1. Frozen confectionery product containing glucono-delta-lactone. 2. The product according to claim 1, essentially or completely free from any artificial or non-natural emulsifier or stabilizer. A method for producing a frozen confectionery product comprising the steps of: (a) providing a mixture of ingredients containing one or more proteins； (b) adding glucono-delta-lactone to the mixture of ingredients； (c) homogenizing the mixture； (d) pasteurizing the mixture； (e) freezing the pasteurized mixture to obtain a frozen confectionery product； (f) optionally, hardening the frozen confectionery product. 4. The method according to claim 3, in which glucono-delta-lactone is added to bring the pH of the mixture of ingredients to 5.0-6.5.5. A method according to claim 3 or 4, wherein the mixture is pasteurized at a temperature of from 75 ° C to 95 ° C, preferably from 80 ° C to 90 ° C, even more preferably from 83 ° C to 87 ° C, for 30-120 seconds, preferably 30-60 seconds. 6. A method according to claim 3 or 4, wherein the freezing in step (e) is carried out in combination with aerating the mixture until overrun of at least 20%. 7. A method according to claim 3 or 4, wherein the freezing in step (e) is carried out in combination with aeration of the mixture until overrun from 20 to 150% .8. A method according to claim 3 or 4, in which glucono-delta-lactone is added to the mixture of ingredients in an amount of 0.05-2.0 wt.%. 9. A method according to claim 3 or 4, wherein the freezing is carried out using a standard continuous industrial freezer. The method of claim 3 or 4, wherein step (e) is followed by a low temperature freezing step. A method according to claim 3 or 4, wherein stage (e) is followed by a low temperature freezing step, which is carried out in a single screw or multi screw extruder. The method of claim 3 or 4, further comprising the step of1. Замороженный кондитерский продукт, содержащий глюконо-дельта-лактон.2. Продукт по п. 1, по существу или полностью
