Food ingredients specialist Kerry Group is rolling out a cost-effective option to locust bean gum (LBG), the natural stabilizer utilized by ice cream makers to improve viscosity and stop ice and lactose crystal from forming in hard pack ice cream.
The answer, named Sherex Supreme, reportedly delivers exactly the same benefits but at around 50% of the expense of the plant-derived ingredient. Kerrys product is made up of LBG, guar gum and mono- and diglycerides of essential fatty acids ingredients that already are present on many ice cream labels, meaning there will be limited by no effect on labeling.
To check the brand new texture systems performance, Kerry has completed trials on premium, budget and standard hard-pack ice creams. In each recipe tested, Sherex provided the taste and texture attributes of traditional ice cream, Kerry claims. For instance, when examining properties such as for example viscosity, particle size, mix stability, overrun and sensory appeal, the business found its solution achieved or exceeded the required results in every three categories. Blind-testing also showed nine out of 10 panelists found no difference in sensory qualities such as for example texture, mouthfeel, aftertaste and smoothness.
Tricia Hayes, Kerrys global senior director – emulsifiers, texture systems and gum acacia, reflected: Kerrys Sherex Supreme is really a texture system that delivers the creamy mouthfeel, good aeration, desired viscosity and controlled meltdown that consumers expect from ice cream and will be offering around 50% cost benefits versus standard texture systems. Most of all, Sherex Supreme maintains the indulgent rich ice cream taste so prized by consumers.
Locust bean gum, or carob gum as it is also known, comes from splitting and milling the seeds of carob trees. The ingredient functions as an all natural plant-based emulsifier and gelling agent and requires minimal processing, meeting requirements for clean labelling.
All this has contributed to its rising popularity among both dairy and plant based ice cream producers, but supply have not kept up with demand since it takes 10 years for a carob tree to bear the LBG-producing pods. It has pushed the expense of carob gum exponentially, with Kerry stating it has risen by 800% during the past five years alone. The supply-demand imbalance has prompted a seek out alternatives, with tara gum touted as you such option, however the option of that natural additive can be limited.
Sherex Supreme decreases both dependence and pressure on LBG raw material supplies, mitigates price inflation for ice cream products, and helps protect market share for manufacturers – all without changes to the label or manufacturing process, Hayes added.
Were proud release a this innovation to handle a pressing economic issue for ice cream makers, delivering an extremely positive benefit: a 50% savings that will help ice cream manufacturers combat growing cost pressures. Kerrys research and development team continues to work intensively on an array of similarly exciting innovations for used in a variety of foods and beverage applications,” she concluded.