Blends of Emulsifiers and Stabilizers: A Cost-Effective Alternative to Locust Bean Gum
The food and beverage industry has been on a mission to find a more affordable alternative to the expensive locust bean gum (LBG). As the price of LBG has skyrocketed, manufacturers have struggled to obtain this naturally-derived ingredient, which is highly valued for its functional properties in enhancing texture, stability, and mouthfeel in frozen treats like ice cream.
However, there is good news on the horizon. The hydrocolloids market, including emulsifiers and stabilizers, is projected to experience a significant growth rate of 5.4% from 2023 to 2028, reaching a value of over $14 billion by the end of the period. Manufacturers in the food and beverage industry can take advantage of this market growth by exploring innovative blends of emulsifiers and stabilizers that offer excellent alternatives to LBG at a more stable price.
Kerry and CP Kelco are among the ingredient makers that have released alternatives with characteristics similar to LBG. In addition, creating emulsifier/stabilizer blends provides ice cream makers with another viable solution. These blends can offer the same functionality as LBG, enhancing creaminess, controlling crystallization, and preventing ice recrystallization, ultimately delivering the sensory experience that consumers desire.
One significant advantage of these emulsifier/stabilizer blends is their cost-effectiveness. LBG can represent a substantial portion of the ice cream mix’s cost, with emulsifiers/stabilizers accounting for more than 10%. However, by utilizing Palsgaard’s alternative blend of mono- and diglycerides of fatty acids and guar gum, the cost can be significantly reduced to below 5%. This cost reduction opens up new possibilities for manufacturers to maintain profitability while providing the desired texture, stability, and sensory experience to their customers.
As an LBG replacement, these innovative emulsifier/stabilizer blends closely match the performance of LBG in real-world applications. They reliably improve overrun, prevent ice crystal formation, and control viscosity. Furthermore, these blends meet the various factors that manufacturers and consumers prioritize, including texture, stability, melting properties, and dietary requirements.
Beyond traditional dairy ice creams, emulsifier/stabilizer blends can also benefit plant-based ice creams. These blends enhance sensory qualities such as creaminess and mouthfeel while offering melting resistance. Collaborating closely with manufacturers, ingredient suppliers like Palsgaard recognize the importance of presenting consumers with recognizable ingredients. By offering solutions that facilitate ingredient switching, manufacturers can easily incorporate these blends into their formulations.
In conclusion, the demand for a cost-effective alternative to locust bean gum has driven the development of innovative emulsifier/stabilizer blends within the food and beverage industry. These blends not only provide the desired functionality but also significantly reduce the cost compared to LBG. Manufacturers can rely on these blends to deliver exceptional textures, stabilities, and sensory experiences while meeting the evolving needs of consumers. Embracing these alternatives ensures the sustainable growth of the industry and reinforces a commitment to innovation, consumer trends, and regulatory requirements.
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