A frozen confection comprising 20 wt % to 40 wt % freezing point depressants having a number average molecular weight of 200 g mol−1 to 275 g mol−1; and 0.5 wt % to 10 wt % protein comprising pulse protein and milk protein in a weight ratio of 1:2 to 1:6.

Provided is a water-in-oil-type emulsion including a fat-free cacao solid material in an amount of 8.5 to 25% by weight, cacao mass and cocoa each having a pH value of 6.8 or less in a total amount of 10 to 40% by weight, an oil or fat in an amount of 30 to 55% by weight, water in an amount of 5 to 26% by weight, and at least one emulsifying agent selected from lecithin and a polyglycerol condensed ricinolate in a total amount of 1 to 2.5% by weight, whereby it becomes possible to provide a water-containing chocolate product which remains unchanged with respect to the physical properties thereof even when the water-containing chocolate product undergoes a sterilization treatment that is essential for the delivery thereof.

Provided is a water-in-oil-type emulsion including a fat-free cacao solid material in an amount of 8.5 to 25% by weight, cacao mass and cocoa each having a pH value of 6.8 or less in a total amount of 10 to 40% by weight, an oil or fat in an amount of 30 to 55% by weight, water in an amount of 5 to 26% by weight, and at least one emulsifying agent selected from lecithin and a polyglycerol condensed ricinolate in a total amount of 1 to 2.5% by weight, whereby it becomes possible to provide a water-containing chocolate product which remains unchanged with respect to the physical properties thereof even when the water-containing chocolate product undergoes a sterilization treatment that is essential for the delivery thereof.

A non-dairy soft serve composition contains an oat-derived material, which includes dry matter in an amount of 1 to 15% by weight of the composition, non-hydrogenated vegetable fat present in an amount of 3 to 15% by weight of the composition, sugars present in an amount of 10 to 35% by weight of the composition, water, and vegetable protein. The vegetable fat contains less than 20% saturated fats.

A non-dairy soft serve composition contains an oat-derived material, which includes dry matter in an amount of 1 to 15% by weight of the composition, non-hydrogenated vegetable fat present in an amount of 3 to 15% by weight of the composition, sugars present in an amount of 10 to 35% by weight of the composition, water, and vegetable protein. The vegetable fat contains less than 20% saturated fats.

Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

Produced in an ice that can be added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

Produced in an ice that can be added to water or drink to improve the flavor thereof. Provided is a mineral-containing composition containing potassium ions the concentration of which is the highest of the metal ions present in the mineral-containing composition.

The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.