Frozen confections having a combination of ingredients which permit the formulator
to continue to provide outstanding organoleptic properties while at the same time
reducing the caloric impact for those consumers who desire to limit their caloric
intake. In a first aspect, the invention relates to a frozen confection which comprises
less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another
aspect, the product includes both polydextrose and cream, optionally in combination
with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection
with good organoleptic properties. In a further aspect, the invention comprises
a frozen confection comprising: less than 5 wt. % triglyceride fat, polydextrose,
and a karaya gum. The products of the invention combine good organoleptic properties
with a substantially reduced fat level compared to regular fat and, especially
premium and super-premium ice creams. Preferably, the confection employs a level
of triglyceride fat which is less than 1 wt. %, more preferably less than 0.5 wt. %.
