| abstract |
Frozen confectionery preserving its unctuosness and exhibiting reduced crystalline growth during a heat shock followed by refreezing, and comprising fat, sweetener, milk solids-not-fat and water, characterized in that the sum of the quantities of starch and milk solids-not-fat is between 2.5 and 18 % and in that the starch/milk solids-not-fat weight ratio is between 0.03 and 1.5. Process for manufacturing such a frozen confectionery. |