USE OF POLYOL ESTERS OF FATTY ACIDS IN AERATED FROZEN CONFECTION WITH DECREASED FREEZING POINT

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.