FIELD: confectionary industry, in particular ice-cream production.
SUBSTANCE: claimed product contains (mass %) fat 2-12; sweeteners 10-25; defatted dry milk matters 2-15; starch 0.5-3; and water 45-85. Product is obtained by freezing at temperature from -3°C to -7°C and has overrun ratio of 70-130 %. Method for production of frozen sweet product also is disclosed.
EFFECT: frozen sweet products with reduced cost and increased resistance to temperature differential without losses of organoleptic characteristics.
11 cl, 1 dwg, 4 tbl
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