An aerated frozen confection having reduced ice crystal growth after heat
shock, and being prepared from a mixture of ingredients suitable for
forming the confection and at least one emulsifier for reducing ice
crystal growth after heat shock. Advantageously, the emulsifier
facilitates formation and stabilization of fat alpha crystals, the
confection having an overrun of about 20% to about 250%, uniformly
distributed small air cells having an average size of less than about 50
microns, ice crystals having a size of 30 microns or less after heat
shock, and a smooth texture.
