Efforts to search out a substitute for the costly locust bean gum have been in movement for a number of years now for the reason that ingredient shot up in worth. The hydrocolloids market is anticipated to develop at a CAGR of 5.4% from 2023 to 2028 in line with Markets and Markets, its worth set to high $14bn by the top of the interval from $11.2bn in 2023.
The naturally-derived locust bean gum (LBG) is right for clean-label purposes, however its scarce provide has pushed its worth and made it tougher for producers to acquire it. Ingredient makers from Kerry to CP Kelco have launched options which have comparable traits to LBG, and there are different methods nonetheless for ice cream makers to give you the appropriate answer by creating emulsifier/stabilizer blends.
“Ice cream producers extremely worth LBG for its useful properties that improve texture, stability, and mouthfeel in frozen treats. Its means to enhance creaminess, management crystallization, and stop ice recrystallization helps producers ship the sensory expertise that buyers need,” mentioned Palsgaard’s Claus Prior Hansen, utility supervisor for ice cream and dairy.
“Whereas LBG acts as a stabilizer in ice cream, it’s by no means been related to stability relating to value. Elements comparable to restricted manufacturing areas and unpredictable harvests have affected the provision of LBG, which meant costs have gone sky excessive and stayed there. Tara gum used to supply a extra inexpensive various, however its cost-in-use has elevated vastly too.”
He continued: “There isn’t any single ingredient that may completely substitute LBG, however there are actually progressive emulsifier/stabilizer blends that may present glorious options. These blends may give producers the performance they’re used to however at a extra secure worth, sustaining the specified texture, stability, and sensory expertise.”
Hansen mentioned that will LBG type only a small a part of the recipe however contribute considerably to the price of the combo. “In recipes with LBG, the emulsifiers/stabilizers can account for greater than 10% of the price of the ice cream combine,” he defined. However a Palsgaard various that makes use of mono- and diglycerides of fatty acids and guar gum may convey the determine beneath 5%, he added.
Requested simply how efficient a substitute these blends have been in real-world purposes, Hansen defined these had been developed to ‘carefully match’ the efficiency of LBG. “They supply dependable and constant performance in enhancing overrun, stopping ice crystal formation, and controlling viscosity.”
“Basically, it’s about permitting producers to attain the specified creaminess, smoothness, and mouthfeel expertise that buyers crave,” he added, stating that an LBG various must equally take into account elements comparable to texture, stability, melting properties, and dietary necessities.
Emulsifier/stabilizer blends may also supply an answer for plant-based ice lotions, enhancing sensory qualities comparable to creaminess and mouthfeel in addition to the melting resistance. “Some taste and ingredient mixtures will be tougher than others,” Hansen mentioned. “We collaborate carefully with producers to grasp their formulation objectives and challenges. As a part of that, we acknowledge the significance of presenting shoppers with recognizable components. Our options are additionally designed to make it as straightforward as doable to change components.”
