Efforts to search out a substitute for the costly locust bean gum have been in movement for a number of years now because the ingredient shot up in value. The hydrocolloids market is predicted to develop at a CAGR of 5.4% from 2023 to 2028 in accordance with Markets and Markets, its worth set to prime $14bn by the top of the interval from $11.2bn in 2023.
The naturally-derived locust bean gum (LBG) is good for clean-label functions, however its scarce provide has pushed its value and made it harder for producers to acquire it. Ingredient makers from Kerry to CP Kelco have launched alternate options which have related traits to LBG, and there are different methods nonetheless for ice cream makers to provide you with the best answer by creating emulsifier/stabilizer blends.
“Ice cream producers extremely worth LBG for its purposeful properties that improve texture, stability, and mouthfeel in frozen treats. Its capacity to enhance creaminess, management crystallization, and forestall ice recrystallization helps producers ship the sensory expertise that buyers need,” mentioned Palsgaard’s Claus Prior Hansen, software supervisor for ice cream and dairy.
“Whereas LBG acts as a stabilizer in ice cream, it’s by no means been related to stability on the subject of price. Components corresponding 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 reasonably priced different, however its cost-in-use has elevated massively too.”
He continued: “There isn’t any single ingredient that may completely exchange LBG, however there are actually progressive emulsifier/stabilizer blends that may present wonderful alternate options. These blends may give producers the performance they’re used to however at a extra steady value, sustaining the specified texture, stability, and sensory expertise.”
Hansen mentioned which 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 different that makes use of mono- and diglycerides of fatty acids and guar gum might carry the determine under 5%, he added.
Requested simply how efficient a alternative these blends have been in real-world functions, Hansen defined these had been developed to ‘carefully match’ the efficiency of LBG. “They supply dependable and constant performance in bettering overrun, stopping ice crystal formation, and controlling viscosity.”
“Essentially, it’s about permitting producers to attain the specified creaminess, smoothness, and mouthfeel expertise that buyers crave,” he added, stating that an LBG different must equally contemplate elements corresponding to texture, stability, melting properties, and dietary necessities.
Emulsifier/stabilizer blends also can supply an answer for plant-based ice lotions, bettering sensory qualities corresponding to creaminess and mouthfeel in addition to the melting resistance. “Some taste and ingredient mixtures might 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 customers with recognizable components. Our options are additionally designed to make it as simple as attainable to change components.”