Conopco, Inc.

Unilever Plc

Unilever, N.v.

Jeffrey Underdown

Loyd Wix

Anita Frances Heritage

Jadwiga Malgorzata Bialek

Kevin Warren Smith

Patricia Jill Quail

Kevin Michael Dilley

Julia Helen Greenacre

David John Judge

Caroline Marie Fleming

Mary Elizabeth Mcdougall

Julia Greenacre

Susan Unilever Research Colworth Turan

Sarah Jane Unilever Research Colworth Gray

Lain James Campbell

A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterized in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.

Frozen aerated confections and methods for production thereof

A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5&#xb0; C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.

Frozen aerated confections

Process for manufacturing a frozen aerated confection and comprising the steps 5 of

Frozen aerated confection and its manufacturing process

Growing community of inventors

Sharnbrook, United Kingdom

Jeffrey Underdown