A frozen confection comprising: 25 wt% to 40 wt% freezing point depressants having a number average molecular weight of 200 g mol.sup.-1 to 275 g mol.sup.-1; distilled monoglycerides in an amount of 0.04 wt% to 1 wt%; and soluble fibre in an amount of 1.4 wt% to 15 wt%.

A frozen confection comprising: 25 wt% to 40 wt% freezing point depressants having a number average molecular weight of 200 g mol.sup.-1 to 275 g mol.sup.-1; distilled monoglycerides in an amount of 0.04 wt% to 1 wt%; and soluble fibre in an amount of 1.4 wt% to 15 wt%.

A method of making a frozen cream product containing a range between 0-15% alcoholic beverage by volume without using any additives, preservatives, unnatural stabilizers and unnatural emulsifiers such that a combined cream product containing the alcoholic beverage will not undergo alcohol-water separation during the processes of making the combined cream product containing alcohol or during the process of freezing the combined cream product containing alcohol to form the frozen cream product containing alcohol.

A method of making a frozen cream product containing a range between 0-15% alcoholic beverage by volume without using any additives, preservatives, unnatural stabilizers and unnatural emulsifiers such that a combined cream product containing the alcoholic beverage will not undergo alcohol-water separation during the processes of making the combined cream product containing alcohol or during the process of freezing the combined cream product containing alcohol to form the frozen cream product containing alcohol.

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

A substitution system includes a high intensity sweetener and optionally a bulking agent. A frozen dessert composition includes the substitution system. The frozen dessert composition has a higher freezing point than a frozen dessert composition would have with the same sweetness but without the substitution system.

A substitution system includes a high intensity sweetener and optionally a bulking agent. A frozen dessert composition includes the substitution system. The frozen dessert composition has a higher freezing point than a frozen dessert composition would have with the same sweetness but without the substitution system.

The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the acrated composition of the invention. The liquid composition can be distributed at temperatures above 0° C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0° C.

The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the acrated composition of the invention. The liquid composition can be distributed at temperatures above 0° C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0° C.