| abstract |
The present invention relates to an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt% of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temperature of less than 10°C. The invention further relates to a method for preparing such ice cream and the use thereof in food products. The invention provides a nice cream which has excellent spoonability, which is has increased capability of stabilizing oxygen and a suitable overrun, and which provides a good feeling and taste in the mouth. |