CP Kelco Exhibit at Food Ingredients China, 2004

March 3-5, Everbright Convention & Exhibition Centre, Shanghai, China
Visit us at Stand # 1D01 (West Hall)

Shanghai, February 17, 2004 - CP Kelco is the global leader in the hydrocolloids market, with #1 positions in xanthan gum and pectin and a strong position in carrageenan. Our products serve many functions, including thickening, suspension, stabilization and gelation.

More Choices, Better Solutions
CP Kelco offers a broad range of hydrocolloids, so we are well positioned to identify the optimum product for your application. We have experience creating gels with a broad range of textures, including fluid gels and thin films. CP Kelco also has experience stabilizing systems and altering the texture or mouthfeel of food products. Come see us if you are looking for the best solution to your water control problem!

Stabilization of Beverages
KELCOGEL^® gellan gum fluid gels have shown to exhibit a useful pseudoplastic rheology. This allows them to provide excellent suspension properties without excessive viscosity. In ready-to-drink fruit juices with or without added fruit pulp combinations of KELCOGEL^® gellan gum and GENU^® pectin allow good control of mouthfeel and flavour release, and a significant improvement in storage stability.

Innovative Gel Textures
CP Kelco offers a broad range of hydrocolloids, which covers the textural needs of the food processing industry. A wide range of gel textures - from soft elastic to firm and brittle - made with GENUGEL^® carrageenan, GENU^® pectin and KELCOGEL^® gellan gum will be demonstrated.

Stabilization and Improved Mouthfeel of Protein Based Acid Beverages
The growing beverage industry continues to develop new and innovative products. A main part of this growth is in the juice/milk drink and yoghurt drink sectors where GENU^® pectin is the natural stabilizer choice. GENU^® pectin covers a complete range of highly sophisticated pectin molecules designed for the individual needs of each type of drink. GENU^® pectin stabilizes the drinks by its irreversible bindings to the protein surface in combination with the reversible 3 dimensional pectin calcium network in the aqueous phase.

If your needs are protein stabilization, viscosity, and mouthfeel in milk juice drinks or yoghurt drinks with low or high milk solid, with low or high pH containing all different kinds of proteins or processes, CP Kelco has a suitable tailor made pectin for you.

Gellan Gum Applications Technology
During the exhibition, a presentation will be given on KELCOGEL^® gellan gum covering numerous aspects of gellan gum applications technology. The presenter will by Mr Phil Jackson, Director -Technical Service, Asia Pacific

We look forward to welcoming you at our stand 1D01 (West Hall) where we will present a new world of food and beverage applications.

KELTROL^®, KELGUM^®, KELCOGEL^®, GENU^®, SIMPLESSE^® and SLENDID^® are registered trademarks of CP Kelco ApS and/or CP Kelco U.S. Inc. and may be registered or applied for in other countries.

CONTACT:

P.H. Yeoh
Regional Manager, N. Asia/ANZ
Tel: +65 6491 9118/9782 9789
+86 138 1878 6654
Fax: +86 6491 9101

Edmund Liu
Area Sales Manager, S. China
Tel: +86 20 8333 8999 Ext 855
Fax: +86 20 8388 3606

Jeff Song
Area Sales Manager, N.E. China
Tel: +86 21 6439 5960/1
Fax: +86 21 6439 5950

www.cpkelco.com