Other R&D Locations Lille Skensved San Diego

Facility Location: CP Kelco Aps Ved Banen 16 DK-4623 Lille Skensved, Denmark Mailing Address: Ved Banen 16 DK-4623 Lille Skensved Tel: +45 56 16 56 16 Fax: +45 56 16 94 46 Number of Employees: 65 Contact Information: Ole R Jensen Ole.R.Jensen@cpkelco.com   Our facility in Lille Skensved specializes in pectin and carrageenan both derived from natural resources through aqueous extraction.

Pectin The wet process in pectin manufacturing involves aqueous extraction, purification, evaporation, precipitation, modification and compacting. The extraction process basically fulfills two purposes. One being modification or hydrolysis of the naturally occurring pectinaceous component, protopectin, into soluble pectin, and the other being leaching of the soluble pectin into the aqueous extraction fluid. During extraction, the naturally occurring "cocktail" of pectins can be fractionated into pectin components of more uniform composition. The extraction step also offers the option of chemical and enzymatic modification. Purification involves separation technologies such as centrifugation, vacuum filtering and fine filtration at high temperatures. A practical but very important aspect of pectin is how well it disperses and dissolves in aqueous systems.

Pectin uses are expanding, which requires a strong knowledge base within food science and the interaction between pectins and the individual food components. The "cocktail" must so to speak be mixed in a way to achieve that precise feature demanded.

Carrageenan Carrageenan is a component of red seaweeds, however, the composition of carrageenan differs in seaweeds and as the seaweed grows. What is referred to as carrageenan in seaweed is in actual fact a range of different galactans, not one single well-defined polymer.

Carrageenan is basically manufactured using a similar wet process as pectin. Modification of carrageenan involves alkali modification, fractionation and forced change of the cat-ion content in carrageenan. Carrageenan can according to its cat-ion balance be made soluble in cold aqueous systems. However, such carrageenans are very difficult to disperse, and particle science is an important tool to provide cold soluble carrageenans, which disperse well. Carrageenans are produced from a range of seaweeds, all resulting in significantly different functionality. This provides the tool to manufacture carrageenans of vast different effects, and requires application technology, testing knowledge and mixing knowledge.

Key Capabilities Polymer science Plant and seaweed botanic and biochemistry Enzymatic and chemical processes Statistical analysis Analytical chemistry Surface chemistry Aqueous extraction Separation of viscous liquids Chemical and biological modification Industrial scale ion exchange of viscous fluids Batch and continuous precipitation Distillation Gel precipitation Morphology and milling Process modeling, including production pilot plant Instrumentation and control Dairy technology, including UHT pilot plant Emulsions technology, including margarine pilot plant Fruit and beverage technology, including pilot plant Cereal technology, including test bakery Meat processing technology, including meat processing pilot plant Pharmaceutical products technology Sensory profiling Polymer protein interaction Rheology of gels Comprehensive application technology

Lille Skensved | San Diego