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    New potential for hydrocolloid innovations

    02 August 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.

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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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Food Ingredients News 28 November 2018

CP Kelco to expand pectin production capacity at Denmark plant

28 Nov 2018 --- Producer of specialty hydrocolloid ingredients, CP Kelco, is set to expand pectin production capacity at its Lille Skensved, Denmark, facility by approximately 15 percent, in anticipation of continuing growing global demand. The investment will enhance market supply by 2019-2020 and is focused on increasing production of low methyl ester (LM) pectin, which is ideally suited for popular products such as ambient drinking yogurts, jams, jellies and fruit preparations.

Business News 20 November 2018

Growth in biogums: CP Kelco expands capacity at Chinese and Oklahoma plants

20 Nov 2018 --- Hydrocolloid solutions supplier CP Kelco has announced plans to invest in building capabilities and expand production capacity for several key products. The company is set to increase capacities at its Wulian (China) and Oklahoma (US) facilities in response to what it calls “the strong global demand for specialty biogums products.”

Food Ingredients News 05 November 2018

Plant-based boost: Roquette appoints Azelis in distribution deal for European food and nutrition markets

05 Nov 2018 --- Plant-based ingredients specialist Roquette and Azelis have signed a distribution agreement for the Food and Nutrition markets. The agreement initially covers Germany, Austria and the Nordic and Baltic countries, before expanding further in the new year. The partnership – which will also include south Italy, Russia, Ukraine, and other Commonwealth of Independent States (CIS) as of January 1, 2019 – optimizes Roquette’s global distribution network for its plant-based ingredients.

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28 August 2018

Hydrocolloids for vegetable-based protein beverages

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 2016

The GM Free and Reduced Sugar Trends

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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