Terrific taste, teeny waist

Creaminess, stability and shelf-life are key elements to making high quality ice cream, but these are particularly challenging to achieve in low fat variants. Kerry Bio-Science claims its Sherex Enlite range of ingredients can help low fat ice cream to make the grade.

Designed specifically to address common manufacturing issues around fine and stable foam structure, often caused by recipe reformulation 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, says the firm.

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.