SEMI-FLUID STATE ICE CREAM

摘要

PROBLEM TO BE SOLVED: To provide a semi-fluid state ice cream having a smooth eat-feeling and flavor even containing a low fat of <=25 wt.% fat content, and capable of being produced at a low cost. SOLUTION: This semi-fluid state ice cream containing a glycerol fatty acid ester is characterized by containing the following (1) and (2). (1) A glycerol mono-unsaturated fatty acid ester. (2) A glycerol poly-fatty acid ester.