Creamier and more stable ice-cream

Creaminess, stability and shelf life are key elements to making high-quality ice-cream. Sherex Enlite enables manufacturers to improve product quality by addressing these elements.
The Sherex Enlite can be used to create ice-creams and desserts that are healthy and have a good taste. Designed specifically to address 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 can be used for 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.
Sherex Enlite also improves 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.
Sherex Enlite applies to all ice-cream including low-fat ice-creams, typically with 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 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.