Societe Des Produits Nestle S.a.

Stephen Gene Mark

Madansinh Nathusinh Vaghela

Nirav Chandrakant Pandya

Rajiv Indravadan Dave

Nilesh Desai

The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80&#xb0;-100&#xb0; C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.

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Kihei, HI, United States of America

Stephen Gene Mark