An object of the present invention is to provide an oily food that imparts an unprecedented characteristic texture in frozen dessert applications. By containing a sucrose fatty acid ester having an HLB of 3 or less and saccharides and setting the particle size of the solid content to a specific size or more, an oily food for frozen desserts having a new texture with quality defects having been improved can be obtained.

The present invention relates to a vegan, non-dairy composition of an emulsion which may be used to form a whippable cooking cream and an ice-cream comprising 0.1-2% by weight heat treated, dehydrated potato as a stabilizer; 8-40% by weight vegetable fat mix; 2-25% by weight of at least one sweetening agent; 0.5-5% by weight of at least one added vegetable protein; 0.2-1.2% by weight mono- or diglyceride, or mixture thereof; 1-8% by weight maltodextrin; and water adding up to 100% by weight.

Methods of making a homogenized and pasteurized mix for making low overrun ice cream are disclosed. The methods include a high-pressure homogenization step and/or a high temperature pasteurization step to improve creaminess and/or melt resistance in an ice cream. Mixes and ice creams made using the methods described are also disclosed.

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.