Genu® Pectin
Genu® Pectins are highly refined and purified extracts from citrus peel. Typically, pectin is used as a gelling agent or thickener in jams, jellies and marmalades. Genu pectin can be used over a broad range of soluble solids allowing for both high and low sugar products. Furthermore, the soluble solids in combination with packaging size and filling temperature will influence
the choice of Genu Pectin. There are 3 main types of pectin: High Methoxyl (HM), Conventional Low Methoxyl (LMC) and Amidated Low Methoxyl (LMA).

CP Kelco are the world’s leading producer of pectin and have a wealth of expertise in providing uniform gelled textures for fruit based applications. Genu pectin can provide various attributes across a wide range of applications. Pectin can be used as a thickener to create viscosity and enhance mouth feel. Genu pectin demonstrates superior flavour release properties and excellent acid stability. Pectin allows for the stabilisation of protein in acidified dairy and soy beverages, preventing protein aggregation and sedimentation increasing the shelf life. The use of Genu pectin in yoghurt minimises syneresis and contributes
to firmness, mouth feel and creaminess.
Pectin improves volume and moisture retention in bakery products and provides freeze/thaw stability. Pectin in confectionery has the advantage of fast gel formation, pleasant mouth feel, good flavour release and thixotropic behaviour.

Slendid®

Slendid® is a speciality pectin developed as a fat replacer and also functions as a thickener, stabiliser and gelling agent. Slendid provides a smooth and creamy mouthfeel, is all natural, process friendly, offering great stability in heat, pH, shear and salt. Slendid has excellent flavour release properties.

Genu® Carrageenan

Carrageenans are purified natural hydrocolloids derived from red seaweed. They function as thickeners and stabilizers, and have outstanding flavour release. They are able to react synergistically with other hydrocolloids and when used in combination with other gums such as Xanthan or Gellan can form unique textures. Carrageenan can be used in minimal quantities to create gels in a wide range of strengths and textures. CP Kelco has the expertise in the selection and standardization of three basic carrageenan types: kappa, iota and lambda. Each of these types creates varying properties of gel strength, texture, solubility and gelling temperature.

Genulacta® carrageenans are used in milk and soy systems for gelling, viscosity, particulate suspension and preventing whey separation whilst improving body & mouth feel. Genuvisco® carrageenans are used as thickening and stabilising agents. Genugel® carrageenans are used in water gel systems to form both soft elastic and cuttable gels. Genugel® carrageenans are also used as water binding agents in processed meats. Carrageenan is widely used via brine injection or tumbling to improve firmness, sliceability, syneresis control and yield in meat, poultry and fish applications. Kappa and Iota carrageenans reduce cooking loss and improve slicing properties, and in combination with LBG provide structure to gelled broth and emulsified meat products. Genutine® carrageenans can be used to replace gelatine and provide novel textures in its gelation from dairy desserts to confectionery and water gels.

Simplesse®

Simplesse® is a whey protein concentrate that undergoes microparticulation giving it significant functional benefits in a wide range of full and low fat applications. The result of this uniform spherical shape is that the Simplesse microparticles behave like a creamy fluid in suspension and can provide functionality in low pH, retort and high sheer processing. Additionally the particle size has been engineered to mimic fat globules. Simplesse promotes creaminess, stabilises emulsions and foams, contributes to opacity, inhibits ice crystal growth, provides high quality protein and is heat stable.

Keltrol® Xanthan Gum

Keltrol® Xanthan gum is a microbially fermented polysaccharide which is stable over a wide pH range and salt concentrations.
It functions to provide thickening, stability, suspension and cling. Keltrol is produced in various grades like rapid dispersion, fast hydrating, transparent, anti dusting and more. Keltrol varieties can be used in instant powdered applications for adding mouth feel, viscosity and suspension.
In combination with other hydrocolloids it’s an excellent stabiliser for cream and ice cream, providing optimal viscosity, enhanced flavour release, heat shock protection and ice crystal control.
It also provides syneresis control in desserts and puddings, and instant viscosity in powdered mousses etc. Keltrol is available in varieties that have excellent acid and salt tolerance allowing viscosity and suspension in no oil, low oil and regular dressings. It provides viscosity and cling to sauces and gravies and minimises water migration.

Kelcogel® Gellan Gum

Kelcogel® Gellan gum is a unique structuring and gelling agent which is used in very low concentrations to provide brittle (low acyl) to elastic (high acyl) textures, as well as fluid gels which provide suspension for particulate matter whilst imparting very little viscosity. It’s extremely pseudoplastic and highly efficient at suspending both solids and liquids, including emulsified oil droplets, herbs, fruit pulp, calcium & cocoa. Heat stability allows for use in UHT/HTST products. It is all natural and has excellent flavour release with some mouth feel improvement. Kelcogel provides a delicate gel texture in dairy, and stabilises products such as ice cream, yoghurt and sour cream. Gellan can provide
a starch like texture with improved flavour release and ease of processing. Kelcogel is superior in water gels due to its transparency, thermal stability and unique texture. Incorporation of Kelcogel into confectionery formulation can reduce setting time, increase heat stability and produce a variety of novel textures. Kelcogel is ideal in low solid fruit spreads, providing processing and storage stability. It can also be used in starch based systems, allowing reduction in the amount of starch used, resulting in potential cost savings and clean flavour release, as well as being bake stable.

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