, of soy fat and at least one destabilising emulsifier: as well as to a process for the production of such a frozen aerated product.

Abstract: Frozen edible product in individual packaging providing at least 15% of the vitamin C RDA. comprising 5 to 90% (w/w) fruits, 5 to 90% (w/w) of cereals and 5 to 90% (w/w) of a yoghurt based frozen confection comprising 35% to 55% (w/w) yoghurt and 45% to 65% of a mix comprising sugars, dairy products, stabilisers and emulsifiers, the yoghurt based frozen confection having an overrun of between 60% and 150%, preferably over 80%, more preferably between 100% and 130%.

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.