FIELD: food industry.
SUBSTANCE: invention is related to application of a compound monoether of propyleneglycol and fatty acids in an amount of at least 0.2 % (weight) and a non-saturated mono-glyceride or non-saturated mono-/di-glyceride in an amount of 0.04% - 0.16% (weight) as primary emulsifier during production of low-caloric ice-cream containing 0 - 4% of fat, 4% - 10% of defatted milk solids, 10% - 25% of sweeteners, 0 0.5% of stabilisers, its overrun degree being 30 - 150% (volume).
EFFECT: invention enables production of a homogenous product noted for better chewability and reduced ice crystals growth under thermal shock impact.
10 cl, 9 tbl, 5 ex
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