The invention relates to process for the manufacture of an frozen aerated confectionary with an overrun of at least 15 vol. % and wherein the number average length of the ice crystals is at most 100 &mu&iota&tau&iota, comprising the following steps: a) providing a frozen aerated confectionary with an overrun of at least 15 vol. % and wherein the number average length of the ice crystals is at most 100 &mu&iota&tau&iota comprising 40 to 85 wt. % of water 0.1 to 30 wt. % of fat 5 to 45 wt % freezing point depressant and bulk filler and 0.1 to 7% protein d) providing an ingredient having a Trouton ratio of at least 75, as measured in a 0.2 wt. % solution of said ingredient in water as measured at 20 degrees Celsius wherein the ingredient is provided in an amount of 0.001 to 10 wt. %, based on the weight of the final composition b) mixing said frozen confectionary provided at step &lsquoa&rsquo with the ingredient provided at step &lsquob&rsquo to provide a frozen aerated confectionary according to the invention. Said process results in frozen aerated confectionaries with improved organoleptic qualities.
