Kerry Bio-Science Launches Solution for Ice Cream

Sherex Enlite enables manufacturers to improve product quality via addressing these critical elements more effectively. Targeting the fast-growing ice cream and frozen desserts market, this new solution was launched at Inter-Ice in December 2007.

18/12/07 Creaminess, stability and shelf life are key elements to making high quality ice cream. Sherex Enlite enables manufacturers to improve product quality via addressing these critical elements more effectively. Targeting the fast-growing ice cream and frozen desserts market, this new solution was launched by Kerry Bio-Science at Inter-Ice in December 2007.

The range has been developed specifically to answer the global trend towards these ice creams and desserts being both healthy as well as tasting indulgently rewarding.
 
Designed specifically to address common manufacturing issues around fine and stable foam structure, often caused by recipe re-formulation for standard, low fat and economy products, the Sherex Enlite range addresses two crucial aspects of ice cream and frozen dessert manufacturing. The first challenge is aeration optimisation in the freezing process: by adding Sherex Enlite, the creaminess of the texture is retained and there is good aeration, fine and stable air cells and controlled ice crystal growth, creating a creamy and indulgent mouthfeel overall.
 
The second challenge solved by Sherex Enlite is foam stability, during both manufacture and distribution via the supply chain. Common problems include coarsening of product structure, potential for shrinkage and excessive ice crystal growth. These problems can be largely prevented by the application of Sherex Enlite.
 
Furthermore, Sherex Enlite provides a solution for manufacturers facing challenges caused by heat shock in the storage and distribution chain.  With loss of creaminess, shrinkage and reduction in shelf-life being the typical results of heat shock, the cost implications of this problem can be significant.  By using Sherex Enlite these can be avoided.
 
The benefits of Sherex Enlite also apply to high temperature extrusion processes where manufacturers are often aiming to create higher value products.
 
Karl Burkitt, Strategic Marketing Director of Kerry Bio-Science, comments: "We know, from our detailed work with food technologists, that the constant need to maximise process efficiency and the wide variations in supply chain conditions in this market demand even greater performance values in the ingredients used, especially when a formulation is changed. The consumer expects great-tasting products, no matter what the fat reduction.
 
"Sherex Enlite applies to all ice-cream, yet we are especially pleased with its effectiveness in the fastest growing segment of low fat ice creams, typically less than 5% fat. Here, Sherex Enlite creates the required air cell stability that is normally only possible at higher fat levels. Hence, the manufacturer can produce a product with all the desired creaminess and luxury mouthfeel but at much lower fat levels. This helps to ensure consumer appeal and repurchase, rather than consumers trying out several brands to check which tastes closest to the full fat versions usually preferred."