ПРИМЕНЕНИЕ ПОЛИОЛЬНЫХ ЭФИРОВ ЖИРНЫХ КИСЛОТ ВО ВЗБИТЫХ ЗАМОРОЖЕННЫХ КОНДИТЕРСКИХ ИЗДЕЛИЯХ С ПОНИЖЕННОЙ ТЕМПЕРАТУРОЙ ЗАМЕРЗАНИЯ

摘要

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, milk solids-not-fat and water, in which an emulsifier is used comprising propylene glycol monoester of fatty acid.