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Home / Insights / Answering Your Questions From the Skincare Ingredient Webinar

Answering Your Questions From the Skincare Ingredient Webinar

Thanks for all the great questions you sent during our recent webinar with Tom Vierhile of Innova Market Insights called How to Choose the Best Ingredient for Your Sustainable Skin Care Formulation. There were so many that we did not have time to answer them live. Here, we’ve gathered them all and appreciate the chance to provide recommendations for some of your formulation challenges.

Trends with Innova Market Insights

Consumers seem to favor ingredients they are familiar with for skincare products. How receptive are consumers to new ingredients entering the space?

The good news is that consumers are keeping an open mind when it comes to new skincare ingredients. According to Innova’s Beauty, Household, and Personal Care 2023 survey, just over 40% of American consumers believe that new technologies and ingredients can make personal care products more effective. This leaves the door open to innovative new ingredients and new ingredients with a story behind them, especially one that references hot button topics like sustainability, may have an inside track here.

Globally, consumers in Brazil and China are most enthusiastic. Over 70% of Brazilian consumers believe that new technologies and ingredients can make personal care products more effective.

Is Innova Market Insights seeing any new trends in skin care that could have an impact on ingredient use and innovation in the future - trends not mentioned so far?

One trend that is a “sleeper” and could evolve into something serious is around the skin microbiome. Few, if any products, were talking about the skin microbiome just a few years ago. As recently as 2018, the claims were non-existent. But today, we’re starting to see companies talking about the skin microbiome and how this has an impact on whole body health. This is also tied in with the use of prebiotic and probiotic ingredients.

Regarding the skin microbiome alone, Innova reports that 2% of facial skin care products mentioned the skin microbiome in 2022. Ingredients that can either improve the health of the skin microbiome or at least not negatively impact it could be in a sweet spot, going forward.

Inflation has been a huge issue. Are consumers willing to pay for products that claim to be sustainable, especially when they may cost more?

This is a tough question. Consumers consider a variety of factors when they are shopping for products and sustainability is one of many attributes that may be considered. Price and performance are likely to rank as higher concerns for consumers, but the good news is that 4 in 10 American consumers say they are willing to pay more for personal care products that are sustainable.

The big question is probably how much more, and that is something I do not have an answer to. What we are seeing in the food and beverage space here at Innova is that the halo around environmental claims is expanding to the point where sustainability is becoming a more important facet of the “clean label” trend, one that has the potential to move the sales needle, moving forward.

KELCOSENS™ Citrus Fiber

What is the difference between KELCOSENS™ Citrus Fiber and other citrus fibers in the market?

Single step and direct extraction from peels helps to retain pectin, which boosts KELCOSENS™ Citrus Fiber’s effectiveness as an emulsion stabilizer. Other citrus fibers are produced once the pectin has been extracted.

Replacing Emulsifiers & Synthetics

Can you explain how UniqSens™ SFE Emulsifier-Free System, KELCOSENS™ Citrus Fiber and KELCO-CARE^® Diutan Gum work to stabilize emulsions?

All three are effective at stabilizing emulsions in personal care product development. We like to call KELCO-CARE^® Diutan Gum a “super xanthan gum” that stabilizes and thickens with a silky feel and no tack. UniqSens™ SFE System is a xanthan-based blend optimized to provide stability and flexibility in process as well a more desirable sensory compared to single ingredients. KELCOSENS™ Citrus Fiber is the newest stabilizer in our portfolio. It delivers a remarkably refreshing and light feel while being upcycled from food waste.

Is xanthan gum an emulsifier?

Xanthan gum is not a traditional emulsifier, but it can be used to help stabilize emulsions by providing high viscosity to the water phase, which slows the movement/agglomeration of droplets.

Which of your gums is not an emulsifier but will provide a stable emulsion?

KELCOSENS™ Citrus Fiber and UniqSens™ SFE System are two great, nature-based ingredient offerings for developing emulsifier-free systems. But you could say that all of our ingredients can contribute to stable emulsions by providing viscosity to the water phase. Some are more efficient thickeners than others, some work in limited pH range or require heat, and each contributes a unique feel or texture. These factors all play a role in deciding which ingredient to incorporate in your formulation, and we are always happy to advise on product recommendations for specific needs.

Can synthetic emulsifiers be replaced 1:1 with KELCOSENS™ Citrus Fiber?

This really depends on your specific system and the rest of your formulation. For instance, if you are trying to replace waxy emulsifiers (such as PEG-100 Stearate), you may find the need to include a waxy component in your oil phase to maintain the same feel. Also, the stabilization mechanism is completely different so every formulation needs to be assessed.

What are the best natural thickeners for increasing the viscosity of a shampoo formula based on alkyl polyglucoside?

We might recommend KELTROL^® Xanthan Gum since it is an efficient thickener that works in robust conditions. It has a wide working pH range and is compatible with many surfactant types/levels. It can be easily incorporated and is cold-processable with transparent grades available.

If you also are working with a sulphate-free formula, GENUVISCO^® CG-129 Carrageenan could technically be a good option in this case. Here is a prototype for you to try.

How can your products influence transparent label and sensory properties when replacing synthetics in general?

Our portfolio of nature-based and bio-based ingredients provides a broad range of sensorial benefits when utilized alone or in combination with one another. From upcycled KELCOSENS™ Citrus Fiber to GENU^® Carrageenan and beyond, each product is developed on purpose, with a good sustainability story to back it up.

We can provide you with a life cycle assessment so you can see for yourself. And, we can help you achieve your product goals – everything from silky thin serums to gels to luxe creams. We would be happy to help if you are looking for a specific sensory profile. We also have options to support vegan, ECOCERT^® and COSMOS^® certification claims.

Nature-Based Innovation

Do you have anything new? What else is coming/should we expect next?

We are texture experts; however, you can expect from us more understanding coming soon on the functional performance of our ingredients beyond rheology. For example, the area of skin health.

What do consumers who emphasize natural ingredients expect the functionality/efficacy of the natural ingredients to be?

According to some of the interactions that our customers have experienced, consumers tend to believe that natural means “healthy” or “good for you” and “good for the planet”. Whether it is an active ingredient or a supporting ingredient, we’ve noticed that consumers generally believe the manufacturer has found a better alternative; one that leaves the world in a better place as well.

Are microbiome friendly ingredients considered to be natural/sustainable products?

Generally speaking, if an ingredient is friendly to our skin’s microbiome, then it means that it is much less likely to irritate skin or disrupt the microbial balance. Some natural/more sustainable ingredients can have a positive impact on the microbiome by helping to maintain the diverse skin ecosystem.

Are these ingredients only for cosmetic formulation? Do you have some in food contact grade?

Yes, CP Kelco produces a full range of nature-based and bio-based ingredients with grades that can be used across a variety of applications. We started approximately 90 years ago making pectin for food applications such as jams and jellies. Our products are now utilized in the food, pharmaceutical, oral and personal care, household, and oil and gas industries. We have grades available to address the needs of our customers and can help them meet organic, halal, kosher, non-GMO and other clean label-friendly goals.

Texture Challenges

We are trying to use KELTROL^® CG-SFT Xanthan Gum in sulfate-free, transparent body wash. When do you recommend adding xanthan gum during processing to get the best transparency?

We recommend adding xanthan gum early in the process (before surfactants, after chelator), but this is more to ensure full hydration, which can affect transparency. You could also make a slurry or pre-blend with other powders (if any) to prevent lumps and assure proper dispersion.

What is your advice in terms of use level for KELCOGEL^® Gellan Gum to obtain a sprayable texture?

Somewhere around 0.05% should still allow for sprayable texture while providing stabilization benefits when using KELCOGEL® CG-LA Gellan Gum.

Do you advise to combine KELCOGEL^® Gellan Gum with another gum to optimize stability and sensoriality?

We have paired both forms of KELCOGEL^® Gellan Gum together in sprayable formulas for high stability depending on what the pH/processing conditions allow. In your system, you may find that you only need one. Our best recommendation would be to reach out to our CP Kelco team of technical experts for personalized advice.

Sun Care

What do you have for sunscreens?

Here are some bio-based ingredient options for you:

UniqSens™ SFE System is a great sunscreen stabilizer. It is highly compatible with multiple UV filters, as well as various processes and equipment. It is a ready-to-use solution for a seasonal final product.
KELCOGEL^® Gellan Gum and its fluid gel technology enable suspension in thin, sprayable liquids, providing an ideal wider spray pattern compared to other nature-based solutions, as well as heat resistance that can help the emulsion stay stable over summer’s high temperatures. Try this free sunscreen prototype to see for yourself: Let’s Get Physical Sunscreen Recipe Card.

Is it possible to use KELCOSENS™ Citrus Fiber in sun protection?

Yes, KELCOSENS™ Citrus Fiber can be an effective stabilizer in sun care and deliver a slight cooling effect that can be refreshing on the skin. It should be used at 1-2% and a pH between 3.0 and 6.0. It is best when used with a supporting emulsifier or stabilizer.

Will KELCOSENS™ Citrus Fiber provide the same efficiency as synthetic stabilizers?

It will provide great emulsion stability. However, it will generate less viscosity per gram used. We don’t have a direct comparison, but we expect large differences in expected usage levels:

Synthetic stabilizers expected usage level: 0.1%-0.5%
KELCOSENS™ Citrus Fiber expected usage level: 1.0%-2.0%

Will KELCOSENS™ Citrus Fiber work with especially high SPF?

SPF does not affect KELCOSENS™ Citrus Fiber However, the pH of the overall formula will affect its performance. Different UV filters may require different pH levels to function properly.

Most chemical, organic and non-mineral UV filters can be used at pH 5-6 with no problem.
- PBSA is an organic UV filter that requires pH > 6.8 to avoid crystallization and thus will not work with KELCOSENS™ Citrus Fiber.
Mineral sunscreens using zinc oxide are normally formulated at pH 6.5-7.5 which is outside of the acceptable pH range for KELCOSENS™ Citrus Fiber.
- Zinc oxide requires pH > 6.5 to avoid dissolving and destabilizing the formula.

Mineral sunscreens using titanium dioxide without zinc oxide can be made at pH 5-6 and should work just fine with KELCOSENS™ Citrus Fiber.

Please note that without having the exact product formulation, we can only provide general guidance and cannot guarantee results. Feel free to reach out to our team of technical experts for more personal assistance.

Home / Insights / Fight Rising Tomato Prices with NUTRAVA^® Citrus Fiber

Fight Rising Tomato Prices with NUTRAVA^® Citrus Fiber

Three straight years of crop devastation in the world’s key tomato-producing regions have tomato paste prices nearing historic levels. Don’t let a crisis derail your company’s development plans for condiments and other tomato-based products. Let’s talk about solutions instead!

Extend what you have

NUTRAVA® Citrus Fiber can help extend tomato solids up to 25% in tomato sauces and condiments, according to our internal lab studies, without experiencing loss of mouthfeel, texture, color or appearance. Similar to a tomato’s own composition, NUTRAVA® Citrus Fiber contains a blend of insoluble and soluble fiber with a high level of pectin. This makes it a much more desirable, clean label-friendly choice for reformulation versus alternatives that can alter the texture, taste and mouthfeel of your product.

Unlike starch, NUTRAVA® Citrus Fiber provides clean flavor release so your product’s hearty tomato flavor comes through well. It also stands up well to the harsh processing and eating occasions of tomato products, so it can handle the pH and the freeze-thaw-heat conditions, remaining uniform and resisting syneresis.

NUTRAVA^® Citrus Fiber can help extend tomato solids up to 25% in tomato sauces and condiments, according to our internal lab studies, without experiencing loss of mouthfeel, texture, color or appearance. Similar to a tomato’s own composition, NUTRAVA^® Citrus Fiber contains a blend of insoluble and soluble fiber with a high level of pectin. This makes it a much more desirable, clean label-friendly choice for reformulation versus alternatives that can alter the texture, taste and mouthfeel of your product.

Unlike starch, NUTRAVA^® Citrus Fiber provides clean flavor release so your product’s hearty tomato flavor comes through well. It also stands up well to the harsh processing and eating occasions of tomato products, so it can handle the pH and the freeze-thaw-heat conditions, remaining uniform and resisting syneresis.

Don't settle - upgrade instead!

It makes good financial sense to get the most out of ingredients in short supply. Rather than settling for a lower quality product, consider an ingredient that can meet consumers’ expectations. Deliver similar taste, texture and mouthfeel with an ingredient that has the added benefit of supporting dietary fiber intake – a plus for consumers. NUTRAVA^® Citrus Fiber does not require special handling and cold storage like tomatoes do, and the use level is very low. As a bonus, it also supports sugar reduction by providing body and mouthfeel.

An upcycled ingredient

NUTRAVA^® Citrus Fiber is upcycled from sustainably sourced citrus peels, a byproduct of the juice industry near our plant in Brazil. This next-generation ingredient supports dietary fiber intake and offers unique water-holding, texturizing and stabilization capabilities. With an abundant, nature-based raw material supply available, NUTRAVA^® Citrus Fiber is well-positioned to help solve supply challenges.

An easily recognizable ingredient, NUTRAVA^® Citrus Fiber has no E number in Europe and can be listed simply as citrus fiber on the product label to help you meet clean label-friendly goals. In addition, NUTRAVA^® Citrus Fiber is also compatible with standard manufacturing processes, so that is one less thing to worry about when reformulating. Ask us to show you how to reduce reliance on supply-challenged ingredients in your application. Our team of technical experts is happy to work with you to meet your product development needs.

We are ready to help you now.

Home / Insights / How We’re Helping to Reduce Food Waste

How We’re Helping to Reduce Food Waste

According to the 2030 Agenda for Sustainable Development, cutting food waste in half by 2030 is one of the United Nations’ top priorities. Sustainable Development Goal (SDG) 12 calls for “halving per-capita global food waste at retail and consumer levels and reducing food losses along production and supply chains.” Although millions of people face hunger across the globe, there is a big problem with food waste at retail and consumer levels in industrialized countries. Here are some of the ways we are helping:

Champion yogurt with a longer shelf life

In the yogurt industry, sometimes confusing “sell by,” “enjoy by” and “best before” dates on product labels are a key cause of food waste. According to our friends at Chr. Hansen, 80% of all yogurt waste is related to the expiry date. A recent Washington Post article goes one step further: “A lot of good food goes to waste, as consumers misinterpret expiration dates and throw away refrigerators full of edible food.”

Ambient yogurt and yogurt alternatives help prevent food waste by extending shelf stability for months. With no need for refrigeration, ambient yogurt can be enjoyed anywhere at any time, which adds to its convenience and snackability. Parents can safely pop an ambient yogurt snack in their child’s backpack before school without worry of it spoiling. Or it can be tucked in a gym bag for a quick, “good for you” protein snack after exercise, even if your workout is postponed until tomorrow – or next week. For dairy and alternative protein manufacturers, ambient yogurt increases geographical reach through the world of e-commerce with no cold chain distribution challenges.

In collaboration with Chr. Hansen, CP Kelco has developed an array of great-tasting, shelf-stable “vegurts,” plant-based alternatives to dairy yogurt in drinkable and spoonable thicknesses.

Learn more about our exciting prototype solutions.

Upcycling

Upcycling is the ultimate way to prevent food waste. Coined by German engineer Reiner Pilz, upcycling means giving an old product more value, so waste is diverted entirely. Inspired by this circular economy model, CP Kelco has long believed that upcycling is at the heart of creating a more sustainably sourced ingredient supply chain. That’s why we have upcycled ingredients in our nature-based portfolio:

GENU^® Pectin

GENU^® Pectin is the ingredient that started it all for CP Kelco. In fact, the “CP” in our name stands for Copenhagen Pectin. Upcycled from citrus peels, an abundant and sustainably sourced byproduct of the juice industry, we use as little fresh water as possible in processing. At our plant in Brazil, whatever is left over from our production process is recovered and turned into beneficial side products, including d-limonene, fertigation (fertilizer + irrigation) for nearby crops, and molasses and feed for 30,000 local farm animals.

This very consumer-friendly ingredient has been a staple for jams, jellies, yogurt fruit prep and acidified protein drinks (like the ambient drinking yogurt mentioned above!). It provides a juicy bite to plant-based meat alternatives, a creamy mouthfeel to dairy applications and heat stability for formulating gelatin-free gummies. In personal care applications, it is known for locking in moisture in luxe skin creams, stabilizing emulsions in sun care and ensuring smooth, silky hair care products.

Citrus Fiber

Citrus Fiber is likewise upcycled from spent citrus peels, an abundant byproduct of the juice industry and locally sourced near our manufacturing facility in Brazil. Leftover materials from the citrus fiber production process are repurposed to support a circular mindset. Nutrients in the process water are used to fertilize local crops such as sugar cane. In addition, any peel byproduct left over is turned into animal feed that supplements the diets of 30,000 farm animals per year.

NUTRAVA^® Citrus Fiber is a highly versatile food ingredient that can be listed simply as citrus fiber on the label. It supports dietary fiber intake while providing emulsion stability, viscosity, mouthfeel enhancement, syneresis control and water-holding capacity. Easily recognizable by consumers, it can be beneficial for applications as diverse as baked goods, beverages, condiments, sauces, dairy, dairy alternatives, and meat and meat alternatives. In addition, NUTRAVA^® Citrus Fiber supports the replacement or reduction of ingredients including traditional emulsifiers and stabilizers, starch, egg, butter, xanthan gum, tomato solids and fruit pulp.

Introduced in March 2023, KELCOSENS™ Citrus Fiber is a next-generation ingredient for personal care product development. It can be used in a range of products, from silky serums to luxe creams, to help formulators stabilize emulsifier-free formulations and deliver SENSational textures.

Learn more about the small steps we can all take to reduce food waste.

Home / Media Hub / CP Kelco Heads to FiSA 2023 in Brazil

CP Kelco Heads to FiSA 2023 in Brazil

Building Tomorrow’s Tastes with Alternative Protein Innovation and Creative Options to Offset Inflationary Pressure

Atlanta, Georgia, US (7 August, 2023) – CP Kelco, a global leader of nature-based ingredient solutions is heading to Food Ingredients South America (FiSA) in São Paolo, Tuesday, August 8 through Thursday, August 10. CP Kelco will be at booth E10, located near the main entrance.

This year’s theme for the largest food event in Latin America is “Building Tomorrow’s Tastes” or “Construindo o Sabor de Amanhā.” Reflecting on the theme, CP Kelco will showcase ingredient innovations that balance the needs of both the planet and the pocketbook, as a way to connect consumer demand for cleaner label products and offset inflationary pressures.

“We welcome everyone to join us for ‘brunch with CP Kelco,’ a master chef show presentation and tasting at the plant-based experience innovation hub on Wednesday, August 9 at 4:30 pm,” said Marina Boldrini, Senior Marketing Manager. “CP Kelco will highlight new trends in plant-based alternatives to meat, dairy and eggs. Come see our innovative advances in this hot growing category utilizing the latest nature-based ingredients,” she added.

There will also be daily tasting sessions at CP Kelco’s booth E10. Prototypes include plant-based offerings such as meatball alternatives, an almond and pea protein beverage, “vegurts” (ambient, plant-based yogurt alternatives suitable for e-commerce sales), a culinary cream alternative and a vegan liquid egg alternative. In addition, CP Kelco will feature functional gummies with a soft, chewy texture provided by pectin as a vegan alternative to animal-based gelatin. Our new pectin can help enable e-commerce and functional gummies sales as they become more heat stable, compatible with fortifying agents, and will not stick together.

Brazil is home to CP Kelco’s GENU^® Pectin, which is upcycled from spent citrus peels, an abundant byproduct of the juice industry near our award-winning plant in Limeira. For several years in a row, the plant has won top honors for its commitment to environmental practices and incorporating sustainability into the steps of the production process. For example, leftover materials from the manufacturing process are repurposed. Nutrients in the process water are used to fertilize nearby crops while leftover citrus peels are turned into animal feed that supplements the diets of 30,000 farm animals per year.

About CP Kelco

CP Kelco is a nature-based ingredient solutions company with approximately 90 years of experience working with food, beverage, consumer and industrial product manufacturers worldwide. We apply ingredient innovation and problem-solving to develop customized solutions that leverage our regional insights, meet manufacturers’ goals and address consumer needs and preferences.

Unique Portfolio. Produces extensive range of high-quality, plant-based and fermentation-derived ingredients to formulate tailored solutions.
Technical Excellence. Offers strong collaboration with a global team of scientists and applications experts, leveraging our regional state-of-the art R&D facilities.
Sustainability. Committed to providing responsibly sourced and produced ingredients.
Market Insights. Understands market and consumer trends to help customers create relevant and innovative products.

Our key product lines include pectin, gellan gum, xanthan gum, carrageenan, refined locust bean gum and microparticulated whey protein concentrate. Learn more at cpkelco.com.

Home / Insights / The Community that Carrageenan Built

The Community that Carrageenan Built

It’s a mild and sunny day on the island state of Zanzibar, just off the coast of Tanzania. A group of women are gathered in front of ZANEA (Zanzibar East Africa) Seaweed Company to say hello, pick up supplies and start work at the seaweed farms that dot the shores. Known in Swahili as mwani, seaweed cultivation involves tying seedlings onto ropes that are submerged in the water enough for it to be covered at low tide. Some of the crops are ready to be harvested and laid on screens to dry in the sun before being packed in sacks and exported to CP Kelco’s plant in Skensved, Denmark. The red seaweed tended by these women will soon become GENU^® Carrageenan.

ZANEA Seaweed Company

For centuries, coastal communities have relied on the sea to support their way of life. Aquaculture or aquatic farming is only decades old. Seaweed farming began in Zanzibar in 1989 – 1990 and has played an important role in improving the standard of living here – especially for women, who make up around 70 percent of the workforce and obtain a meaningful cash income for their skills.

The success of this viable economic activity can be seen in the increase in bank accounts in the area, improved homes and infrastructure, and, most importantly, the number of children receiving an education. This year, a new hospital will open on land donated by ZANEA Seaweed Company. Through grants from its nonprofit Huber Helps program, CP Kelco recently purchased a solar water pump for one of the villages, providing clean water for over 2,000 people.

In addition to training in sustainable farming methods, all material, including ropes and seed stocks, are provided free by CP Kelco and ZANEA Seaweed Company. On a yearly basis, the two companies supply and distribute materials valued at over $150,000 US. So far in 2023, over 300 new boats as well as planting structures, drying facilities and new shelters for the workers, have been donated.

CP Kelco is securing a sustainable seaweed aquaculture in Zanzibar so it can remain a source of livelihood for generations to come.

The seaweed itself acts as a bioremediator and filter. A fast-growing plant, seaweed is one of nature’s most effective ways to fight carbon emissions, absorbing nitrogen and carbon dioxide. It utilizes energy from sunlight and takes up excess nutrients from the water to assist the ocean’s ability to fight harmful algae blooms that lead to fish kill.

CP Kelco is securing a sustainable seaweed aquaculture in Zanzibar so it can remain a source of livelihood for generations to come.

To help the entire community take advantage of the economic opportunities provided by seaweed farming, CP Kelco works to prevent negative impact to the ecosystem, such as deforestation. Protection of the mangroves is essential to maintain the natural flow of the water and provide feeding grounds for native species.

Along with the ZANEA Seaweed Company, CP Kelco plants a minimum of 20,000 trees per year: One-third are used to preserve mangrove forest lands, one third supports the construction of homes and one-third is used to replenish the stakes, fish fences and other supplies needed in seaweed farming.

Through its nonprofit Huber Helps program, CP Kelco has built classrooms, provided yearly donations of school supplies to the farmers’ children, sponsored equipment and tools, and renovated school buildings for more conducive learning environments.

The transformation over the years has been significant. 2019 statistics show that more than 86 percent of children are now enrolled in primary school.

Prioritizing resources to improve education in Zanzibar has also been a big part of CP Kelco’s commitment to the community. In the early ‘90s, only 62 percent of school-age children in Zanzibar were enrolled in primary schools according to documents from the Zanzibar Ministry of Education. Through its nonprofit Huber Helps program, CP Kelco has built classrooms, provided yearly donations of school supplies to the farmers’ children, sponsored equipment and tools, and renovated school buildings for more conducive learning environments. The transformation over the years has been significant. 2019 statistics show that more than 86 percent of children are now enrolled in primary school.

A product you can feel good about

Extracted from this warm water red seaweed, GENU^® Carrageenan forms flexible but strong gels. It is renowned for its thickening and stabilizing properties as well as its clarity. In the food and beverage industry, its main applications are in dairy, meat products and confectionery. It can also be used as a vegan alternative to gelatin.

In personal care and home care products, GENU^® Carrageenan is a vegan-friendly, nature-based alternative to synthetic texturizers. With its water-binding ability, it locks in moisture to keep skin hydrated. It acts as an emulsifier to prevent oil-in-water systems from separating. It also gives a smooth and creamy texture to shampoos, lotions and other surfactant-based systems.

Find out how Carrageenan can become part of your story too.

Home / Insights / Answers to Your Top Functional Gummy Questions

Answers to Your Top Functional Gummy Questions

During our recent webinar on formulating functional gummies, we asked you to send us your toughest questions. We received an incredible response, so we know that you are as passionate about this subject as we are! Most of the questions we received could be divided into themes of heat stability, alternatives to gelatin, sugar free and fortification challenges. Please see the answers below from the experts at our innovation centers:

Looking at the different regional trends mentioned in the webinar, what direction do you see this market going?

Because of the global nature of e-commerce, you will begin to see more commonalities across the regions. However, each region will still add its unique touch to appeal to local needs. Pay attention to the emerging trend of personalization that we discussed in the webinar.

Not everyone is ready for 3D printing but the idea of tailoring solutions to lifestyle, age, beliefs (such as vegan and halal), and health goals helps consumers to feel more catered to and included. That kind of personalization will be welcome in any region.

What are key considerations for formulating fortified gummies in neutral and low pH when adding minerals, herbs and vitamins?

This will depend on the functional ingredients to be used. Use level is important as well as the pH each ingredient may bring to the product. Next, one will need to ensure a gelling agent aligns with the formulation, labeling and processing requirements.

For example, our GENU^® Pectin can do an excellent job of setting and providing stability to products with a lower pH. However, if the type of minerals or flavor of the product results in a higher pH (from 4.0–5 or above), then we can also recommend another grade of pectin or perhaps GENUGEL^® Carrageenan might be a better choice.

When adding active compounds (like vitamins) to pectin-based gummies, how do I incorporate them to prevent active compound loss?

Functional compounds may have different sensitivities to temperature and pH, and there are technologies like encapsulation that can help to protect these actives. In a functional gummy process, these compounds are typically added before acidification, or as late in the process before deposit. The recommendation is to mix them with either glycerin or corn syrup to provide some protection.

This step can impact the product’s overall pH, so we advise using a gelling agent that tolerates this variability. Our GENU^® Pectin for fortified gummies can be a good option to maintain gelling and texture characteristics.

How does reducing corn syrup and sugar affect functional gummy formulations? Can you replace sugar with a neutral, nonsweet bulk ingredient and achieve similar results?

It is possible to replace sugar and corn syrup with other solids or bulk ingredients. A key consideration for these ingredients is solubility, as you will want to provide a minimum amount of total soluble solids for gelling agents to set (thinking about pectin), and for the end product to have good firmness and stability. Therefore, polyols or soluble fiber are typically used.

Other ingredients can be used but firmness may be reduced as their solubility and composition varies, depending on the ingredient.

How do you keep gummies from melting and sticking together?

Melting and stickiness may be caused by moisture migration into the product. To eliminate the possibility of this issue coming from the hydrocolloid ingredient, it is important to understand if it has been properly dispersed and hydrated, and if the pH of the product is suitable for its functionality. Another reason can be related to the carbohydrate composition, so the amounts of sugar and corn syrup (or other solids) should be reviewed.

This can also be a common problem with gelatin gummies because of their heat instability, especially when trying to ship for e-commerce or during warm summer months when the temperature can exceed 30°C. There are other ingredient options available with better heat stability than gelatin, such as our GENU^® Pectin and GENUGEL^® Carrageenan.

How can I create a vegan, pectin gummy with the texture of a gelatin-based gummy?

CP Kelco has several nature-based solutions — not animal based — that can meet your requirements. They can produce a variety of textures, so matching the texture of one gelling agent with another requires looking at the source, hydration and gelling properties of the different ingredients. You may even prefer a blend. We would be happy to collaborate and recommend the ingredient combination that makes the most sense, considering your texture and labeling needs.

In general, sensory evaluations of GENU^® Pectin show that it has a softer, chewy bite, and it can enhance fruit flavors you may be using. Our GENUGEL^® Carrageenan is another vegan option. It will not stick to teeth, and it has more of an elastic but refreshing chew. Both pectin and carrageenan can provide shelf stability and higher temperature resistance, for a non-melting and non-sticky performance.

For companies seeking temperature stability for shipping purposes, what ingredients would you recommend to achieve a firmer, more elastic mouthfeel similar to gelatin? Can you add gellan gum to get a firmer texture?

Pectin can be a very good option for temperature stability. Once pectin sets, it forms a thermally stable gel that tolerates higher shipping temperatures than gelatin, which tends to melt at 35°–40°C. If in addition the goal is to maintain texture, a partial replacement of gelatin with pectin can be considered.

Gellan gum is often used in combination with other gelling agents, such as carrageenan or pectin to adjust the texture. KELCOGEL^® Gellan Gum provides a firm texture while carrageenan provides a texture range going from firm to elastic. Gellan gum, carrageenan and pectin all have a wide pH working range, heat stability and fast setting rate with great flavor release, making them very compatible ingredients.

Finally, the total soluble solids (TSS) to deposit gummies should be between 77%–78%, with the final TSS typically between 80%–82%. This allows for product stability and texture. It can be achieved with a variety of sweeteners or bulk ingredients, depending on the characteristics of the end product.

Is special equipment needed to work with an ingredient other than gelatin?

Typically, the same equipment can be used when working with other gelling agents like pectin or carrageenan. The main considerations to include or adjust in the process are around hydration and dissolution of the ingredients, as well as higher setting and gelling temperatures.

Can you give an idea of the concentration (%) of vitamins and minerals that we can add to formulations with pectin?

The concentration of vitamins, minerals or other active ingredients are typically determined by the amount per serving that is intended for gummy supplements to provide. Pectin can be used in formulas where these ingredients are included at higher concentrations (e.g., between 15%–20%), as long as the conditions of pH and solids are still maintained for pectin to set. We have a variety of pectins that can be evaluated to provide good gelling and texture to different types of functional gummies.

Do you have any suggestions for gummies filled with a liquid (e.g., honey)?

Pectin can be used either on its own or in combination with other gelling agents to create liquid-filled gummies, and it is a very good option when thinking about vegan or label-friendly alternatives. Our pectin portfolio includes a variety of options that can be recommended depending on formulation and texture needs.

Do you see interactions between pectin and some botanical ingredients?

Some functional ingredients can either shift the pH conditions that allow pectin to set or can be a source of ions that may affect pectin gelation. Working on selecting the right type of pectin can improve setting and overall texture, in the presence of botanical or functional ingredients.

How do you prevent syneresis when developing sugar-free gummies with pectin?

To prevent syneresis in gummies, there are a few things to consider. First, it’s important to maintain the total soluble solids at 80%–82% or correct them if needed. Typically, an increase in soluble solids helps.

Another consideration would be around the gelling agent. For example, the sweeteners or bulking agents typically used in sugar-free gummies tend to provide a weaker pectin gel and more tendency for syneresis, so an increase of 5%–10% of pectin should do a better job at holding water and maintaining firmness.

One more suggestion is to increase the stoving temperature to 35°–45°C to improve drying efficiency.

Finally, if there are any reducing sugars in the bulking agents used in the sugar-free or sugar-reduced formula, they can be adjusted by either decreasing the amount of glucose syrup or reducing the holding time at which the candy mass is exposed at high temperature and low pH.

Looking for more on functional gummies?

Home / Media Hub / CP Kelco Launches NUTRAVA^® Citrus Fiber in Australia at foodpro 2023

CP Kelco Launches NUTRAVA^® Citrus Fiber in Australia at foodpro 2023

Atlanta, Georgia, US (July 7, 2023) – CP Kelco, a global leader of nature-based ingredient solutions, is excited to launch NUTRAVA^® Citrus Fiber to the Australian market at the upcoming foodpro 2023 event in Melbourne on 23 – 26 July, 2023.

Upcycled from citrus peels, an abundant byproduct of the juice industry, NUTRAVA^® Citrus Fiber is a sustainably sourced ingredient that was developed to meet the need for simpler product development and shorter ingredient lists. It contributes to dietary fiber intake while supporting mouthfeel, viscosity and more across a variety of applications – from beverages, baked goods and condiments to plant-based dairy and meat alternatives. With shortages and rising prices impacting supplies, NUTRAVA^® Citrus Fiber supports the replacement or reduction of starch, egg, butter and xanthan gum in formulations. It also helps to extend tomato solids and fruit pulp in fruit applications for potential cost savings.

“We are thrilled to introduce NUTRAVA^® Citrus Fiber to Australian formulators,” said William Letsinger, Senior Director of Strategic Growth Initiatives. “Innovation, sustainability, efficiency and inflation are all top of mind this year. NUTRAVA^® Citrus Fiber can help by supporting the replacement and reduction of emulsifiers, butter, fruit solids and other ingredients for a shorter, clean label-friendly ingredient deck,” he added.

Exciting prototypes that solve vegan formulation challenges

CP Kelco’s technical experts have crafted several tasty solutions to showcase how NUTRAVA^® Citrus Fiber can replace or reduce eggs and oil, as well as add indulgence, texture and mouthfeel when working with plant proteins. Attendees are invited try the following prototypes:

Vegan cream cheese
Low sugar strawberry jam
Vegan pancake instant dry mix
Low-fat plain vegan mayonnaise

Come experience CP Kelco’s NUTRAVA^® Citrus Fiber firsthand at Azelis stand B12, our distributor partner in Australia and New Zealand, and join us for a deeper dive with our discussion entitled “Next Generation Ingredient Developed from Upcycling” on Tuesday, July 25 at 1:30 PM on the Product Innovation Stage.

About CP Kelco: Unlocking Nature-Powered Success^®

CP Kelco is a nature-based ingredient solutions company with approximately 90 years of experience working with food, beverage, consumer and industrial products manufacturers worldwide. We apply ingredient innovation and problem-solving to develop customized solutions that leverage our regional insights and meet manufacturers’ goals to address consumer needs and preferences.

Unique Portfolio. Produces extensive range of high-quality, plant-based and fermentation-derived ingredients to formulate tailored solutions.
Technical Excellence. Offers strong collaboration with a global team of scientists and applications experts, leveraging our regional state-of-the art R&D facilities.
Sustainability. Committed to providing responsibly sourced and produced ingredients.
Market Insights. Understands market and consumer trends to help customers create relevant and innovative products.

Key product lines include gellan gum, pectin, xanthan gum, carrageenan, diutan gum, refined locust bean gum, microparticulated whey protein concentrate, fermentation-derived cellulose and our latest innovation, NUTRAVA^® Citrus Fiber.