FROZEN DESSERT COMPOSITIONS AND PRODUCTS.

摘要

The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.