Base compositions, methods of making base compositions and frozen foods including a base composition are described. The base compositions comprise: ≥1 insoluble fibre; ≥1 soluble fibre; ≥1 emulsifier; and ≥1 stabilizer. Additional ingredients may be added to provide flavour (e.g. sweetness) etc. to various products including: frozen desserts; ice creams; gelato; and mousses (confectionery-, sea food- or savoury vegetable-type). As a result these products have desirable sensory properties and stability. The base compositions are suitable for preparing various types of frozen foods ranging from dairy-type products to low fat, low calorie products with fruit flavours.

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