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filingDate 2009-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2010-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2010012514-A1
titleOfInvention Frozen confectionery having high protein and low fat content
abstract The present invention relates to frozen confectionery product having a protein content of at least 6 wt%, a fat content of at most 8 wt%, an overrun of at least 50% and comprising emulsifiers in an amount of 0.35 to 0.45 wt%. It also relates to the use of emulsifiers in an amount of at least 0.3% for stabilising such frozen confectionery and to a method of improving the stability of frozen confectionery by adding emulsifiers in an amount of 0.35 to 0.45 wt % during preparation of said frozen confectionery.
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