| abstract |
An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection. |