Cargill claims first chewy-creamy water ice novelties system.

Cargill, the international food and beverage ingredients manufacturer reports that it has developed a new functional system for the creation of water novelties and other frozen desserts with a breakthrough "chewy-creamy texture." The new Lygomme FZ 615 system, a combination of gums and stabilizers created by the company's Texturizing Solutions division, is able to foam water ice at a very high overrun level while still providing an acceptable texture.

Water ices typically have a very low overrun, but a company spokesman explained to reporters that a 100 percent overrun is "easily achievable" with the new system, allowing manufacturers a greater level of creativity in this product category than ever before. The spokesman said that the company is not aware of any other system that can produce the same effect.

While the focus in early development has been on water ice novelties, the company says the system will also permit a wider range of product development in segments from sorbet cones to tub sorbets, as well as making for an easier incorporation of artificial sweeteners. The company notes that the development came about by accident as it was working on ingredients to combine confectioneries with ice creams.