CP Kelco manufactures and sells the broadest spectrum of texturizing and stabilizing ingredients to the world's processed food industry. These products are used as key ingredients in foods as diverse as jams, jellies, baked goods, salad dressings, sauces and marinades, processed meats, and dairy products.

Markets Served Technologies
Sales and Customer Service Technical Laboratories
Technical Services Major Products
Production Facilities Selection Guide

Markets Served

CP Kelco products are used in these major food segments:

Fruit
Confectionery
Dairy
Processed Meats
Water Desserts
Bakery
Dressings and Sauces
Spreads
Beverages

Sales and Customer Service

CP Kelco has offices located in North America, Latin America, Europe and Asia to serve customers worldwide.

Technical Services

CP Kelco has state-of-the-art food technology centers with fully equipped pilot plant facilities to assist our customers in product development.

Technical Laboratories

Grossenbrode, Germany
Leatherhead, U.K.
Lille Skensved, Denmark
San Diego, California U.S.A.
Singapore
Tokyo, Japan

Production Facilities

Cebu, The Philippines
Grossenbrode, Germany
Knowsley, U.K.
Lille Skensved, Denmark
Limeira, Brazil
Okmulgee, Oklahoma U.S.A.
San Diego, California U.S.A.

 

Technologies

Technological innovation is a core strategy and CP Kelco has led the industry through the development of new technologies for food scientists and manufacturers. These include:

Protein stabilization
Emulsion stability
Suspension
Viscosity and gelation control
Fat replacement
Fermentation technology
Structure-function correlations

Major Products

GENU® pectin
GENU® texturizer
GENU® PLUS carrageenan

GENUGEL® carrageenan

GENULACTA® carrageenan
GENUTINE® gelling agent
GENUVISCO® carrageenan
GENU® GUM refined locust bean gum
KELCOGEL® gellan gum
KELCOGEL® LT100 gellan gum
KELGUM® xanthan gum
KELTROL® xanthan gum
SIMPLESSE® microparticulated whey protein concentrate

SLENDID® texturizer


All product names are registered trademarks of CP Kelco ApS and may be registered or applied for in other countries.

Selection Guide

  GENU® CARRAGEENAN GENU® PECTIN Keltrol® XANTHAN GUM Kelcogel® GELLAN GUM Kelgum® XANTHAN GUM Simplesse® MICROPARTICULATED WHEY PROTEIN CONCENTRATE
Thickening
Gelling
Dispersed Phase/Network Interruption
Syneresis Control
Emulsion Stabilization
pH Stability
Heat Stability
Salt Tolerance
Suspension
Ease of Use
Clarity
Opacity
Coating
Binding
Protein Fortification
Melt Resistance