Kerry provides a cost-effective alternative to the popular carob gum

Food ingredient specialist Kerry Group has developed a cost-effective alternative to carob bean gum (LBG), a natural stabilizer used by ice cream manufacturers to increase viscosity and prevent the formation of ice and lactose crystals in hard-packed ice cream.

A solution called Sherex Supreme reportedly provides the same benefits but at up to 50% of the cost of the herbal ingredient. Kerry’s product consists of LBG, guar gum and mono- and diglycerides of fatty acids – ingredients already present on many ice cream labels, meaning the impact on labeling will be limited.

To test the performance of the new texture system, Carey conducted tests on premium ice cream, budget and standard rigid packaging. Carey claims Sherex delivers the taste and texture of traditional ice cream in every proven recipe. For example, when examining properties such as viscosity, particle size, mix stability, overflow and sensory appeal, the company found that its solution “met or exceeded” the desired results in all three categories. Blind testing also found that nine out of 10 panelists found no difference in sensory qualities such as texture, mouthfeel, aftertaste and softness.

Tricia Hayes, Kerry Global Senior Director – Emulsifiers, Texturing Systems and Acacia Gum, reflects: “Kerry’s Sherex Supreme is a texture system that delivers the creamy mouthfeel, good aeration, viscosity and controlled melt that consumers expect from ice cream, while delivering up to 50% cost savings compared to standard texture systems. Most importantly, Sherex Supreme retains the indulgent, rich ice cream flavor that consumers so appreciate.” Kerry provides a cost-effective alternative to the popular carob gum

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