The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 .mu.m and whereby said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. Food products are for example cheese, frying fats, dressings, margarines.

A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.

A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.

The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.

Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 .mu.m) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete gas cells which in turn modify the organoleptic quality of the ice cream.