THE PRESENT INVENTION RELATES TO FROZEN AERATED PRODUCTS INCLUDING PRODUCTS MANUFACTURED BY LOW-TEMPERATURE EXTRUSION WITH SUPERIOR CREAMINESS. IN PARTICULAR, THE INVENTION IS CONCERNED WITH A PARTIALLY COAGULATED PROTEIN SYSTEM INDUCED BY CONTROLLED COAGULATION OF MILK PROTEIN WHICH IMPARTS OUTSTANDING SENSORY ATTRIBUTES ON FROZEN CONFECTIONERY INCLUDING LOW-TEMPERATURE EXTRUDED FROZEN PRODUCTS, IN PARTICULAR WHEN CONTAINING LOW FATE A METHOD OF PRODUCING SUCH FROZEN AERATED CONFECTIONERY PRODUCT AND THE PRODUCTS OBTAINABLE FROM THE METHOD ARE ALSO PART OF THE PRESENT INVENTION. FIG. 5
