Cold confectionery and method of preparing the same

摘要

A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than -10° C. The cold confectionery provides desirable extra-light and crisp-rich feelings in mouth with a light-snow-like softness as well as a desirable smooth spoonability. The final product also exhibits an apparent bulk-up upon sterilization with spoon.