TEMPERATURE STABLE FROZEN THICK SHAKE

摘要

A stabilized frozen thick shake comprising an emulsion of sugar and fat which has been homogenized at a pressure sufficient to discretely disperse the fat globules therein and wherein the aqueous phase that has been partially crystallized as discrete water ice particles is stabilized by xanthan gum, a soluble alginate and a polyvalent cation permitting product to be stored at 0 DEG -40 DEG F while resisting separation under abusive temperature conditions.