Kerry delivers cost-effective replacement for in-demand carob gum


Food ingredients specialist Kerry Group has developed a cost-effective alternative to locust bean gum (LBG), the natural stabilizer used by ice cream makers to increase viscosity and prevent ice and lactose crystal from forming in hard pack ice cream.

The solution, named Sherex Supreme, reportedly delivers the same benefits but at up to 50% of the cost of the plant-derived ingredient. Kerry’s product is comprised of LBG, guar gum and mono- and diglycerides of fatty acids – ingredients that are already present on many ice cream labels, meaning there would be limited to no impact on labeling.

To test the new texture system’s performance, Kerry has carried out 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 example, when examining properties such as viscosity, particle size, mix stability, overrun and sensory appeal, the company found its solution ‘achieved or exceeded’ the desired results in all three categories. Blind-testing also showed nine out of 10 panelists found no difference in sensory qualities such as texture, mouthfeel, aftertaste and smoothness.

Tricia Hayes, Kerry’s global senior director – emulsifiers, texture systems and gum acacia, reflected: “Kerry’s Sherex Supreme is a texture system that delivers the creamy mouthfeel, good aeration, desired viscosity and controlled meltdown that consumers expect from ice cream while offering up to 50% cost savings versus standard texture systems. Most importantly, Sherex Supreme maintains the indulgent rich ice cream taste so prized by consumers.”



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