Cargill launches a novel water ice experience
The smooth texture and warmer mouthfeel typically obtained with the Lygomme FZ 615 functional system make this a new and original ingredient enabling iced confectionery manufacturers to innovate and create enjoyable new textures.
25/03/08 Cargill is introducing a new jelly-ice-on-a-stick concept designed to surprise and delight both children and the young-at-heart.
The unusual texture of this water ice owes its 'chewy-creamy' appeal and confection-like mouthfeel to Cargill's Lygomme FZ 615 functional system. This easy-to-use stabilizer system, from Cargill Texturizing Solutions, allows a water ice mixture to be combined with the texture and flavours of a jelly candy.
The Lygomme FZ 615 functional system allows processors to make a wide variety of iced treats, from water ices on a stick to sorbet cones and tub sorbets in individual or family-sized packs. The smooth texture and warmer mouthfeel typically obtained with the Lygomme FZ 615 functional system make this a new and original ingredient enabling iced confectionery manufacturers to innovate and create enjoyable new textures.
The Lygomme functional system is able to foam water ice at a very high overrun level (100% overrun is easily obtained).
The Lygomme FZ 615 functional system is only one example of the multiple possibilities that Cargill's unrivalled portfolio of texturizing solutions can offer to manufacturers, to provide them with exciting opportunities for product differentiation through texture.
Processors can add value to their water ice treats made with the Lygomme functional system by incorporating low sugar and no-sugar solutions from Cargill's extensive range of specialty sweeteners and polyols, as well as Cargill's latest fun flavours such as bubble gum, marshmallow, cola and strawberry.
