abstract |
(57) [Summary] [Objective] To provide ice creams having excellent overrun characteristics and shape retention properties, creamy flavor, and good mouth-feeling. [Composition] An ice cream containing water, edible oil / fat, protein, and saccharide, wherein 20% by weight or more (preferably 40% by weight or more) of the constituent fatty acid residues in the oil / fat is a lauric acid residue. Some glycerin difatty acid ester is 5 Ice creams containing 50% by weight. |