CP Kelco Offers Exclusive Technology that Reduces Fat and Calories in
Deep Fried Potato and Battered & Breaded Foods
June 22, 2004 As consumers continue searching for healthier eating
alternatives, CP Kelco continues providing solutions. Thanks to variations
on the company's SLENDID® pectin and KELCOGEL® gellan
gum products, fried food lovers can enjoy great tasting french fries and
battered & breaded foods with up to 50% less fat and calories.
Dr. Akiva Gross, senior vice president, technology, explains. "CP
Kelco's pectin and gellan-based oil barrier coatings reduce the amount
of oil absorbed by foods during deep fat frying. The end result is a crisp
texture with less fat and fewer calories, as well as a more natural taste,
texture and appearance."
Dr. Gross adds that the company's oil barrier technology benefits more
than just the consumer.
"Products using SLENDID® and KELCOGEL® are simple for restaurants,
school lunch programs and other food service providers to use because
they require no changes in cooking procedures or equipment. It's also
good news for food processors who want to boost french fry and battered
& breaded product sales by offering healthier alternatives."
CP Kelco holds four patents on its oil barrier technology. In addition,
the company received an American Chemical Society "Heroes of Chemistry"
award recognizing the SLENDID® oil barrier technology as innovative
work which resulted in commercially successful applications or products.
ABOUT CP KELCO:
CP Kelco is a leading global producer of xanthan gum, pectin and carrageenan.
The company has more than 2,000 customers in over 100 countries, with
facilities in North America, Europe, Asia and Latin America. For more
information on the company, please visit www.cpkelco.com.
Contact:
Tim Gerrish
Food Business Development
302-594-7291
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