CP Kelco

Cumberland Center II

3100 Cumberland Blvd, Suite 600

Atlanta, GA 30339

United States



Tel. 1 (678) 247-7300

Fax. 1 (678) 247-2797


Bakery Mixes and Other Bakery Products, Confectionery - For Bakery Industry, Dairy Products - Natural and Imitation, Emulsifiers and Emulsifier Systems, Fat Replacers, Fruit Products - Wet, Meat and Meat Products, Minerals and Food Supplements, Nutraceutical and Functional Food Ingredients, Sauces, Garnishes and Flavored Butters, Spirits, Liqueurs, Wines and Beers, Hydrocolloids, Stabilisers and Gelling Systems

CP Kelco

CP Kelco is a global leader in the production of specialty hydrocolloids. Its pectin, gellan gum, xanthan gum, carrageenan and cellulose gum products are used for thickening, stabilization and suspension in a range of popular products including dairy goods, beverages, condiments and bakery items.

CP Kelco gives food and beverage manufacturers the tools to create products that consumers around the world need and want. Drawing on CP Kelco’s broad portfolio of ingredients, manufacturers can create textures that enhance both the look and taste of different foods. CP Kelco’s nature-based hydrocolloids can be used to thicken and gel aqueous solutions and eliminate gritty mouthfeel by stabilizing emulsions, foams and dispersions. Its ingredients can also create extra body in a beverage, moisture in a bakery item, cling in a sauce and a smooth, creamy mouthfeel in a dessert.

CP Kelco operates its worldwide network of manufacturing facilities with a single quality standard to ensure consistent, defect-free, high performance food ingredients that meet the most stringent food quality requirements. An unwavering commitment to quality, innovation and customer service sets CP Kelco apart from other ingredient suppliers. CP Kelco’s pectin, gellan gum, carrageenan, xanthan gum and cellulose gum brands are known and respected by food manufacturers around the world.

Headquartered in Atlanta, Georgia, CP Kelco serves more than 100 countries with manufacturing facilities in the US, Brazil, Denmark, Finland, Germany, China and the Philippines and commercial offices around the globe. Learn more about CP Kelco’s innovative solutions at

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CP Kelco’s extensive portfolio of products includes brands that offer consistently high performance in food and beverage applications.  These products are most often used for viscosity modification, thickening, suspension, stabilization and gelation.

GENU® Pectin – Polysaccharide derived from naturally occurring structural components in fruits and vegetables. CP Kelco pectin is made primarily from citrus peel and sugar beets.

KELTROL® Xanthan Gum – Produced by commercial fermentation of the bacterium Xanthomonas campestris. Widely used for thickening and stabilizing.

KELCOGEL® Gellan Gum – Polysaccharide that creates an innovative, highly pseudoplastic “fluid gel” suspension system which functions with minimal viscosity.

GENU® Carrageenan – Sulphated polysaccharides extracted from certain species of red seaweed. Carrageenan allows formulators to create textures ranging from free-flowing liquids to solid gels.

CEKOL® Cellulose Gum – Highly purified, cold water-soluble polymer derived from cellulose that offers a cost-effective means to thicken, stabilize and add viscosity.

SIMPLESSE® Microparticulated Whey Protein Concentrate – Whey protein processed to decrease tendency to aggregate and gel upon heating. Provides emulsion and foam stabilization, heat and pH stability, texture, creaminess and smoothness in a wide range of full-fat and low-fat applications.

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Articles On FoodIngredientsFirst


Food Ingredients News  04 October 2018

Clean appeal: CP Kelco launches label-friendly texturizing agent for neutral desserts

04 Oct 2018 --- Producer of specialty hydrocolloid ingredients, CP Kelco, has launched GENU Explorer Pectin ND-200, a label-friendly food ingredient solution designed for neutral pH dairy desserts. GENU Explorer Pectin ND-200 is positioned as an ideal gelling agent for formulators seeking consumer-friendly ingredients for indulgent dairy desserts, such as Panna Cotta, crème desserts and more, according to CP Kelco.

Business News  03 April 2018

Azelis and CP Kelco enter Indonesian distribution partnership

03 Apr 2018 --- Azelis has announced a distribution partnership with CP Kelco to offer their carrageenan, pectin, gellan gum and xanthan gum products for the Food Segment in Indonesia. Active from April 1, 2018, the partnership builds upon existing agreements between the two companies in Europe, Middle East and Africa (EMEA) and Asia Pacific (APAC).

Business News  23 February 2018

Weekly Digest: Emmi makes sustainable soy pledge, Mondelēz delivers 2018 business plan

23 Feb 2018 --- This week in business, Emmi joined the Soy Network Switzerland, ADM announced the appointment of a new president for ADM Animal Nutrition, as well as announced the launch of a new quality protein source for aquaculture and swine diets, PROPLEX T. Bell Flavors & Fragrances hired a new board member of the Northbrook Chamber of Commerce & Industry. Other highlights this week, included Mondelēz delivering its 2018 business plan at the Consumer Analyst Group of New York (CAGNY) and Ornua is set to rebuild a new cheese production facility at its location in Avila, Spain.

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Articles on The World of Food Ingredients


From TWOFI  01 December 2016

Opinion Edge: The Supplier View: 2017 Food Trends

01 Dec 2016 --- Key suppliers offer their thoughts on key food industry trends to watch. What will be the key consumer trends driving the food industry forward in 2017 and how are they impacting supplier R&D development?

From TWOFI  30 March 2015

Industry Innovation: Gellan Gum: New Uses for a Novel Hydrocolloid

30 Mar 2015 --- Gellan gum networks can function as a great tool for consistent nutrient delivery. They give the formulator an easy tool to keep ingredients suspended, thus, delivering the nutrition consumers expect.

Video Interviews


28 August 2018

Hydrocolloids for vegetable-based protein beverages

28 Aug 2018 --- CP Kelco presented Fermented Gold, For Gut’s Sake and Fruity Fixation samples at IFT 2018. The latter featured the suspension of pineapple slivers provided by KELCOGEL HM-B [E] gellan gum, which is non-GMO Project Verified. The protein protection at a low pH is achieved through CEKOL LVD cellulose gum. Wanda Jurlina at CP Kelco spoke about the potential for hydrocolloids for vegetable-based protein beverages. “We have been working in the area of plant-based proteins for many years now. Beverages have really taken off and we have all kinds of protein, from pea to almond, a whole variety of nuts, as well as traditional soy products. What we are now seeing is going beyond beverages; we are going into cultured products. People are looking for more ways to deliver these healthy proteins that consumers want,” she notes.

02 August 2017

New potential for hydrocolloid innovations

02 Aug 2017 --- CP Kelco, a leading global producer of specialty hydrocolloid solutions, announced the completion of new production capabilities in its Okmulgee, Oklahoma plant for manufacturing KELCOGEL gellan gum. This expansion of gellan gum production capacity enables the company to respond to growing market demand for this high-performance product line, used in a wide range of food, beverage and other applications. At IFT 2017, the company presented various concepts utiziling gellan gum, including a pea and peanut protein drink where suspension is ensured through the use of their ingredient.

02 August 2016

The GM Free and Reduced Sugar Trends

02 Aug 2016 --- Hydrocolloids, such as pectin, cellulose gum, xanthan gum and gellan gum, offer formulators the opportunity to formulate a low-sugar beverage that better represents full sugar products. These biopolymer products enhance mouthfeel, make the flavour more pleasant and reduce the aftertaste of high intensity sweeteners. CP Kelco has conducted laboratory tests to determine how hydrocolloids affect both rheological and sensory measures in beverages. These tests have shown conclusively that viscosity and density are integral parameters influencing the oral sensations of body and mouthfeel and that these parameters can be manipulated to achieve a desired outcome.

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