| abstract |
Frozen or chilled confectionery products, in particular ice-creams with a unique taste-performance are obtained by providing a confectionery product with an amount of a fat-continuous, or bicontinuous or duplex fat-emulsion, comprising: 5 - 50 % fat, 5 - 60 % water, 5 - 80 % thickener, sweetener or humectant, which emulsion is present as coating-layer, as barrier-layer, or as inclusion. |