The substitute is up to 50% less expensive than the original yet provides the functional benefits that ice cream producers have come to anticipate from the sought-after natural stabiliser.
Kerry Group, a food products expert, has discovered a low-cost substitute for locust bean gum (LBG), a natural stabiliser used by ice cream producers to boost viscosity and prevent ice and lactose crystals from developing in hard pack ice cream.
The remedy, dubbed Sherex Supreme, is said to provide the same advantages as the plant-derived substance but at a fraction of the cost. Kerry’s product contains LBG, guar gum, and mono- and diglycerides of fatty acids – substances seen on numerous ice cream labels, therefore there would be little to no influence on labelling.
Kerry conducted testing on premium, budget, and ordinary hard-pack ice creams to evaluate the performance of the new texture system. Kerry states that Sherex provided the flavour and texture features of classic ice cream in every recipe tested. When it came to attributes like viscosity, particle size, mix stability, overrun, and sensory appeal, for example, the business discovered that its solution ‘achieved or surpassed’ the intended outcomes in all three areas. Blind testing revealed that nine out of ten panellists saw no difference in sensory attributes such texture, mouthfeel, aftertaste, and smoothness.
“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,” said Tricia Hayes, Kerry’s global senior director – emulsifiers, texture systems, and gum acacia. Most significantly, Sherex Supreme retains the delicious creamy ice cream flavour that customers like.”
Locust bean gum, usually known as carob gum, is made by splitting and grinding the seeds of carob plants. The component is a natural plant-based emulsifier and gelling agent that requires minimum processing and meets clean labelling regulations.
All of this has led to its growing appeal among dairy and plant-based ice cream manufacturers, but supply has not kept up with demand because a carob tree takes 10 years to yield LBG-producing pods. This has caused the price of carob gum to skyrocket, with Kerry claiming that it has increased by 800% in the last five years alone. The supply-demand imbalance has sparked a quest for alternatives, with tara gum being mentioned as one such option, although its availability is likewise restricted.
“With no modifications to the label or production process, Sherex Supreme reduces both dependency and pressure on LBG raw material supply, mitigates price inflation for ice cream products, and helps producers protect market share,” Hayes noted.
“We’re excited to bring this invention to market to address an urgent economic issue for ice cream producers, giving a highly favourable benefit: a 50% reduction that will assist ice cream manufacturers manage rising cost pressures.” Kerry’s research and development team is still hard at work on a variety of equally intriguing ideas for usage in a variety of meals and beverages,” she added.