1. A frozen confection optionally - aerated containing from 5 to 15% non-fat dry milk, up to 20% fat, from 5 to 30% sweetener and up to 3% of the stabilizing system, characterized in that it comprises from 0.001 to 4, preferably from 0.01 to 1.5%, more preferably from 0.2 to 1.5% and most preferably from 0.5 to 1.5% protein fibrill.2. A frozen confection according to claim 1, having a volume increase in the amount of from 20% to 150% of .3. A frozen confection according to claim 1 or 2, selected from the group consisting of ice cream, sorbet, melorina, frozen yogurt, ice milk, ice slush, frozen drinks, milkshakes, and frozen desertov.4. A frozen confection according to claim 1 or 2, comprising from 0.1 to 3% stabilizer sistemy.5. A frozen confection according to claim 3, comprising from 0.1 to 3% stabilizer system.6. A frozen confection according to claim 4, wherein the stabilizing system contains at polyglycerol fatty acid esters, mono- and diglitseridov.7. A frozen confection according to claim 5, wherein the stabilizing system contains polyglycerol fatty acid esters, mono- and diglitseridov.8. A frozen confection according to any of claims 1, 2, 5 - 7, wherein the protein fibrils made of globular protein selected from the group consisting of whey proteins, blood proteins, soy proteins, wheat proteins, potato proteins, pea proteins, lupine proteins and kanoly.9 proteins. A frozen confection according to claim 3, wherein the protein fibrils made of globular protein selected from the group consisting of whey proteins, blood proteins, with1. Замороженное кондитерское изделие, необязательно - аэрированное, содержащее от 5 до 15% обезжиренного сухого молока, до 20% жира, от 5 до 30% подсластителя и до 3% стабилизирующей системы, характеризующееся тем, что оно включает от 0,001 до 4, предпочтительно от 0,01 до 1,5%, более предпочтительно от 0,2 до 1,5% и наиболее предпочтительно от 0,5 до 1,5% белковых фибрилл.2. Замороженное кондитерское изделие по п.1, имеющее увеличе
