| abstract |
The present invention relates a liquidcomposition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 % wt of sweetener, 0.01 to 3 % wt of stabilizers, optionally yogurt, and having a freezing point from 0°C to -3°C, preferably from –1°C to –2.2°C, and a solid content above 20% wt.The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition. |