Patent ID: 7670635

Claim:
A method for imparting enhanced creaminess to an aerated frozen suspension, which comprises: partially freezing a solution that includes a gas or air, a liquid watery fluid phase and a solid or semi-solid dispersed phase at a temperature of −10° C. to −18° C. in an extruder device under a shear force to form a partially frozen aerated suspension in which throughout the applied shear force over 55 to 80% of freezable water in the solution is converted to a frozen ice crystal state; and subjecting the partially frozen aerated suspension to subsequent freezing to convert any remaining freezable water to a frozen ice crystal state and form a aerated frozen suspension that contains a superfine microstructure of ice crystals that imparts enhanced creaminess compared to an aerated frozen suspension made by partially freezing the same solution conventionally at a temperature of about −5° C. wherein less than 55% of freezable water in the solution is initially converted to a frozen ice crystal state.