AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT

摘要

One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30%=30%; said fat further being characterized by the following fatty acid composition: less than 56% unsaturated fatty acids; not more than 60% unsaturated fatty acids; at least 1.5% C12-C14 fatty acids; <=1.5.% ω-3 unsaturated fatty acids; <=25% saturated C12-C14 fatty acids; and <=5% C4-C10 fatty acids; all percentages being calculated by weight of the total amount of fatty acids. The invention also provides a method of manufacturing the aforementioned aerated food product.