Process for the production of a frozen food product using an emulsifier to prevent recrystallisation

摘要

Disclosed is a process for the production of a frozen food product, comprising the steps of: i) contacting a food intermediate with an emulsifier system; and ii) subjecting the food intermediate to freezing conditions whilst agitating the food intermediate, wherein the emulsifier system consists essentially of compounds of formula I, wherein R1 is a hydrocarbon group and: a) unsaturated lactylated mono-diglycerides, or b) saturated mono-diglycerides, or c) saturated mono-diglycerides and unsaturated lactylated mono-diglycerides.