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Introducing KELCOGEL® DFA Gellan Gum
The demand for dairy alternatives has skyrocketed in recent years. New product development has also taken off with more brands launching plant-based options. However, for a plant-based, dairy alternative beverage to succeed, it must have…
Great taste and texture.
Consumers love the creamy taste and silky mouthfeel that dairy beverages have, and they want it in dairy alternatives as well.
A simple, easy-to-read label.
Consumers believe plant-based alternatives are better for the planet – so a long list of ingredients on the label may raise eyebrows.
As a leading, nature-based stabilizer ingredient for dairy alternative beverages, KELCOGEL® Gellan Gum was first discovered by CP Kelco more than 40 years ago as bacteria in a lily pond. Today, gellan gum is produced via fermentation and it continues to advance in technological innovation.
While gellan gum is typically paired with locust bean gum in dairy alternative beverages to deliver both suspension and mouthfeel, our new KELCOGEL® DFA Gellan Gum serves as a single ingredient solution that can help you solve your top dairy alternative beverage formulation challenges:
1. Suspension.
Product developers often supplement plant protein with micronutrients and particulates such as extra protein, minerals, vitamins and cocoa powder. KELCOGEL® DFA Gellan Gum uniformly suspends ingredients in a pseudoplastic, weak gel structure of molecules.
2. Viscosity and mouthfeel.
Formulators often use a combination of gellan gum and locust bean gum to achieve a desirable low viscosity when pouring and a pleasant, silky sensation while consuming. New KELCOGEL® DFA Gellan Gum offers the same viscosity and mouthfeel profile all in one ingredient. Our graph shows how KELCOGEL® DFA Gellan Gum compares to locust bean gum and standard gellan gum in almond milk.
3. Sedimentation.
Protein and other micronutrients are all prone to settle on the bottom of the container. Yet with multifunctional KELCOGEL® DFA Gellan Gum, there is no shaking needed. All the ingredients stay suspended over the course of the product’s shelf life.
4. A simpler label and formulation.
KELCOGEL® DFA Gellan Gum can help simplify your product label and formulation in two ways:
- It can replace LBG in your formulation
- It can enable reducing use levels of both LBG and gellan gum.
Have questions about a specific dairy alternative formulation you are working on now? Contact us.
The power of plants is everywhere these days – from what’s on your plate for dinner to how you clean it afterwards. According to Innova Market Insights (April 2021), there is a rising demand for more plant-based cleaning options. Newness is taking shape in plant-powered dishwashing liquid formulations that clean yet are skin-friendly and biodegradable. Consumers have an increasing awareness of synthetic ingredients and their effects, especially on the environment.
Formulators often wonder how using plant-based ingredients might alter functionality in a dishwashing liquid. Will they deliver the same cleaning power to remove tough, baked-on grease? Also, how will the ingredients hold together? Homemade dishwashing liquids are usually quite thin and need to be shaken.
CELLULON® Cellulose Liquid is the more sustainable suspension aid. It’s a biodegradable, nature-based alternative to thickeners such as carbomers. It suspends decorative beads, pearlescents, fragrance encapsulates and scrubbers independently of surfactant level. And it stabilizes in a wide range of conditions with minimal impact on the viscosity of the final product. Made by microbial fermentation, CELLULON® Cellulose Liquid is bio-identical to cellulose commonly found in nature. Yet our patented process creates a continuous, reticulated network with a very high surface area-to-weight ratio. This 3D net adds reliable structuring and a true yield value at low concentrations in a formulation.
Ease of Use
Comes pre-activated and ready to use. No pH adjustment required. Easy to disperse under low-to-moderate mixing conditions.
Excellent Performance
Low use level of 0.5-5% w/w. Provides suspension and stabilization without significantly altering the pour viscosity of the formulation. Freeze-thaw stable to -20° C for at least 5 cycles.
Cost Efficient
Suitable for economic formulations as well as highly concentrated formulations, including unidose laundry systems. Cellulose is not water-soluble. Formulating into low/no-water formulations is possible!
Have questions about a specific formulation? Contact us.
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From fruit tree to fertilizer, join us for a fun and full-circle look at the making of GENU® Pectin. This behind-the-scenes video explores our patented peel process and waste diversion efforts in making pectin.
The pandemic has solidified consumers’ goals of seeking foods with more health benefits. The appeal is broad, encompassing not only vegan or vegetarian trends, but also trends to reduce overall consumption of sugar, fat, and oil. It’s no secret that dressings, condiments, and marinades are sources of hidden sugars and fat, even when consumed in small amounts. While consumers are looking for healthier alternatives, taste and flavor will always be top of mind. They still want their condiments to have the expected flavor and texture, turning a healthy salad into a more pleasurable eating experience or enhancing the taste of a plant-based burger with a dollop of creamy mayonnaise. Simple and easily recognizable, quality ingredients are points of differentiation in this competitive category.
NUTRAVA® Citrus Fiber peak was developed to support the need for an easily recognizable, label-friendly ingredient to help you achieve your clean label goals in condiment formulations. It is nature-based and made from sustainably sourced citrus peels, a byproduct of the juice industry. Typical content of dietary fiber is at a minimum of 80% with an approximately balanced amount of soluble and insoluble fiber.
The ingredient of choice for condiments
NUTRAVA® Citrus Fiber peak can help formulators reduce fat, sugar, or oil content to create better-for-you condiments. It supports dietary fiber intake while enabling a smooth, squeezable texture. For emulsified condiments, it provides great stability and helps control syneresis. It is amylase resistant to help you create products like dressings for fresh vegetable salads. It also helps you innovate with new, vegan formulations to expand your product line. NUTRAVA® Citrus Fiber is compatible with standard manufacturing processes – no new mixers or equipment needed. Simply adjust the use level to achieve a range of viscosity profiles, depending on preference.
Other benefits:
- Listed as citrus fiber on the label*
- Supports your ingredient reduction goals
- Allows for a simpler, label-friendly ingredient list
- No E-number in Europe
- Supports sugar and fat reduction
- Sustainably sourced
See our recipe and video for an eggless, vegan, mayonnaise-like dressing here.
To learn more about NUTRAVA® Citrus Fiber, click here.
*National labeling requirements should be considered in the country of use. NUTRAVA® Citrus Fiber is a food ingredient that complies with the requirements set forth in the food and food ingredients legislation in the EU, the UK, the US and China. Contact us for other jurisdictions.
As part of CP Kelco’s growing network of innovation and technical support facilities around the world, we recently launched our newest global innovation center in Atlanta. This open, collaborative space was designed for scientists and customers alike to engage in ingredient research, problem-solving, development and pilot plant scale-up of food, beverage, home care, personal care and other consumer and industrial products. We’re excited to share an inside look.
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“With our new innovation center, we’ve invested significantly in our commitment to provide a world-class customer experience and deliver on our brand promise of ‘Unlocking Nature-Powered Success’ through innovation and problem-solving. We’re excited about taking our global capabilities to a new level and further exploring the possibilities presented by key trends and growth opportunities – all with a sharp focus on meeting the evolving needs of our customers and consumers, today and into the future.”
– Didier Viala, President of CP Kelco
Collaboration was an important consideration when designing the new innovation center, as we wanted to create a space that fosters and inspires an environment of creativity and ideation. Our customers are passionate and intent on staying ahead of industry trends and desire partners who are highly skilled and can help them through the product development process – we’ve built the new innovation center with this in mind. When we’re collaborating with our customers to solve their formulation challenges and discover new applications and custom solutions, the possibilities are endless.
Some great features of our 24,000 square-foot innovation center:
- Labs devoted to microbiology, fermentation science, R & D, and consumer and industrial applications development
- A food and beverage pilot plant to support customers with production scale-up
- A sensory evaluation space to conduct sensory studies to better understand customer preferences
- A large chef’s kitchen to develop and test recipes featuring our nature-based ingredients
- Open meeting spaces that encourage collaboration and can be customized for various events
Staffed with a team of more than 20 scientists and application specialists, the new center is open for customer visits and working sessions, in accordance with all recommended guidelines from the U.S. Centers for Disease Control and Prevention (CDC).
We’re excited to welcome new and existing customers to the new innovation center to see our capabilities firsthand and collaborate with us.
Espanol
Bebida de Avena y Chocolate
Português
Chocolate Em Bebida
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