FROZEN CONFECTIONARY PRODUCT WITH NATURAL STABILISER Russian patent published in 2016 - IPC A23G9/34 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The aerated frozen confectionary product contains 3 - 12 wt %, preferably - 4 - 12 wt %, more preferably - 4.4 - 10 wt % of fat, 1 - 3 wt %, preferably - 2 - 2.7 wt %, more preferably - 2.4 - 2,7 wt % of protein, 12 - 26 wt % of sugars, 31 - 45 wt %, preferably - 34 - 40 wt %, more preferably - 36 - 39 wt % of the total solid substances and a stabilising composition. The stabilising composition includes egg yolk, optionally - at least one acidifier and at least one natural gum. The frozen confectionary product has overrun equal to at least 80%, preferably - 80% - 210%, more preferably - 90% - 160%, most preferably - 100% - 150% and pH value equal to 5.6 - 6.5. Additionally, one proposes usage of a stabilising composition for improvement of melting capacity, shape stability or texture of the aerated frozen confectionary product; additionally proposed are the frozen confectionary product manufacture method and the product manufactured by the said method.

EFFECT: invention allows to manufacture a frozen confectionary product with low fat content, a smooth texture and good stability without usage of non-natural additives.

21 cl, 2 ex