FROZEN CONFECTIONERY, FROZEN CONFECTIONERY MIX AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide frozen confectionery improved in overrun stability and having good palate feeling. SOLUTION: A frozen confectionery mix contains fat content, an emulsifier having 8.0 - 11.0 HLB, and water. The emulsifier comprises at least one selected from the groups of glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin succinate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin acetic fatty acid ester, polyglycerin fatty acid ester and sucrose fatty acid ester. COPYRIGHT: (C)2008,JPO&INPIT