Patent ID: 8425967

Claim:
A method for enhancing heat shock resistance of an aerated frozen confection, the method comprising: preparing a mixture of ingredients for forming the aerated frozen confection, wherein the mixture of ingredients comprises a fat present in an amount of about 0.5% to 18% by weight of the mixture; a sweetener present in an amount of about 3% to 15% by weight of the mixture; a stabilizer in an amount of about 0.1% to about 1% by weight based on the total weight of the mixture; and non-fat milk solids present in an amount from about 6% to 15% by weight of the mixture, wherein the stabilizer is selected from the group consisting of agar, gelatin, gum acacia, guar gum, locust bean gum, gum tragacanth, sodium alginate and propylene glycol alginate; regulating the formation and growth of ice crystals by including in the mixture an ice crystal growth regulating agent comprising a primary emulsifier of a polyol monoester of a fatty acid and an additional emulsifier of a saturated mono-diglyceride, unsaturated monoglyceride, lactylated monoglyceride or acetylated monoglyceride in an amount sufficient to regulate ice crystal growth when the confection experiences heat shock; and forming the aerated frozen confection from the mixture for consumption, wherein the aerated frozen confection has an average air cell size of less than 50 microns, an average ice crystal size of about 25 microns or less in mean diameter after ice crystal formation, and an average ice crystal size of 30 microns or less in mean diameter after the aerated frozen confection is subjected to heat shock.