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CP Kelco invests in new Application Laboratory for Food & Beverages
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Monday, 28 February, 2011, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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CP Kelco, the world’s leading producer of Hydrocolloids, organized a seminar on
“Latest Innovations in Hydrocolloids and their applications in development of VALUE FOR MANY products,” at Hotel VITS, in Mumbai on February 21.
The seminar marked the commissioning of its newly-established Application Laboratory in Mumbai.
The Application Lab was inaugurated by Beh Kok Wei, Technical Director, Customer Innovation & Application, Asia Pacific.
The lab is equipped to make any kind of food and beverage product prototypes demonstrating the functionality of CP Kelco products.
Today, the Indian food industry is facing escalating prices of commonly-used raw materials like sugar, fruit pulp, milk powder, etc. and rising consumer demand for healthier products. CP Kelco’s VALUE FOR MANY range provides solutions to these needs besides helping enhance shelf-life of food and beverage products.
CP Kelco is the innovation leader in the production of polysaccharides by microbial fermentation, extraction from land and sea plants, and modification of cellulose-based raw materials. It has over 200 years of experience in the manufacturing and application of multiple hydrocolloids.
CP Kelco’s portfolio includes GENU Pectin, KELCOGEL Gellan gum, KELTROL Xanthan gum, GENU Carageenan, CEKOL Cellulose gum, GENU GUM, SIMPLESSE and SLENDID.
Each hydrocolloid has a different functionality like GENU Pectin is a polysaccharide derived from naturally occurring structural components in fruits and vegetables. The raw material source is citrus peel. It is the first and foremost gelling agent and used to impart a gelled texture in products mainly in fruit-based foods. GENU Pectin is used in jams, jellies, marmalades, beverages, drinking yoghurts and fruit-flavoured drinks. It helps in thickening or gelling agent in acidic food, gives outstanding flavour and has an excellent stability. GENU Pectin can be used as an alternative to sugar reduction in food products without changing its original taste.
KELCOGEL Gellan gum is a water-soluble polysaccharide produced by fermentation. It is available in two types, low acyl and high acyl. The low acyl forms firm, non-elastic, brittle gel, whereas high acyl forms soft, very elastic and non-brittle gel. It also provides sparkling clarity, process flexibility tolerance and range of textures.
KELTROL Xanthan Gum is produced by fermentation process and helps to thicken and stabilise emulsions, foams and suspensions. It is soluble in hot and cold water. It is used in dressings, sauces, salsas, bakery products, syrups, puddings and marinades.
GENU Carrageenan is purified, natural hydrocolloid extracted from select red seaweed Rhodophyceae and is highly active, standardised carrageenan. It is used in dairy, beverages, vegetarian foods, meat and poultry products and water jellies.
CEKOL Cellulose Gum is highly-purified cold water-soluble polymer derived from cellulose. Cellulose gums are versatile, cost effective way to add viscosity. They give thickening, binding, foam stabilisation, shelf life extension of baked goods, water retention and also addition of body and mouth-feel. They are used in ice-creams, fruit drinks, processed cheese creams, cottage creams, puddings, etc.
GENU Gum is highly refined locust bean gum obtained from the seeds of the carob tree. Locust bean gum has long been used for moisture control and viscosity in food products. It provides clarity, syneresis control, and pH stability and low use levels. It is used in ready-to-cook products, water dessert gels, dairy desserts, and cream cheese.
SIMPLESSE is a versatile product that provides important functional benefits in a wide range of full-and low-fat food applications. SIMPLESSE is a free-flowing powder that is readily rehydrated which requires no special processing. It promotes smoothness and creaminess, increases volume in baked goods, reduces processing time, can reduce fat and calories, is heat stable and also provides high quality protein. It is mainly used in low fat ice-cream, low fat cream cheese, white sauces, soups, coffee creamers, frozen desserts, spreads and fruit juice beverages.
SLENDID 200 is originally developed as a fat replacer. SLENDID 200 is a patented product and like traditional pectin it can also function as a thickener, stabiliser and texturiser in wide range of products. It does not dissolve but rather swells instantly into soft particles creating the fat sensation in the final product. It gives a smooth and creamy mouth feel, supports “natural” label claim, is process friendly, controls syneresis, reduces the level of emulsifier and improves emulsion stability during manufacturing storage. It is used in butter, margarine, cake, cookies, mayonnaise, dressings, sauce, low fat ice-cream and ready-to-drink coffee beverage.
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