CP Kelco Expands Gellan Gum Production Capacity

04 Apr 2017 --- CP Kelco have 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.

“As the world’s leading producer and innovator of gellan gum, CP Kelco is committed to serving the industry as a sustainable provider of this versatile, multi-functional ingredient over the long term,” said Don Rubright, President of CP Kelco. “We have invested in expanded gellan gum production capacity to deliver on this commitment.”

Until now, CP Kelco’s San Diego, Calif. facility was the main source of KELCOGEL gellan gum. “Our gellan gum product from Okmulgee matches the quality and functional performance of product from our San Diego facility, based on our manufacturing and quality protocols,” said Shaw Gilmer, Sr. Director, Biogums Platform at CP Kelco. “We are prepared to work with our customers to ensure a smooth qualification process.”

Anchored by a strong customer focus, deep technical expertise and the highest standards of quality and food safety management systems, CP Kelco has completed extensive product testing and validation of gellan gum product from the Okmulgee site. CP Kelco customers have begun receiving new product samples for trial, and full deployment of the new gellan gum production capability is planned for April, 2017.

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CP Kelco

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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 www.cpkelco.com.

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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