| CEKOL® 10000 Cellulose Gum | CP Kelco | CEKOL® 10000 Cellulose Gum is a highly purified Sodium Carboxymethylcellulose. It is supplied as a white to cream-colored powder. This product is a tasteless, odorless, thickener, stabilizer, or dispersant. | |
| CEKOL® 150 Cellulose Gum | CP Kelco | CEKOL® 150 Cellulose Gum is a highly purified Sodium Carboxymethylcellulose. It is supplied as a white to cream-colored powder. This product is a tasteless, odorless, thickener, stabilizer, or dispersant. | |
| CEKOL® 2000 Cellulose Gum | CP Kelco | CEKOL® 2000 Cellulose Gum is a highly purified Sodium Carboxymethylcellulose. It is supplied as a white to cream-colored powder. This product is a tasteless, odorless, thickener, stabilizer, or dispersant. | |
| GENU® BETA Pectin | CP Kelco | GENU® BETA pectin is a high ester pectin extracted from sugar beet pulp. It is a cream to light tan, essentially flavorless, free-flowing powder. This product provides stable oil-in-water emulsions and keeps pulp particles in suspension. | |
| GENU® Explorer Pectin 45 CS | CP Kelco | GENU® Explorer Pectin 45 CS is a low ester pectin (non amidated) extracted from citrus peel and standardized by addition of sucrose. It offers a spreadable smooth texture, good flavour release, smooth mouthfeel, and no syneresis. This product is recommend...veja mais GENU® Explorer Pectin 45 CS is a low ester pectin (non amidated) extracted from citrus peel and standardized by addition of sucrose. It offers a spreadable smooth texture, good flavour release, smooth mouthfeel, and no syneresis. This product is recommended for low sugar jams, fruit preparations, and squeezable jams. veja menos | |
| GENU® Hi-pHive | CP Kelco | GENU® Hi-pHive is a carrageenan standardized with sucrose, used to protect proteins from aggregation in mildly acidic milk and soy drinks. GENU® Hi-pHive carrageenan is typically used in combination with KELCOGEL® Hi-pHive gellan gum. It is soluble in amb...veja mais GENU® Hi-pHive is a carrageenan standardized with sucrose, used to protect proteins from aggregation in mildly acidic milk and soy drinks. GENU® Hi-pHive carrageenan is typically used in combination with KELCOGEL® Hi-pHive gellan gum. It is soluble in ambient temperature water, and is most suitable for beverages with 0.25-3.0% milk protein. This product protects proteins from fresh fluid milk and dry milk powder from aggregation and flocculation in heat-treated beverages with a pH of 5.0-5.9. veja menos | |
| GENU® Pectin B Rapid Set | CP Kelco | GENU® Pectin B Rapid Set is a high ester pectin extracted from citrus peel and standardized by addition of sucrose. It has a high setting temperature and can be used as a gelling agent in high sugar products. This product is recommended for jams and jelli...veja mais GENU® Pectin B Rapid Set is a high ester pectin extracted from citrus peel and standardized by addition of sucrose. It has a high setting temperature and can be used as a gelling agent in high sugar products. This product is recommended for jams and jellies with soluble solids of 65-75%. veja menos | |
| GENU® Pectin D Slow Set | CP Kelco | GENU® Pectin D Slow Set is a high ester pectin extracted from citrus peel and standardized by addition of sucrose. It has a low setting temperature and can be used as a gelling agent in high sugar products. This product is recommended for jams and jellies...veja mais GENU® Pectin D Slow Set is a high ester pectin extracted from citrus peel and standardized by addition of sucrose. It has a low setting temperature and can be used as a gelling agent in high sugar products. This product is recommended for jams and jellies with soluble solids of 65-75%. veja menos | |
| GENU® Pectin DD Extra Slow Set | CP Kelco | GENU® Pectin DD Extra Slow Set is a high ester pectin extracted from citrus peel and standardized by addition of sucrose. It has a low setting temperature and can be used as a gelling agent in high sugar products. This product is recommended for jams and ...veja mais GENU® Pectin DD Extra Slow Set is a high ester pectin extracted from citrus peel and standardized by addition of sucrose. It has a low setting temperature and can be used as a gelling agent in high sugar products. This product is recommended for jams and jellies with soluble solids of 65-75%. veja menos | |
| GENU® Pectin LM-101 AS | CP Kelco | GENU® Pectin LM-101 AS is a partly amidated low ester pectin extracted from citrus peel standardized by addition of sucrose. It has low calcium reactivity and is used as a gelling agent. This product is recommended for low-sugar jams and jellies with solu...veja mais GENU® Pectin LM-101 AS is a partly amidated low ester pectin extracted from citrus peel standardized by addition of sucrose. It has low calcium reactivity and is used as a gelling agent. This product is recommended for low-sugar jams and jellies with soluble solids of 45-60%. veja menos | |
| GENU® Pectin LM-104 AS | CP Kelco | GENU® Pectin LM-104 AS is a partly amidated low ester pectin extracted from citrus peel standardized by addition of sucrose. It has high calcium reactivity and is used as a gelling agent. This product is recommended for low-sugar jams and jellies with sol...veja mais GENU® Pectin LM-104 AS is a partly amidated low ester pectin extracted from citrus peel standardized by addition of sucrose. It has high calcium reactivity and is used as a gelling agent. This product is recommended for low-sugar jams and jellies with soluble solids of 20-40%. veja menos | |
| GENULACTA® Carrageenan K-100 | CP Kelco | GENULACTA® Carrageenan K-100 is a carrageenan standardized with sucrose. It offers uniform suspension of cocoa particles, prevention of separation. This product is used as a stabilizing agent for chocolate milk. | |
| GENULACTA® Carrageenan LF-180 | CP Kelco | GENULACTA® Carrageenan LF-180 is based on semi-refined carrageenan which requires different declaration in accordance with the FAO/JECFA and US FDA, respectively. It is used as a stabilizing agent for chocolate milk, uniform suspension of cocoa particles,...veja mais GENULACTA® Carrageenan LF-180 is based on semi-refined carrageenan which requires different declaration in accordance with the FAO/JECFA and US FDA, respectively. It is used as a stabilizing agent for chocolate milk, uniform suspension of cocoa particles, and prevention of separation. This product is typically used in chocolate milk applications. veja menos | |
| GENULACTA® Carrageenan LP-41 | CP Kelco | GENULACTA® Carrageenan LP-41 is a carrageenan standardized with sucrose. It is used as a gelling agent in milk desserts. This product is recommended for hot filled-milk desserts. | |
| GENUVISCO® Carrageenan J-DS | CP Kelco | GENUVISCO® Carrageenan J-DS is a carrageenan standardized with sucrose. It is used as a stabilizing agent for casein based chocolate milk systems, for the uniform suspension of cocoa particles, and for the prevention of cream separation. | |
| GENUVISCO® Carrageenan type CSM-2 | CP Kelco | GENUVISCO® Carrageenan type CSM-2 is a carrageenan standardized with sucrose. It is used as a thickening agent in cold prepared milk dispersion, is soluble in milk and water, and exhibits viscosity effect almost immediately after dispersion. | |
| KELCOGEL® F Gellan Gum | CP Kelco | KELCOGEL® F Gellan Gum is a fine mesh multifunctional gelling agent for use in foods and personal care applications. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is recommended for dry mixes a...veja mais KELCOGEL® F Gellan Gum is a fine mesh multifunctional gelling agent for use in foods and personal care applications. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is recommended for dry mixes and high solids applications. veja menos | |
| KELCOGEL® Gellan Gum | CP Kelco | KELCOGEL® Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications It is ideal for a variety of gelling, texturizing, stabilizing and film forming applications. KELCOGEL® Gellan Gum can be used in aspics, bakery fillin...veja mais KELCOGEL® Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications It is ideal for a variety of gelling, texturizing, stabilizing and film forming applications. KELCOGEL® Gellan Gum can be used in aspics, bakery fillings, beverages, confections, dairy products, dessert gels, jams and jellies, and fruit preparations. veja menos | |
| KELCOGEL® HA-B Gellan Gum | CP Kelco | KELCOGEL® HA-B Gellan Gum is a pure high acyl gellan gum for use in stabilizing neutral pH soy beverages, or other non-dairy beverages. It offers excellent suspension of cocoa and insoluble calcium ingredients, minimal contribution to mouthfeel viscosity,...veja mais KELCOGEL® HA-B Gellan Gum is a pure high acyl gellan gum for use in stabilizing neutral pH soy beverages, or other non-dairy beverages. It offers excellent suspension of cocoa and insoluble calcium ingredients, minimal contribution to mouthfeel viscosity, and compatibility with a wide range of neutral pH soy beverages and fruit juices. veja menos | |
| KELCOGEL® HF-B Gellan Gum | CP Kelco | KELCOGEL® HF-B Gellan Gum is a fine mesh, high acyl gellan gum for use in stabilizing juices. It offers excellent suspension of fruit pulp and insoluble ingredients, minimal contribution to mouthfeel viscosity, and compatibility with a wide variety of fru...veja mais KELCOGEL® HF-B Gellan Gum is a fine mesh, high acyl gellan gum for use in stabilizing juices. It offers excellent suspension of fruit pulp and insoluble ingredients, minimal contribution to mouthfeel viscosity, and compatibility with a wide variety of fruit juices. This product is recommended for flavored waters, fruit juice beverages, and fruit juice concentrates. veja menos | |
| KELCOGEL® HS-B Gellan Gum | CP Kelco | KELCOGEL® HS-B Gellan Gum is a high-acyl gellan gum for use in stabilizing neutral pH soy beverages, but is not recommended for use in neutral pH dairy applications. Its features include pseudoplastic rheology, low protein reactivity, functionality in soy...veja mais KELCOGEL® HS-B Gellan Gum is a high-acyl gellan gum for use in stabilizing neutral pH soy beverages, but is not recommended for use in neutral pH dairy applications. Its features include pseudoplastic rheology, low protein reactivity, functionality in soy milk or beverages containing soy products, and easy dispersibility. This product imparts excellent suspension of cocoa and insoluble calcium ingredients, minimal contribution to mouthfeel viscosity, and compatibility with equipment typically used in soy beverage processing plants. veja menos | |
| KELCOGEL® LT100 Gellan Gum | CP Kelco | KELCOGEL® LT100 Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications where clarity is not required. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is not...veja mais KELCOGEL® LT100 Gellan Gum is a multifunctional gelling agent for use in foods and personal care applications where clarity is not required. It is ideal for a variety of gelling, texturizing, stabilizing, and film forming applications. This product is not recommended for use in neutral pH dairy applications. KELCOGEL® LT100 Gellan Gum is typically used in soups, confections, dessert gels, cultured dairy products 9pH <4.6), sauces and spoonable dressing, and fruit fillings, toppings, and preparations. veja menos | |
| KELCOGEL® PS Stabilizer | CP Kelco | KELCOGEL® PS Stabilizer is a proprietary blend of hydrocolloids for use in pulp suspension applications. Its features include pseudoplastic rheology, low protein reactivity, acid stability, and easy dispersibility. This product offers excellent suspension...veja mais KELCOGEL® PS Stabilizer is a proprietary blend of hydrocolloids for use in pulp suspension applications. Its features include pseudoplastic rheology, low protein reactivity, acid stability, and easy dispersibility. This product offers excellent suspension properties, without adversely impacting mouthfeel, compatibility with a wide variety of juices, and compatibility with most juice processing plants. KELCOGEL® PS Stabilizer is recommended for use in ready-to-drink fruit juices. veja menos | |
| KELTROL® Advanced Performance Xanthan Gum | CP Kelco | KELTROL® Advanced Performance is an 80-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It imparts high solution viscosity at low gum concentrations, has pseudoplastic rheology profile, and exhibits litt...veja mais KELTROL® Advanced Performance is an 80-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It imparts high solution viscosity at low gum concentrations, has pseudoplastic rheology profile, and exhibits little solution viscosity change over a wide temperature range. This product is suitable for sauces and dressings, frozen and instant desserts, milk and cream products, fruit preparations, dry mix bakery products, and beverages. veja menos | |
| KELTROL® T Xanthan Gum | CP Kelco | KELTROL® T is a clarified 80-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It provides clear solutions, imparts high solution viscosity at low gum concentrations, and has a pseudoplastic rheology prof...veja mais KELTROL® T is a clarified 80-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It provides clear solutions, imparts high solution viscosity at low gum concentrations, and has a pseudoplastic rheology profile. This product is recommended for dressings, clear marinages, and beverages. veja menos | |
| KELTROL®Advanced Performance- F Xanthan Gum | CP Kelco | KELTROL® Advanced Performance-F is a 200-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It imparts high solution viscosity at low gum concentrations, has pseudoplastic rheology profile, and exhibits li...veja mais KELTROL® Advanced Performance-F is a 200-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. It imparts high solution viscosity at low gum concentrations, has pseudoplastic rheology profile, and exhibits little solution viscosity change over a wide temperature range. This product is suitable for dry mix beverages, cakes, and instant desserts. veja menos | |
| SLENDID® Specialty Pectin Type 200 | CP Kelco | SLENDID® Specialty Pectin Type 200 is a high ester pectin extracted from citrus peel and standardized by addition of sucrose. It is used as a water binder and fat replacer in low and/or non-fat food products. |
