The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
“Inflation has been dramatic in the locust bean gum market and we do believe the situation is now at a tipping point for customers,” says CP Kelco, a leading supplier of hydrocolloids and other texturizing ingredients.
The price of locust bean gum – a clean-label thickener and stabilizer from carob seeds used in everything from Philadelphia cream cheese to Planet Oat oatmilk – has more than doubled over the past year, as demand continues to exceed supply, prompting...
DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.
There is no end in sight to the current guar gum shortage and record high prices for the hydrocolloid, which may prompt some manufacturers to consider reformulation, according to Euromonitor International.
Low prices for locust bean gum could lead to future supply issues, says a hydrocolloids expert, as present returns on pods do not make the harvest worthwhile for growers.
Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.
A new study from Japan into the rheological properties of a
hydrocolloid from the leaves of Corchorus olitorius has
found it to have even better viscosity than guar hum and locust
bean gum, adding to evidence of its food industry...
Hydrocolloids producer and distributor Alfred L Wolff is to sell
off part of its business to concentrate on its key functional
products, gum arabic and agar-agar.
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from
Portugal.
PL Thomas has launched a new carrageenan product in partnership
with Spanish firm Ceamsa, which its claims cuts costs in half and
eliminates the need for gelatin or locust bean gum.
The frustration of suffering the drip-drip effect of an ice lolly
on a hot summer day may well be over as food ingredients giant
Danisco hails the launch of the non-drip ice lolly, Ice Dreams.
