| abstract |
A frozen confection is provided comprising (by weight of the confection) from 5 to 15 wt% of a sweetener selected from the group consisting of sugar alcohols, sucrose, fructose, and mixtures thereof; from 2 to 12 wt% non-digestible, non-starch complex saccharides; less than 2 wt% starch or starch derivatives; and less than 3 wt% lactose. A process for making such a frozen confection is also provided. |