Frozen comestibles

A reduced-fat frozen dessert product, comprising a frozen dessert product which has an expected fat content and a matrix formed by melt-spinning an oleaginous substance with a carrier material to provide internal flow thereby permitting transition in structure without degradation of said oleaginous substance and carrier material, said matrix mixed in said product which has an expected fat content in an amount such that the total amount of fat contained in said reduced-fat frozen dessert product is less than said expected fat content.

A comestible product approximating organoleptic qualities of conventional frozen food products, comprising:

• a matrix, formed by subjecting a mixture of a carrier material, an oleaginous substance and at least one ingredient used in said conventional frozen food products selected from the group consisting of ice cream, frozen custard, hard frozen ice milk, soft-serve ice milk, sherbet, water ice, frozen dairy confection, dietary frozen dairy dessert, mellorine, hard frozen yogurt, soft frozen yogurt, whipped toppings, frostings for cakes or cookies, dips and puddings to conditions of temperature and pressure sufficient to provide flash flow of said carrier material, thereby providing transformation of structure without degradation of said carrier material;
• and a liquid, which adds flow and texture consistency to said matrix, in an amount sufficient to provide said comestible product.