Frozen confections comprising a gel composition

A composite frozen confection comprising multiple components, wherein at least one of the components includes as gel providing ingredients an anionic gelling hydrocolloid and a gelation controller or inhibitor, the ingredients providing or forming a gel having a hardness of between about 25 and 150 g and an adhesiveness of less than 5 g.s.

A method for preparing a food product that contains a gel which comprises preparing a liquid sol that contains a gel forming mixture of an anionic gelling hydrocolloid together with a gel controller or inhibitor, adding the mixture to at least a portion of a formulation that is to be used to prepare a food product, and neutralizing the gel controller or inhibitor immediately before shaping, forming or packaging of the product in order to provide a food product that contains a gel therein.

A method for preparing a composite frozen confection, which comprises making two mixes, one with an anionic gelling hydrocolloid and the other with a water ice and a setting salt, cold blending the two mixes, filling the blended mixes into molds, quiescently freezing the molds, inserting sticks into the blended mixes before completion of the freezing step, and demolding and packaging of the products thus produced.

A method for preparing a composite frozen confection, which comprises filling molds with a water ice mix, forming a frozen layer on the side wall of the molds, removing any remaining liquid contents from the molds, filling empty spaces in the molds with heated gel in order to produce a shell and core split, quiescently freezing the molds, inserting sticks into the cores before completion of the freezing step, and demolding and packaging of the products thus produced.