Since the introduction of KELTROL® xanthan gum, CP Kelco has revolutionized stabilization, suspension and mouthfeel properties of condiments products, such as salad dressings and sauces.
KELTROL xanthan gums provide texture, suspension, and emulsion stability to full-fat dressings. It offers oil-like mouthfeel to reduced and no-fat salad dressings as well as structure and suspension to all dressings. KELTROL provides excellent shelf stability, which is an important feature for retail products.
Shelf life requirements for salad dressings sold in food service applications tend to be less demanding. As such, food service customers can take advantage of KELGUM® specialty blend’s synergistic interaction with galactomannans to reduce ingredient costs, while still meeting shelf life requirements.
KELCOGEL® gellan gum provides suspension of herbs, seasonings, and particulates for innovative dressings and marinades using fluid gel technology. It can also be used to lower starch levels in cook up pastes for pourable and spoonable dressings, making the paste easier to process while maintaining functionality in the finished product.
SIMPLESSE® microparticulated whey protein concentrate enhances emulsion stability, creamy mouthfeel and opacity in spoonable and pourable dressings. Simplesse plays a complementary role to hydrocolloids such as xanthan gum by acting as the dispersed phase.
CP Kelco continues to offer innovative products and technologies for salad dressings. In a recent effort to offer products that support ‘natural’ and ‘organic’ label claims, CP Kelco developed GENU® BETA Pectin as a replacement for propylene glycol alginate (PGA) in full and low-fat dressing formulations.
Please contact a CP Kelco representative for more details.