Frozen confection product

Abstract

The present invention relates to a frozen confection product comprising protein, sweetener, emulsifier, stabilizer and a fat and the fat is consisting of a fat composition having a fatty acid moiety content with a carbon chain length of C12 of not more than 20% based on total weight of the fatty acid moiety, and having a solid fat content at 10° C. of less than 25 wt. % and at 20° C. of less than 6 wt %; and consisting of a liquid oil and an interesterified lauric fat and having a weight ratio of from 55 wt % liquid oil and 45 wt % interesterified lauric fat, to a weight ratio of 60 wt % liquid oil and 40 wt % interesterified lauric fat. It relates to a process for preparing the frozen confection product. It further relates to the use of the fat composition to reduce the saturated fat content of a frozen confection product.

Dependencies are inferred from the claim text.